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If you love our Classic Sugar Cookie Bars, this bright lemon version is the perfect next step. These Lemon Sugar Cookie Bars are soft, thick, and lightly chewy with real lemon flavor baked directly into the base. Topped with smooth lemon buttercream, they’re fresh, balanced, and perfect for spring gatherings, birthdays, or anytime you want a citrus-forward dessert.
You can frost these with our Lemon Buttercream Frosting for bold citrus flavor, or switch it up with Classic Vanilla Buttercream for a softer finish. If you prefer a slight tang, our Cream Cheese Frosting is another excellent option.
If you enjoy bar-style desserts, you’ll also love our Chocolate Chip Cookie Cake and other favorites in our full Desserts collection. And if you’re planning a celebration, browse our full Cakes category for more layered options.
Why You’ll Love This Recipe
- Soft, thick, bakery-style texture
- Real lemon flavor from zest, juice, and extract
- Easy 9×13 pan recipe
- Customizable frosting options
- Perfect for parties and holidays
Ingredients
- Salted butter
- Granulated sugar
- A large egg
- Lemon & Vanilla extracts
- Fresh lemon juice & Zest
- All-purpose flour
- Baking powder
- Salt
- Lemon Buttercream Frosting (½ batch)
Equipment Needed
- 9×13 Baking Pan – Ensures thick, even bars.
- Parchment Paper – Makes lifting and slicing clean and easy.
- Hand Mixer or Stand Mixer – Proper creaming creates a soft texture.
- Microplane Zester – For finely grated lemon zest.
- Offset Spatula, Piping Bag & Decorating Tips – For smooth frosting layers, and bakery-style borders or rosettes. A beginner cake decorating kit works perfectly for this.
How to Make Lemon Sugar Cookie Bars
The texture of these bars starts with proper creaming. When butter and sugar are beaten until light and fluffy, tiny air pockets form. That aeration is what gives you a soft, tender crumb instead of a dense, flat bar. Don’t rush this stage.
Lemon flavor can easily disappear during baking if it isn’t layered properly. That’s why this recipe uses three forms: zest, juice, and extract. The zest provides natural citrus oils and aroma. The juice adds brightness. The extract reinforces flavor so it remains noticeable after baking. For the strongest lemon presence, rub the zest directly into the sugar before creaming — this releases the oils and intensifies the citrus flavor throughout the dough.
Once the dry ingredients are incorporated, stop mixing as soon as the dough comes together. Overworking the flour can develop gluten and create a firmer texture, which isn’t what we want here. These bars should be soft and slightly chewy.
Pressing the dough evenly into the pan ensures consistent baking. If the edges are thinner than the center, they’ll brown too quickly. A smooth, level surface gives you that bakery-style finish.
Bake just until the center is set. The bars will continue to firm as they cool. Slightly underbaked bars stay softer, which pairs beautifully with the lemon buttercream.
Let them cool completely before frosting. Spreading frosting over warm bars can cause it to melt and lose structure. For a clean finish, use an offset spatula to smooth the surface. If you want a decorative look, pipe a simple border using a large star tip from your decorating kit.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintLemon Sugar Cookie Bars
These Lemon Sugar Cookie Bars are soft, thick, and lightly chewy with bright lemon flavor in every bite. Made with fresh lemon juice and extract, then topped with creamy lemon buttercream frosting, they’re a fresh twist on classic sugar cookie bars — perfect for spring gatherings, birthdays, or anytime you want an easy citrus dessert.
- Prep Time: 15 minutes
- Cook Time: 27-29 minutes
- Total Time: 45 minutes
- Yield: 12-16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Lemon Sugar Cookie Bars
- 1 cup salted butter, softened
- 1 cup + 2 TBSP granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp lemon extract
- 1 TBSP fresh lemon juice
- 2 tsp fresh lemon zest (optional but recommended)
- 2½ cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
For the Frosting
- 1/2 batch Vanilla Buttercream Frosting, Lemon Buttercream, Cream Cheese Frosting, or other frosting of choice
Instructions
- Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper or lightly grease.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add egg, vanilla extract, lemon extract, lemon juice, and lemon zest. Mix until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture and mix just until combined. Do not overmix.
- Press dough evenly into prepared baking pan. Use clean hands or a spatula to create a smooth, even layer.
- Bake for 27–29 minutes, or until edges are lightly golden and center is just set. Do not overbake.
- Allow bars to cool completely before frosting.
- Spread Lemon Buttercream Frosting evenly over cooled bars. Slice and serve.
Notes
-
For a milder lemon flavor, decrease lemon zest to 1 tsp.
-
Do not rely on lemon juice alone — the lemon extract ensures stable, bright flavor after baking.
-
For clean slices, chill frosted bars 20–30 minutes before cutting.
-
Store covered at room temperature for up to 3 days or refrigerate up to 5 days.
Tips for Success
- Rub lemon zest into sugar before creaming for stronger flavor.
- Do not overbake — slightly underbaked bars stay softer.
- Use room temperature butter for proper aeration.
- Chill frosted bars briefly before slicing for cleaner edges.
Storage & Reheating
Store: Keep covered at room temperature for up to 3 days or refrigerate up to 5 days.
Freeze: Unfrosted bars freeze well for up to 2 months. Wrap tightly before freezing.
Reheat: Not necessary, but if chilled, allow bars to sit at room temperature before serving for best texture.
Frequently Asked Questions
Can I make these ahead of time?
Yes. Bake the bars one day ahead and frost before serving.
Can I double the recipe?
Yes. Bake in two 9×13 pans rather than increasing pan size.
Can I use bottled lemon juice?
Fresh lemon juice provides better flavor and brightness.
What frosting works best?
Lemon Buttercream for bold citrus flavor, Vanilla Buttercream for balance, or Cream Cheese Frosting for tang.
Final Thoughts
These Lemon Sugar Cookie Bars are simple, bright, and easy to customize. They build directly off our classic sugar cookie base while strengthening your lemon dessert collection.
They’re dependable, adaptable, and consistently crowd-pleasing.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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