Sugar Cookie Lemon Bars
These Sugar Cookie Lemon Bars are the perfect summer dessert! A buttery sugar cookie crust is topped with a creamy lemonade filling made with cream cheese, lemon pudding, and frozen lemonade concentrate. They are sweet, tangy, and topped with a golden cookie crumble.
Servings: 12 bars
Calories: 343kcal
Ingredients
Crust & Crumble
- 1 package (17.5 ounces) sugar cookie mix
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ¼ teaspoon kosher salt
Lemonade Filling
- 1 package (8 ounces) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 1 tablespoon all-purpose flour
- ¾ cup (180 ml) frozen lemonade concentrate, thawed
- 1 teaspoon vanilla extract
- 1 box (3.4 ounces) instant lemon pudding mix
- 1 large egg, room temperature
- whipped cream, for topping, optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
- In a large bowl, combine the sugar cookie mix, butter, and salt. Mix with a fork until crumbly.
- Set aside ½ cup of the crumb mixture for topping.
- Press the remaining mixture evenly into the bottom of the prepared baking dish.
- In a medium bowl, use a hand mixer to beat the cream cheese and sugar until smooth.
- Add the flour, lemonade concentrate, vanilla, pudding mix, and egg. Mix until just combined. Do not overmix.
- Drop spoonfuls of the lemonade filling over the crust and gently spread to the edges, being careful not to disturb the crust.
- Sprinkle the reserved ½ cup cookie crumble evenly over the top.
- Bake for 30–35 minutes, or until the edges are lightly golden and the center is just set.
- Let cool in the pan for 1 hour. Then, refrigerate for at least 3 hours (or overnight) to fully set.
- Slice and serve chilled. Top with whipped cream, if desired.
Nutrition
Serving: 1bar | Calories: 343kcal