These lemon sugar cookie bars are about to become your next favorite treat!
Imagine the chewy goodness of sugar cookies infused with fresh lemon juice and zest. And they’re topped with a silky lemon glaze to add just the right pop of tanginess.
Whether you’re baking for a party, a holiday gathering, or just to brighten up your day, these bars are sure to stand out.
Slice them up and share, or keep them all to yourself. I won’t judge!
Why You’ll Love These Lemon Sugar Cookie Bars
Bright Citrus Taste: The combination of fresh lemon juice and zest creates a perfectly balanced sweet-tart taste.
Make-Ahead Magic: The bars can be prepared days in advance and actually develop a more pronounced lemon flavor over time.
Visual Appeal: The pristine white glaze topped with fresh lemon zest creates an elegant, bakery-worthy presentation.
One-Pan Wonder: With everything baked in a single 9×13-inch pan, this recipe is simple to prepare.
Ingredients
- Fresh Lemon Juice and Zest: The star of the recipe, these add vibrant citrus flavor and brightness.
- Unsalted Butter: It provides the base for a rich, tender, and buttery texture.
- Granulated Sugar: It sweetens the cookie bars and helps create a soft and chewy consistency.
- Eggs: They act as a binder, adding structure, moisture, and softness to the cookie bars.
- Vanilla Extract: It enhances the overall flavor profile by adding a warm, subtle sweetness.
- All-Purpose Flour: The foundation of the recipe holds the bars together.
- Baking Powder and Baking Soda: They give the bars a light lift, ensuring a soft, slightly airy texture.
- Salt: It balances the sweetness and enhances all the flavors.
- Powdered Sugar: It creates a smooth, silky glaze to coat the bars.
How to Make Lemon Sugar Cookie Bars
You’ll flip for this easy one-pan recipe!
1. Prep the oven. Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper or lightly grease it.
2. Mix the wet ingredients. In a large bowl, use a hand or stand mixer to beat the softened butter and sugar until light and fluffy (about 2–3 minutes). Beat in the eggs one at a time, followed by the vanilla extract, lemon juice, and lemon zest. Mix until well combined.
3. Combine the wet and dry. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined (don’t overmix).
4. Bake. Transfer the dough to the prepared baking pan, spreading it evenly with a spatula. Bake for 18–22 minutes, or until the edges are lightly golden and the center is set. Avoid overbaking to keep the bars soft. Remove from the oven and let cool completely in the pan.
5. Prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and a pinch of salt until smooth. Adjust the consistency with more lemon juice or powdered sugar if needed.
6. Glaze the bars. Once the cookie bars are completely cool, pour the glaze over the top and spread it evenly with a spatula or the back of a spoon.
7. Garnish and slice. While the glaze is still wet, sprinkle freshly grated lemon zest over the top. Let the glaze set for about 20 minutes, then cut the bars into squares or rectangles.
Tips for the Best Lemon Sugar Cookie Bars
Keep these tips in mind when making these bars. They’ll come out even better!
- Fresh is best. Always use fresh lemon juice and zest for the best flavor. Bottled lemon juice won’t provide the same bright and fresh citrus notes.
- Zest before juicing. Zest your lemons before you juice them, as it’s much harder to zest a juiced lemon.
- Be precise. Spoon flour into your measuring cup and level it with a knife. Avoid packing it in. Too much flour can make the cookie bars dense instead of soft.
- Don’t overbake! Bake until the edges are lightly golden and the center is set. Overbaking will dry out the bars, so check frequently after the 18-minute mark. If you like softer bars, bake on the lower end of the time range. For firmer bars, bake a bit longer.
- Choose your glaze consistency. If using glaze, tweak the consistency as needed. Add a teaspoon of lemon juice if it’s too thick or powdered sugar if it’s too thin for a smooth, spreadable texture.
- Amp up the citrus. For a stronger citrus flavor, add ½ teaspoon of lemon extract to the dough or glaze.
- Skip the glaze. If you prefer to skip the glaze, sprinkle granulated sugar or coarse sanding sugar directly on the bars as they cool for a crisp, sweet topping. You can also lightly brush the cooled bars with melted butter to help the sugar stick and add extra richness.
How to Store
These simple tips will keep your bars fresh to share with family and friends.
To Store: Keep the glazed lemon sugar cookie bars in an air-tight container in the refrigerator for up to 5 days. For the best results, leave the bars in the baking pan and cover tightly with foil to maintain moisture.
To Freeze: Bake and cool the bars completely, then place the unglazed bars in an air-tight, freezer-safe container with parchment paper between layers for up to 3 months. When ready to serve, thaw the bars overnight in the refrigerator. Bring to room temperature, then add the fresh lemon glaze.
Lemon Sugar Cookie Bars
24
servings15
minutes22
minutes250
kcalThese lemon sugar cookie bars will be the star of any party! They’re soft, chewy, sweet, and irresistible.
Ingredients
- For the Cookie Bars:
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (from 1–2 lemons)
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
- For the Lemon Glaze:
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Pinch salt (optional, enhances flavor balance)
- For Garnish:
Fresh lemon zest
Instructions
- Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- In a large bowl, use a hand or stand mixer to beat the softened butter and sugar until light and fluffy (about 2–3 minutes). Beat in the eggs one at a time, followed by the vanilla extract, lemon juice, and lemon zest. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined (don’t overmix).
- Transfer the dough into the prepared baking pan, spreading it evenly with a spatula. Bake for 18–22 minutes, or until the edges are lightly golden and the center is set. Avoid overbaking to keep the bars soft. Remove from the oven and let cool completely in the pan.
- In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and a pinch of salt until smooth. Adjust the consistency with more lemon juice or powdered sugar, if needed.
- Once the cookie bars are completely cool, pour the glaze over the top and spread it evenly with a spatula or the back of a spoon.
- While the glaze is still wet, sprinkle freshly grated lemon zest over the top. Let the glaze set for about 20 minutes, then cut the bars into squares or rectangles.
Notes
- For a stronger citrus flavor, add ½ teaspoon of lemon extract to the dough or glaze.
- If you like softer bars, bake on the lower end of the time range. For firmer bars, bake a bit longer.
