Lemon Sugar Cookie Bars

I do love a good bar cookie.


then add a lemon cream cheese frosting on top?


how could I say no?






well, i didn’t say no. you’re so welcome.


i love lemon in baked goods.


and in cooking and drinks and beauty products too.


i also love having a lemon tree in my backyard that seems to produce year round.


i also also love bar cookies because i don’t always have time or energy to spend an entire afternoon batch-baking 11 dozen cookies.






lemon zest is in both the cookie and the frosting so what might look delicate in pictures actually packs quite the lemony creamy cookie punch-


to the point where the bars shown are 2 or 3 times the size of what i ended up cutting up. smaller 2 bite bars were perfect for enjoying and sharing this decadent treat.





this basic cookie recipe has the usual ingredient suspects- with the addition of the zest and some powdered sugar in the cookie.


tip: don’t wait for these to brown in the oven. i was so unsure at 12 minutes but trusted the recipe. and every bar was baked to perfection.


it’s one of those recipes that is simple enough to take to a potluck but tastes and appears way more impressive than it is- in the best way possible.






this is the frosting on those cherry walnut cookies too.


#kitchenadventures #happybaking #alsoalsoalso


it’s a 2 post kind of day. please also check out my fresh-from-the-oven journal post on Jamie Oliver’s Food Revolution: here.



Lemon Sugar Cookie Bars
  • 2¼ C AP Flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ C granulated sugar
  • zest of 1 lemon
  • ¾ C unsalted butter, room temperature
  • ¼ C powdered sugar
  • 2 eggs
  • 1 Tbl lemon juice
  • ½ tsp vanilla extract
  • for lemon cream cheese frosting:
  • ½ C unsalted butter, room temperature
  • 8 oz package cream cheese, room temperature
  • zest of 2 lemons
  • 2 Tbl lemon juice
  • 5 C powdered sugar
  1. preheat oven to 375 degrees F.
  2. spray 9x13 pan with non-stick cooking spray.
  3. in a medium bowl, combine flour, baking powder, and salt.
  4. in the bowl of your stand mixer, combine granulated sugar and lemon zest and rub together with your fingers- making a quick lemon/sugar.
  5. add butter to stand mixer and beat butter and lemon/sugar together until combined.
  6. add the powdered sugar and beat until light and fluffy, about 3 minutes.
  7. then add the eggs, lemon juice, and vanilla and combine. scrape the sides of the bowl.
  8. gradually add the flour mixture and beat until just combined.
  9. using greased fingers, evenly spread the cookie dough into the prepared pan.
  10. bake for 12-14 minutes- they won't brown but will be done.
  11. remove from the oven and let the bars cool completely.
  12. for the frosting: combine the butter and cream cheese until smooth.
  13. add the lemon zest and juice and combine.
  14. scrape sides of the bowl then add the powdered sugar, 1 cup at a time. scrape bowl as needed.
  15. beat until smooth.
  16. frost the cooled bars with lemon cream cheese frosting.
  17. there should be frosting leftover
  18. chill in pan and cut into bars when ready to serve.
  19. store cut bars in air tight container in fridge for 1 week.






{ 0 comments… add one }

Leave a Comment

Rate this recipe: