These soft and chewy Lemon Sugar Cookie Bars are bursting with fresh lemon juice, zest, sugar, butter, and topped with a sweet-tangy glaze.
Okay, let me take you back to last spring. It was one of those freakishly perfect weekends where everything just felt… right. You know the type. The sun was out, the air was crisp, and it smelled like flowers and fresh-cut grass. It was so nice outside that staying cooped up in the house felt like a crime. So, of course, I ended up at a little neighborhood picnic that a friend was hosting.
Now, I have this thing where I just have to bring something homemade. It’s like my unspoken rule. But the clock was ticking, and I didn’t have time to whip up anything too fancy. So, I rummaged through my pantry and, boom—lemons, sugar, butter. And the idea hit me like a ton of bricks: Lemon Sugar Cookie Bars. Easy to make, quick to bake, and guaranteed to steal the show.
I threw the ingredients together faster than I could even convince myself this would work. And you know what? It did. The bars turned out perfect—soft, chewy, and loaded with just the right amount of zing. Everyone went nuts over them. Even my friend’s picky little kid, who won’t touch anything green or suspiciously “fancy,” devoured three bars before anyone even noticed.
Now, whenever I make these, I swear I can hear the chatter and laughter from that day. It’s like a little burst of happiness wrapped up in lemony sweetness.
Why You’ll Love This Lemon Sugar Cookie Bars Recipe?
I could ramble on about these bars for days. So here’s why they’re a total game-changer:
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No Rolling Required: Because, let’s be real, who wants to deal with rolling dough when you’re craving something sweet? Just spread it in the pan and bake. Boom. Done.
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Triple Lemon Goodness: We’re talking lemon juice, lemon zest, and a lemon glaze. It’s like a citrus explosion in the best way possible.
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Perfectly Soft & Chewy: They’ve got that amazing balance—soft in the center, with just a hint of crispy edges. Like the best sugar cookie you’ve ever had, but in bar form.
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Seriously Crowd-Pleasing: Whether it’s a BBQ, brunch, or a random Tuesday where you need something to make you feel like you’ve got your life together, these bars deliver.
Ingredient Notes:
You know how sometimes you try a recipe and it’s loaded with fancy stuff you have to run to three different stores to find? Yeah, not this time. Everything you need is probably hanging out in your kitchen right now. Let’s break it down:
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Butter: Can’t have rich, buttery cookie bars without butter. Using softened butter gives you that dreamy, creamy texture.
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Granulated Sugar: Adds sweetness and helps create that slightly crispy top. Because who doesn’t love a little crunch?
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Eggs: They bind everything together and keep the bars moist. Plus, they add a bit of richness.
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Vanilla Extract: It balances the tartness of the lemon and makes everything taste a little more like a hug.
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Lemon Juice & Zest: The stars of the show. Fresh is always best. The zest adds this incredible depth you just can’t get from juice alone.
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All-Purpose Flour: Gives the bars their structure. Without it, you’d have lemon soup. Tasty, but not exactly the goal here.
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Baking Powder & Baking Soda: They help give the bars a bit of lift and make sure they’re perfectly chewy.
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Powdered Sugar: For the glaze. Because a little extra sweetness never hurt anyone.
How To Make Lemon Sugar Cookie Bars?
Alright, here’s where the magic happens. Let’s do this:
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Preheat & Prep: Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper or lightly grease it. Nothing worse than bars that won’t budge from the pan, am I right?
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Cream the Butter & Sugar: Grab a big mixing bowl and beat the softened butter and sugar until it’s all light and fluffy. It should look a little like frosting—pale and smooth. Add in your eggs one at a time, then mix in the vanilla, lemon juice, and lemon zest. The smell at this point? Absolutely heavenly.
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Mix the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry mix to your wet ingredients and stir until just combined. Pro tip: Don’t overmix! It’s okay if you see a little bit of flour—just make sure everything’s mostly incorporated.
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Spread & Bake: Dump that delicious lemony dough into your prepared pan and spread it evenly. Bake for 18–22 minutes or until the edges are golden and the center is just set. Let it cool completely before moving on to the glaze.
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Make the Glaze: In a small bowl, mix powdered sugar, lemon juice, lemon zest, and a pinch of salt until smooth. If it’s too thick, add more lemon juice. Too thin? Add more sugar.
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Glaze & Garnish: Pour the glaze over the cooled bars and spread it evenly. Sprinkle some extra lemon zest on top because, why not? Let it set for about 20 minutes before cutting into squares.
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Slice & Devour: Cut into bars and try not to eat them all in one sitting. No judgment if you do, though.
Storage Options:
If you somehow manage not to eat the entire batch, these bars will keep well in an airtight container for up to three days. You can also refrigerate them for about a week or freeze them for up to three months. Just let them thaw at room temperature before diving in.
Variations and Substitutions:
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Gluten-Free Version: Swap the all-purpose flour for a quality gluten-free blend.
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Different Citrus Flavors: Try lime or orange juice and zest for a fun twist.
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Buttercream Frosting Instead of Glaze: Want something thicker? Go for a lemon buttercream.
What to Serve with Lemon Sugar Cookie Bars?
These bars are amazing on their own, but if you want to take things to the next level:
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Coffee or Tea: Especially a good Earl Grey or chamomile.
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Vanilla Ice Cream: Because who doesn’t love ice cream and cookies?
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Fresh Berries: Blueberries, raspberries, strawberries—you name it, it works.
Frequently Asked Questions:
Can I use bottled lemon juice?
Sure, but fresh lemon juice gives it that bright, vibrant flavor you can’t really fake.
Can I freeze these bars?
Yep! Wrap them up tight, and they’ll be good for up to three months.
What if I don’t have parchment paper?
Just grease the pan really well. It’ll work fine.
So there you have it—Lemon Sugar Cookie Bars that are basically the definition of sunshine in dessert form. Let me know if you make them and whether you managed to share any.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Sugar Cookie Bars Recipe
Ingredients
For the Cookie Bars:
- 1 cup 2 sticks unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest from 1–2 lemons
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of salt optional, enhances flavor balance
For Garnish:
- Fresh lemon zest optional
Instructions
Preheat and Prepare Baking Pan:
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it with cooking spray to prevent sticking.
Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar using a hand or stand mixer on medium speed until the mixture becomes light and fluffy, approximately 2–3 minutes.
Incorporate Wet Ingredients:
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, fresh lemon juice, and lemon zest until well combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
Spread and 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. Remove from the oven and allow the cookie bars to cool completely in the pan.
Prepare the Lemon Glaze:
- In a medium bowl, whisk together powdered sugar, fresh lemon juice, lemon zest, and a pinch of salt (if using) until smooth. Adjust the consistency by adding more powdered sugar if it is too thin, or more lemon juice if it is too thick.
Glaze and Garnish:
- Once the cookie bars are completely cool, pour the prepared glaze over the top, spreading it evenly with a spatula or the back of a spoon. While the glaze is still wet, sprinkle additional fresh lemon zest over the top, if desired. Allow the glaze to set for approximately 20 minutes.
Slice and Serve:
- Cut the bars into squares or rectangles and serve. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
