Lemon Sugar Cookie Bars
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Lemon Sugar Cookie Bars are soft, buttery, and bursting with tart lemon flavor in every bite. Topped with a sweet lemon frosting that makes them extra fresh, and perfect for spring parties, Easter, baby showers, or any occasion!
PIN these easy Lemon Sugar Cookie Bars to try later!
Lemon Sugar Cookie Bars
Lemon Cookie Bars have all the same flavors and textures of a chewy sugar cookie, except with a lemon twist. They are easier to make than individual cookies since you don’t have to chill, roll, or scoop any dough.
Perfect for spring celebrations, Easter, baby showers, summertime or anytime you want an easy dessert with a spring flare. They’re chewy, soft, a little fluffy and will be a huge hit wherever you bring them.
Other cookie bar recipes to try are these Chocolate Chip Cookie Bars, Raspberry Shortbread Cookie Bars, Sugar Cookie Bars, and Peanut Butter Cookie Bars.
Why You’ll Love lemon sugar cookie bars
key ingredients
- Salted butter: Helps bind all of the ingredients together. Make sure the butter is melted and cooled. If you use unsalted butter I would add a 1/2 teaspoon salt to balance out the sweetness a bit.
- Sugar: Used to sweeten the cookie bars.
- Vanilla extract: Enhances all the flavors.
- Whole eggs: This will help bind the dough together.
- All-purpose flour: Level and spoon flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much flour.
- Lemon juice and fresh lemon zest: The star ingredients! You can’t leave this one out. Make sure to use lemon juice from fresh lemons- bottled lemon juice won’t work as it will make the flavor taste different. You can also use Meyer Lemons but they will make the cookies have a sweeter flavor instead of a zesty lemon flavor from regular lemons. You’ll need one entire lemon.
- Lemon buttercream frosting: Powdered sugar, butter, milk, lemon juice, lemon zest, vanilla extract.
how to make lemon sugar cookie bars
Cream butter and sugar together: Pre-heat oven to 350 degrees F. Line a 9 x 13-inch baking pan with parchment paper and set aside. In a large bowl with a hand or electric hand mixer, beat together the softened butter and sugar until fluffy, then add the eggs, vanilla extract, lemon juice and lemon zest until combined. Be sure to scrape down the sides of the bowl.
Add dry ingredients: Slowly add in the flour, baking soda and baking powder until a thick cookie dough batter has formed. Be sure not to overmix.
Bake: Spread the cookie batter into the prepared baking pan in an even layer with a spatula. Bake for 20-25 minutes, or until set and the top is a light golden brown. Let cool for a few minutes on a wire rack.
Make frosting until creamy: In the meantime, you can make the frosting. In a medium bowl, beat together the butter, powdered sugar, milk, vanilla extract, lemon juice and zest. Add more milk if the frosting is too thick and you can add more powdered sugar if the frosting isn’t thick enough.
Frost, slice and enjoy! Once cooled, spread the frosting generously on top of the cookie bars. Top with sprinkles, and cut into 16-24 square bars. Enjoy!
recipe tips
- Be sure not to over-mix the dough: This will prevent the bars from being soft and tender.
- Do not over-bake these bars: You want the edges to be slightly browned, but not too much.
- Add lemon extract: Instead of lemon juice for a stronger lemon flavor.
- Mini bars: Make them smaller by cutting them into smaller squares.
- Sharp knife: Use a sharp knife to cut the bars into perfect squares.
- Room temperature ingredients: It’s always important that all of your ingredients are at room temperature. This will help the dough mixture combine together more smoothly.
lemon cookie bar variations
- Add white chocolate chips: To the cookie bar batter for an extra sweet and creamy twist that pairs with the lemon flavor.
- Use cream cheese frosting: Instead of buttercream if you want a richer, tangier topping that tastes extra decadent.
- Make these for: Easter, baby showers, birthdays, or any spring celebration. Swap the sprinkles or omit them completely.
- Swap the frosting for a lemon glaze: If you want a lighter finish that still adds a sweet pop of citrus flavor.
leftovers & Storage
To Store: Place cookie bars in an airtight container or ziplock bag and store for up to 7 days. You can also cover a dish with plastic wrap and store in a cool area like the counter.
To Freeze: Freeze any leftover bars for up to 3 months. For best results, let the cookies defrost at room temperature when ready to eat.
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Lemon Cookie Bars
Ingredients
Lemon Cookie Bar Base
- 1 cup salted butter softened at room temperature
- 1 cup granulated sugar
- 2 whole large eggs
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juce
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/4 cups all-purpose flour
Lemon Buttercream Frosting
- 1/2 cup salted butter softened at room temperature
- 2 cups powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon fresh lemon zest
Instructions
- Pre-heat oven to 350 degrees F. Line a 9 x 13-inch baking pan with parchment paper and set aside.
- In a large bowl with a hand or stand mixer, beat together the softened butter and sugar until fluffy, then add the eggs, vanilla extract, lemon juice and lemon zest until combined. Be sure to scrape down the sides of the bowl.
- Slowly add in the flour, baking soda and baking powder until a thick cookie dough batter has formed. Be sure not to overmix.
- Spread the cookie dough into the prepared baking pan and evenly spread with a spatula. Bake for 20-25 minutes, or until set and the top is a light golden brown. Let cool for a few minutes.
- In the meantime, you can make the frosting. In a medium bowl, beat together the butter, powdered sugar, milk, vanilla extract, lemon juice and zest. Add more milk if the frosting is too thick and you can add more powdered sugar if the frosting isn't thick enough.
- Once cooled, spread the frosting generously on top of the cookie bars. Top with sprinkles, and cut into 16-24 square bars. Enjoy!
