Lemon Cookie Bars

Close-up of lemon sugar cookie bars cut into squares, topped with lemon zest. One bar is slightly lifted, revealing a soft, crumbly texture.

These lemon cookie bars are soft, buttery, and zesty. They're made with just 7 basic ingredients, naturally flavored, and so easy to make!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 1 12

Bake 30

Total Time 42

Servings brownies

Calories 167

Author Gabby Kislanko

Equipment

8x8 inch Square Baking Pan
Handheld or Stand Mixer
Mixing Bowl

Ingredients

¾ cup butter (regular or dairy free)
¾ cup granulated sugar (plus 2 Tbsp more for topping)
1 egg
2 teaspoons lemon juice
2½ Tablespoons lemon zest (around 2 medium lemons)
½ teaspoon salt
1¾ cup all-purpose flour

US Customary - Metric

Instructions

Preheat the oven to 350°F (180℃) and line an 8x8 baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so you can easily remove the bars from the pan.
In the bowl of a handheld mixer or standing mixer, combine butter, sugar and lemon zest until light and fluffy (around 1 minute).
Add in the egg and lemon juice, then mix again.
Next, add in the flour and salt and mix again until just combined.
Transfer the cookie dough into your prepared pan and smooth it out evenly. It may look a bit lumpy on top, thats okay. Sprinkle the top with 2 Tbsp of white sugar
Bake for 18-25 minutes. The edges will be a light golden brown and the middle will look soft. A toothpick inserted in the middle will come out clean.
Let cool completely in the pan before slicing. Enjoy!

Notes

Measuring Flour: Properly measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.

Storage Instructions: Store un-sliced in the pan, covered tightly with tinfoil 3-4 days. Store sliced cookie bars at room temperature in an airtight container.

Nutrition