These frosted Lemon Sugar Cookie Bars are a light, sweet, and refreshing dessert that everyone will love. A fluffy lemon frosting makes these lemon cookie bars perfect for spring or summer parties and picnics.
Do you love making sugar cookies? The struggle with making these cookies is how much time it takes to roll, cut, bake, and frost every single cookie.
Cookie bars are so much easier and faster to make! No need to make a floury mess in your kitchen rolling out dough and cutting multiple shapes.
Plus, they are so easy to change up and customize to your taste. You can add different extracts to the dough and the frosting to make a different flavor every time you bake a pan of cookies.
Why This Recipe Works
These sweet and tangy lemon sugar cookie bars are the perfect dessert for any occasion. They are so easy to make and always a hit with friends and family.
Plus, no cookie cutters needed! All you need is a 9x13 pan and a knife to cut them into squares.
The lemon frosting is light and refreshing, and the sprinkles add a fun touch. You will love how delicious these bars are.
Lemon cookie bars will be the perfect addition to your Easter dinner or any summer picnic or potluck. Add a little bit of sunshine to your day with these cookie bars.
Key Ingredients Needed
These lemon cookie bars are easy to make with simple ingredients, and the dough comes together in minutes. The best part about these sugar cookies is that you bake it all in one pan.
- Butter - Set out 1 stick of unsalted butter ahead of time, so it is ready to cream into the sugar later.
- Sugar - A mixture of granulated sugar and brown sugar makes the cookie dough sweet and helps it stay soft.
- Egg - Helps to add moisture and hold the ingredients together.
- Lemon Juice - You can use freshly squeezed or bottled juice in this recipe.
- All Purpose Flour - Adding too much flour can ruin your cookie bars. Make sure you know how to measure flour correctly, so every recipe turns out every time.
- Baking Powder - Helps the cookies rise while baking.
- Frosting and Sprinkles - Adds a fun touch to the lemon bars.
How to make Lemon Cookie Bars
Adding lemon juice to the dough and the frosting is the perfect way to add a little bit of cheery goodness to these lemon sugar cookies.
- Prep the pan. Spray a 9x13 pan with with nonstick baking spray. Set aside.
- Make the cookie dough. Beat the butter and sugars in a large bowl until light and creamy. Add the lemon juice and egg and beat again. Stir together the dry ingredients and slowly mix them into the butter mixture.
- Bake and cool. Spread the cookie dough into the prepared pan with a spatula or your fingers and bake for 14 minutes. Place on a wire rack to cool completely.
- Make lemon frosting. Beat the butter, lemon juice, and salt until creamy. Slowly beat in the powdered sugar and heavy whipping cream until light and fluffy.
- Decorate and serve. Spread the homemade frosting on the cooled bars. Add colorful sprinkles and yellow sanding sugar to the top. Cut into squares.
Keep the frosted cookie bars in a tightly sealed container on the counter for 4-5 days. The frosting helps to keep the cookies soft and tender for days.
Want to save the cookies for later? Wrap them tightly in plastic wrap and foil, then place in a freezer safe bag or container. Freeze for 1-2 months. Thaw overnight in the fridge, then bring to room temperature before serving.
- Want a bigger lemon flavor? Add 1 tablespoon lemon zest to the dough and to the frosting.
- Let the cookies cool completely before adding the frosting. Even slightly warm bars will make the frosting melt.
- Use an offset spatula to spread the lemon frosting on the bars.
- Want to use a different frosting? This creamy vanilla frosting or this marshmallow buttercream would be delicious too.
- Tint the frosting yellow and change up the sprinkles based on the holiday or theme.
Why is my dough crumbly?
Did you let the butter come to room temperature before mixing it in? Using a hand mixer may take longer for the dough to come together. Keep mixing until you get a soft pliable dough.
Can these cookie bars be made ahead of time?
Yes, in fact they really do taste better after they sit for a day. The flavors deepen and the frosting makes the cookies so soft and delicious.
How do you cut bars perfectly?
Run a long sharp knife under hot water. Dry it off and make cuts. Wipe it off in between cuts. After a few cuts, run it under the hot water again.
Other Easy Cookie Bars
- Congo Bars
- Gooey Oreo Cookie Bars
- Butterscotch Bars
- Chewy Snickerdoodle Cookie Bars
- Peanut Butter S'mores Bars
- Unicorn Sugar Cookies
- Pina Colada Bars
- S'mores Sugar Cookie Recipe
- Lemon Bars with Crust
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For the Cookie Bars
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- ¼ cup lemon juice
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
For the Lemon Frosting
- ½ cup unsalted butter, softened
- 2 tablespoons lemon juice
- ¼ teaspoon table salt
- 4 cups powdered sugar
- ¼ cup heavy whipping cream
- colored sprinkles
- yellow sanding sugar
- Preheat the oven to 375 degrees. Spray a 9x13 pan with nonstick baking spray.
- Beat the butter and sugars until creamy. Add the egg and lemon juice and beat again.
- Stir together the flour, baking powder, and salt. Slowly mix this into the butter mixture until a soft dough forms.
- Spread the dough into the prepared pan. Bake for 14 minutes. Let cool completely.
- Beat together the frosting ingredients until creamy. Spread on the top of the cooled bars.
- Top with desired amount of sprinkles and sanding sugar. Store in a sealed container on the counter.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 94mgCarbohydrates: 37gFiber: 0gSugar: 26gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for these Lemon Sugar Cookie Bars was originally published March 2015. It was updated February 2019 and March 2022.