These Lemon Sugar Cookie Bars are an easy bar cookie with an intense lemon frosting recipe. They are perfectly chewy, sweet, and tart!
This easy bar recipe is quickly going to become a family favorite. It’s hard to find the perfect sugar cookie. I tried a dozen or so and then realized I’d go back to my favorite recipe and just modify it a little. It is just a basic chocolate chip cookie recipe, I just use all white sugar instead of using white and brown. Slather some frosting on that baby and you have yourself a dense, chewy, and buttery cookie!
The flavor is perfectly intense with this lemon frosting recipe. It’s basically a buttercream frosting recipe except instead of the milk you add lemon just along with some lemon zest and lemon essential oil if you have it on hand.
Tips for making Easy Lemon Cookie Bars with Lemon Frosting:
- Make sure you have you butter at room temperature for your cookies and your frosting.
- You can bake these in a 9 by 13″ pan if you like thicker cookie bars or you can bake it on a bigger cookie sheet 12 by 17′ (We made them in both sizes. The flavors are equally delicious thick and thin but we all liked the thinner cookies a little more.
- These are amazing frozen!
These Lemon Sugar Cookie Bars are an easy bar cookie with an intense lemon frosting recipe. They are perfectly chewy, sweet, and tart!
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- 1 1/2 cup sugar, white granulated
- 1 tsp vanilla
- 2 large eggs
- 1/2 cup butter, at room tempreture
- 2-3 tablespoons lemon juice
- 3-3 1/2 cups powdered sugar
- 1 tsp lemon zest
- 4 drops lemon essential oil
- 1 tsp vanilla extract
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Preheat oven to 325 degrees.
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Combine flour, baking soda, and salt in a small bowl.
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Beat the butter, sugar and vanilla in a large mixing bowl until creamy. Add the eggs and then beat well. Gradually beat flour mixture into the butter mixture.
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In a large baking dish, 12 by 17' for thin cookie bars and 9 by 13" for thick cookie bars. press the dough onto the pan. Cover the bottom of the pan as evenly as possible.
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Bake in a 325 degree oven for 20-25 minutes or until just barley golden. Take out of the oven and let them cool.
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In a large bowl, add butter. Using a hand mixer (a stand mixer works great too) beat the butter until it is light and fluffy. Add in the powdered sugar and mix on low speed at first and then increase the speed to medium until the mixture is coming together.
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Slowly add in the lemon juice, vanilla and lemon zest. Continue to mix for another minute or so. If your frosting is a little too dense, add a teaspoon of lemon juice. If your frosting is too runny, add another half cup of powdered sugar.
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Spread the lemon buttercream frosting on your cooled cookie bars and top with sprinkles. Enjoy!
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