Irresistibly Soft & Zesty Lemon Sugar Cookie Bars: The Ultimate Easy Dessert Recipe!
Prepare yourself for a delightful citrus explosion with these irresistibly soft and perfectly tangy lemon sugar cookie bars! Imagine a buttery, melt-in-your-mouth cookie base infused with bright lemon flavor, generously topped with a velvety lemon buttercream frosting. This easy lemon dessert, baked conveniently in a 9×13 pan, transforms my beloved frosted sugar cookie bars recipe into a sunshine-infused treat that’s guaranteed to brighten any day. Forget fiddly cookie cutters and intricate decorating; these bars are designed for maximum flavor and minimal fuss, making them an ideal choice for busy bakers and lemon lovers alike.
Whether you’re celebrating a birthday, seeking a sweet pick-me-up, or simply craving a delightful snack, these lemon sugar cookie bars are sure to hit the spot. They share the vibrant, tangy essence of my popular soft & thick lemon sugar cookies, offering a unique blend that’s reminiscent of a sugar cookie and a lemon shortbread bar – but with an incomparably softer, melt-in-your-mouth texture that makes them truly special. They’re a dessert that effortlessly combines comfort with a refreshing zest, perfect for any occasion from casual gatherings to elegant dessert tables.
The journey to perfecting this scrumptious recipe began during the height of the pandemic, a time when my family and I embraced kitchen creativity. We experimented with transforming my tried-and-true frosted sugar cookie bars into a sunnier, lemon-infused version. The result? These incredible bars, which quickly became a household favorite and a recipe I knew I had to share. Their bright flavor and easy preparation make them a perfect fit for both novice and experienced bakers.
Why These Are the Best Lemon Sugar Cookie Bars You’ll Ever Make
These aren’t just any lemon cookie bars; they are crafted to deliver an unparalleled experience. Here’s what sets them apart and makes them an absolute must-try:
- Incredibly Soft & Buttery: Unlike traditional shortbread, these lemon sugar cookie bars boast a luxuriously soft and buttery texture that practically dissolves in your mouth. Each bite delivers a strong hint of tangy sweetness, thanks to the generous layer of vibrant lemon buttercream frosting. It’s the perfect balance of richness and bright citrus that keeps you coming back for more.
- No Cookie Cutters Needed: Say goodbye to tedious rolling and cutting! This recipe is designed for ultimate convenience, requiring only a standard 9×13 baking pan. Simply press the dough evenly into the pan, bake, cool, frost, and slice. It’s a fuss-free approach that saves time and effort, making homemade lemon bars accessible to everyone, even on busy weeknights.
- Excellent for Freezing: Planning ahead or just want to ensure you always have a delightful treat on hand? These lemon cookie bars freeze beautifully! Keep a well-stocked stash in your freezer, individually wrapped, and you’ll have a quick, satisfying lemon dessert ready whenever a craving strikes. They maintain their fantastic texture and flavor, making them ideal for meal prep or unexpected guests.
- Taste Like Frosted Lemonade: Prepare for a burst of sunshine! Many describe the flavor of these cookie bars as remarkably similar to a frosted lemonade, specifically drawing comparisons to the beloved Chick-fil-A treat. The combination of a tender cookie base and luscious lemon buttercream creates a truly luscious and refreshing lemon flavor that elevates them far beyond my regular sugar cookie bars.
- Perfect for Any Occasion: From summer picnics and backyard BBQs to holiday dessert trays and everyday indulgence, these lemon sugar cookie bars fit seamlessly into any event. Their vibrant flavor and appealing presentation make them a crowd-pleaser that’s always a hit with both kids and adults.
Essential Ingredients for Perfect Lemon Sugar Cookie Bars
Crafting these delectable lemon cookie bars requires two main components: the tender sugar cookie dough and the vibrant lemon buttercream frosting. Here’s a detailed look at what you’ll need:
- For the Sugar Cookie Dough: You’ll need high-quality unsalted butter for richness, granulated sugar for sweetness and texture, a large egg for binding and moisture, pure vanilla extract to complement the citrus, and critically, lemon extract for that intense lemon punch. Baking powder ensures a soft rise, salt balances the flavors, and all-purpose flour forms the structural base of your soft bars.
