Print

Lemon Sugar Cookie Bars Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/lemon-sugar-cookie-bars-recipe/