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Lemon brookies topped with powdered sugar next to sliced lemons.
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5 from 1 vote

Lemon Brookies

I have never been able to decide which I like better: cookies or brownies? Cookies are that perfectly round handheld snack that I could eat a dozen of in one sitting and brownies are that fudgy dense bar that make you sigh in delight after one bite. Both are equally dangerous, especially when combined into lemon brookies.
Prep Time22 mins
Cook Time20 mins
Total Time42 mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 199kcal


  • 1 package sugar cookie dough
  • 1 stick unsalted butter softened
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest


  • Preheat oven to 350 degrees.
  • Spray an 8X8 inch baking dish with cooking spray.
  • Add a little flour to your fingers to break apart cookie dough. Evenly press sugar cookie dough into the bottom of the baking pan.
  • Bake for 12 minutes. Remove pan from oven and cool for 10 minutes.
  • While the cookie crust cools, add butter, sugar, salt and flour to bowl of a mixer and beat until combined.
  • In a separate bowl, whisk together the eggs, vanilla extract, lemon juice, and lemon zest until combined.
  • Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
  • Carefully spread lemon brownie batter evenly over cooled cookie dough (dough will still be warm and may move a bit).
  • Bake for 20-25 minutes, or until they turn golden on the edges and a toothpick inserted in the center comes out clean. Cool and serve.


Lemon Brownie adapted from Rita's Recipes


Calories: 199kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 102mg | Potassium: 43mg | Sugar: 15g | Vitamin A: 215IU | Vitamin C: 1.7mg | Calcium: 9mg | Iron: 0.7mg