Bright, buttery, and bursting with fresh citrus flavor, this Lemon Cookie Bars Recipe is the kind of dessert that disappears fast. They have the soft, chewy texture of a sugar cookie with the bright, zesty flavor of fresh lemon in every bite. Topped with a lemon cream cheese frosting adds just the right amount of sweetness and tang to each bite. These bars are perfect for spring gatherings, afternoon coffee, bake sales, or whenever you want an easy dessert that feels a little special.
I do love lemon! Its bright, fresh flavor is incredibly versatile, working beautifully in savory dishes like my Lemon Chicken Orzo Pasta and grilled Portuguese Chicken, but also shining in desserts like lemon meringue pie or these Lemon Cookie Bars. When paired with sugar, lemon’s natural pucker power softens into a perfectly balanced sweet-tart flavor that makes desserts especially irresistible.
Why You Will Love this Lemon Cookie Bars Recipe
- An easy lemon dessert recipe – Simple ingredients and straightforward steps make this a great recipe for beginner bakers.
- Perfect balance of sweet and tangy – The lemon cookie base and creamy frosting create a bright citrus flavor that isn’t overly tart.
- Made with simple pantry ingredients – No complicated ingredients required, just baking staples and fresh lemon.
- A fun twist on classic lemon bars – Think soft lemon cookies baked into bars and topped with a lemon cream cheese frosting that takes them to the next level.
- Ideal for holidays and gatherings – The bright citrus flavor makes these bars ideal for Easter, Mother’s Day, bake sales, or spring brunch.
- Easy to slice and serve – Bar desserts are perfect when you need something simple that still looks beautiful on a dessert table.
Equipment Needed
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- Measuring Spoons
- Measuring Cups
- Stand Mixer with mixing bowls or hand mixer with a large mixing bowl.
- Zester
- Citrus Squeezer
- 9×9 Baking Pan
- Parchment paper optional, but it does make clean up and removing the cookies easier.
- Small Offset Spatula – for frosting
Ingredients For This Lemon Cookie Bars Recipe
Cookie Component
- All-purpose flour
- Baking powder
- Salted butter (softened)
- Granulated sugar
- Lemon zest
- large egg (room temperature)
- large egg yolk (room temperature)
- Lemon juice
- Vanilla extract
Lemon Cream Cheese Frosting Component
- Cream cheese (room temperature)
- Salted butter (room temperature)
- Lemon zest
- Confectioner’s sugar (aka powdered sugar or icing sugar)
- Lemon juice
- Vanilla extract
Lemon Cookie Layer
All-purpose flour – Provides the structure for the cookie base
Baking powder – gives a little lift to the cookie base so it isn’t too dense
Salted butter (softened) – adds moisture and butter flavor
Granulated sugar – provides the sweetness to the cookie and balances out the lemon tartness
Lemon zest – adds lemon flavor
Large egg (room temperature) – provides moisture and a little lift to the cookies
Large egg yolk (room temperature) – adds moisture and richness without adding more lift to help prevent turning the cookie into a cake
Lemon juice – for that signature lemon flavor
Vanilla extract – rounds out the flavor
Lemon Cream Cheese Frosting Layer
Cream cheese (room temperature) – the base of the frosting, provides structure and tang
Salted butter (room temperature) – helps to thicken the frosting and provides a subtle butter flavor
Lemon zest – adds lemon flavor
Confectioner’s sugar (aka powdered sugar or icing sugar) – sweetens and thickens the frosting
Lemon juice – adds more lemon flavor and tang
Vanilla extract – to round out the flavors
How to Make This Lemon Cookie Bars Recipe
Making the Lemon Sugar Cookie Base
Preheat the oven to 375F
Prepare a 9×9 baking pan by lining with parchment paper so that it hangs out on two ends.
Combine flour and baking powder in a bowl and set aside.
In the bowl of a stand mixer, cream together the butter, sugar, and lemon zest for at least 2 minutes.
Add in the egg and extra yolk, lemon juice, and vanilla extract. Beat to combine for about 30 seconds.
Scoop the cookie dough into the prepared 9×9 baking pan so that there are scoops of dough all around the pan. Press the dough down into the pan and into the corners making sure it is evenly distributed in the pan. If the dough is a bit sticky, you can put a piece of saran wrap over the dough and press on it instead.
Place the baking pan in the oven and bake at 375F for 20-23 minutes or until a toothpick inserted comes out clean.
Remove the pan from the oven and allow the pan to cool for at least an hour before frosting. If it feels warm to the touch it will melt your frosting.
Making the Lemon Cream Cheese Frosting
In the bowl of a stand mixer cream together the room temperature butter and cream cheese until well combined. Add in the rest of the ingredients and beat until fully combined.
Dollop the cream cheese frosting all over the cooled lemon cookie base in the baking pan. Use a small offset spatula to evenly spread the frosting to cover the entire cookie base.
Use the over-hanging pieces of parchment paper wrapped under the cookie base to lift out the frosted cookie square and place on a cutting board.