- For the Zesty Lemon Buttercream Frosting: The frosting calls for softened unsalted butter, powdered sugar for a smooth and sweet finish, vanilla extract to deepen the flavor, more lemon extract for an extra layer of citrus, and a pinch of salt. For an authentic and bright lemon zing, fresh lemon juice is highly recommended (it makes a significant difference!).
- Key Baking Tools: A sturdy 9×13 metal baking pan is essential for even baking. Parchment paper will make for easy removal and cleanup. A reliable spatula is perfect for spreading the dough and frosting, and a sharp knife is crucial for clean cuts.
Tip: If you’re ever in the mood for individual cookies instead of bars, my favorite soft and thick lemon sugar cookies recipe uses a similar flavor profile and is equally delicious!
Step-by-Step Guide: How to Make Frosted Lemon Sugar Cookie Bars
Follow these simple instructions to create the perfect batch of frosted lemon cookie bars that are bursting with flavor and delightful texture.
Step 1: Prepare the Dough and Bake to Perfection
Begin by preheating your oven to 350°F (175°C). Next, carefully follow the detailed instructions in the recipe card below to prepare the sugar cookie dough. This involves creaming the butter and sugar until light and fluffy, then incorporating the wet and dry ingredients. Once your dough is ready, press it evenly into a greased and parchment-lined 9×13 metal baking pan. The parchment paper, especially with a bit of grease underneath, prevents sticking and ensures easy removal. Bake until the edges are just barely golden, leaving the center slightly underdone for that signature soft texture. Allow the baked bars to cool completely in the pan before you even think about adding the frosting; this is crucial for preventing a melty mess!
Tip: If you find the dough too sticky to handle, try placing another piece of parchment paper on top of the dough before pressing it into the pan. This provides a non-stick surface, making it much easier to achieve an even layer without any hassle.
Step 2: Whip Up the Zesty Lemon Buttercream Frosting
While your lemon bars are baking and cooling, seize the opportunity to prepare the star of the show: the lemon buttercream frosting. This luscious frosting is a delightful twist on the classic buttercream frosting recipe I use on all my sugar cookies. To infuse it with that irresistible lemon flavor, I follow my standard buttercream method but significantly enhance it with 1.5 teaspoons of quality lemon extract and a full tablespoon of fresh lemon juice. This combination creates a bright, tangy, and sweet frosting that perfectly complements the cookie base.
Tip: If you truly adore a pronounced lemon flavor (like my family does!), consider adding an extra ½ teaspoon of lemon extract. We often go for a full 2 teaspoons to ensure that vibrant lemon zest truly shines through in every bite!
Step 3: Frost and Achieve Perfect Squares!
Once your cookie bars have cooled completely, it’s time for the fun part: frosting! Using an offset spatula or even a butter knife, drop dollops of your prepared lemon buttercream frosting evenly over the cooled cookie bars. Gently spread the frosting into a smooth, even layer across the entire surface. For the cleanest, most professional-looking cuts, I highly recommend chilling the frosted bars in the refrigerator for about 30 minutes to allow the buttercream to firm up slightly. Then, use a large, sharp knife to cut the bars into your desired squares. Remember to wipe the knife clean with a damp cloth between each cut to ensure crisp, clean edges for every single bar.
Tip: For an extra burst of fresh lemon flavor and a beautiful presentation, sprinkle a bit of fresh lemon zest over the top of the frosted bars. You can also experiment by topping these with the delicious frosting used in my white chocolate raspberry cookie cake to transform them into delightful raspberry lemon cookie bars – a truly sensational flavor combination!
Storage & Freezing: Keeping Your Lemon Cookie Bars Fresh
Ensuring your delicious lemon sugar cookie bars stay fresh and delightful is easy with these simple storage tips. Proper storage helps maintain their soft texture and vibrant flavor for longer.
How long can I keep these lemon bars fresh?
For optimal freshness, place your frosted lemon sugar cookie bars in an airtight container and store them at room temperature for 2-3 days. While they might last a bit longer, their delightful softness will start to diminish after about 3 days. If you’ve used a cream cheese-based frosting (see “Notes” in the recipe card), it’s best to store them in the refrigerator to keep them fresh and safe to eat. Regardless of frosting type, always keep them sealed to prevent drying out.
