Best Zesty Lemon Cookie Bars with Cream Cheese Frosting: Your Ultimate Summer Treat

Prepare your taste buds for an explosion of bright, tangy flavor with these incredible Lemon Cookie Bars! Bursting with fresh lemon zest and juice, these bars feature a perfectly chewy cookie base that’s subtly infused with lemon, all generously topped with a luscious, tangy lemon cream cheese frosting. Whether you prefer them perfectly chilled on a hot day or delightfully soft at room temperature, these easy-to-make bars are guaranteed to become a household favorite.

If you’re searching for that quintessential summer dessert or a vibrant treat to brighten any day, these Lemon Cookie Bars are an absolute must-make. Their sunny disposition and incredible flavor make them perfect for picnics, potlucks, or simply enjoying a moment of pure bliss with a cup of tea. I’ve received so many requests for more easy bar recipes lately, and I knew instantly that these zesty delights deserved a prime spot on the blog. Get ready to fall in love with the ultimate lemon indulgence!

For those who, like me, believe that lemon is the undisputed flavor of summer, you’re in luck! I have a plethora of other delightful lemon-flavored recipes that you absolutely need to try. They all share that irresistible citrusy punch that makes warm-weather baking so enjoyable.

The Most Enjoyable Light Lemon Cake Lemon Pistachio Bundt Cake Delightful Lemon Blueberry Cake

Why These Lemon Cookie Bars Are Your New Favorite

These aren’t just any cookie bars; they’re designed for maximum flavor and minimal fuss. Here’s what makes this recipe stand out and why you’ll want to make them again and again:

• Unforgettable Lemon Flavor: We’re serious about lemon here! This recipe uses a delightful combination of fresh lemon zest and juice, plus a touch of lemon extract in the cookie base. This ensures that the bright, zesty lemon flavor shines through not just in the dreamy cream cheese frosting, but also in every bite of the chewy cookie itself. It’s a truly layered lemon experience.
• Effortlessly Easy to Make: Forget complicated steps or endless dishes. These cookie bars are designed for simplicity. You’ll only need one bowl for the cookie dough, and there’s absolutely no fussy shaping or chilling required. Just mix, spread, bake, and frost – it’s a wonderfully straightforward process that yields impressive results.
• Ready in Under an Hour: Yes, you read that correctly! From start to finish, you can have these delicious, frosted lemon cookie bars ready to enjoy in less than 60 minutes. This makes them perfect for last-minute cravings, unexpected guests, or simply when you need a quick, satisfying sweet treat.
• Perfect Chewy Cookie Texture: If you adore a chewy cookie, you’re in for a treat. The base of these bars is wonderfully soft, moist, and chewy, providing the ideal foundation for the tangy frosting. The bar format also makes them incredibly versatile for adding extra toppings or enjoying a hearty slice.
• Divine Cream Cheese Frosting: Do I even need to elaborate? Cream cheese frosting is arguably the best part of many desserts, and this lemon-infused version is no exception. Made with softened cream cheese, butter, lemon, and a hint of vanilla, it’s light, fluffy, tangy, and perfectly complements the cookie base. It truly elevates these bars to dessert perfection.
• Versatile Serving Temperatures: These bars are incredibly versatile. While many enjoy them fresh from the counter, the chilled version takes on a delightful fudge-like quality that’s especially refreshing on a warm day. You can’t go wrong!

The Essential Ingredients for Perfect Lemon Cookie Bars

While a full ingredient list with precise measurements can be found on the recipe card below, here’s a closer look at some key components and why they are essential for achieving the best possible lemon cookie bars:

