If you have a lemon lover in your life, you must make them these delicious Lemon Sugar Cookie Bars that have the most perfect lemon flavor and the best lemon frosting.
My oldest is headed to college this fall, and I am stuck between wanting to treasure every moment with him home and being in total denial that he is moving out. In the meantime, I’m doing all the mom things I can for him. He is all about lemon desserts, so making him these lemon sugar cookie bars was a no-brainer.
They are an easy riff on my lemon sugar cookies. I love how much easier cookie bars are because there is no scooping and rolling. Then they are topped with my lemon buttercream frosting and a little lemon zest. They are perfection.
How to Make Lemon Cookie Bars
Here is a brief overview of how this lemon cookie bar recipe comes together. For the full list of ingredients, their measurements, and step-by-step directions, scroll to the recipe card at the bottom of the post.
Combine Dry Ingredients
Whisk together the flour, baking powder, and salt.
Cream the Butter and Sugar
In a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, mix the butter and sugar until light and fluffy, about three to six minutes.
Add the Eggs
Mix them in one at a time, then add the lemon extract.
Combine the Flour Mixture with the Wet Ingredients
Add the flour mixture. Mix on low only until the flour is combined enough not to fly out of the bowl. Turn the mixer all the way up, just until combined.
Bake the Bars
Put the batter into a parchment-lined baking pan. Bake for 22 to 25 minutes or until the edges are golden brown.
Make the Frosting
Beat the butter until whipped. Then add in the powdered sugar and mix, scraping down the bowl as necessary. Beat in the milk and lemon extract, then add the powdered sugar one cup at a time until it reaches the consistency you like. Frost the cooled bars and enjoy!
Tips and Tricks
- Use fresh baking powder: Baking is a science that requires active ingredients. In this recipe, double-check that your baking powder is active by mixing a little bit with some water; it should bubble up right away. If it doesn’t, toss it and get new baking powder.
- Do not replace the baking powder with baking soda: The two are not interchangeable in recipes. This recipe has only been tested with baking powder.
- Using lemon extract: The source of lemon flavor in this recipe is important. Lemon extract provides a tart lemon flavor without adding too much liquid or acidity to these bars compared to fresh lemon juice. You can find lemon extract in your baking aisle.
- Use room temperature butter: For both the dough and the frosting, you will want your butter to be softened to room temperature so it can whip into a light, fluffy texture. You should be able to dent it easily with your finger without going all the way through and it should feel cold to the touch.
- Don’t rush the creaming of butter and sugar: You want to beat the butter and sugar together for at least three to six minutes when making the dough. This incorporates air into the dough, which gives your bars the perfect texture.
- Bake the bars in an aluminum baking dish: For the most even baking, use an aluminum baking dish, like this one, rather than glass or ceramic.
Storing Lemon Cookie Bars
Keep these frosted lemon bars in an airtight container in the refrigerator for up to three days.
If you make this recipe for Lemon Sugar Cookie bars or any of my other recipes, I’d love to hear what you think!
Lemon Sugar Cookie Bars
Ingredients
Lemon Sugar Cookies
- 2 1/2 cups all purpose flour 300 grams
- 1/2 teaspoon baking powder 2 grams
- 1/2 teaspoon table salt 9 grams
- 1 1/2 cups granulated sugar 297 grams
- 14 tablespoons unsalted butter 197.75 (room temperature)
- 2 large eggs
- 2 teaspoons lemon extract 9.9 ml (see note)
Lemon Frosting
- 1/2 cup unsalted butter room temperature (113 grams)
- 5 cups powdered sugar (567.5 grams)
- 1/4 cup milk (59 ml or 56.75 grams)
- 2 teaspoons lemon extract
- 1/8 teaspoon table salt
Instructions
Lemon Sugar Cookies
- Preheat your oven to 350 degrees Fahrenheit. Line a 9 by 13 inch baking dish with parchment paper. I prefer to use an aluminum baking dish for the most even baking.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 1/2 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon table salt
- In a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, mix together the butter and sugar until light and fluffy, about three to six minutes.1 1/2 cups granulated sugar, 14 tablespoons unsalted butter
- Mix in the eggs one at a time. Once they are combined, add the lemon extract until well combined. Scrape down the sides of the bowl as necessary.2 teaspoons lemon extract, 2 large eggs
- Add the flour mixture. Mix on low only until the flour is combined enough not to fly out of the bowl. Turn the mixer all the way up, just until combined. Be careful not to over-mix.
- Press the batter into the prepared baking dish. The dough will be thick and sticky. This may make it difficult to press it into the baking dish. You can spray your hands with cooking spray or wet them with water to make this easier.
- Bake for 22 to 25 minutes or until the edges are golden brown. Remove from the oven and allow to cool for one hour.
Frosting
- Using a hand mixer or a stand mixer with the whisk attachment, beat the butter. Add in one cup of the powdered sugar, scraping down the bowl as necessary.1/2 cup unsalted butter, 5 cups powdered sugar
- Beat in the milk and lemon extract.1/4 cup milk, 2 teaspoons lemon extract
- Add the powdered sugar in a cup at a time until you get the consistency you are looking for. I used five cups. Beat in the salt.1/8 teaspoon table salt
Frosting the Bars
- As soon as you are done making the frosting, spread it on the cooled bars. An offset spatula works best to create a nice even layer.
- Cut the bars into 24 equal squares.
Notes
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