Lemon Sugar Cookie Bars made with a soft & chewy sugar cookie base then topped with a sweet lemon glaze. Easy recipe for sugar cookie bars!

I pulled inspiration from several of my favorite cookie recipes for these delightful Lemon Sugar Cookies. They’re the perfect antidote for this freezing, snowy weather we’ve been having. They’re soft, perfectly sweet and the lemon flavor is bright and lovely. My family devoured them!

Which is better, lemon zest or lemon extract?

Lemon extract is easier to store and use, since you buy it and keep it in your cupboard. But even still, I prefer using lemon zest in my recipes because it adds a much more authentic lemon flavor. Lemon extract is made with a concentrated amount of alcohol and lemon and I feel you end up tasting the alcohol flavor too much.

Highlights of this recipe

• Easy ingredients. You’ll love how simple ingredients come together to create these lemon cookie bars. The recipe uses common baking staples, so you probably already have most of them on hand.
• Luscious lemon flavor! The lemon glaze on top brings extra moisture and richness. It’s smooth, sweet, and loaded with more lemon zest and juice for a strong but balanced lemon taste.
• A perfect choice. If you’re aiming for a dessert that’s perfect for spring or summer, these lemon sugar cookie bars fit nicely. They’re great for picnics, holidays, or a simple treat any time.

Ingredients for Lemon Sugar Cookie Bars

Butter: You’ll need 1 cup of butter, softened.

Sugar: Add 1 ¼ cup of granulated sugar for soft, chewy bars.

Egg: Bind the ingredients using 1 egg.

Extract: Flavor the dough with 2 tsp of vanilla extract.

Lemon: You need 1 lemon, fully zested and juiced. You’ll need a combined total of 1 TBSP+ 2 tsp of lemon zest and 2 TBSP of lemon juice. Zest the lemon first, then extract the juice.

Flour: The structural base of this dough is 2 ¼ cups of all-purpose flour.

Baking powder: Help the cookie base rise by adding 1 tsp of baking powder to the dough.

Salt: Balance the flavors with ½ tsp of salt.

Lemon Glaze:

Butter: For a rich glaze, use 3 TBSP of butter, melted.

Powder sugar: Adding 1 ½ cups of powdered sugar creates a sweet, smooth glaze.

Milk: You need 2 TBSP of milk for more moisture and creaminess.

Lemon: Give the topping more citrus flavor by adding 2 TBSP of lemon juice and 2 tsp of lemon zest. Remember, zest the lemon first, then squeeze out the juice.

Tips for making Lemon Sugar Cookie Bars

1. Softened butter: Make sure your butter is softened to room temperature before starting. This helps create a smooth batter and tender crumb.
2. Don’t overbake—remove the bars when the edges are set and the center springs back lightly when pressed.
3. Prep your pan: If you sprayed the pan with non-stick spray, you can just cut the bars in the pan. If you lined the pan with parchment paper, you can pull the entire sheet of cookies out, then cut them into squares out of the pan. Either step makes for easy removal!

How long are Lemon Bars good for?

Store your lemon sugar cookie bars in an airtight container at room temperature. They stay fresh for up to 3 days. For longer storage, refrigerate the bars for up to a week. Allow them to come to room temperature before serving to soften.

You can freeze the baked bars without glaze, wrapped tightly, for up to 3 months. Thaw overnight in the fridge, then add glaze before serving.

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Lemon Sugar Cookie Bars Recipe

Lemon Sugar Cookie Bars made with a soft & chewy sugar cookie base then topped with a sweet lemon glaze. Easy recipe for sugar cookie bars!

Course Cookies, Dessert

Cuisine American

Keyword lemon sugar cookie bars

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Cooling time 20 minutes minutes

Total Time 54 minutes minutes

Servings 30 servings

Calories 158kcal

Author Jessica & Nellie

Ingredients

Sugar Cookie Crust

• 1 cup butter softened
• 1 ¼ cup granulated sugar
• 1 egg
• 2 tsp vanilla extract
• 1 TBSP lemon zest
• 2 ¼ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt

Lemon Glaze

• 3 TBSP butter melted
• 1 ½ cups powdered sugar
• 2 TBSP milk
• 2 TBSP lemon juice
• 2 tsp lemon zest

Instructions

• Preheat the oven to 375 degrees F. Line a 9×13 pan (or quarter bakers sheet) with parchment paper. Set it aside.
• Mix the butter with an electric mixer on high for 1 minute, until light in color. Add the sugar, egg, vanilla extract, and lemon zest, and mix again.
• In a separate bowl combine the dry ingredients and whisk lightly, so the salt and baking powder are well incorporated into the flour. Proceed to pour the flour mixture into the wet ingredients and mix well.
• Transfer the dough to the prepared pan and press it down so the dough is spread evenly across the entire pan. Bake in the preheated oven for 20 minutes. Let it cool for 20 minutes before adding the glaze.
• Whisk all the lemon glaze ingredients in a bowl and pour it onto the warm cookie bars. Spread it across the cookie bars with a rubber scraper. Let the bars fully cool to set. Cut into 30 squares, serve, and enjoy!

Notes

Store leftover cookie bars in an airtight container at room temperature and they will last up to 3 days. Store in the refrigerator for up to 1 week. 

Freeze the baked bars without glaze, for up to 3 months. Thaw in the fridge, then add glaze before serving.

Nutrition

Calories: 158kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 106mg | Potassium: 32mg | Sugar: 14g | Vitamin A: 230IU | Vitamin C: 0.8mg | Calcium: 13mg | Iron: 0.5mg

How can I make cookie bars using a packaged cookie dough?

You can save time by using Pillsbury sugar cookie dough for the crust. Press the dough evenly into your pan before adding a lemon filling made with fresh lemon juice and zest. This approach shortens prep without losing lemon flavor.

Should the butter be soft or chilled when preparing cookie dough?

You want your butter softened to room temperature. It should be soft enough to cream easily with sugar but not melted. This helps create a tender, chewy texture in your cookie bars.

Is it possible to replace fresh lemon juice with bottled lemon juice?

Bottled lemon juice can be used as a substitute, but it may lack the bright, fresh flavor of fresh lemons. If you use bottled juice, consider adding extra zest to boost the citrus aroma.

What is the best way to create a smooth lemon glaze?

Start with melted butter, then gradually whisk in powdered sugar until smooth. Add lemon juice and zest last, mixing well to keep the glaze creamy and pourable. Adjust milk amount to get your desired consistency.

Love cookies with fruit in them? Try these other lemon favorites:

• Lemon Raspberry Cookie Cups are easy to make, and perfectly portioned for serving at potlucks and parties!
• Our recipe for Easy Fruit Pizza Cookies are vanilla cookies topped with sweet cream & fresh fruit! They are great treats for Spring and Summer parties.
• You will go crazy for these Lemon Blueberry Muffin Cookies. Made from scratch, these cookies are packed with incredible lemon flavor and juicy blueberries.
• Try our Frosted Strawberry Cookies, not only are they delicious but stunning too! Sugar cookies made with fresh strawberries and topped with a buttercream frosting.
• We love recipes that have shortcuts and these Cake Mix Lemon Oreo Cookies hit the mark! Using a few basic ingredients and a boxed cake mix, this dessert comes together quick and easy.

Lemon Sugar Cookie Bars combine butter, sugar, egg, vanilla extract, and fresh lemon zest and juice to create a flavorful cookie dough base. An easy recipe for delightful sugar cookie bars!

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