• Fresh Lemons: These are the star of the show! You’ll need about 3 fresh, medium-sized lemons for both their vibrant zest and tangy juice. Always opt for fresh lemons over bottled juice for the purest, brightest citrus flavor. When zesting, use a microplane and be careful to only get the yellow part, avoiding the bitter white pith.
• Lemon Extract (or Emulsion): This is our secret weapon for supercharging the lemon flavor in the cookie base. While fresh lemon is fantastic, a good quality extract or emulsion ensures that distinct lemony punch really comes through, even after baking. Use whichever you have on hand; both will work beautifully.
• Unsalted Butter: For the cookie base, we use melted unsalted butter. Using unsalted butter gives you control over the overall saltiness of the recipe. Melting it ensures a moist, chewy texture in the bars, as opposed to creaming cold butter, which would create a cakier crumb. For the frosting, it needs to be softened and at room temperature for a smooth consistency.
• Full-Fat Cream Cheese: The base of our heavenly frosting! Always use full-fat cream cheese, and ensure it’s softened to room temperature. This is crucial for achieving a smooth, lump-free frosting that’s easy to spread and has the perfect creamy texture.
• Cornstarch: A small but mighty ingredient! Adding cornstarch to the cookie base is key to making these bars ultra-soft, gooey, and irresistibly chewy. It helps tenderize the crumb and prevents them from drying out.
• Vanilla Bean Paste: I highly recommend Nielsen-Massey vanilla bean paste for its rich, complex flavor and beautiful flecks of vanilla bean. You can often find some here. If you don’t have paste, pure vanilla extract is a perfectly fine substitute, but the paste adds an extra layer of gourmet flavor.
• Large Eggs: We use both a whole large egg and an additional egg yolk. The extra yolk adds richness and contributes significantly to the chewy, fudgy texture of the cookie bars. Like the cream cheese and butter for the frosting, your eggs should be at room temperature for optimal emulsification. If you’re in a hurry, simply place them in a bowl of warm (not hot) water for 5-10 minutes to bring them up to temperature quickly.
• All-Purpose Flour, Granulated Sugar, Baking Powder, and Salt: These are standard baking staples that provide structure, sweetness, lift, and balance the flavors in our cookie bars. Ensure your flour is properly measured (spooned and leveled, not scooped directly from the bag).

Baking Your Lemon Cookie Bars: A Step-by-Step Guide

Follow these simple steps to create a batch of perfectly chewy and flavorful lemon cookie bars:

Step 1: Prepare Your Pan and Preheat Oven. First, preheat your oven to 350°F (175°C). Then, line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly spray the parchment paper with cooking spray to ensure nothing sticks. Set this prepared pan aside.

Step 2: Melt the Butter. In a microwave-safe bowl, melt the unsalted butter until fully liquid. Be careful not to overheat it to the point of browning, as this can alter the flavor of your bars. Let it cool slightly while you prepare other ingredients.

Step 3: Combine Dry Ingredients. In a separate medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Make sure these are well combined to ensure even distribution throughout the dough. This forms the dry mix for our cookie base.

Step 4: Whisk Wet Ingredients. In a larger mixing bowl, combine the slightly cooled melted butter and granulated sugar. Whisk vigorously for about 3 minutes until the mixture appears light in color and fluffy. This aeration is important for the cookie’s texture.

Step 5: Add Eggs, Extract, and Zest. Into the butter and sugar mixture, whisk in the large egg and the additional egg yolk for about 30 seconds until fully incorporated. Then, add the pure lemon extract and the fresh lemon zest. Whisk just until everything is combined and fragrant, making sure not to overmix at this stage.

Step 6: Fold in Dry Ingredients. Switch from a whisk to a rubber spatula. Gradually add the dry ingredient mixture to the wet ingredients. Gently fold until there are no visible streaks of flour remaining. The key here is to mix *just* until combined; overmixing can lead to tough cookie bars.

Step 7: Bake to Perfection. Press the cookie dough evenly into your prepared baking pan. Spread it all the way to the edges. Bake for 25-28 minutes. Ovens vary, so start checking at 25 minutes. The edges should be lightly golden, and the center might still look slightly soft – this is exactly what we want for a chewy bar!

Step 8: Cool Completely. Once baked, remove the pan from the oven and place it on a wire rack. It’s crucial to let the cookie bars cool completely in the pan before attempting to frost them. Warm bars will melt your beautiful cream cheese frosting!

Crafting the Dreamy Lemon Cream Cheese Frosting

This tangy, sweet, and utterly irresistible frosting is the perfect crowning glory for your lemon cookie bars. Here’s how to make it:

Step 1: Cream the Butter and Cream Cheese. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, combine the softened cream cheese and room-temperature unsalted butter. Beat on medium speed for about 2 minutes, or until the mixture is completely smooth and free of any lumps. This step is crucial for a silky frosting.

Step 2: Add Remaining Ingredients. Reduce the mixer speed to low. Gradually add the powdered sugar (about a cup at a time), heavy cream, fresh lemon zest, fresh lemon juice, a pinch of salt, and vanilla bean paste. Mix on low speed just until all the powdered sugar is incorporated and the ingredients are combined. Scrape down the sides of the bowl as needed.

Step 3: Beat Until Light and Fluffy. Once the ingredients are incorporated, increase the mixer speed to medium-high. Beat for another 2-3 minutes until the frosting is light, airy, and fluffy. Don’t overbeat, as this can make the frosting too thin.

Step 4: Frost and Serve. Ensure your cookie bars are completely cooled before proceeding. Lightly dust the cooled cookie bars with a little extra powdered sugar, if desired, for a beautiful finish. Then, evenly spread the lemon cream cheese frosting over the entire surface of the cookie bars. For an extra pop of flavor and visual appeal, sprinkle a bit more fresh lemon zest on top. Slice and serve! If you haven’t tried your cookie bars chilled, you definitely should – it’s my personal favorite way to enjoy them!

Pro Tips for Lemon Cookie Bar Perfection

Achieving bakery-quality lemon cookie bars is easy with a few expert tricks up your sleeve:

• Measure Flour Correctly: For accurate baking, always spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and dry, dense bars.
• Embrace Underbaking: Don’t be afraid to pull the cookie bars out of the oven when the center still looks slightly soft or even a little gooey. They will continue to set as they cool, ensuring that desirable chewy, moist center. Overbaking is the enemy of chewiness!
• Room Temperature is Key: For both the cookie dough and especially the cream cheese frosting, ensure your butter, cream cheese, and eggs are at room temperature. This allows for proper emulsification, resulting in a smooth, uniform batter and a lump-free, fluffy frosting.
• Use Parchment Paper (and Spray!): Lining your baking pan with parchment paper is essential for easy removal of the entire slab of cookie bars. Don’t forget to lightly spray the parchment paper with cooking spray as well; this provides an extra layer of non-stick insurance.
• Choose an Aluminum Pan: While glass pans work, aluminum pans generally conduct heat more evenly and cool down faster, which can contribute to a more consistently baked and chewy cookie bar.
• Fresh Lemon Zest is Gold: Use a microplane to get fine zest from your lemons, being careful to only grate the bright yellow skin and avoid the bitter white pith underneath. The zest contains essential oils that deliver the most potent lemon flavor.
• Adjust Sweetness/Tanginess: Feel free to adjust the amount of lemon juice and powdered sugar in the frosting to suit your preference. If you like it extra tangy, add a little more juice; for sweeter, more powdered sugar.

Frequently Asked Questions

Here are some common questions about making these lemon cookie bars:

Can I use a 9×9 inch pan instead of an 8×8?

Yes, absolutely! An 8×8 inch pan will result in slightly thicker bars that might require an extra minute or two of baking. A 9×9 inch pan will yield slightly thinner bars, which may bake a minute or two faster. Both sizes work perfectly; just keep an eye on the baking time.

Can I make these into round cookies instead of bars?

Yes, you can! To turn these into individual round cookies, you’ll want to slightly adapt the recipe. Instead of melted butter, use cold, cubed unsalted butter. Cream the cold butter with the sugar, then proceed with adding the eggs, extract, and zest. You’ll likely also need to chill the dough for at least 30 minutes to an hour before scooping and baking to prevent excessive spreading. Bake time will also need to be adjusted for individual cookies (usually 9-12 minutes, depending on size).

Can I use bottled lemon juice?

While fresh lemon juice is always recommended for its superior flavor and brightness, you can use bottled lemon juice in a pinch. However, be aware that the flavor might not be as vibrant or nuanced as fresh. If using bottled, opt for a good quality, 100% lemon juice variety.

How can I tell if my cream cheese and butter are at room temperature?

For cream cheese, it should be soft enough to gently press an indentation with your finger without tearing the foil. For butter, it should be soft enough to leave a slight indentation when pressed, but still cool to the touch, not greasy or melted. This usually takes about 30-60 minutes out of the fridge, depending on your kitchen’s temperature.

Storing Your Delicious Lemon Cookie Bars

Proper storage ensures your Lemon Cookie Bars remain fresh, moist, and delicious for as long as possible:

• At Room Temperature: If your kitchen isn’t too warm, these cookie bars can be stored in an airtight container or a ziplock bag at room temperature for up to 3-5 days. Be sure they are out of direct sunlight. While they are safe at room temperature, the frosting will be softer.
• In the Refrigerator: For a firmer frosting and extended freshness, place the cookie bars in an airtight container in the refrigerator. They will keep well for up to one week. Many people, myself included, prefer these bars chilled as they take on a delightful fudgy texture.

