These Lemon Cookie Bars are full of zesty lemon. They have a chewy cookie base with a hint of lemon, and are frosted in a lemon cream cheese frosting made with cream cheese, lemon juice and lemon zest. These cookies are good chilled or just at room temperature!
If you are needing a go to summer snack, you are definitely going to want to make these Lemon Cookie Bars. I’ve had requests for more bar recipes lately, and I just knew that you would want these on the blog.
If you are like me, and think lemon is a staple summer flavor, I have tons and ton of lemon flavored recipes you should try!
The Most Enjoyable Light Lemon Cake Lemon Pistacho Bundt Cake Delightful Lemon Blueberry Cake
Why this recipes works
- Lemon cookie bars- I use a little lemon extract in this recipe because I want the lemon flavor to really come through in the frosting, as well as the bars.
- Easy to make- They require one bowl and no shaping or chilling at all. You mix everything, bake it, and frost! Easy peezy. 😉
- Under and hour- You read that right, only one hour and you will have this delicious summer treat.
- Chewy Cookie texture- I love a chewy cookie, but I also love that you can add more toppings to a cookie bar.
- Cream cheese frosting- Need I say more? This is literally my favorite part of any dessert.
Ingredient list.
Here are a few of the ingredients from this recipe, and why I use them. For a full list, you can find everything you need on the recipe card below.
- Lemons- For the recipe you will use a total of about 3 lemons.
- Lemon extract- You can use lemon extract or emulsion, whatever you have on hand.
- Unsalted butter- Always use unsalted butter, and for this recipe it will need to be melted.
- Cream cheese- This will need to be softened and at room temperature.
- Cornstarch- This helps the cookie base to be ultra soft and gooey.
- Vanilla bean paste- I love Neilson-Massey you can find some here.
- Eggs- I use large eggs. They will need to be at room temperature, so pull them out a few hours before you start baking. If you are in a hurry, just run hot/warm water over the egg to warm it to room temperature.
Step by step cookie
Step 1: Melt the butter. In a microwave safe bowl, melt the butter.
Step 2: Mix the dry ingredients. Mix the flour, baking powder, and salt.
Step 3: Whisk the butter and sugar. Whisk until light and fluffy, about 3 minutes.
Step 4: Add the eggs, lemon extract, and zest. Whisk in the egg and egg yolk for 30 seconds and then add the lemon extract and zest. Whisk just until combined.
Step 5: Fold the dry into the wet ingredients. Just mix until there are no more signs of flour. Don’t over mix.
Step 6: Bake. Bake for 25-28 minutes. Mine took exactly 25 minutes.
Step 7: Cool the bars. Let them cool completely before frosting.
Step By Step- Cream Cheese frosting.
Step 1: Cream the butter and cream cheese. Cream until smooth, about 2 minutes. You can use a hand mixer or a stand mixer.
Step 2: Add the rest of ingredients. Add the powdered sugar, cream, zest, lemon juice, salt, and vanilla bean paste. Mix on low just until incorporated. Once incorporated, turn the speed up to medium high and beat until light and fluffy.
Step 3: Dust with powder sugar. Once cookie bars are cooled, dust with powdered sugar.
Step 4: Spread the frosting on top. Evenly spread the frosting over the cookie bars.
Expert Baking tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour.
- The cookie bars should be slightly underdone because they will continue to cook as they cool. This helps to make sure the bars have a chewy center.
- Make sure the butter and cream cheese are room temperature to prevent chunks.
- Use parchment paper and spray the parchment with cooking spray to prevent the cookies from sticking.
- Use an aluminum pan, instead of glass.
FAQ
Can I use a 9X9 pan?
Yes!
Can I make these into round cookies
Yes! Use cold and cubed butter.
Storing
These Lemon Cookie Bars can be stored in an airtight container or ziplock bag for up to 5 days at room temperature. You can also place them in an airtight container in the fridge for up to one week.
Freezing
You can freeze them in an airtight container or a ziplock bag for up to 6 months.
If you have tried this recipe, please rate and review! If you want more tips and tricks, follow me on Instagram, TikTok, and Pinterest.
For more cake recipes, here are some of my favorites.
Graham Cracker S’mores Cake The Best Birthday Golden Oreo Blondies Famous Banana Caramel Cake with Brown Butter Frosting
Recipe
Lemon Cookie Bars
Ingredients
For the Lemon Cookie Blondies
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- Zest of one lemon
- 1 teaspoons pure lemon extract
- 2 ½ cups all purpose flour
- 1 Tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
For the cream cheese frosting
- 4 ounces full fat cream cheese room temperature
- 4 Tablespoons unsalted butter room temperature
- ¾ teaspoon vanilla bean paste you can use extract, if needed
- Juice and zest of 1 Lemon
- Pinch of salt
- 2 ½ cups powdered sugar
- 1 Tablespoon heavy cream
Instructions
For the Cookies
- Preheat the oven to 350 degrees. Prep a 8×8 or a 9×9 pan by lining with parchment paper and spraying with cooking spray. Set aside.
- In a microwave safe bowl, melt the butter.
- In a separate mixing bowl, whisk together the flour, baking powder, and salt.
- In a medium sized bowl, whisk the melted butter and sugar until light and fluffy, about 3 minutes.
- Whisk in the egg and egg yolk for 30 seconds and then add the lemon extract and zest. Whisk just until combined.
- Switch to a rubber spatula and fold the dry ingredients into the wet ingredients. Just mix until there are no more signs of flour. Don’t over mix.
- Place the dough into the prepped pan and evenly distribute across the pan.
- Bake for 25-28 minutes. Mine took exactly 25 minutes.
- When the bars are done, let them cool completely before frosting.
For the Lemon Cream Cheese Frosting
- In a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and cream cheese until smooth, about 2 minutes.
- Add the powdered sugar, cream, zest, lemon juice, salt and vanilla bean paste. Mix on low just until incorporated. Once incorporated, turn the speed up to medium high and beat until light and fluffy
- Once cookie bars are completely cooled, evenly spread the frosting on top of the cookie bar. Top with a little extra lemon zest and serve. If you haven’t tried your cookie bars chilled, you definitely should, it’s my favorite way to eat a cookie bar!
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