Description
Delightfully tangy and sweet, these Lemon Cookie Bars combine a rich buttery base with a creamy lemon glaze for a refreshing dessert perfect for any occasion. Soft and chewy with a bright citrus zing, they are easy to prepare and bake in a single 9×13 pan.
Ingredients
Scale
Cookie Bars
- 1 cup butter (2 sticks, softened)
- 4 oz cream cheese (softened)
- 2 cups granulated sugar
- 2 whole eggs + 1 egg white
- 1 Tbsp lemon juice
- 2 tsp pure vanilla extract
- 3 cups unbleached flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp lemon zest
Glaze and Garnish
- 2 cups powdered sugar
- 1 Tbsp lemon juice + 2 tsp lemon juice
- Extra lemon zest for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is smooth and light in color, providing a creamy base for the dough.
- Add Eggs and Flavorings: Beat in the two whole eggs and one egg white along with 1 tablespoon of lemon juice and 2 teaspoons of pure vanilla extract until fully combined, adding moisture and flavor to the batter.
- Incorporate Dry Ingredients: Gradually stir in the flour, baking powder, baking soda, and salt. Mix carefully until fully incorporated to form a thick dough.
- Fold in Lemon Zest: Gently fold in 2 teaspoons of lemon zest to brighten the flavor with fresh citrus notes without overmixing.
- Transfer and Bake: Pour the thick batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Add up to 2 extra minutes if needed.
- Cool Bars: Remove the pan from the oven and allow the cookie bars to cool for 30 minutes in the pan. Then, lift the bars out using the parchment paper and transfer to a cooling rack to cool completely for an additional 30 to 60 minutes.
- Prepare Glaze and Finish: Whisk together 2 cups powdered sugar with 1 tablespoon plus 2 teaspoons lemon juice to form a smooth glaze. Cut the cooled cookie bars into 15 pieces, drizzle the glaze evenly over the bars, and optionally garnish with extra lemon zest. Allow the glaze to set before serving.
Notes
- Ensure the cream cheese and butter are fully softened to achieve a smooth batter.
- Do not overbake to retain moistness and tenderness in the bars.
- Use fresh lemons for zest and juice for the best lemon flavor.
- The glaze can be adjusted in thickness by adding more lemon juice or powdered sugar as needed.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