Freezing for Later

These lemon cookie bars freeze beautifully, making them perfect for meal prep or enjoying a taste of summer any time of year.

• To Freeze Frosted Bars: Once the frosting has set (you can place them in the fridge for 30 minutes to an hour to speed this up), cut the bars into individual servings. Place them on a baking sheet lined with parchment paper and freeze for about 1-2 hours until solid. Once frozen, transfer the individual bars to an airtight freezer-safe container or a heavy-duty ziplock bag, separating layers with parchment paper to prevent sticking. They can be stored for up to 3-6 months.
• Thawing: When ready to enjoy, simply remove the desired number of bars from the freezer and let them thaw at room temperature for about 30-60 minutes, or in the refrigerator overnight.

I hope you absolutely love baking and enjoying these bright and zesty Lemon Cookie Bars! Their chewy texture and tangy cream cheese frosting are truly something special. If you’ve tried this recipe, please take a moment to rate and review it below – your feedback means the world to me! For more delicious tips, tricks, and sweet inspiration, be sure to follow me on Instagram, TikTok, and Pinterest.

And for those always on the hunt for more incredible cake and dessert recipes, here are some of my other top favorites:

Graham Cracker S’mores Cake The Best Birthday Golden Oreo BlondiesFamous Banana Caramel Cake with Brown Butter Frosting

Recipe

Lemon Cookie Bars

Molly Murphy

These Lemon Cookie Bars are full of zesty lemon. They have a chewy cookie base with a hint of lemon, and are frosted in a lemon cream cheese frosting made with cream cheese, lemon juice and lemon zest. These cookies are good chilled or just at room temperature!

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Servings 16 people

Ingredients

For the Lemon Cookie Blondies

• 1 cup unsalted butter melted
• 1 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• Zest of one lemon
• 1 teaspoons pure lemon extract
• 2 ½ cups all purpose flour
• 1 Tablespoon cornstarch
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

For the cream cheese frosting

• 4 ounces full fat cream cheese room temperature
• 4 Tablespoons unsalted butter room temperature
• ¾ teaspoon vanilla bean paste you can use extract, if needed
• Juice and zest of 1 Lemon
• Pinch of salt
• 2 ½ cups powdered sugar
• 1 Tablespoon heavy cream

Instructions

For the Cookies

• Preheat the oven to 350 degrees F (175 C). Prepare an 8×8 or a 9×9 inch pan by lining it with parchment paper and lightly spraying with cooking spray. Set aside.
• In a microwave-safe bowl, melt the unsalted butter until fully liquid.
• In a separate mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
• In a medium-sized bowl, whisk the melted butter and granulated sugar together for about 3 minutes until the mixture is light in color and fluffy.
• Whisk in the large egg and egg yolk for 30 seconds until fully incorporated. Then, add the pure lemon extract and fresh lemon zest, whisking just until combined.
• Switch to a rubber spatula and gently fold the dry ingredients into the wet ingredients. Mix just until there are no more visible signs of flour. Be careful not to overmix, as this can make the bars tough.
• Place the cookie dough into the prepared pan and use the spatula or your hands to evenly distribute it across the entire pan.
• Bake for 25-28 minutes. My oven took exactly 25 minutes to achieve a lightly golden edge and a slightly soft center, which is ideal for chewy bars.
• When the bars are done, remove the pan from the oven and let them cool completely on a wire rack before attempting to frost them. This is essential to prevent the frosting from melting.

For the Lemon Cream Cheese Frosting

• In the bowl of a hand mixer or a stand mixer fitted with the paddle attachment, cream the room-temperature unsalted butter and full-fat cream cheese until completely smooth and free of lumps, about 2 minutes.
• Reduce the mixer speed to low. Gradually add the powdered sugar (about 1 cup at a time), heavy cream, fresh lemon zest, fresh lemon juice, a pinch of salt, and vanilla bean paste. Mix on low speed just until all ingredients are incorporated. Once incorporated, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light, airy, and fluffy.
• Once the cookie bars are completely cooled, evenly spread the dreamy lemon cream cheese frosting on top. For an extra touch of beauty and flavor, sprinkle a little extra fresh lemon zest over the frosted bars. Slice and serve! If you haven’t tried your cookie bars chilled, you definitely should; it’s my favorite way to enjoy a cookie bar!

Tried this recipe?Let us know how it was!