Can I substitute bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled will work in a pinch. Just keep in mind the taste may be slightly less bright.

Do I have to use lemon extract?

Nope! It’s completely optional. The bars still have plenty of lemon flavor from the zest and juice alone.

How should I store leftovers?

Store your Lemon Sugar Cookie Bars in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 3 months. Thaw at room temperature when ready to enjoy.

Can I make these ahead of time?

Absolutely. These bars are perfect for making a day in advance. In fact, I think the flavor gets even better the next day.

Can I double the recipe?

Yes! If you’re baking for a crowd, double the recipe and use two 9x13 pans. Just don’t try to squeeze it all into one pan unless you want a cookie cake the size of Texas.

Lemon Sugar Cookie Bars – 20 Irresistible Treats

Name: Lemon Sugar Cookie Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; 1 tablespoon lemon zest; 1 ½ cups granulated sugar; 1 cup (2 sticks) unsalted butter, room temperature; 2 large eggs, room temperature; 1 tablespoon fresh lemon juice; 1 teaspoon pure vanilla extract; ¼ teaspoon pure lemon extract (optional); 2 tablespoons granulated sugar; 1 tablespoon sparkling sugar

Description

Lemon Sugar Cookie Bars are soft, buttery dessert bars infused with fresh lemon zest and topped with crunchy sparkling sugar. Ready in just 35 minutes, this easy citrus treat makes 20 perfectly sweet and sunny bars that are ideal for bake sales, brunch, or simple weeknight baking.

Ingredients

Scale

For the Bars

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon lemon zest
1 ½ cups granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
¼ teaspoon pure lemon extract (optional)

For the Topping

2 tablespoons granulated sugar
1 tablespoon sparkling sugar

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Instructions

Preheat oven to 350°F. Position rack in the center. Grease a 9×13-inch baking pan with butter or cooking spray.
In a medium bowl, whisk together flour, baking powder, salt, and lemon zest. Set aside.
In a large bowl, beat butter with an electric mixer until creamy. Add sugar and beat on medium-high for 3 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition. Mix in lemon juice, vanilla extract, and lemon extract if using.
Gradually mix the dry ingredients into the wet ingredients until fully combined. Do not overmix.
Spread batter evenly into prepared pan.
Sprinkle granulated sugar and sparkling sugar evenly over the top.
Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake.
Cool completely in the pan before cutting into 20 bars.

Notes

If you don’t have sparkling sugar, use 3 tablespoons of granulated sugar instead.

For best texture, use room temperature butter and eggs.

Store in an airtight container at room temperature for up to 4 days.

Bars can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 16g
Sodium: 146mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg