Lemon Sugar Cookie Bars
Spring is just around the corner, and you know what that means, it is lemon season in our kitchen! If you’ve read any of our past lemon recipe posts, you know our dad is obsessed with anything lemon, he can’t get enough. We’re pretty sure you won’t be able to ither, so we obviously had to make these bright, zesty lemon cookie bars to welcome spring in the most delicious way. They’re sweet, tangy, and perfect for sharing, or keeping all to yourself!
Flavor It Your Way
Not a lemon fan? (I’ll admit, I’m not the biggest myself.) No worries, you can easily swap out the lemon extract for any flavor you love. Personally, I’d go for strawberry or orange to keep things fresh and springy, but the fun doesn’t have to stop there. You could get a little more adventurous with cake batter, peppermint, almond, or really any flavor you’re craving. These cookie bars are the perfect blank canvas for your favorite springtime flavors!
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Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly lemon-y!
Once you have all of the ingredients ready to go, you’re officially set up for lemon cookie bar success. I always recommend measuring everything out ahead of time so the process is smoother and you can focus on making the best lemon cookie bars possible!
Lemon Sugar Cookie Bars
Ingredients
- 1 cup butter
- 1 1/4 cup sugar
- 1 egg
- 2 tsp lemon extract
- 2 ½ cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup butter
- 3 cups powdered sugar
- 2 tsp lemon extract
- 1 lemon zest
- 2 tbsp heavy cream
Method
- Preheat your oven to 350°F (convection). Line an 8×8 or 9×9 inch pan with parchment paper, leaving an overhang for easy removal later.
- In a stand mixer or using a hand mixer, beat the room-temperature butter until light and slightly off-white. This creates a soft and fluffy base for your cookie bars.
- Add the granulated sugar to the butter and beat until the mixture becomes light and airy.
- Add the egg and mix until fully combined. Stir in the lemon extract, making sure the flavor is evenly incorporated.
- In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently by hand until just combined. Avoid overmixing to keep the bars tender.
- Spread the cookie dough evenly in the prepared pan, smoothing the top with a spatula. Bake until the edges are lightly golden and a toothpick inserted in the center comes out mostly clean. Let the bars cool completely in the pan before frosting.
- In a medium bowl, beat the room-temperature butter until light and off-white. Gradually add powdered sugar and mix until fully incorporated. Add lemon extract, lemon zest, and heavy cream, then whip until the frosting is light and fluffy.
- Once the cookie bars are fully cooled, spread the lemon frosting evenly over the top with a spatula.
- Use the parchment overhang to lift the bars from the pan. Cut into squares and enjoy! Store in an airtight container at room temperature or in the fridge if you prefer a firmer frosting.
Nutrition
Private Notes
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