If you’re looking for a fresh, citrusy twist on a classic dessert, these lemon sugar cookie bars are the perfect treat. They feature a soft and chewy cookie base topped with a creamy lemon frosting, creating a sweet and zesty flavor that’s simply irresistible.

Why You’ll Love This Recipe

Lemon sugar cookie bars bring the perfect combination of sweetness and tartness. The chewy texture of the cookie paired with the creamy, tangy lemon buttercream frosting makes for a delightful bite. Plus, they’re super easy to make, and you don’t need to roll out individual cookies – just spread the dough in a pan, bake, and frost!

This recipe is a great way to satisfy your citrus cravings and is ideal for any occasion. Whether you’re hosting a summer party, a family gathering, or simply treating yourself, these lemon bars are sure to impress.

Ingredients

• 2 ½ cups (310 g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup (1 ½ sticks or 170 g) unsalted butter, room temperature

• ½ cup (4 oz. or 113 g) block-style cream cheese, room temperature

• 1 ½ cups (300 g) granulated sugar

• 1 tablespoon freshly grated lemon zest

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 2 tablespoons freshly squeezed lemon juice

Frosting:

• 1 cup (226 g or 2 sticks) unsalted butter, room temperature

• 2 ½ cups (300 g) confectioners’ sugar, sifted

• 2 tablespoons fresh lemon juice

• 1-2 tablespoons milk (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer (or using a hand mixer), beat the butter and cream cheese on medium speed until smooth, about 1 minute.

4. Add the sugar and lemon zest, then mix on medium-high speed until light and fluffy, about 3 minutes.

5. Add the egg, vanilla extract, and lemon juice, and mix until combined.

6. Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined (be careful not to over-mix).

7. Transfer the dough to the prepared baking pan, spreading it evenly (it will be thick).

8. Bake for 20 to 25 minutes, or until light golden brown on the edges and a toothpick inserted in the center comes out clean. Allow the bars to cool completely on a wire rack (about an hour).

9. For the frosting, beat the butter on medium-high speed until fluffy, about 4 minutes.

10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add the lemon juice and mix until combined.

11. If the frosting is too thick to spread, add milk 1 teaspoon at a time.

12. Spread the frosting over the cooled cookie bars and slice into 24 bars.

Servings and Timing

• Yield: 24 bars

• Prep Time: 10 minutes

• Cook Time: 20-25 minutes

• Cooling Time: 1 hour

Variations

• Lemon Cream Cheese Frosting: Replace half of the butter with cream cheese for a richer frosting.

• Add Mix-ins: For extra texture, try adding 1 cup of white chocolate chips or chopped nuts, like walnuts or almonds.

• Small Batch: Cut the recipe in half and bake in an 8×8-inch pan for 18 to 20 minutes. This will yield 16 smaller squares.

Storage/Reheating

• Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

• For longer storage, freeze the bars (frosted or unfrosted) for up to 3 months. Wrap in plastic wrap and place in an airtight container to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature.

FAQs

1. Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice is highly recommended for the best flavor, you can use bottled lemon juice in a pinch. However, the taste might not be as vibrant.

2. What is the best way to measure flour?

For the most accurate measurement, spoon the flour into your measuring cup and level it off with a knife. This prevents overpacking and results in the right amount of flour for the recipe.

3. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter in baking so you can control the amount of salt. If you only have salted butter, reduce the added salt in the recipe slightly.

4. Can I make this recipe gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free flour blend, but results may vary. Make sure to use a blend that includes xanthan gum for structure.

5. How thick should the frosting be?

The frosting should be thick enough to spread smoothly over the bars. If it’s too stiff, add a little milk (1 teaspoon at a time) until it reaches a spreadable consistency.

6. Can I use a different citrus for this recipe?

Yes, you can substitute the lemon with lime or orange zest and juice for a different citrus flavor.

7. Can I freeze the dough before baking?

Yes, you can freeze the dough for up to 2 months. Wrap it tightly in plastic wrap and store in an airtight container. When ready to bake, thaw the dough in the refrigerator overnight before spreading it in the pan and baking.

8. Can I use a different frosting?

You can experiment with other frostings, such as a simple buttercream or even cream cheese frosting. The lemon flavor pairs well with many frosting options.

9. Can I add food coloring to the frosting?

Yes, you can add a few drops of yellow food coloring to the frosting for a more vibrant lemon color.

10. How do I know when the bars are done baking?

The bars are done when the edges are golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs. The center should still be soft.

Conclusion

These lemon sugar cookie bars are a perfect dessert for anyone who loves a bright, citrusy treat. With their soft texture, zesty lemon flavor, and creamy frosting, they’re sure to become a favorite. Whether you’re making them for a party or enjoying them at home, these bars offer the perfect balance of sweetness and tartness, making them a must-try recipe.