Can lemon sugar cookie bars be frozen?
Absolutely! These lemon cookie bars are excellent for freezing and can be incredibly satisfying to eat straight from the freezer on a hot day! To freeze them properly, I recommend individually wrapping each bar tightly in plastic wrap or saran wrap. Then, place the wrapped bars into a freezer-safe zip-top bag or an airtight container. This method helps prevent freezer burn and keeps them fresh. You can safely store lemon cookie bars in the freezer for up to two months. When you’re ready to enjoy one, simply let it thaw at room temperature for a quick treat, or savor it slightly chilled for a unique texture.
Frequently Asked Questions About Lemon Sugar Cookie Bars:
Achieving perfectly clean cuts on your cookie bars is simple with a few tricks. First, place the frosted lemon bars in the fridge for about 30 minutes. This allows the buttercream frosting to “harden” slightly, making it much easier to slice without smearing. Use a large, sharp knife, preferably one with a thin blade, to cut 24 even-sized squares. After each cut, wipe the knife clean with a warm, damp cloth. This prevents sticky frosting from dragging and ensures every slice is beautifully neat and uniform.
While the lemon buttercream is undeniably delicious, you have several excellent options if you’d like to try a different frosting or simply prefer another type of icing. The key is to adapt my other sugar cookie frosting recipes by incorporating lemon extract and fresh lemon juice to maintain that vibrant citrus flavor. If a recipe calls for almond extract, simply replace it with lemon extract, adjusting the amount to your taste. Don’t forget to finish with a sprinkle of fresh lemon zest for an extra aromatic kick!
Here are some fantastic alternatives:
- Cream Cheese Frosting for Cookies: For a tangy and rich alternative, double the batch of my cream cheese frosting recipe. Omit the almond extract and instead add the lemon extract (1.5 teaspoons) and fresh lemon juice (1 tablespoon) as specified in this lemon bar recipe. This creates a luxurious lemon cream cheese frosting that pairs wonderfully. Remember, if you use cream cheese frosting, store your bars in the refrigerator! You could even add sliced berries on top to turn these into a delightful sugar cookie fruit pizza.
- Easy Sugar Cookie Glaze: If you prefer a thinner, glossy topping, a lemon glaze is a perfect choice. This glaze creates a delicate crunch on the surface and is excellent for drizzling or dipping the cookie bars. To make it lemony, replace the vanilla extract in my easy sugar cookie glaze recipe with 1 teaspoon of lemon extract or fresh lemon juice. Adjust the consistency with a little more liquid or powdered sugar as needed.
- Royal Icing: For those who love a firm, crisp icing that sets hard, royal icing is your go-to. This option is particularly great if you plan to add intricate designs or details to your lemon bars. Just ensure that your lemon extract is oil-free, as oil can sometimes interfere with royal icing’s setting properties. Royal icing provides a beautiful, smooth canvas and a satisfying snap with every bite.
Lemon Sugar Cookie Bars
Print
Rate
Ingredients
For the Soft Sugar Cookie Bars:
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon lemon extract (ensure it’s a tablespoon, not a teaspoon for maximum flavor!)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt (omit if using salted butter)
- 2 ¼ cups all-purpose flour
For the Zesty Lemon Buttercream Frosting:
- ½ cup unsalted butter (1 stick), softened to room temperature
- 2 cups powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons lemon extract (add an extra ½ teaspoon for super lemony flavor!)
- 1 tablespoon fresh lemon juice (optional, but highly recommended for an authentic zing! If omitting, replace with milk to help thin frosting.)
- A drop of yellow food coloring (optional, for a brighter lemon hue)
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
-
Preheat oven to 350℉ (175°C). Ensure your unsalted butter is properly softened to room temperature for the best results; if it’s still cold, you can place it in the microwave for 10-15 seconds to *slightly* soften it, being careful not to melt it.
-
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter (1 cup, i.e. 2 sticks) and granulated sugar (1 cup) on medium speed for about 20-30 seconds, until the mixture is light and fluffy. While the mixer is still on medium speed, add in the large egg (1), vanilla extract (2 teaspoons), and the crucial lemon extract (1 tablespoon). Mix until well combined and smooth, scraping down the sides of the bowl as needed.
