Lemon Sugar Cookie Bars

Name: Lemon Sugar Cookie Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2.5 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon salt; 1 tablespoon lemon zest; 0.5 cup powdered sugar

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Oh my goodness, you guys HAVE to try these Lemon Sugar Cookie Bars. Seriously, drop what you’re doing (well, finish reading this first!) and put these on your baking list. They are like sunshine in a bar, bursting with bright lemon flavor and the perfect amount of sweetness. If you love a classic sugar cookie, but crave something a little more… exciting, these are it. Think of them as the perfect cross between a soft, chewy sugar cookie and a lemon bar – but even easier to make! My family devours them every time I make them, and I know yours will too.

What is lemon sugar cookie bars?

Lemon Sugar Cookie Bars are essentially a simplified, leveled-up version of your favorite sugar cookie. Instead of individual cookies, you press the dough into a baking pan, bake it into a soft, chewy base, and then top it with a sweet and tangy lemon glaze. The best part? No rolling, no cutting out shapes, and less fuss than traditional cookies. It’s really the perfect dessert for when you want something homemade and delicious, but you don’t have all day to spend in the kitchen. Think of it as a sugar cookie blank canvas, waiting for that bright and zingy lemon flavor to come to life. Trust me, once you try them, you’ll be hooked.

Why you’ll love this recipe?

There are so many reasons to adore these Lemon Sugar Cookie Bars, but let me break it down for you. First, the flavor is incredible! The combination of sweet, buttery cookie dough and tart lemon glaze is seriously addictive. It’s like a party in your mouth. Second, this recipe is ridiculously easy to make. I mean, seriously. It takes about 15 minutes of prep time, and then the oven does the rest. It’s a lifesaver when you’re craving something sweet but don’t want to spend hours baking. Third, the ingredients are super cost-effective. You probably have most of them in your pantry already. Flour, sugar, butter, eggs, lemons… nothing fancy required.

What I love most about this is how versatile they are! You can enjoy them as a simple afternoon treat with a cup of tea, bring them to a potluck, or even dress them up with fresh berries and whipped cream for a more elegant dessert. They are also a great alternative to traditional Lemon Bars. They’re just so simple, but taste like you fussed over them for hours. Plus, the lemon flavor is just so refreshing, especially during the warmer months. They are a guaranteed crowd-pleaser, and I always get asked for the recipe whenever I make them. You really can’t go wrong with these!

How do I make lemon sugar cookie bars?

Quick Overview

Making these Lemon Sugar Cookie Bars is a breeze! You’ll start by making a simple cookie dough, pressing it into a baking pan, and baking it until golden brown. While it’s cooling, you’ll whip up a quick lemon glaze, pour it over the bars, and let it set. That’s it! The magic is in the lemon glaze, which takes the simple cookie base to a whole new level. And the best part? No fancy equipment required. Just a bowl, a whisk, and a baking pan. Even if you’re a beginner baker, you can totally nail this recipe. It is one of those that will become your go-to when you need a quick and easy dessert that everyone will love.

Ingredients

For the Main Batter:
* 1 cup (2 sticks) unsalted butter, softened: Make sure your butter is softened, not melted, for the best texture. I usually leave it out on the counter for about an hour before I start baking.
* 1 ½ cups granulated sugar: This gives the bars their sweetness and helps them achieve that perfect chewy texture.
* 2 large eggs: Use room temperature eggs for a smoother batter. I usually take them out of the fridge about 30 minutes before I start baking.
* 1 teaspoon vanilla extract: Adds a touch of warmth and enhances the other flavors. I always use pure vanilla extract for the best flavor.
* 2 ½ cups all-purpose flour: Be sure to measure your flour accurately. Too much flour can make the bars dry.
* 1 teaspoon baking powder: This helps the bars rise and become light and airy.
* ½ teaspoon salt: Balances the sweetness and enhances the other flavors.

For the Glaze:
* 2 cups powdered sugar: Sift the powdered sugar to remove any lumps for a smoother glaze.
* ¼ cup fresh lemon juice: Freshly squeezed lemon juice is key for that bright, tangy flavor. Don’t use bottled lemon juice!
* 2 tablespoons milk: Adds moisture and helps the glaze achieve the perfect consistency.
* 1 teaspoon lemon zest: Adds an extra burst of lemon flavor. Be sure to zest the lemon before you juice it!

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use a baking spray that contains flour, but you can also grease it with butter and then dust it with flour. This will prevent the bars from sticking to the pan and make them easier to remove once they’re cooled.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. How do you whisk the baking powder into the flour? How do bars rise properly? If you skip this step, your bars might not be as light and airy.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the butter and granulated sugar until light and fluffy. Set aside. Is it possible to make a dough with an electric mixer for about 3 minutes? Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure to scrape down the sides of the bowl as needed to ensure that everything is evenly distributed. If you have a small bowl, use it to clean it up. The mixture should be light and fluffy, not dense and greasy.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the dough, as this can make the bars tough. Overmixing of wheat flour results in a thicker, chewier texture. You want the bars to be soft and tender, so mix until just combined.

Step 5: Prepare Filling

Since there is no filling in this recipe, go directly to the next step.

Step 6: Layer & Swirl

Since there is no filling in this recipe, go directly to the next step.

Step 7: Bake

Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on them, as oven temperatures can vary. You want the bars to be fully baked but still soft and chewy.

Step 8: Cool & Glaze

Let the bars cool completely in the pan before glazing. This is important because if you glaze them while they’re still warm, the glaze will melt and become runny. While the bars are cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, milk, and lemon zest in a small bowl until smooth. Once the bars are completely cooled, pour the glaze over the top and spread it evenly. Let the glaze set for about 30 minutes before slicing and serving.

