Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan with butter or non-stick spray. For even easier removal, line the pan with parchment paper, leaving a slight overhang on the sides. Zest and juice your lemons now so they are ready to use.
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about two to three minutes with an electric mixer. Add the egg, vanilla extract, lemon zest, and lemon juice. Beat again until the mixture is well combined and smooth.
- Slowly whisk in the salt, baking powder, and baking soda. Gradually add the flour to the wet ingredients. Mix on low speed or use a spatula to fold the flour in until just combined. Be careful not to overmix, as this can make the bars tough. The dough will be thick and slightly sticky.
- Transfer the dough to the prepared baking pan. Use a spatula to spread it into an even layer reaching all the corners. Sift a generous layer of powdered sugar over the top of the dough before putting it in the oven. Bake for 20 to 22 minutes. The edges should be lightly golden, and the center should be set but still soft.
- Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. As they cool, the crinkle top will become more defined. Once fully cooled, lift the bars out using the parchment paper and slice them into 16 squares. Dust with a little extra powdered sugar if desired before serving.
- Cook Time: 35 minutes