These lemon cookie bars (with a glaze!) feature buttery, shortbread-like edges and a tender, sugar-cookie center, all infused with bright lemon flavor and topped with the easiest sweet-tangy sugar icing glaze. Very easy to make with simple ingredients!
P.S. I think you will love my lemon and lavender cookies, lemon balls, or lemon protein bars next time. 🍋
classy and cute 👆🏼😋
💰WHY THIS RECIPE IS BUDGET-FRIENDLY?
- Simple ingredients
- They freeze beautifully, so you can bake once and enjoy dessert multiple times—saving both money and effort.
- A full 9-by-13-inch pan gives you plenty of squares, perfect for feeding a crowd without spending much.
🥄 INGREDIENTS NEEDED
- 2 ½ cups all-purpose flour (300g)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest (You can use key limes)
- 1 cup granulated sugar (200 g)
- 1 cup unsalted butter, at room temperature (2 sticks or 227g)
- 2 eggs, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
FOR THE GLAZE
- 1 ½ cups (189 grams) powdered sugar, sifted
- 2 to 4 tablespoons fresh lemon juice
- additional lemon zest, to garnish, if desired
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method
Prep your pan & oven
Grease or line a 9×13-inch baking pan, and preheat to 350 °F/180 °C
Whisk the dry ingredients
In a bowl, whisk together the flour, baking powder, and salt.
Cream
Use a stand mixer or handheld mixer. Beat the butter and sugar together until light and fluffy.
Add the eggs
Mix in eggs one at a time.
Lemon + vanilla
Add the lemon juice, lemon zest and vanilla extract.
Combine wet + dry
Add your dry ingredients to the mixer and beat on low until just combined. Don't overmix.
Transfer the cookie batter to your baking pan. Smooth the top — it doesn’t need to be perfect.
Bake
Bake for 22 to 28 minutes or until a toothpick inserted into the center comes out clean. The edges will be lightly golden.
Cool completely
Don’t glaze hot bars — the glaze will melt right off like a sad lemon waterfall.
MAKE THE GLAZE
Whisk the ingredients until smooth, then pour or drizzle over the cooled lemon cookie bars. Let the glaze set before cutting. Optional- garnish with lemon zest.
❓FAQS
Just cool them fully, slice, wrap each bar tightly, and store in an air-tight container or freezer bag for up to 3 months. Thaw at room temperature.
Half the recipe and use an 8 x 8-inch pan to bake them in. Half the baking time and keep an eye on them, as all ovens bake differently.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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LEMON COOKIE BARS RECIPE (WITH A GLAZE!)
- Total Time: 10 min Prep Time + 25 min Bake Time = 35 min Total Time
- Yield: 20 bars 1x
Description
These lemon cookie bars (with a glaze!) feature buttery, shortbread-like edges and a tender, sugar-cookie center, all infused with bright lemon flavor and topped with the easiest sweet-tangy sugar icing glaze. Very easy to make with simple ingredients!
Ingredients
DRY INGREDIENTS
2 ½ cups flour (300 g)
1 ½ teaspoons baking powder
¼ teaspoon salt
WET INGREDIENTS
1 cup white granulated sugar (200 g)
1 cup unsalted butter at room temperature (2 sticks or 227 g)
2 eggs at room temperature
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla
Instructions
Prep your pan & oven
Grease or line a 9×13-inch baking pan, and preheat to 350 °F/ 180 °C
Whisk the dry ingredients
In a bowl, whisk together the flour, baking powder, and salt.
Cream
In a separate bowl, beat the butter and sugar together until light and fluffy. Use a hand held mixer or stand mixer.
Add the eggs
Mix in eggs one at a time.
Lemon + vanilla
Add the lemon juice, lemon zest, and vanilla extract.
Combine wet + dry
Add your dry ingredients to the mixer and beat on low until just combined. Don't overmix.
Transfer the cookie batter to your baking pan. Smooth the top — it doesn’t need to be perfect.
Bake
Bake for 22 to 28 minutes or until a toothpick inserted into the center comes out clean. The edges will be lightly golden.
Cool completely
Don’t glaze hot bars — the glaze will melt right off like a sad lemon waterfall.
MAKE THE GLAZE:
Whisk the ingredients until smooth, then pour or drizzle over the cooled lemon cookie bars. Let the glaze set before cutting. Optional- garnish with lemon zest.
Notes
STORAGE: Store the bars in an air-tight container at room temperature for 3–4 days.Yes… If you have leftovers. (You probably won’t.)
USE ROOM-TEMPERATURE INGREDIENTS: Soft butter and room-temperature eggs help the batter mix evenly, giving you that shortbread-like, tender texture.
DON'T OVERBAKE: Bake just until the edges are lightly golden and a toothpick comes out clean. Overbaking dries them out, and we want soft, sugar-cookie-like crumble squares!
- Category: Baking, Desserts, Cakes
- Method: Baking
- Cuisine: America
Nikki says
Let me know if you have any questions 🥰 Nikki