Can I freeze lemon cookie bars?

Yes! Allow the bars to cool completely, then slice and wrap them individually. Store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving. For the best appearance, you can freeze them without the glaze and add it after thawing.

Can I make a smaller batch?

Absolutely! Halve the ingredients and use an 8 x 8-inch baking pan. Start checking around 20 minutes, as the baking time may vary depending on the thickness of the bars and your oven. The center should be set and the edges lightly golden.

Why are my lemon cookie bars dry?

Dry lemon cookie bars are usually caused by too much flour or overbaking. For the best results, weigh your flour, avoid overmixing the dough and check the bars towards the end of the baking time.

Can I use bottled lemon juice?

Fresh lemon juice is best for a bright, natural lemon flavor, especially in the glaze. Bottled lemon juice can work in a pinch, but the flavor may not be quite as fresh.

How do I store lemon cookie bars?

Store the glazed cookie bars in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for a softer texture.

Lemon Cookie Bars Recipe with Glaze

Description

These lemon cookie bars are soft and buttery with slightly crisp, shortbread-like edges, a tender sugar cookie center, and a delicious sweet-tangy lemon glaze. This easy lemon cookie bars recipe is made with simple ingredients and packed with fresh lemon flavor. Perfect for sharing, afternoon tea, or whenever you're craving something sweet and citrusy!

Ingredients

Units 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

For the glaze

1 1/2 cups (189 g) powdered sugar, sifted
2-4 tablespoons fresh lemon juice
additional lemon zest, to garnish, if desired

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Instructions

Prep your pan & ovenGrease or line a 9×13-inch baking pan, and preheat to 350 °F/ 180 °C
Whisk the dry ingredientsIn 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 eggsMix in eggs one at a time.
Lemon + vanillaAdd the lemon juice, lemon zest, and vanilla extract.
Combine wet + dryAdd your dry ingredients to the mixer and beat on low until just combined. Don't overmix.
Spread the cookie dough evenly into the prepared baking pan."
BakeBake for 22 to 28 minutes or until a toothpick inserted into the center comes out clean. The edges will be lightly golden.
Cool completelyDon’t glaze hot bars — the glaze will melt right off like a sad lemon waterfall.

MAKE THE GLAZE:

Whisk the sifted powdered sugar with 2 tablespoons of fresh lemon juice until smooth. Gradually add more lemon juice, a little at a time, until the glaze reaches your desired consistency. Spread or drizzle over the completely cooled lemon cookie bars. Sprinkle with fresh lemon zest, if desired, and allow the glaze to set before slicing.

Notes

STORAGE: Store the bars in an air-tight container at room temperature for 3–4 days.

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!

Prep Time: 10 minutes
60 minutes cooling time:
Cook Time: 25 minutes
Category: Baking, Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: per bar
Calories: 235 kcal
Sugar: 21 g
Fat: 11 g
Saturated Fat: 6.7 g
Carbohydrates: 32 g
Protein: 2.2 g