These lemon cookie bars are sweet, tangy, and coated in a simple glaze. If you are looking for a dessert that puts in a spring or summer or mood this is the recipe for you.
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These chewy, zingy delights combine the bright flavor of fresh lemons with the sweetness of classic sugar cookie dough. Whether you’re baking for fun or just want a treat to keep you company with your afternoon coffee, this recipe is ridiculously easy and packed with lemony goodness.
If you love lemon dessert recipes, then you should try this recipe for Lemon Blondies or Lemon Meringue Cookies.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Butter – Use unsalted butter at room temperature for the best flavor and texture. Softened butter blends more easily into the dough, creating a rich, slightly crisp edge.
- Granulated Sugar – Provides the sweetness to balance out the tart lemon. Be sure to measure accurately for the perfect cookie base!
- Eggs – Add moisture and help bind the ingredients together. Use large eggs for consistent results. Room temperature works best when mixing.
- Lemon Zest – The zest is where all the bold lemon flavor lives. Use a zester or fine grater to remove the yellow outer layer of the lemon’s skin, and avoid the bitter white part (the pith).
- Fresh Lemon Juice – You want freshly squeezed lemon juice here; bottled versions just don’t have the same brightness. You’ll taste the difference with every bite!
- Vanilla Extract – A small splash of vanilla deepens the flavor and rounds out the tangy notes.
- All-Purpose Flour – The foundation of your cookie bars. Make sure to measure it using the spoon-and-level method to avoid overly dense bars.
- Baking Powder – Gives the lemon cookie bars a gentle lift so they’re light and chewy.
- Salt – Balances the sweetness and enhances all the flavors.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 2: Beat in the eggs, one at a time, then add the lemon zest, lemon juice, and vanilla extract. Mix until combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 4: Spread the dough evenly into the prepared baking pan. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Step 5: While the bars cool, make the glaze by whisking together the powdered sugar, lemon juice, and zest.
Step 6: Once the bars are completely cool, drizzle the glaze over the top. Let the glaze set before cutting into squares.
Storage
Storage: Store your lemon cookie bars in an airtight container to keep them soft and flavorful. They’ll stay fresh at room temperature for up to 4 days. If you want them to last longer, pop the container in the fridge, and they’ll stay fresh for a week!
Freezing: Allow the cookie bars to cool completely before freezing. Wrap the bars tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. Freeze for up to 3 months! When you’re ready to eat, thaw them at room temperature.
Reheating – Heat them in the microwave for about 10-15 seconds. If you prefer a crispier edge, reheat them in the oven at 300°F for 5-7 minutes.
Wendy’s Tips
- Line your baking pan with parchment paper for easy removal and cleanup. It also prevents the bars from sticking!
- Don’t overbake! The cookie bars should be lightly golden around the edges but look slightly soft in the middle when you pull them out of the oven. They’ll firm up as they cool.
- Want a more potent lemon punch? Add a teaspoon of lemon extract to your dough or glaze.
- For a pretty finish, dust the bars with powdered sugar. It adds sweetness and gives them a bakery-style look.
What To Serve With Lemon Cookie Bars
Lemon cookie bars are absolutely fabulous on their own with coffee, tea, or milk. You can also serve it as part of a larger dessert spread alongside other cookies and cupcakes. A glass of iced tea or lemonade complements the zingy lemon flavor perfectly. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
FAQs
Overbaking or adding too much flour can make them dry. Be sure to measure your ingredients carefully and watch the oven timer closely.
Yes! A lemon glaze made with powdered sugar and lemon juice is a fantastic addition. Just drizzle it over the cooled bars for a sweet, tangy finish.
Lemon Cookie Bars
Equipment
- Baking Sheet
- Parchment Paper
- Large bowl
- Meduim Bowl
- mixer
- spatula
Ingredients
For the bars:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then add the lemon zest, lemon juice, and vanilla extract. Mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Spread the dough evenly into the prepared baking pan. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- While the bars cool, make the glaze by whisking together the powdered sugar, lemon juice, and zest.
- Once the bars are completely cool, drizzle the glaze over the top. Let the glaze set before cutting into squares.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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