Lemon Cookie Bars
These lemon cookie bars are soft, citrusy, and easy to make. They’re perfect for the lemon lovers in your life!
Best Lemon Sugar Cookie Bars
If I could describe these sugar cookie bars in one word, it would be “amazing!” They have the perfect amount of lemon flavor without being overly tart, and they couldn’t be easier to make.
The crust is a cross between a classic sugar cookie and buttery shortbread. And the glaze? It’s sweet and citrusy without overpowering the crust.
These bars are kind of like making sugar cookies only there’s no rolling, slicing, or chilling the dough. All you need to do is scoop it into a baking dish, press it into an even layer, and bake!
You’ll have the same flavor as lemon sugar cookies but in bar form. Oh, and with an awesome lemon glaze!
Want more easy desserts? Try our strawberry puff pastry, blackberry crumble bars, or peanut butter cookies.
How to Make Lemon Cookie Bars
Prep the oven and pan. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper. Leave a little overhang so it’s easier to lift the bars out later.
Cream the butter and sugar. In a large bowl (or the bowl of a stand mixer), cream the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes on medium-high speed.
Add the wet ingredients. Mix in the egg, lemon zest, lemon juice, and vanilla extract. The lemon juice may cause the mixture to look a little curdled. That’s totally normal.
Mix in the dry ingredients. Add the flour, salt, and baking soda. Mix on low speed until everything just comes together. Don’t overmix or the bars might turn out tough.
Spread and bake. Press the dough evenly into the prepared pan. The dough is thick, so use an offset spatula or your hands to push it into the corners. Bake for 20 to 24 minutes, or until the edges are lightly golden and the center is set.
Cool and glaze. Let the bars cool completely in the pan. Whisk the powdered sugar with lemon juice and zest until smooth, then spread over the bars.
Slice and serve. Once the glaze sets, lift the bars out of the pan and cut into squares.
Tips for the Best Cookie Bars
- Room temp ingredients: Softened butter and a room temperature egg mix more evenly and help create that soft cookie bar texture.
- Don’t overbake: Pull them from the oven once the center is set and the edges are just turning golden. They’ll continue to firm up as they cool.
Does it matter what type of lemons I use?
Not really. Any fresh lemons will work for this recipe. I usually use regular Eureka or Lisbon lemons since they’re easy to find.
If you happen to have Meyer lemons, they’ll work too, but they’re a bit sweeter and less tangy, so the flavor will be slightly different.
Why did the bars sink in the center?
They’ll sink just a little as they cool. Think of how a cookie sets: the edges firm up first while the center stays softer. These bars behave the same way.
As long as the edges are lightly browned and the center looks set when you pull them from the oven, you’re good. The soft center may sink slightly as it cools.
How to Store Leftovers
Place leftover lemon cookie bars in an airtight container in the fridge for 3–4 days.
When I’m ready to have another, I like to reheat them in microwave for about 15 seconds just to soften them a bit. John eats them cold straight out of the fridge.
They also freeze well for about 2 months. You can store them with or without the glaze, but the texture is better without the glaze. It’s best to let them thaw and add the lemon glaze just before serving.
Ingredients
For the Cookie Crust:
- 1 cup unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- 1 large egg, at room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 3 to 4 tablespoons fresh lemon juice, adjust to desired consistency
- 1 tablespoon lemon zest
Instructions
To Make the Crust:
- Preheat the oven to 350°F (175°C), and line a 9×13-inch (33×23 cm) baking dish with parchment paper.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes.1 cup unsalted butter1 ½ cups granulated sugar
- Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until fully combined. The mixture may look slightly curdled from the lemon juice. This is normal.1 large egg1 tablespoon lemon zest2 tablespoons fresh lemon juice½ teaspoon vanilla extract
- Add the flour, salt, and baking soda. Mix just until the dough comes together. Don’t overmix.2 ½ cups all-purpose flour1 teaspoon salt½ teaspoon baking soda
- Press the dough evenly into the prepared pan. It will be thick, so use a spatula or your hands to spread it into the corners.
- Bake for 20–24 minutes, or until the edges are lightly browned and the center looks set. Let the bars cool completely in the pan.
To Make the Glaze:
- Whisk the powdered sugar, lemon juice, and zest together until smooth. Spread over the cooled bars.1 ½ cups powdered sugar3 to 4 tablespoons fresh lemon juice1 tablespoon lemon zest
- Once the glaze sets, slice into squares and serve.
Suggested Equipment
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cookie bar. This assumes the bars are cut into 12 equal bars. Actual calories will vary.
- Lemon Juice: I highly recommend that you use fresh squeezed lemon juice not bottled.
- Cutting the Bars: You can cut the bars then glaze as I did in the video. The other option is to glaze the bars in the pan, remove them using parchment paper, then slice. That’s how the instructions are written. It’s up to you.
- Storage: Store leftovers in the fridge for 3–4 days or freeze for up to 2 months.