Cut the square into cookie bars of your desired size.
Serve and enjoy!
What to Serve with Lemon Cookie Bars
Lemon cookie bars go great in a brunch spread served with dishes like Eggs Benedict Casserole, Brioche French Toast, Eggs on Toast, and Devilled Eggs to name a few. Or you can serve them on their own as a light treat with a cup of tea, coffee, or milk.
Pro Tips and Substitutions
- If you don’t have vanilla extract you can leave it out. It helps to round out the flavor a bit, but the lemon juice and zest are the main flavor providers in this recipe.
- You can get by without using parchment paper, but it would be a good idea to grease the pan with butter before adding the cookie batter. You will need to cut the squares in the pan which is a little more difficult but certainly can be done.
- If you are having troubles flattening out your cookie dough into the pan, placing a piece of plastic wrap over the dough allows you to manipulate the dough without it sticking to your hands.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is highly recommended to achieve the best bright natural citrus flavor in these lemon cookie bars. But bottled lemon juice can work in a pinch.
How do I store lemon cookie bars?
Because of the lemon cream cheese frosting, these bars should be stored in an airtight container in the refrigerator. They will stay fresh for 4-5 days. Let them sit at room temperature for a few minutes before serving for the best texture.
Can lemon cookie bars be frozen?
Yes, lemon cookie bars freeze well. For best results, freeze the bars without the frosting. I place them in a zipper top bag and store for up to 3 months. Thaw in the refrigerator and frost before serving.
What is the difference between lemon bars and lemon cookie bars?
Traditional lemon bars typically have a shortbread crust topped with a lemon custard filling, while lemon cookie bars are a soft cookie-style base baked into a single layer. These lemon cookie bars are topped with a creamy lemon cream cheese frosting instead of powdered sugar.
Why are my lemon cookie bars dry?
Dry lemon cookie bars are usually caused by overbaking or adding too much flour. Be sure to measure your flour correctly and remove the bars from the oven when the center is just set.
Can I make lemon cookie bars ahead of time?
Yes! Lemon cookie bars are a great make-ahead dessert. You can bake the bars a day or two in advance, store them in the refrigerator, and frost them before serving.
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Lemon Cookie Bars Recipe
Equipment
- Measuring Spoons
- Measuring Cups
- Stand Mixer with mixing bowls or hand mixer with a large mixing bowl
- Zester
- Citrus Squeezer
- 9×9 Baking Pan
- Parchment Paper optional, but it does make clean up and removing the cookies easier
- Small Offset Spatula for frosting
Ingredients
Lemon Cookie Base
- 2 ½ cups All-purpose flour (308g)
- 1 tsp Baking powder
- ¾ cup Salted butter (room temperature) (170g)
- 1 cup Granulated sugar (200g)
- ¾ – 1 tbsp Lemon zest
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tbsp Lemon juice change to 2 tbsp
- 1 tsp Vanilla extract
Lemon Cream Cheese Frosting
- 4 oz Cream Cheese (room temperature)
- ¼ cup Salted Butter (room temperature) (58g)
- 2 tsp Lemon zest
- 1 cup Confectioner’s sugar (100g)
- 2 tsp Lemon juice
- ¼ tsp Vanilla extract
Instructions
Lemon Cookie Base
- Preheat the oven to 375F
- Prepare a 9×9 baking pan by lining with parchment paper so that it hangs out on two ends.
- Combine flour and baking powder in a bowl and set aside.
- In the bowl of a stand mixer, cream together the butter, sugar, and lemon zest for at least 2 minutes.
- Add in the egg and extra yolk, lemon juice, and vanilla extract. Beat to combine for about 30 seconds.
- Transfer the cookie dough into the prepared 9×9 baking pan and use your hands to press the dough down into the pan and into the corners making sure it is evenly distributed.
- Bake at 375F for 20-23 minutes or until a toothpick inserted comes out clean.
- Remove the pan from the oven and allow the pan to cool for at least an hour before frosting. If it feels warm to the touch it will melt your frosting.
Lemon Cream Cheese Frosting
- In the bowl of a stand mixer cream together the room temperature butter and cream cheese until well combined. Add in the rest of the ingredients and beat until fully combined.
- Dollop the lemon cream cheese frosting all over the cooled lemon cookie base in the baking pan. Use a small offset spatula to evenly spread the frosting over the entire cookie base.
- Use the over-hanging pieces of parchment paper wrapped under the cookie base to lift out the frosted cookie square and place on a cutting board.
- Cut the square into cookie bars of your desired size.
- Serve and enjoy!
Notes
- If you don’t have vanilla extract you can leave it out. It helps to round out the flavor a bit, but the lemon juice and zest are the main flavor providers in this recipe.
- You can get by without using parchment paper, but it would be a good idea to grease the pan with butter before adding the cookie batter. You will need to cut the squares in the pan which is a little more difficult but certainly can be done.
- If you are having troubles flattening out your cookie dough into the pan, placing a piece of plastic wrap over the dough allows you to manipulate the dough without it sticking to your hands.
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