WILL THESE FREEZE WELL?

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.

CAN I MAKE A SMALL BATCH?

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.

LEMON COOKIE BARS RECIPE (WITH A GLAZE!)

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

Scale

DRY INGREDIENTS

2 1/2 cups flour (300 g)

1 1/2 teaspoons baking powder

1/4 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

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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