Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Sugar Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 24 servings

Description

These Lemon Sugar Cookie Bars are a delightful twist on classic sugar cookies, offering a soft, tender texture with a bright lemony flavor. Topped with a creamy lemon buttercream frosting, they’re perfect for spring gatherings or any time you crave a refreshing, sweet treat. Easy to make and perfectly portioned, these bars combine buttery goodness with zesty lemon extracts and fresh juice for a burst of citrus in every bite.

Ingredients

For the Cookie Bars

  • 1 cup unsalted butter (2 sticks), softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon extract (not teaspoon!)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt (omit if using salted butter)
  • 2 ¼ cups all-purpose flour

For the Frosting

  • ½ cup unsalted butter (1 stick), softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons lemon extract
  • 1 tablespoon fresh lemon juice (optional, but recommended for best flavor; if omitted, substitute milk to thin frosting)
  • A drop of yellow food coloring (optional)

Instructions

  1. Preheat Oven and Soften Butter: Preheat your oven to 350℉ (175℃). If your butter isn’t softened, microwave it for about 10 seconds to slightly soften it, which will make creaming easier.
  2. Cream Butter and Sugar: In a large bowl, cream together 1 cup softened unsalted butter and 1 cup granulated sugar on medium speed for 20-30 seconds until light and fluffy. While mixer is running, add in 1 large egg, 2 teaspoons vanilla extract, and 1 tablespoon lemon extract. Mix until just combined.
  3. Add Dry Ingredients: Gradually add 1 ½ teaspoons baking powder, ½ teaspoon salt, and 2 ¼ cups all-purpose flour, adding the flour about half a cup at a time on low speed. Mix until flour is fully incorporated, about 20-30 seconds. Avoid overmixing to keep bars tender. Use the spoon and level method for measuring flour to prevent dry bars.
  4. Prepare Pan: Spray a metal 9×13-inch baking pan with cooking spray. Then line the pan with parchment paper, ensuring the cooking spray is underneath to help the parchment lay flat.
  5. Press Dough into Pan: Evenly press the cookie dough into the lined pan, smoothing it into a uniform layer.
  6. Bake the Bars: Bake the bars at 350℉ for 14-16 minutes. To achieve soft bars, remove them when there is only a tiny bit of browning around the edges. The center may look slightly underbaked, but it will finish cooking as it cools.
  7. Cool Completely: Allow the bars to cool completely in the pan before frosting. To speed cooling, place the pan on a cooling rack and refrigerate if desired.
  8. Make the Frosting: In a large bowl, beat ½ cup softened unsalted butter on medium speed for 1-2 minutes until light and creamy. Gradually add 2 cups powdered sugar, 1 teaspoon vanilla extract, and 1 ½ teaspoons lemon extract while mixing on medium speed until incorporated. Increase to high speed and beat for 2 minutes until fluffy. Add 1 tablespoon fresh lemon juice and beat for another 30 seconds. If using, add a drop of yellow food coloring for a lemony hue.
  9. Adjust Frosting Consistency: If frosting is too thick to spread, add a splash of milk to thin it out. Mix well to maintain fluffiness.
  10. Frost the Bars and Add Sprinkles: Spread the lemon frosting evenly over the cooled bars. If using sprinkles, add them immediately before the frosting sets to ensure they stick.
  11. Cut and Store: Cut into 24 squares. Store the bars in an airtight container at room temperature for 2-3 days. They can be frozen for 1-2 months but may dry out if kept longer.

Notes

  • For best texture, do not overmix the dough after adding flour.
  • Measure flour using the spoon and level method to avoid dry, crumbly bars.
  • If you skip the fresh lemon juice in frosting, substitute with milk to maintain spreadable consistency.
  • Use parchment paper with a cooking spray underneath to prevent sticking and ease removal.
  • Soft sugar cookie bars are achieved by slight underbaking and cooling in pan, allowing carryover cooking.
  • Bars keep best fresh for 2-3 days; freezing is recommended for longer storage.
  • Optional yellow food coloring enhances the appearance but does not affect flavor.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/lemon-sugar-cookie-bars-recipe/