Lemon Cookie Bars

Name: Lemon Cookie Bars
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup light brown sugar (packed); 1 cup unsalted butter (room temperature); 2 large eggs (room temperature); 1 Tablespoon lemon zest; 1 Tablespoon lemon juice (fresh squeezed); 1 teaspoon vanilla extract; 1 cup granulated sugar; ½ cup unsalted butter; 2 Tablespoons milk; 2 Tablespoons lemon juice (fresh squeezed); pinch salt; 1 teaspoon vanilla extract

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Lemon Cookie Bars are soft homemade lemon cookie bars topped with a sweet lemon glaze for an easy dessert packed with bright lemon citrus flavor!

A Citrus Packed Summer Dessert

I think these Lemon Cookie Bars have become one of my new favorite things to make in the summer. I am a HUGE lemon lover. It is probably one of my favorite dessert flavors. This recipe packs big lemon flavor into one little square of sweetness. Only make this if you love lemon like I do! Did I mention how soft they are too? They always fly off the dessert table!

A small stack of Lemon Cookie Bars with the top one missing a bite.

Frequently Asked Questions:

What other toppings can I use?

Other toppings that would be good include lemon buttercream or lemon cream cheese frosting. You could also make these without the icing and just dust them with powdered sugar.

Can I make these even more lemon flavored?

Absolutely. You can replace the milk in the topping with extra lemon juice and add additional lemon zest for a stronger lemon flavor.

Why are my bars dry?

Overbaking can make the cookie bars dry instead of soft and tender. Pull them from the oven once a toothpick comes out clean.

Can I make these ahead of time?

Yes. These bars hold up well for several days, making them great for parties, potlucks, and holidays.

Do these Lemon Cookie Bars need to be refrigerated?

No. They can be stored at room temperature in an airtight container.

How to store leftover Lemon Cookie Bars?

Store leftover lemon cookie bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze the bars in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

A spatula holding a Lemon Cookie Bar above the rest of the bars.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

all-purpose flour – if you don’t have a scale (and I know many of us don’t), just use the scoop and swipe measuring method. Don’t measure out of the flour bag. Pour the flour into a bowl and stir with a fork. Then spoon the flour into your measuring cup (don’t pack it in!), then once it is overfull, take the flat end of a butter knife and swipe off the excess. This will ensure you don’t overmeasure the flour and end up with dry and crumbly bars.
baking powder – make sure your baking powder isn’t expired. I know a lot of times we buy these things and then they stay in the cupboard for ages. Then you go to bake something and wonder why it didn’t turn out. It’s usually because your leavening agent is no longer active.
light brown sugar– Granulated sugar can be used if you do not have brown sugar on hand. I made this both ways and everyone seemed to prefer the brown sugar one just a bit more than the regular sugar but the granulated sugar was still very good.
unsalted butter– you want to use room temperature butter as it creams better. You can use these Tips to Soften Butter Faster if you need them.
large eggs– room temperature
lemon zest – just remember when zesting a lemon, you don’t want the white part, only the yellow part or it will taste very bitter.
lemon juice– fresh squeezed lemon juice makes all the difference here. The bottled stuff just tastes like acid and will not bring the bright pop of refreshing lemon flavor to these bars that you want.
granulated sugar – I haven’t tested it yet but I am sure you could use a sugar substitute here like a Splenda 1:1 replacement.
milk – if you can, use whole milk here. The fat in the whole milk helps with moisture.
vanilla extract – want an even stronger lemon flavor, try using lemon extract instead of vanilla.

All-purpose flour, baking powder, salt, light brown sugar, unsalted butter, eggs, lemon zest, fresh lemon juice, vanilla extract, granulated sugar, and milk.

Prepare dry ingredients

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baking spray and set aside. In a large bowl, stir together the flour, baking powder, and salt. Set aside.

Cream butter and sugar

Place the brown sugar and butter in the body of a stand mixer with the paddle attachment (os use a bowl with a handheld electric mixer), and mix for 3 minutes on medium-high speed until light and fluffy, scraping the sides as needed.

Flour mixture in a bowl, a bowl with butter and sugar and a creamed butter and sugar mixture in a bowl.

Add eggs and lemon to butter

Add the eggs, lemon zest, lemon juice, and vanilla. Slowly stir to combine.

A bowl with a butter mixture and eggs, lemon zest, lemon juice, and vanilla being mixed.

Add dry ingredients to butter mixture

Add the flour mixture a little at a time until fully mixed in with no dry patches, scraping the sides as needed.

Spread into baking dish and bake

With moist hands, press the cookie dough evenly into the prepared baking dish. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean; do not overbake.

Unbaked cookie dough in a glass pan and a dish with baked cookie bars without glaze.

Make the topping

Allow to cool completely. When the cookie bars are cool, make the topping by placing the sugar, butter, milk, lemon juice, and salt. Bring to a boil, stirring often, and cook for 2 minutes. Take off the heat and stir in the vanilla. Immediately pour the topping over the lemon bars.