Lemon Sugar Cookie Bars Recipe
These Lemon Sugar Cookie Bars are soft, chewy, and bursting with fresh lemon flavor. Topped with a zesty lemon glaze, they are the perfect combination of sweet and tart. Ideal for parties, gatherings, or a delightful afternoon treat.
24 Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a high-quality gluten-free baking flour blend (such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour). Ensure the baking powder and powdered sugar are certified gluten-free as well.