Lemon Sugar Cookie Bars Recipe

Introduction

Lemon Sugar Cookie Bars are a delightful treat combining a buttery sugar cookie crust with a tangy lemon cheesecake filling. These bars offer a perfect balance of sweet and tart, making them an irresistible dessert for any occasion.

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

1. Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9 inch square baking dish with foil and spray generously with non-stick cooking spray.
2. Step 2: In the bowl of a stand mixer fitted with the 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.
3. Step 3: Reduce the mixer speed to low and gradually add the flour in 1/2 cup increments, mixing just until the dough comes together.
4. Step 4: Press half of the dough evenly into the prepared baking pan and bake for 25–30 minutes, until the crust is lightly golden brown. Remove from the oven and let cool completely.
5. Step 5: Keep the remaining sugar cookie dough covered in the refrigerator until ready to use.
6. Step 6: For the filling, beat together the cream cheese, 1/2 cup sugar, lemon juice, and 1 tablespoon of lemon zest until smooth and creamy.
7. Step 7: Pour the lemon cheesecake filling over the cooled crust, spreading evenly.
8. Step 8: Crumble the remaining sugar cookie dough evenly over the top of the filling.
9. Step 9: Bake in the preheated oven for 30 minutes, until the cookie crumble topping is light golden in color.
10. Step 10: Remove from the oven and sprinkle with the remaining tablespoon of lemon zest before serving.

Tips & Variations

• For a stronger lemon flavor, increase the lemon zest in the filling by an extra teaspoon.
• You can substitute the granulated sugar with superfine sugar for a smoother crust texture.
• Use a hand zester or microplane to get fine lemon zest without the bitter white pith.

Storage

Store the lemon sugar cookie bars in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. You can also freeze the bars for up to 2 months; thaw overnight in the refrigerator before enjoying. Reheat briefly in a warm oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon juice instead of fresh?

Yes, frozen lemon juice works well in this recipe and provides the same bright flavor. Just ensure it is completely thawed before mixing.

What can I substitute for cream cheese?

You can use mascarpone cheese or ricotta as a substitute, though cream cheese provides the best texture and tang for the filling.

Lemon Sugar Cookie Bars Recipe

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★★★★★

4.7 from 132 reviews

These Lemon Sugar Cookie Bars feature a buttery sugar cookie crust topped with a tangy, creamy lemon cheesecake filling and a crumble of sugar cookie dough baked to a light golden perfection. Perfectly balance sweet and tart flavors make these bars a delightful treat for any lemon lover.

• Author: lea
• 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 1x2x3x

Sugar Cookie Crust:

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

Lemon Cheesecake Filling:

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

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookie bars.
2. Prepare Baking Dish: Line an 8×8 or 9×9 inch square baking dish with foil and liberally spray it with non-stick cooking spray to prevent sticking.
3. Make Sugar Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment or a large bowl using a hand mixer, beat together the butter, sugar, and vanilla extract on medium speed for 2 minutes until light and fluffy. Then, reduce speed to low and gradually add the flour, half a cup at a time, mixing just until the dough comes together.
4. Bake Crust: Press half of the sugar cookie dough evenly into the prepared baking dish and bake for 25-30 minutes until it is lightly golden brown. Remove from oven and allow to cool completely before adding the filling. Keep the remaining dough refrigerated until ready to use.
5. Prepare Lemon Cheesecake Filling: In the bowl of a stand mixer with paddle attachment, or a medium bowl using a hand mixer, beat cream cheese, sugar, lemon juice, and 1 tablespoon of the lemon zest together until the mixture is smooth and creamy.
6. Assemble Bars: Pour the lemon cheesecake filling evenly over the cooled cookie crust. Then crumble the remaining sugar cookie dough evenly over the top of the filling.
7. Bake Final Bars: Return the assembled bars to the oven and bake for an additional 30 minutes or until the cookie crumble topping turns a light golden color.
8. Garnish and Serve: Once baked, sprinkle the remaining tablespoon of lemon zest over the top for an extra burst of citrus flavor. Allow bars to cool before slicing and serving.

Notes

• Ensure the butter and cream cheese are at room temperature to facilitate easier mixing and a smoother dough and filling.
• Press the cookie dough firmly and evenly into the pan to create a solid base.
• The lemon zest on top adds a fresh, bright finish—feel free to increase or decrease according to your taste preference.
• Store bars in an airtight container in the refrigerator for up to 4-5 days.
• For easier slicing, chill the bars before cutting.

Keywords: lemon sugar cookie bars, lemon cheesecake bars, lemon dessert bars, lemon bars, sugar cookie bars, lemon cheesecake dessert, easy lemon bars