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Lemon Sugar Cookie Bars

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These lemon sugar cookie bars are soft, chewy, and bursting with bright citrus flavor, topped with a glossy lemon glaze. They’re quick, easy, and perfect for any occasion, from bake sales to afternoon tea.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 2 large eggs, room temperature
  • Zest from 2 large lemons (about 2 tbsp)
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • For the glaze:
  • 1 1/2 cups (180g) powdered sugar
  • 2–3 tbsp (30-45ml) fresh lemon juice
  • 1 tsp lemon zest (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting it hang over the sides for easy lifting, or grease the pan generously.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, use an electric mixer to beat softened butter and sugar until pale and fluffy, about 2-3 minutes. Add lemon zest and beat another 30 seconds.
  4. Beat in eggs, one at a time, followed by vanilla extract. Scrape down the sides of the bowl as needed.
  5. Mix in lemon juice until just combined.
  6. Add the dry ingredients to the wet in two additions, mixing on low or by hand until just combined. Do not overmix.
  7. Scrape the dough into the prepared pan and press it evenly into the corners with a spatula or damp fingers.
  8. Bake for 18-22 minutes, or until the bars are just set and the edges are lightly golden. The center should look slightly underdone.
  9. Let the bars cool completely in the pan, about 1 hour.
  10. In a small bowl, whisk together powdered sugar and 2-3 tbsp lemon juice until smooth and pourable. Stir in extra lemon zest if desired.
  11. Pour the glaze over the cooled bars and spread evenly. Let the glaze set for at least 30 minutes before slicing.
  12. Lift the bars out of the pan using parchment, then cut into squares or rectangles. Wipe your knife between cuts for clean slices.

Notes

For best results, use room temperature butter and eggs. Don’t overmix the dough after adding flour to keep the bars soft. Let bars cool completely before glazing for a perfect finish. Store in an airtight container at room temperature for up to 3 days, or freeze unglazed bars for up to 2 months. For gluten-free, use a 1-to-1 GF flour blend. For dairy-free, use plant-based butter. For egg-free, use flax eggs.

Nutrition

Keywords: lemon bars, sugar cookie bars, lemon dessert, easy lemon bars, glazed cookie bars, bake sale, citrus dessert, spring dessert, summer dessert

Find it online: https://bitematrix.com/lemon-sugar-cookie-bars-recipe-easy-glazed-dessert-everyone-loves/