These delicious Lemon Sugar Cookie Bars are bursting with lemon flavor and topped with a sweet with just a touch of citrus glaze.
Nothings says summer like a delicious dessert made with lemon. I feel like lemon is the perfect compliment to sweet flavors. Like in this 7-up Bundt Cake or in these Blueberry Muffins. I also love the flavor of lemon in savory foods like these Lemon Pepper Chicken Thighs.
How to make Lemon Sugar Cookie Bars:
Ingredients:
For the bars:
- lemon juice
- lemon zest
- butter
- cream cheese
- sugar
- eggs plus one egg white
- vanilla extract
- flour
- baking powder
- baking soda
- salt
For the lemon glaze:
- powder sugar
- lemon juice
- lemon zest (garnish)
Special Equipment:
- 9×13 inch pan
- parchment paper
- electric or stand mixer
Instructions:
For the Bars:
- Begin by preheating oven to 350°F then line a 9×13 baking pan with parchment paper.
- With an electric mixer or sand mixer on medium cream together butter cream cheese and sugar.
- Mix in the eggs and egg white, lemon juice and vanilla into the creamed butter and sugar mixture.
- Add the dry ingredients to mixture and slowly stir them in with a spoon or silicone spatula.
- Fold the lemon zest into batter.
- Transfer the batter to the parchment line baking pan and spread evenly into the pan. Please note this batter will be very thick.
- Bake for 22-25 minutes or until a inserted in the center of the bars comes out clean.
- Transfer pan onto a cooling rack and cool pan for 30 minutes. Then using the parchment paper remove the bars from the pan onto the cooling rack and cool completely. Recommended time for cooling outside the pan is 30-50 minutes.
Note: Bake until center is set, but do not over bake. Cookie bars will continue to bake in the pan while it is cooling.
For the Glaze:
- confectioners’ sugar
- lemon juice
- grated lemon zest, optional
- In a small bowl, mix confectioners’ sugar and lemon juice desired consistency. If desired, stir in zest.
- Drizzle glaze over the top and allow glaze to cool completely before slicing the bars.
My tips and notes for this recipe:
- The batter for these bars if very thick. Use a spatula or knife to spread it evenly across the pan.
- Bake until center is set, but do not over bake. The cookie bars will continue to bake in the pan while it cools.
- For completely even edges on these cookie bars you may have to trip the edges off before slicing into squares. I do this if I’m taking these to share or giving them as a gift. If they are just for family to enjoy I don’t bother with this step.
Storing this recipe:
Room Temperature: store in a container at room temperature for 2-3 days.
Refrigerator: there is no need to store these in the fridge. If you choose to so keep them in a tightly sealed zip top bag or container.
Freezer: These bars can be frozen up to three months. To freeze follow steps as directed above omitting the glaze. Once the bars are sliced wrap tightly in plastic wrap then place in a freezer zip top bag. To thaw place on the counter top until soft. Add glaze to bars if desired.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Baking Y’all!
Susanne
Looking for more delicious bars recipes? You’ll love these:
Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!
Lemon Sugar Cookie Bars
Ingredients
For the Bars
- 1 cup butter softened (2 sticks)
- 4 oz cream cheese softened
- 2 cups granulated sugar
- 2 eggs
- 1 egg white
- 1 tablespoon lemon juice
- 2 teaspoons pure vanilla extract
- 3 cups unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
For the Glaze
- 1-1/2 cups confectioners' sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest optional
Instructions
For the Bars:
-
Begin by preheating oven to 350°F then line a 9x13 baking pan with parchment paper.
-
With an electric mixer or sand mixer on medium cream together butter cream cheese and sugar.
-
Mix in the eggs and egg white, lemon juice and vanilla into the creamed butter and sugar mixture.
-
Add the dry ingredients to mixture and slowly stir them in with a spoon or silicone spatula.
-
Fold the lemon zest into batter.
-
Transfer the batter to the parchment line baking pan and spread evenly into the pan. Please note this batter will be very thick.
-
Bake for 22-25 minutes or until a inserted in the center of the bars comes out clean.
-
Transfer pan onto a cooling rack and cool pan for 30 minutes. Then using the parchment paper remove the bars from the pan onto the cooling rack and cool completely. Recommended time for cooling outside the pan is 30-50 minutes.
-
Note: Bake until center is set, but do not over bake. Cookie bars will continue to bake in the pan while it is cooling.
For the Glaze:
-
In a small bowl, mix confectioners' sugar and lemon juice desired consistency. If desired, stir in zest.
-
Drizzle glaze over the top and allow glaze to cool completely before slicing the bars.
Recipe Notes
- The batter for these cookie bars will be very thick. For the best results, spread batter evenly in the pan before baking. Cook until center is set, but do not over cook. Cookie bars will continue to bake in the pan while it cools.
- For completely even edges on these cookie bars you may have to trip the edges off before slicing into squares.
- Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
Leave a Reply