-
Once the wet ingredients are thoroughly mixed, gradually add in the dry ingredients: baking powder (1 ½ teaspoons), salt (½ teaspoon), and all-purpose flour (2 ¼ cups total). Add the flour about ½ cup at a time on low speed, mixing just until all the flour disappears into the dough. This typically takes 20-30 seconds. It is very important not to overmix the dough once the flour is added, as this can result in tough, dry cookie bars.
*Pro Tip: Always measure your flour properly using the spoon & level method (spoon flour into measuring cup, then level off with a straight edge). Adding too much flour is a common culprit for dry, crumbly cookie bars.
-
Prepare your metal 9×13 inch baking pan by spraying it generously with cooking spray. Then, line the pan with parchment paper, allowing some overhang on the longer sides (this will create “handles” for easy removal later). The grease underneath the parchment paper will help hold it in place.
-
Press the prepared cookie dough into an even layer across the bottom of the lined pan. You can use your hands, the bottom of a glass, or even a second piece of parchment paper on top to help press it down smoothly without stickiness.
-
Bake the bars in your preheated 350℉ oven for 14-16 minutes. The secret to achieving truly soft and chewy sugar cookie bars is to remove them from the oven right when you see the TINIEST hint of brown around the very edges. The center may still appear slightly underdone or puffy, and this is perfectly fine! The residual heat in the hot pan will continue to bake the bars as they cool, ensuring they remain wonderfully soft and never dry.
-
Allow the cookie bars to cool completely in the pan on a wire cooling rack before you even consider frosting them. This is an essential step; frosting warm bars will result in a melted, runny mess. To speed up the cooling process, you can carefully place the pan (still on the cooling rack) into the refrigerator once it’s no longer piping hot.
To Make the Zesty Lemon Buttercream Frosting:
-
In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened unsalted butter (½ cup, i.e. 1 stick) on medium speed for 1-2 minutes until it becomes noticeably light, pale, and creamy. This incorporates air, making the frosting fluffy.
-
Keeping the mixer on medium speed, slowly add in the vanilla extract (1 teaspoon), lemon extract (1 ½ teaspoons), and gradually add the powdered sugar (2 cups), about half a cup at a time, mixing on low until incorporated to avoid a sugar cloud. Once all the powdered sugar is mixed in, increase the mixer speed to high and beat for a full 2 minutes until the frosting is incredibly light and fluffy. Finally, add the fresh lemon juice (1 tablespoon) and beat for another 30 seconds to fully incorporate and brighten the flavor. If desired, add a single drop of yellow food coloring to enhance the lemon hue, mixing until evenly distributed.
* If you choose to omit the fresh lemon juice, or if your frosting appears too thick to spread easily, simply add a splash of milk (about 1 teaspoon at a time) until you reach your desired spreadable consistency.
-
Once the bars are completely cooled, generously spread the lemon buttercream frosting over them in an even layer using an offset spatula or the back of a spoon. If you plan to add sprinkles, do so immediately after frosting, as the frosting will begin to set, and sprinkles won’t adhere well if you wait too long. For the cleanest cuts, chill the frosted bars in the refrigerator for about 30 minutes to allow the frosting to firm up, then use a large, sharp knife to cut them into 24 squares.
-
Place the finished lemon sugar cookie bars in an airtight container and store at room temperature for 2-3 days for optimal freshness. They will keep longer, but their texture may begin to dry out after about 3 days. These bars are also fantastic frozen! Individually wrap them in plastic wrap and place in a freezer-safe bag or container. They will keep in the freezer for 1-2 months; beyond that, they tend to lose some moisture.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Recipe Notes & Variations
Add Lemon Zest: For an even more intense and aromatic lemon flavor, consider adding 1-2 teaspoons of finely grated fresh lemon zest to your cookie dough along with the lemon extract. You can also sprinkle some fresh zest over the frosted bars for a beautiful garnish and a burst of fresh citrus aroma.
Don’t Overmix: As mentioned in the instructions, overmixing the dough after adding the flour can lead to tough, dry cookie bars. Mix just until the flour streaks disappear, then stop.
Cool Completely: Patience is key! Ensure the cookie bars are entirely cooled before applying frosting. A warm base will melt your beautiful buttercream.