This month has given us a few surprises. A major glitch with this site caused a small setback with the loss of a few recipes and links. That’s taken us a bit to get back in the game. Around this same time, my husband decided to accept a new job… in Washington, DC. We’re moving east in just a few weeks! It’s exciting and bittersweet but mostly busy. We’re buried in phone calls, house showings and the general wrapping up of our lives here in Salt Lake.
Last week, Holly and Chelsea were able to visit Utah for a few days. With everything going on, we needed a sweet distraction! These lemon sugar cookie bars (thankfully) made it into our schedule. They have a nice thick cookie base and are topped with a lemony, citrusy frosting! They are thick, sweet and chewy and can be made dairy-free!
Since our cravings for lemon goodies never end, we wanted to see how we could change recipes we already love into a lemon recipe! We used this Healthy Sugar Cookie recipe as the base with a touch of lemon zest. A helping of lemon juice to the frosting of these SWIG Sugar Cookies reflect the most perfect lemon flavor. If you’d like less lemon or perhaps an even easier dessert, simply omit the frosting all together and sprinkle the bars with fresh lemon zest and xylitol. Enjoy!
- Sugar Cookie Base
- ½ cup Butter, at room temperature (Vegan Earth Balance or Regular Butter)
- ⅔ cup Raw Honey
- 2 Large Organic Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Stevia Extract
- ½ teaspoon Sea Salt
- 2 teaspoons Baking Powder
- 3 Tablespoons Cornstarch
- 1 teaspoon Lemon Zest
- 1 teaspoon Fresh Lemon Juice
- 2 cup White Wheat Flour
- Lemon Buttercream Frosting
- ½ cup Butter, softened (Earth Balance or Regular)
- ¼ cup Coconut Butter, softened
- 1 teaspoon Liquid Stevia
- 1 teaspoon Vanilla Extract
- 1 scant cupXylitol
- 1 teaspoon White Wheat Flour
- 3-4 Tablespoons Fresh Lemon Juice*
- 1-2 teaspoons Lemon Zest for Sprinkling
- Preheat oven to 375 degrees. Grease a 9 X 9 or 7 X 11 baking dish.
- In a medium bowl, combine the flour, salt, baking soda, and zest and set aside. In the bowl of an electric mixture, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. Add the flour mixture in 2 addition, mixing until just combined.
- Press the cookie dough into the sheet pan, using a greased spatula or parchment paper to spread it evenly. Bake for 16-18 minutes until lightly golden and a toothpick inserted into the middle comes out clean. Cool completely. Frost with lemon buttercream frosting below.
- In high powdered blender, blend the xylitol with 1 teaspoon flour until completely fine. In the bowl of an electric mixer, cream together the butter and softened coconut butter until combined and smooth. Add the vanilla and stevia and mix until combined. Add the powdered xylitol, mixing slowly at first and then increasing speed as it incorporates. Add the lemon juice 2 tablespoons, mixing until smooth. Add up to 4 tablespoons of lemon juice until you reach desired flavor.
- Spread frosting onto cooled bars.. Slice, sprinkle more lemon zest over bars if desired and serve! Store bars in an airtight container. These bars are best the day of making them but they will last up to 3 days.