Step 9: Slice & Serve

Once the glaze is set, slice the bars into squares and serve. I like to use a sharp knife to get clean cuts. What are some good ways to garnish strawberries with powdered sugar? Lemon Sugar Cookie Bars are delicious served at room temperature or slightly chilled.

What is the best way to serve it?

Lemon Sugar Cookie Bars are so versatile that they can be served in so many different ways! What are some of the best desserts to serve at any occasion?

For Breakfast:What are some good ways to start your day with a cup of hot coffee or iced tea? What are some good side dishes to serve alongside fresh fruit like strawberries or blueberries?

For Brunch:What’s a good way to dress up your desserts with whipped cream and lemon zest? Can you serve these with a mimosa or sparkling wine?

As Dessert:Serve with a scoop of vanilla ice cream or drizzle of chocolate sauce. They are also delicious served alongside other desserts, like brownies or cake.

For Cozy Snacks:What are some great afternoon treats to serve with milk or hot chocolate? They are also great for packing in lunchboxes or taking on picnics.

My family loves to enjoy these with a scoop of vanilla ice cream on saturday evening. What is the perfect combination of sweet, tart, and creamy? I also like to bring them to potlucks and parties because they are always a hit. Why do people like lemons? What are some of the best crowd pleasers?

How do you make lemon sugar cookie bars?

How do I make Lemon Sugar Cookie Bars? What are some tips for perfecting a technique?

Butter Softening:Make sure your butter is softened, not melted. Softened butter will cream together with the sugar to create a light and airy batter, while melted. What is the texture of butter?

Mixing Advice:Do not overmix the dough. If you overmix the flour, it will make the bars tough. Mix until just combined.

Lemon Zest Tip: If youIs it easier to zest a lemon before you juice it?

Ingredient Swaps:If you don’t have fresh lemon juice, you can use bottled lemon in a pinch, but the flavor will be different. Is it possible that the future will not be quite as bright? I highly recommend using fresh lemon juice for the best flavor.

Baking Tips:Keep a close eye on the bars while they’re baking. Oven temperatures can vary, so they might need more or less time. You want them to be golden brown around the edges and a toothpick inserted into the center should be able to cut them in half. How do I come out clean?

Glaze Variations:For a thicker glaze, use less milk. Is it safe to add food coloring to a glaze?

I’ve learned from experience that using high-quality ingredients really makes a difference in the flavor of these bars. I always use pure vanilla extract and fresh lemon juice for the best results. I also like to use a good-quality butter, as it contributes to the rich, buttery flavor of the cookie dough. And don’t be afraid to experiment with different flavors! You can add other citrus zest to the glaze, like orange or lime, or even a pinch of cardamom or cinnamon to the cookie dough. The possibilities are endless!

Storing and Reheating Tips

Want to make these Lemon Sugar Cookie Bars ahead of time? Here’s how to store and reheat them:

Room Temperature: Store the bars in an airtight container at room temperature for up to 3 days. They will stay fresh and delicious.

Refrigerator Storage: Store the bars in an airtight container in the refrigerator for up to 1 week. They might become slightly drier, but they will still taste great.

Freezer Instructions: To freeze the bars, wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them overnight in the refrigerator before serving.

Glaze Timing Advice: I recommend glazing the bars shortly before serving for the best results. If you glaze them too far in advance, the glaze might become sticky or start to crack.

I’ve found that these bars are best stored in a single layer to prevent them from sticking together. If you need to stack them, place a piece of parchment paper between each layer. And if you’re freezing them, make sure they are completely cooled before wrapping them tightly. This will prevent freezer burn and help them maintain their flavor and texture.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can easily make these bars gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together and prevent the bars from becoming crumbly. You might need to adjust the amount of liquid slightly, so keep an eye on the consistency of the dough. It should be similar to regular cookie dough.

Do I need to peel the zucchini?

There is no zucchini in this recipe.

Can I make this as muffins instead?

I haven’t personally tried making these as muffins, but I think it could work! You would need to adjust the baking time, as muffins typically bake for a shorter amount of time than bars. I would recommend filling muffin liners about 2/3 full and baking them at 350°F (175°C) for 15-20 minutes, or until a toothpick inserted into the center comes out clean. You might also want to reduce the amount of sugar slightly, as muffins tend to be sweeter than bars.

How can I adjust the sweetness level?

If you prefer a less sweet treat, you can reduce the amount of sugar in the cookie dough by about 1/4 cup. You can also use a natural sweetener, like honey or maple syrup, in place of the granulated sugar. Keep in mind that this might slightly alter the texture and flavor of the bars. You can also reduce the amount of powdered sugar in the glaze, or use a little less glaze overall.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can dust the bars with powdered sugar instead. You can also top them with a sprinkle of chopped nuts or a dollop of whipped cream. Another option is to make a simple lemon curd and spread it over the top of the bars. The possibilities are endless!

Final Thoughts

These Lemon Sugar Cookie Bars are a must-try for anyone who loves a good cookie or anything lemon-flavored! They are easy to make, bursting with flavor, and always a hit with family and friends. They’re the perfect balance of sweet and tangy, and that soft, chewy texture is simply irresistible. What I love most about this recipe is that it’s so versatile. You can enjoy them as a simple afternoon treat, bring them to a potluck, or even dress them up for a more elegant dessert. If you enjoyed these, you might also like my recipe for classic sugar cookies or my lemon poppyseed muffins. But trust me, these Lemon Sugar Cookie Bars are in a league of their own!

So, what are you waiting for? Go ahead and give these a try! I promise you won’t be disappointed. And don’t forget to leave a comment below letting me know how yours turned out! I love hearing from you guys and seeing your creations. Happy baking!

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