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!
P.S. I think you will love my lemon and lavender cookies, lemon balls, or lemon protein bars next time. 🍋
Classy and cute 🍋✨
💛 Why You'll Love This Recipe
- Soft and buttery: Tender sugar cookie centers with slightly crisp, shortbread-like edges.
- Fresh lemon flavor: A delicious balance of sweet cookie bars and tangy lemon glaze.
- Simple ingredients: Made with everyday baking staples and fresh lemons.
- Perfect for sharing: A 9 x 13-inch pan makes plenty of delicious squares for family gatherings, parties, or afternoon tea.
- Freezer-friendly: Make a batch ahead and freeze some for later.
🥄 Ingredient notes
- All-purpose flour: Gives these lemon cookie bars their soft, tender structure. Measure carefully to avoid dry bars.
- Unsalted butter: Use softened butter at room temperature for a rich, buttery cookie texture.
- Fresh lemons: Both lemon zest and juice add a bright, citrusy flavor. Fresh lemon juice is best for the glaze.
- Granulated sugar: Adds sweetness and helps create those slightly crisp cookie edges.
- Eggs: Help bind the ingredients together and keep the cookie bars tender.
- Powdered sugar: Creates a smooth, sweet lemon glaze. Sift it first to remove any lumps.
👩🏼🍳 How to Make Lemon Cookie Bars
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. C
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.
Tips & Tricks 🍋
- Use room-temperature butter: Softened butter creams beautifully with the sugar, giving your lemon cookie bars a light, tender texture.
- Don't overmix: Once you've added the flour, mix just until combined. Overmixing can make the bars dense and tough.
- Use fresh lemons: Fresh lemon juice and zest give these cookie bars their delicious citrus flavor. Avoid bottled lemon juice if possible.
- Don't overbake: Check the bars around 22 minutes. The edges should be lightly golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool before glazing: Allow the cookie bars to cool completely before adding the lemon glaze, or it will melt and run off.
- Adjust your glaze: Start with 2 tablespoons of lemon juice and gradually add more until you reach your preferred consistency.
- For neat slices: Let the glaze set before cutting, and wipe your knife clean between slices for beautiful squares.
❓FAQS
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.
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.
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.
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.
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.
Recipes to try next time
LEMON ENERGY BALLS (BETTER THAN STORE-BOUGHT!)
LEMON MUFFINS WITH A LEMON DRIZZLE
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 💚
Lemon Cookie Bars Recipe with Lemon Glaze
- Total Time: 1 hour 35 minutes
- Yield: 20 bars 1x
- Diet: Vegetarian
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
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
For the glaze
- 1 ½ cups (189 g) powdered sugar, sifted
- 2-4 tablespoons fresh lemon juice
- additional lemon zest, to garnish, if desired
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
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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