Lemon Sugar Cookie Bars Recipe
Bright, buttery cookie bars with fresh lemon zest and a tangy lemon glaze. Soft, chewy, and perfect for sharing.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 10 tbsp unsalted butter, softened room temperature
- 1.2 cup granulated sugar
- 3.6 oz beaten eggs about 2 large eggs
- 1.5 tbsp fresh lemon zest
- 1.25 tsp vanilla extract
- 0.33 cup sour cream full-fat preferred
- 2.5 tbsp fresh lemon juice
- 1.5 cup powdered sugar for glaze
- 2 tbsp fresh lemon juice for glaze
- 2 tbsp heavy cream for glaze; milk works too
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a 9x13-inch pan with parchment, leaving overhang.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream softened butter and granulated sugar until light and fluffy, 2–3 minutes.
- Beat in beaten eggs, vanilla, and lemon zest until smooth.
- Stir in sour cream and lemon juice until combined.
- Add dry ingredients to wet. Mix on low just until a soft dough forms.
- Spread dough evenly in prepared pan. Smooth the top.
- Bake 20–22 minutes, until edges are set and top is lightly golden.
- Cool pan on a rack completely before glazing.
- Whisk powdered sugar, lemon juice, and heavy cream until thick and pourable.
- Spread glaze over cooled bars. Let set until slightly firm.
- Lift with parchment and cut into 16 squares. Serve.
Notes
For extra zing, stir 1 tsp poppy seeds into the dough or add a touch of lemon extract to the glaze. Store bars airtight at room temperature for 2–3 days, or refrigerate up to 5 days. Freeze, well wrapped, for up to 2 months.
This recipe is an original creation inspired by classic Lemon Sugar Cookie Bars Recipe flavors. All ingredient ratios and instructions are independently developed.