Introduction

Lemon Sugar Cookie Bars are a delightful twist on traditional sugar cookies, combining a buttery crust with a tangy lemon cream cheese filling. These bars offer a perfect balance of sweet and citrusy flavors, making them a refreshing treat for any occasion.

A stack of three lemon crumb bars is placed on a white plate on a white marbled surface. Each bar has two layers: the bottom layer is a thick, light golden-brown crust with a smooth but crumbly texture, and the top layer is a light, creamy lemon filling covered with uneven, crumbly bits scattered on top. Small yellow lemon zest pieces are sprinkled generously over the crumb topping. Around the plate, there are a few lemon wedges with bright yellow flesh and white rinds, adding a fresh color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
1 teaspoon vanilla extract
1 cup butter (at room temperature)
2 cups all-purpose flour
8 ounces cream cheese (at room temperature)
1/4 cup lemon juice
2 tablespoons lemon zest (divided)
1/2 cup sugar

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 or 9×9 inch square baking dish with foil and spray liberally with non-stick cooking spray.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl using a hand mixer, beat together the butter, 1 cup sugar, and vanilla extract on medium speed for 2 minutes until creamy.
Step 3: Turn the mixer to low and gradually add the flour, about half a cup at a time, mixing just until the dough comes together.
Step 4: Press half of the dough evenly into the prepared pan. Bake for 25 to 30 minutes, or until the crust is lightly golden brown. Allow to cool completely before adding the filling.
Step 5: While the crust is baking, store the remaining dough in the refrigerator.
Step 6: For the filling, beat together the cream cheese, 1/2 cup sugar, lemon juice, and 1 tablespoon of lemon zest in a stand mixer or bowl with a hand mixer until smooth and creamy.
Step 7: Pour the lemon cream cheese filling over the cooled crust and spread evenly.
Step 8: Crumble the remaining sugar cookie dough over the top of the filling in an even layer.
Step 9: Bake the assembled bars in the preheated oven for 30 minutes, or until the cookie crumble topping is light golden brown.
Step 10: Remove from the oven and, if desired, sprinkle with the remaining tablespoon of lemon zest before serving.

Tips & Variations

Use fresh lemons for the zest and juice to ensure bright, vibrant flavor.
If cream cheese is too soft, chill slightly to help it mix better and prevent runny filling.
Try adding a teaspoon of lemon extract to enhance the lemon flavor even more.
For a fun twist, sprinkle some coarse sugar on top before baking for added crunch.

Storage

Store the lemon sugar cookie bars in an airtight container in the refrigerator for up to 4 days. They can be served chilled or at room temperature. To reheat, warm briefly in a microwave or let sit out for about 15 minutes for a softer texture.

How to Serve

A close-up view of a square-shaped lemon crumble bar resting on a white marbled texture. The dessert has two visible layers: the bottom layer is a smooth, pale cream color, while the top layer is a crumbly mixture in off-white with small golden-yellow lemon zest pieces sprinkled on top. The crumble layer looks textured and lightly crumbly, giving a soft yet crunchy feel. Around the bar, there are thin, round lemon slices showcasing their pale yellow pulp and white rind, adding a fresh and bright contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day in advance and stored in the refrigerator. They actually benefit from resting, allowing the flavors to meld together.

Can I freeze the lemon sugar cookie bars?

You can freeze the bars for up to 2 months. Wrap them tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight before serving.

Lemon Sugar Cookie Bars Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

Lemon Sugar Cookie Bars are a delightful twist on classic sugar cookies, featuring a buttery crust topped with a tangy lemon cream cheese filling and finished with a crumbly sugar cookie topping. These bars offer a perfect balance of sweet and tart, making them an irresistible treat for any occasion.

Author: Marco
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookie Dough

1 Cup granulated sugar
1 Teaspoon vanilla extract
1 Cup butter (at room temperature)
2 Cups all purpose flour

For the Filling

8 Ounces cream cheese (at room temperature)
1/2 Cup sugar
1/4 Cup lemon juice
2 Tablespoons lemon zest (divided)

Instructions

Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookie bars.
Prepare the baking dish: Line an 8×8 or 9×9 inch square baking dish with foil and spray it generously with non-stick cooking spray to ensure easy removal of the bars later.
Make the cookie dough: In a stand mixer bowl fitted with a paddle attachment, or using a hand mixer in a large bowl, beat together the butter, 1 cup sugar, and vanilla extract on medium speed for 2 minutes until creamy and well combined.
Add the flour: Turn the mixer to low speed and gradually add the all-purpose flour in increments of half a cup, mixing just until the dough comes together without overmixing.
Bake the base layer: Press half of the cookie dough evenly into the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the surface is lightly golden brown. Remove from oven and allow to cool completely.
Store remaining dough: Keep the remaining half of the sugar cookie dough covered in a bowl in the refrigerator until ready to use for the topping.
Prepare the filling: In a clean bowl, beat the cream cheese, 1/2 cup sugar, lemon juice, and 1 tablespoon of lemon zest together until smooth and creamy using a paddle attachment or hand mixer.
Assemble the bars: Pour the lemon cream cheese filling evenly over the cooled cookie base layer in the baking dish.
Add the topping: Remove the cold cookie dough from the refrigerator and crumble it evenly over the lemon filling to create the crumbly top layer.
Bake the assembled bars: Place the dish back in the oven and bake for an additional 30 minutes, or until the topping is lightly golden in color.
Garnish and cool: Once baked, sprinkle the bars with the remaining 1 tablespoon of lemon zest for a fresh citrus aroma. Allow the bars to cool completely before cutting and serving.

Notes

Make sure the butter and cream cheese are at room temperature for easier mixing and a smoother texture.
Use fresh lemon zest and juice for the best citrus flavor.
Pressing the base dough firmly in the pan helps to create a sturdier crust.
Chilling the remaining dough before crumbling helps maintain a nice texture for the topping.
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, sugar cookie bars, easy lemon bars, baked lemon dessert