Raspberry Lemon Sugar Cookie Bars
Feb 3, 2022 21:59:07 GMT -5
Post by PurplePuppy on Feb 3, 2022 21:59:07 GMT -5
RASPBERRY LEMON SUGAR COOKIE BARS
INGREDIENTS
For the bars:
1 cup salted butter, softened to room temperature*
8 ounces cream cheese, softened to room temperature*
1 1/2 cups sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup freeze dried raspberries, crushed to a powder in a blender or food processor*
1 teaspoon salt
For the lemon buttercream:
1/3 cup salted butter, softened to room temperature
2 1/3 cup powdered sugar
Juice and zest of 1 lemon
1 Tablespoon milk or half & half
Sprinkles for topping, optional
INSTRUCTIONS
Make the bars. Preheat oven to 350 degrees F and grease or line a 9×13 baking pan with parchment paper or foil.
Cream the butter and cream cheese together with a mixer using the paddle attachment until smooth and no lumps remain. This may take a few minutes.
Add the sugar and beat until light and fluffy, about 5 minutes.
Add the egg and vanilla and beat another minute until combined.
Stir in the flour, dried raspberries and salt just until the dough comes together without any lumps of flour. Do not over mix.
Flour your hands or a spatula and pat the dough evenly into your prepared baking dish.
Bake at 350 for 25-28 minutes or until the edges are just browning, and the top is soft but not wet to touch. Let the bars cool completely before frosting.
Make the buttercream. Combine all ingredients in a mixer with the paddle attachment or use a hand mixer to beat until smooth and fluffy, about 5 minutes. If it seems too runny, add a bit more powdered sugar. If it is too stiff, add more milk. Spread in an even layer on top of cooled bars. Top with sprinkles if you like, and cut into squares to serve.
NOTES
It is essential to make sure that the butter and cream cheese are both soft, or your cookie dough will be lumpy!
Measure out the raspberries before blending.
link
INGREDIENTS
For the bars:
1 cup salted butter, softened to room temperature*
8 ounces cream cheese, softened to room temperature*
1 1/2 cups sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup freeze dried raspberries, crushed to a powder in a blender or food processor*
1 teaspoon salt
For the lemon buttercream:
1/3 cup salted butter, softened to room temperature
2 1/3 cup powdered sugar
Juice and zest of 1 lemon
1 Tablespoon milk or half & half
Sprinkles for topping, optional
INSTRUCTIONS
Make the bars. Preheat oven to 350 degrees F and grease or line a 9×13 baking pan with parchment paper or foil.
Cream the butter and cream cheese together with a mixer using the paddle attachment until smooth and no lumps remain. This may take a few minutes.
Add the sugar and beat until light and fluffy, about 5 minutes.
Add the egg and vanilla and beat another minute until combined.
Stir in the flour, dried raspberries and salt just until the dough comes together without any lumps of flour. Do not over mix.
Flour your hands or a spatula and pat the dough evenly into your prepared baking dish.
Bake at 350 for 25-28 minutes or until the edges are just browning, and the top is soft but not wet to touch. Let the bars cool completely before frosting.
Make the buttercream. Combine all ingredients in a mixer with the paddle attachment or use a hand mixer to beat until smooth and fluffy, about 5 minutes. If it seems too runny, add a bit more powdered sugar. If it is too stiff, add more milk. Spread in an even layer on top of cooled bars. Top with sprinkles if you like, and cut into squares to serve.
NOTES
It is essential to make sure that the butter and cream cheese are both soft, or your cookie dough will be lumpy!
Measure out the raspberries before blending.
link