Short Description

I love these lemon sugar cookie bars for their bright, zesty flavor and delightfully soft, chewy texture topped with a creamy lemon buttercream.

Lemon Sugar Cookie Bars

Why You’ll Love This Recipe

I discovered that citrus adds a burst of freshness—I used both lemon zest and juice in the dough and frosting, and the result is incredibly flavorful. Baking the dough in a single pan makes things a lot simpler and perfect for sharing—one 9×13-inch pan gives me about 24 bars. It’s also a reliable recipe that consistently turns out beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookie Bars

2½ cups all‑purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter (room temperature)
½ cup block‑style cream cheese (room temperature)
1½ cups granulated sugar
1 Tbsp lemon zest
1 large egg (room temperature)
1 tsp vanilla extract
2 Tbsp fresh lemon juice

Frosting

1 cup unsalted butter (room temperature)
2½ cups confectioners’ sugar (sifted)
2 Tbsp fresh lemon juice
1–2 Tbsp milk (optional, for consistency)

Directions

Preheat the oven to 350 °F and grease or line a 9×13-inch baking pan.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and cream cheese until creamy, about 1 minute. Mix in sugar and lemon zest until light and fluffy, about 3 minutes.
Add egg, vanilla, and lemon juice, mixing until just combined.
On low speed, add the dry ingredients and mix until just incorporated.
Spread the dough evenly in the prepared pan and bake for 20–25 minutes, until the edges are golden and the center is set. Let cool completely.
For the frosting, beat the butter until fluffy, about 4 minutes. Gradually add the confectioners’ sugar, lemon juice, and vanilla. Add milk if needed for desired consistency.
Spread frosting over the cooled bars, slice into 24 pieces, and serve.

Servings and Timing

Serves: About 24 bars
Prep time: 10 minutes
Cook time: 20–25 minutes
Cooling time: 1 hour before frosting

Variations

Lemon cream cheese frosting: I swap in ¾ cup cream cheese and ¼ cup butter instead of using all butter.
Add mix-ins: I like folding in up to 1 cup of white chocolate chips or chopped nuts like walnuts or almonds.
Make in a smaller pan: I halve the recipe and bake it in an 8×8 pan for 18–20 minutes to get about 16 squares.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 3 days or refrigerate them for up to 5 days. For longer storage, I freeze the bars—either frosted or unfrosted—wrapped in plastic and sealed in an airtight container for up to 3 months. I let them thaw in the fridge before serving.

FAQs

Why did my bars turn out dry?

Dryness usually comes from over-measuring flour or over-baking. I use the spoon-and-level method for measuring flour and bake just until the edges are golden—the bars continue to set as they cool.

Can I make these as individual cookies instead?

This recipe is designed for bars, and I don’t recommend trying to bake it as cookies. For cookies, I use a dedicated lemon sugar cookie recipe.

Could I use lemon extract instead of fresh juice or zest?

Yes, I sometimes add about 1½ teaspoons of lemon extract when I don’t have fresh lemons. But I find that fresh zest and juice always give the best flavor.

How do I know when the bars are done baking?

I look for the edges to be set and lightly golden, and the center to be soft but not wet. A toothpick inserted in the center should come out clean or with a few moist crumbs.

Can the dough or frosting be made ahead?

Absolutely. I refrigerate the dough, tightly wrapped, for up to 48 hours. The frosting keeps well in the fridge for up to a week. I bring both to room temperature before using.

Conclusion

I adore these lemon sugar cookie bars—they’re bright, chewy, and straightforward. Whether I’m baking for a gathering or craving a citrusy treat, they never disappoint. I hope they brighten my baking adventures as much as they do yours!