Strawberry-Lemonade Sugar Cookie Sheet-Pan Bars
Taste springtime in every bite with these Strawberry-Lemonade Sugar Cookie Sheet-Pan Bars. Fresh strawberries and lemon curd top a fluffy cookie crust for a delightful dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at snowythemouse.com.
Cooking tools:
- Microplane
- Baking pan
- Oven
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Refrigerator
Ingredients
- 2 rolls (16.5 oz) refrigerated Pillsbury Sugar Cookie Dough
- 1 jar (10 oz) lemon curd
- 2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
- 4 cups chopped fresh strawberries (25 medium)
- 1 tablespoon finely grated lemon zest, if desired
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