Lemon Sugar Cookie Bars Recipe

Introduction

Lemon Sugar Cookie Bars combine the bright, refreshing flavor of lemon with the comforting sweetness of sugar cookies. These bars feature a buttery crust, a smooth lemon cream cheese filling, and a crumbly topping, making them a delightful treat for any occasion.

Ingredients

• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup butter (at room temperature)
• 2 cups all-purpose flour
• 8 ounces cream cheese (at room temperature)
• 1/4 cup lemon juice
• 2 tablespoons lemon zest (divided)
• 1/2 cup sugar

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9 inch square baking dish with foil and spray it liberally with non-stick cooking spray.
2. Step 2: In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl using a hand mixer, beat together the butter, 1 cup sugar, and vanilla extract on medium speed for 2 minutes until creamy.
3. Step 3: Reduce the mixer speed to low and gradually add the flour, 1/2 cup at a time, mixing just until the dough comes together.
4. Step 4: Press half of the dough evenly into the prepared pan. Bake for 25 to 30 minutes, or until the crust is lightly golden brown. Let it cool completely before adding the filling.
5. Step 5: Store the remaining dough in the refrigerator until ready to use.
6. Step 6: For the filling, beat together the cream cheese, 1/2 cup sugar, lemon juice, and 1 tablespoon of lemon zest until smooth and creamy.
7. Step 7: Pour the lemon cream cheese filling over the cooled crust and spread evenly.
8. Step 8: Crumble the remaining sugar cookie dough evenly over the filling as a topping.
9. Step 9: Bake in the preheated oven for 30 minutes, or until the crumble topping is light golden in color.
10. Step 10: Remove from the oven and sprinkle the remaining 1 tablespoon of lemon zest on top as a fresh garnish. Let cool before slicing.

Tips & Variations

• Use fresh lemons for juice and zest to get the brightest flavor in the filling.
• For a more intense lemon taste, add a teaspoon of lemon extract to the filling.
• Try adding a tablespoon of poppy seeds to the filling for a delightful texture.
• Make sure the cream cheese and butter are at room temperature for smooth mixing.

Storage

Store the Lemon Sugar Cookie Bars in an airtight container in the refrigerator for up to 5 days. To reheat, let them come to room temperature or warm briefly in the microwave for 10-15 seconds. These bars also freeze well for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon juice instead of fresh lemon juice?

Yes, frozen lemon juice works fine if fresh lemons aren’t available, though fresh lemon juice will yield a brighter, fresher flavor.

Can I make these bars gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but be sure to check that the blend you use includes xanthan gum for best texture.

Lemon Sugar Cookie Bars Recipe

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★★★★★

4.5 from 60 reviews

These Lemon Sugar Cookie Bars feature a buttery sugar cookie crust topped with a tangy and creamy lemon cream cheese filling, finished with a crumbly sugar cookie topping and bright lemon zest. Perfectly balanced between sweet and tart, these bars offer a delightful twist on classic sugar cookies, baked in a convenient bar form for easy serving and sharing.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 Cup granulated sugar
• 1 Teaspoon vanilla extract
• 1 Cup butter (at room temperature)
• 2 Cups all purpose flour

Filling

• 8 Ounces cream cheese (at room temperature)
• 1/2 Cup sugar
• 1/4 Cup lemon juice
• 2 Tablespoons lemon zest (divided)

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch square baking dish with foil and generously spray with non-stick cooking spray to ensure easy removal of the bars.
2. Make the cookie dough: Using a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat the butter, 1 cup granulated sugar, and vanilla extract on medium speed for about 2 minutes until creamy and combined.
3. Add flour to dough: Lower the mixer speed to low and gradually add the all-purpose flour, about 1/2 cup at a time, mixing just until the dough comes together and no dry flour remains. Avoid overmixing.
4. Form and bake crust: Press half of the cookie dough evenly into the prepared baking pan, forming a smooth layer. Bake in the preheated oven for 25-30 minutes until the crust is lightly golden brown. Remove from the oven and allow it to cool completely.
5. Store remaining dough: Keep the remaining cookie dough in a bowl covered and chilled in the refrigerator until ready to use for the topping.
6. Prepare the lemon filling: In a clean bowl with a stand or hand mixer, beat together the cream cheese, 1/2 cup sugar, lemon juice, and 1 tablespoon of lemon zest until smooth and creamy, scraping the sides as needed for uniformity.
7. Assemble bars: Pour the lemon cream cheese filling evenly over the cooled cookie crust in the baking pan.
8. Add topping: Remove the chilled cookie dough from the refrigerator and crumble it evenly over the lemon filling layer, covering it as best as possible.
9. Bake the assembled bars: Return the pan to the oven and bake for 30 minutes or until the topping is a light golden color and the filling is set.
10. Garnish and cool: Remove the bars from the oven and sprinkle with the remaining 1 tablespoon lemon zest for a fresh citrus aroma. Allow the bars to cool completely before cutting into squares and serving.

Notes

• Ensure cream cheese and butter are at room temperature to help achieve a smooth batter and dough.
• Use fresh lemon zest for the best flavor impact.
• Line the pan with foil for easier removal and clean-up.
• You can lightly chill the assembled bars before baking if your kitchen is warm, to help the crumble topping hold its shape.
• Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Keywords: Lemon sugar cookie bars, lemon cream cheese bars, lemon dessert bars, easy sugar cookie bars, lemon zest dessert