Lemon cookie bars recipe makes tender lemon sugar cookie bars topped with bright lemon buttercream frosting. The lemon cookie bars are a snap to make, and they can be made from scratch in just 35 minutes!
This Lemon Cookie Bars recipe is a can’t-miss dessert for lemon-lovers! The bars are soft lemon sugar cookie bars topped with a sweet and tart lemon buttercream frosting.
The bars are as easy to make as they are tasty. The come together quickly, and you’ll need just one bowl to make them (just give the mixing bowl a quick wash in between making the bars and the frosting).
So, whether you’re a lemon fan (and if you are, you’ll love my lemon sweet rolls) or just looking for a new dessert idea, these lemon cookie bars are a must-try!
Ingredient notes and substitutions
- Butter: If using unsalted butter, increase the salt in the bars by 1/2 teaspoon and the frosting by 1/4 teaspoon.
- Lemon juice: It’s important to use fresh lemon juice as bottled lemon juice can have an off taste to it.
- Flour: Weighing the flour is the most accurate method of measurement (click “metric” just above the ingredients for the weights). If not weighing the flour, sift it, lightly spoon into the measuring cup, and level. Avoid packing the flour as that will give you dry, crumbly bars.
- Kosher salt: Sea salt works well as a substitute. If you don’t have kosher salt or sea salt, use half the amount of table salt.
- Milk: Using heavy cream will give you the lightest, fluffiest frosting.
How to make lemon cookie bars
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 375 degrees F. Grease a 9×13 inch metal baking pan and line with parchment paper for easy removal.
Step 2: To make the lemon cookie bars, beat butter, sugar, brown sugar, and lemon zest together until fluffy and well combined in a stand mixer with the paddle attachment.
Step 3: Add egg and egg yolks. Beat until eggs are well incorporated, about 2 to 3 minutes.
Step 4: Mix in lemon juice and vanilla.
Step 5: Add flour, baking powder, and salt. Mix in until just combined.
Step 6: Add cookie batter to the prepared pan in an even layer.
Step 7: Bake for 15-20 minutes, or until the edges are lightly golden brown.
Step 8: Let the bars cool in the pan until they reach room temperature.
Step 9: To prepare the frosting, beat butter until light and fluffy.
Step 10: Add lemon zest, powdered sugar, and salt. Mix until combined.
Step 11: Stir in vanilla extract and lemon juice.
Step 12: Add milk (or heavy cream) until the frosting is spreadable and reaches your desired consistency.
Step 13: Spread frosting on top of the cooled cookie bars.
Step 14: Decorate with additional lemon zest and lemon slices.
Recipe Tips!
- Extra lemon flavor: For more lemon flavor, you can add additional lemon zest, or swirl a dollop of lemon curd into the frosting.
- Glass pan: Using a glass pan will change the baking temperature and time. I recommend decreasing the oven temperature by 25F and checking for doneness about 5 minutes sooner.
Storage
Store any leftover lemon cookie bars in an airtight container in the refrigerator. The bars will keep for up to 3 days when properly stored in the fridge.
More lemon recipes!
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Lemon Cookie Bars
Equipment
- 9×13 metal baking pan
Ingredients
Lemon Cookie Bars
- 1 cup salted butter room temperature
- 1 ¼ cups granulated sugar
- 1/4 cup light brown sugar packed
- Zest from 1 lemon about 2 teaspoons
- 1 large egg
- 2 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 3 cups sifted all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Lemon Frosting
- 1 cup salted butter at room temperature
- Zest from 1 lemon about 2 teaspoons
- 3 cups powdered sugar
- Pinch of kosher salt
- 1 teaspoon vanilla extract
- 2 teaspoons freshly squeezed lemon juice
- 2-3 tablespoons milk or heavy cream
- For decorating: Additional lemon zest and lemon slices
Instructions
- Preheat oven to 375 degrees F. Grease a 9×13 inch metal baking pan and line with parchment paper for easy removal.
- To make the lemon cookie bars, beat butter, sugar, brown sugar, and lemon zest together until fluffy and well combined in a stand mixer with the paddle attachment.1 cup salted butter, 1 ¼ cups granulated sugar, 1/4 cup light brown sugar, Zest from 1 lemon
- Add egg and egg yolks. Beat until eggs are well incorporated, about 2 to 3 minutes.1 large egg, 2 large egg yolks
- Mix in lemon juice and vanilla.1 tablespoon freshly squeezed lemon juice, 1 teaspoon vanilla extract
- Add flour, baking powder, and salt. Mix in until just combined.3 cups sifted all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt
- Add cookie batter to the prepared pan in an even layer.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the bars cool in the pan until they reach room temperature.
- To prepare the frosting, beat butter until light and fluffy.1 cup salted butter
- Add lemon zest, powdered sugar, and salt. Mix until combined.Zest from 1 lemon, 3 cups powdered sugar, Pinch of kosher salt
- Stir in vanilla extract and lemon juice.1 teaspoon vanilla extract, 2 teaspoons freshly squeezed lemon juice
- Add milk (or heavy cream) until the frosting is spreadable and reaches your desired consistency.2-3 tablespoons milk or heavy cream
- Spread frosting on top of the cooled cookie bars.
- Decorate with additional lemon zest and lemon slices.
Notes
- Butter: If using unsalted butter, increase the salt in the bars by 1/2 teaspoon and the frosting by 1/4 teaspoon.
- Lemon juice: It’s important to use fresh lemon juice as bottled lemon juice can have an off taste to it.
- Flour: Weighing the flour is the most accurate method of measurement (click “metric” just above the ingredients for the weights). If not weighing the flour, sift it, lightly spoon into the measuring cup, and level. Avoid packing the flour as that will give you dry, crumbly bars.
- Kosher salt: Sea salt works well as a substitute. If you don’t have kosher salt or sea salt, use half the amount of table salt.
- Milk: Using heavy cream will give you the lightest, fluffiest frosting.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Dolores Samora says
I love anything lemon, I just love anything thank you for sharing
Kate says
You’re very welcome!