Lemon Cookie Bars Recipe
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.
Equipment
- Measuring Spoons
- Measuring Cups
- Stand Mixer with mixing bowls or hand mixer with a large mixing bowl
- Zester
- Citrus Squeezer
- 9x9 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 teaspoon Baking powder
- ¾ cup Salted butter (room temperature) (170g)
- 1 cup Granulated sugar (200g)
- ¾ - 1 tablespoon Lemon zest
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Lemon Cream Cheese Frosting
- 4 oz Cream Cheese (room temperature)
- ¼ cup Salted Butter (room temperature) (58g)
- 2 teaspoon Lemon zest
- 1 cup Confectioner’s sugar (100g)
- 2 teaspoon Lemon juice
- ¼ teaspoon Vanilla extract
Instructions
Lemon Cookie Base
- Preheat the oven to 375F
- Prepare a 9x9 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.
- Add half the dry ingredients into the wet ingredients and blend together until mostly combined. Add in the rest of the dry ingredients and blend again until just fully combined.
- Transfer the cookie dough into the prepared 9x9 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. See notes if using a glass or ceramic pan.
- 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.
- I used a metal baking pan which transfers heat very efficiently. If your pan is glass or ceramic it takes longer to heat up and you will need to bake the cookie base longer. Use the toothpick method to determine when it is done.