Lemon Sugar Cookie Bars
Craving a burst of citrus flavor? Bake up some lemon sugar cookie bars with lemon buttercream frosting. These easy dessert bars have a zesty, sweet flavor and soft, chewy texture.
One of my favorite dessert bars are sugar cookie bars. They’re so chewy and soft! I’ve been wanting to experiment with the recipe and add different flavors. Lemon is always a fan favorite so I decided to add a citrusy twist to this batch. The simple addition of lemon zest and juice made the most amazing flavor that I’m sure you’ll love as much as I do!
Why You’ll Love This Recipe
- Citrusy flavor. Lemon desserts have such a bright and zesty flavor! You’ll find the lemon flavor in both the bars and the frosting.
- Easy to make. Cookie bars are so much easier than individually scooping and baking cookies. Just spread the dough in a pan, bake and cut!
- Great for a crowd. Since this recipe uses a 9×13 pan, it’s perfect for sharing! Add them to the dessert table at a party or bring them into work to share with co-workers.
- Reliable recipe. This is a tested variation of my go-to sugar cookie bar recipe. I used the lemon buttercream from my lemon cupcakes and it made the perfect topping!
Ingredient Notes
- Lemon juice and zest: Use fresh lemon juice and zest for the most flavor. I have this zester and it works really well!
- Butter: Room temperature unsalted butter at room temperature is needed for the dough and the frosting. Unsalted is preferred since different brands of salted butter have various amounts of salt added. It’s best to add it separately yourself!
- Cream cheese: A secret ingredient for super moist and flavorful sugar cookie bars is using cream cheese. Block-style is best since it’s thicker and richer.
- Baking powder and soda: These leavening agents help the dough rise in the oven. Check that they are fresh and not expired for best results.
- Confectioners’ sugar: Also known as powdered sugar, this is used to sweeten the frosting.
Refer to the recipe card for a full list of ingredients and measurements.
Recipe Variations
Make lemon cream cheese frosting. Use 3/4 cup block-style cream cheese and 1/4 cup unsalted butter. Beat until smooth, then add the remaining frosting ingredients.
Add some mix-ins. Some white chocolate chips or chopped nuts, such as walnuts or almonds, would be a delicious addition! I suggest about 1 cup.
Make a small batch. Cut the recipe in half (use just 1 egg yolk) and bake in an 8×8 baking pan for 18 to 20 minutes. This will yield 16 squares.
How to Make Lemon Sugar Cookie Bars
- Whisk together the dry ingredients—flour, baking powder, baking soda and salt.
- Beat butter and cream cheese until smooth and creamy. Add sugar and lemon zest, then mix until light and fluffy.
- Add the egg, vanilla extract and lemon juice. Mix until combined.
- Add dry ingredients to wet ingredients and mix just until combined. Avoid over-mixing.
- Transfer dough to a 9×13 baking pan. Bake at 350 F for 20 minutes. Cool completely.
- For the frosting, beat butter until creamy. Add confectioners’ sugar, lemon juice and vanilla. Mix until combined.
- Spread frosting over cooled cookie bars. Slice and serve.
Expert Tips
Use fresh lemon juice and zest. Believe me, this makes all the difference when it comes to flavor! I do not recommend bottled lemon juice since it’s not as strong.
Avoid over-baking. The bars are done when the center is soft, but the edges are set and golden brown. Remember, the bars will continue to bake as they cool.
Use room temperature ingredients. This makes the ingredients easier to mix and creates a smoother dough. As a result, the bars have a better texture,
Make Ahead and Storage Tips
Make ahead the dough and store covered in the refrigerator for up to 48 hours. The frosting also keeps in the refrigerator in an airtight container for up to a week. Bring to room temperature before using.
Store lemon sugar cookie bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freeze bars (frosted or unfrosted) for up to 3 months. Wrap in plastic wrap, then place in an airtight container to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature.
Recipe FAQ
There are a few reasons why this happens to dessert bars. Most often the flour wasn’t measured properly. Use a kitchen scale or the spoon and level method for accurate measuring. It’s also possible the bars were over-baked. Use an oven thermometer to check the temperature.
I haven’t tested this recipe as cookies. I suggest using my lemon sugar cookie recipe instead!
Yes. I suggest starting with 1 1/2 teaspoons, then adjust according to your preference.
Related Recipes
Here are some more citrusy recipes you’ll surely love!
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Get the Recipe: Lemon Sugar Cookie Bars
Ingredients
Cookie Bars
- 2 ½ cups (310 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 1/2 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
Instructions
Cookie Bars
- Preheat oven to 350° F. Grease a 9×13-inch baking pan or line with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- 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. Add the sugar and lemon zest. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the egg, vanilla extract and lemon juice, then mix to combine, about 1 minute. Scrape down the sides and bottom of the bowl as necessary.
- Reduce the mixer speed to low and slowly add the flour mixture. Mix just until combined (avoid over-mixing).
- Transfer dough to prepared baking pan and use a spatula or your hands to spread the dough evenly (the dough will be thick). Bake 20 to 25 minutes, or until light golden brown on the edges and a toothpick inserted in the center comes out clean. Place the pan on a wire rack to cool completely before frosting (about an hour).
Frosting
- In the bowl of a stand mixer (or using a hand mixer), beat the butter on medium-high speed until fluffy, about 4 minutes.
- With the mixer on low speed, gradually add in the powdered sugar until completely incorporated. Add the lemon juice. Mix until combined. If frosting appears to thick to spread, add milk 1 teaspoon at a time.
- Using an offset spatula, spread the frosting on top of the cooled bars/ Cut bars into 4 rows down and 6 rows across to create 24 bars. Enjoy!
