These lemon sugar cookie bars are irresistibly chewy, perfectly sweet and bursting with fresh lemon flavor. They're so simple to make, and perfect when you're craving something lemony or need a quick sweet treat.
I love these lemon sugar cookie bars because they are super easy to whip up- no chilling, rolling or fancy steps required. Crowd pleasing and foolproof, they're the kind of recipe everyone will ask for the recipe to.
For more lemon recipes, try my small batch lemon bars, lemon texas sheet cake or my blackberry lemon bread.
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Why You Will Love This Recipe
- ONE BOWL- You only need to dirty one bowl, and no mixer required.
- NO CHILLING REQUIRED- These cookies can be made in less than 30 minutes.
- LEMON FLAVOR- You will love the sweet and tart lemon flavor in every bite!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Lemon: You will need to use the zest and a little juice from your lemon.
- Sugar: You will use granulated sugar in the cookie dough and also sprinkled on top.
- Butter: I always use salted butter, but unsalted works great too!
- Lemon Extract: This adds just a bit more flavor, but you can skip it if you don't have it.
- Cornstarch: This will help the keep the bars soft and absorb some of the liquid from the lemon juice.
Step by Step Instructions
- Step 1: Place sugar in a medium mixing bowl and add 1 tablespoon of lemon zest. Rub with your fingers until the zest has become flavorful and mixed into the sugars.
- Step 2: Add the butter to the bowl and beat together until light, about 3 minutes. You can also mix this by hand. Add lemon juice, extracts and egg and mix again.
- Step 3: Slowly mix in baking soda, salt, baking powder, cornstarch and flour until combined.
- Step 4: Spread cookie batter evenly into the bottom of the prepared pan.
- Step 5: Sprinkle with extra sugar on top.
- Step 6: Bake the cookie bars for 18-22 minutes. You're looking for a nice light golden brown around the edges. Allow them to set up and cool completely before cutting and serving.
Expert Baking Tips
- Rubbing the sugar and zest together helps the lemon oils from the zest to develop and the taste to come out stronger.
- If doubling the recipe, bake in a 9x13 pan and add 2-4 minutes onto baking.
- Baking in a metal/aluminum pan is always suggested over glass. The pan will heat more evenly and the bars will cook better. If baking in glass it will take a bit longer for the middles to bake and set up properly.
FAQ
Yes, these bars would be great with limes or oranges if preferred.
Yes, allowing them to cool will let them finish baking so they are the perfect consistency in the middle. It also helps the flavors to continue developing.
Yes, you can sub in a 1:1 gluten free flour to make these gluten free.
Storing & Freezing
Lemon sugar cookie bars can be stored at room temperature for 3-4 days. Place in a ziplock bag or store in an airtight container. Do not store the bars in the fridge, it will dry them out.
These bars freeze great. You can store them individually in little bags to take and go, or freeze them all together in one airtight container.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Lemon Sugar Cookie Bars
Ingredients
- ¾ cup (150 g) granulated sugar
- 1 tablespoon lemon zest one lemon
- ½ cup (113.5 g) salted butter room temperature
- 1 tablespoon lemon juice
- 1 large egg room temperature
- ½ teaspoon (0.5 teaspoon) vanilla extract
- ¼ teaspoon (0.25 teaspoon) lemon extract
- ½ teaspoon (0.5 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 1 teaspoon cornstarch
- 1¼ cups (175 g) all-purpose flour
- 2 tablespoons granulated sugar for topping
Instructions
- Preheat oven to 325 F. Spray and line an 8x8 baking pan with cooking spray and parchment paper.
- Place sugar in a medium mixing bowl and add 1 tablespoon of lemon zest. Rub with your fingers until the zest has become flavorful and mixed into the sugars.
- Add the butter to the bowl and beat together until light, about 3 minutes. You can also mix this by hand. Add lemon juice, extracts and egg and mix again.
- Slowly mix in baking soda, salt, baking powder, cornstarch and flour until combined.
- Spread cookie batter evenly into the bottom of the prepared pan. Sprinkle with extra sugar on top.
- Bake the cookie bars for 18-22 minutes. You're looking for a nice light golden brown around the edges. Allow them to set up and cool completely before cutting and serving.
Sandy
I love everything lemon, so these bars are going to be a regular treat! I love that they’re simple to make and really delicious too!!
Bailey
These are amazing!! I’ll be making these again and again