These lemon sugar cookie bars are super soft, thick and buttery, with lots of zesty lemon flavor and an easy lemon icing on top. Lemon fans are sure to love them!

stacked lemon cookie bars

If you’re a fan of lemon desserts like me, then this recipe is for YOU! The sugar cookie base has just the right balance of sweetness and citrus zing, while the smooth, glossy lemon icing on top adds a luscious, tart finish that ties it all together perfectly.

Whether you’re craving a bright and zesty sweet treat, or a crowd-pleasing dessert for your next gathering, these bars are simple to make and impossible to resist!

sliced lemon cookie bars
bite taken out of a lemon cookie bar
  • Uses just 8 simple ingredients.
  • Super soft and thick cookie bars that melt in your mouth.
  • They’re bursting with fresh lemon zest and juice for a bright, tangy punch.
  • Topped with a smooth, zesty lemon icing that’s quick to whip up. 
  • So much easier and less fussy than rolling and cutting traditional sugar cookies.
  • Perfect for sharing at parties, gifting, or a sunny afternoon treat!

“These were seriously amazing! I shared some with friends the next day and they raved about them! A crowd pleaser for sure!” —from reader Becky

lemon cookie bars ingredients

Ingredients you’ll need

Here’s what you’ll need to gather to make these lemon sugar cookie bars (find the full recipe below!)

  • Salted butter
  • Granulated sugar
  • Whole eggs and an egg yolk
  • Fresh lemon juice and lemon zest 
  • All-purpose flour
  • Powdered sugar
  • Baking powder
  • Salt

Easy step-by-step instructions

  1. Rub lemon zest into sugar. To wake up those bright citrus oils. This is where the lemon magic begins!making lemon cookie dough
  2. Make cookie dough. Cream butter with the lemon sugar, then add eggs one at a time. Mix dry ingredients and add them in two parts, with fresh lemon juice in between, until the dough is just combined. 
  3. Bake. Spread the batter into your pan and bake until the edges turn golden and the kitchen smells heavenly. lemon cookie bars before and after baking
  4. Add icing. Whisk powdered sugar, zest, juice, and a pinch of salt to make an easy spreadable icing. Pour over cooled bars and let it set up.icing the lemon cookie bars
  5. Slice and serve. Cut into 2-inch squares and enjoy! If you plan to stack or transport the bars, let them set up for a few hours so the icing isn’t too soft.

baking tip:The best way to measure flour

Too much flour can cause problems in your baked goods, causing them to be dry, crumbly or simply have the wrong texture. And since flour has a tendency to compact over time as it sits in the supermarket and in your pantry, if you simply dip your measuring cup into the flour and scoop it out, you’ll end up with more than you should. For best results, use a kitchen scale. Or use the “spoon and sweep” method:
  1. Fluff the flour in the bag or container with a spoon.
  2. Spoon flour into measuring cup until it’s overflowing.
  3. Sweep a flat edge like your knife or finger across the top of the measuring cup, sweeping away the excess.
More detailed info can be found in my full tutorial How to Measure Flour.
More Baking Tips »

Double it for a crowd

These easy lemon sugar cookie bars are perfect for events like holidays, parties, bridal and baby showers, weddings and more! If you are baking for a crowd, double the recipe and bake in a 9×13-inch baking pan and increase time to 30-35 minutes as bars will be a bit thicker.

More lemon desserts

bite taken out of a lemon cookie bar

Lemon Sugar Cookie Bars

Servings: 16 bars
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
These lemon sugar cookie bars are super soft, thick and buttery, with lots of zesty lemon flavor and an easy lemon icing on top. Lemon fans are sure to love them!
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Ingredients
 

For the cookie bars:

  • 1 cup (200 grams) granulated sugar
  • 1 tablespoon lemon zest (about 1 lemon)
  • 10 tablespoons (140 grams) salted butter , softened to room temperature
  • 2 large eggs
  • 1 large egg yolk
  • 2 cups (260 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup freshly squeezed lemon juice

For the lemon frosting:

  • 2 cups (226 grams) powdered sugar
  • 1-2 teaspoons lemon zest (per your preference)
  • 2-3 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • Pinch of salt

Equipment

teal kitchen mixer
Electric mixer
Cake sheet pan
8-inch square baking pan

Instructions
 

For the cookie bars:

  • Preheat oven to 350°F. Line 8×8-inch square baking pan with parchment paper.
  • In bowl of stand mixer fitted with paddle attachment (or in large bowl if you plan to use a hand-held mixer) add sugar and lemon zest. Use your hands to rub the lemon zest with the sugar, allowing the lemon oils to release and absorb into the sugar. This step adds so much lemon flavor!
    1 cup (200 grams) granulated sugar, 1 tablespoon lemon zest
  • Add the butter and beat with the lemon sugar until smooth and creamy, about 2-3 minutes. Scrape down bowl and add eggs and yolk one at a time, mixing after each.
    10 tablespoons (140 grams) salted butter, 2 large eggs, 1 large egg yolk
  • Combine flour, salt, and baking powder in a separate bowl. Add half of the mixture to your mixer bowl and mix on low until combined. Add the lemon juice, followed by the remaining dry ingredients, mixing after each. Don't overmix, stop when cookie dough is smooth and no dry ingredients remain.
    2 cups (260 grams) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, ¼ cup freshly squeezed lemon juice
  • Spread batter evenly into prepared pan and bake until edges just turn golden brown, about 25-30 minutes. Let bars cool completely.
  • Whisk together powdered sugar, lemon zest and enough lemon juice to make a thick but spreadable icing. Pour over cooled bars and carefully spread to the edges.
  • Let sit for at least 30 minutes for the icing to set up before slicing, though icing will still be somewhat soft. (If you plan to stack or transport bars, I recommend letting them set up for several hours so the frosting dries out completely before slicing.)
  • Store lemon sugar cookie bars in an airtight container for up to 3 days. After that they start to dry out.

Notes

  • Freezing instructions: Freeze uncut and unfrosted bars wrapped in layers of plastic wrap for up to 1 month. Thaw at room temperature, then remove wrappings and add icing and slice as directed.
  • If you want a traditional buttercream frosting: This icing is super easy and perfect, but if you want the classic sugar cookie + buttercream combination, make my whipped vanilla buttercream frosting instead. Just add 1-2 teaspoons lemon zest.
  • If doubling for a crowd: I recommend doubling the recipe above (choose “2x” scale above) and baking in a 9×13-inch baking pan. Bake at 350°F, increasing time to 30-35 minutes as bars will be a bit thicker.
Calories: 236kcal, Carbohydrates: 40g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 39mg, Sodium: 138mg, Potassium: 46mg, Fiber: 0.5g, Sugar: 27g, Vitamin A: 249IU, Vitamin C: 3mg, Calcium: 14mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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