These lemon sugar cookie bars are some of the best little treats when you are craving lemon sugar cookies but don’t want to scoop each one individually. They are soft, and chewy with the perfect lemon flavor!
Since you are here make sure to check out this delicious lemon bar recipe with graham cracker crust, these lemon bar cookies, as well as this lemon poppyseed muffins!
This is the best lemon cookie bars
Who doesn’t love sugar cookies in bar form? I mean they are soft, chewy, and packed with flavor just like regular cookies except you end up saving a ton of time by not having to scoop each one individually.
The strong lemon flavor in these makes them perfect for spring and summer baking, and the ease of trowing them together is gonna be a huge hit for you when you don’t have a ton of time to spare!
Why do you need to make this recipe?
- This is the perfect dessert for the lemon lover in your life.
- You will save a ton of time by making this recipe because you won’t need to scoop individual cookies, all you have to do is spread in the pan and bake!
- It has a deliciously light lemon flavor that will gave you going back for more everytime!
Ingredients for this lemon sugar cookie bar recipe
Here are the ingredients you will need to make this fresh lemon sugar cookie bar recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You ccan use salted or unsalted butter for this recipe. Just make sure it is softened.
- Granulated sugar & powdered sugar
- Lemon juice & lemon zest- The combination of the fresh lemon zest and lemon juice will help add that delicious tangy lemon flavor.
- Lemon extract- The lemon extract is used even though we are using fresh lemons to add in extra flavor to these cookie bars.
- Egg
- Flour
- Baking powder– This will add a little height to our cookie bars.
- Salt
How to make these easy lemon bars
This is how you can make these easy lemon sugar cookie bars. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and powdered sugar together.
- Add in the egg, fresh lemon juice, lemon zest, and lemon extract, and mix to combine.
- Mix in the dry ingredients so the all purpose flour, salt, baking powder until combined.
- Spread the cookie dough into an even layer into a parchment paper lined 8×8 inch pan, sprinkle with more granulated sugar, and bake in the preheated oven.
- Allow the sugar cookie bars to cool down before slicing into them.
Frequently asked questions – FAQ
How should I store the lemon sugar cookie bars?
You can store these bars in an airtight container for up to 5 days. The best flavor of course if going to be when they’re fresh but they’ll still be tasty after a few days!
Can I frost this sugar cookie bars recipe?
Absolutely. Make sure you allow the lemon bar cookies to completely cool down before topping them with your favorite frosting. I love adding a good lemon cream cheese frosting or a lemon buttercream frosting to add extra citrus flavor!
Can I freeze the cookie bars?
Yes you can! All you have to do is place these lemon bars in an airtight container and freeze for up to 3 months, Once you are ready to enjoy this lemony treat, allow them to thaw on the counter for a few hours.
Are Lemon Sugar Cookie Bars and Lemons Bars the same?
No, lemon bars are made with a shortbread crust and a custard lemony topping while this one is pretty much made out of lemon sugar cookie dough. It will yield baked cookiesin the shape of bars that are deliciously chewy and packed with all the lemon flavors your heart desires.
Lemon Sugar Cookie Bars Recipe
Lemon Sugar Cookie Bars
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg at room temperature
- 1 tablespoon lemon juice
- ¼ teaspoon lemon extract
- 1 tablespoon lemon zest
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 & ¼ cup all-purpose flour
- extra granulated sugar to sprinkle on top
Instructions
- Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the softened butter, powdered sugar, and sugar until well combined.½ cup unsalted butter, ½ cup granulated sugar, ¼ cup powdered sugar
- Add the egg, lemon juice, lemon extract, and lemon zest, and mix until smooth.1 large egg, 1 tablespoon lemon juice, ¼ teaspoon lemon extract, 1 tablespoon lemon zest
- Stir in the baking powder, salt, and flour until just combined.½ teaspoon baking powder, 1 & ¼ cup all-purpose flour, ¼ teaspoon salt
- Spread the batter evenly into the prepared pan, it will be sticky but just use an offset spatula to spread it as best as you can. Sprinkle with granulated sugar.extra granulated sugar to sprinkle on top
- Bake for 20 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bars to cool completely in the pan on a wire rack before slicing.
Nutrition
If you enjoyed this lemon sugar cookie bar recipe make sure to pin it for later!
Ryan
Long term follower of your blog. Baked these yesterday and they’re delicious! My batch came out a little soft, but made a lemon flavored glaze and refrigerated them over night. Came out so much better than I dreamed!
Chahinez
Thank you for the continued support 🙂
Debra Miller
I do not like the after taste of lemon extract. Can I add more lemon zest and/or juice?
Chahinez
Yes that’s fine, you can add as much zest as you want. I wouldn’t add more juice though because the excess liquid could mess up the recipe.
Karen Marshall
Can almond flour be used in place of regular flour?
Chahinez
It won’t give the same result as the photos and the texture of the dough will be different. But if you don’t mind that then I don’t see why you can’t try it just to see 🙂
ZLM
These came out great! Do you have a lemon buttercream frosting recipe?
Chahinez
I do not yet, but I have a small batch of cream cheese frosting that you can add 1 tablespoon lemon zest to and 2 tablespoons of lemon juice and 1 tablespoon of heavy cream instead of 3 tablespoons of heavy cream!
Els manning
Delightful recipe! So easy and soooo good! I doubled it and it turned out so good! 👍🏻👍🏻
Chahinez
So happy to hear that!