Lemon Glaze Sugar Cookie Bars (Soft & Thick)
There’s something irresistibly delightful about Lemon Glaze Sugar Cookie Bars (Soft & Thick). They combine the classic comfort of sugar cookies with a bright, tangy lemon twist and a luscious glaze that melts on your tongue. Imagine soft, thick bars bursting with fresh lemon zest and juice, topped with a sweet, citrusy glaze that makes every bite a little celebration. These bars are perfect for afternoon tea, potlucks, or just a cozy treat to brighten your day. Plus, they’re easy to make, with simple ingredients and straightforward steps that guarantee success every time.
Why I Love This Recipe
What makes these bars stand out is the perfect balance between soft, chewy texture and that unmistakable zing of lemon. The dough is thick enough to slice into generous bars, but soft enough to melt in your mouth. Unlike traditional drop cookies, these bars save time by baking in one pan, making cleanup a breeze. The addition of fresh lemon juice and zest in both the cookie and glaze creates an intense, refreshing flavor that elevates the entire experience. Whether you’re a lemon lover or just crave a soft sugar cookie with a twist, these bars will win you over.
The Ingredient Lineup
- 2 3/4 cups all-purpose flour – Provides structure for soft, thick bars.
- 1 teaspoon baking soda – Helps with leavening for a tender crumb.
- 1/2 teaspoon baking powder – Adds lift and softness.
- 1/4 teaspoon salt – Balances sweetness and enhances flavor.
- 1 cup unsalted butter, softened – The foundation for richness and tenderness.
- 1 1/2 cups granulated sugar – Sweetens and adds slight crunch.
- 1 large egg – Binds ingredients and contributes to softness.
- 1 teaspoon vanilla extract – Deepens flavor with warmth.
- 2 tablespoons lemon zest – Infuses fresh citrus aroma and brightness.
- 1/4 cup fresh lemon juice – Adds tang and moisture.
- 1 cup powdered sugar – For the smooth, sweet glaze.
- 1 tablespoon milk – Thins glaze to perfect consistency.
- 1 teaspoon additional lemon juice – Boosts glaze’s lemon flavor.
Essential Tools for Success
- 9×13-inch baking pan – Ideal size for thick, evenly baked bars.
- Mixing bowls – For combining dry and wet ingredients separately.
- Hand mixer or stand mixer – Makes creaming butter and sugar effortless.
- Microplane or fine grater – Perfect for zesting lemons.
- Measuring cups and spoons – Accuracy is key for baking success.
- Rubber spatula – For scraping down the bowl and folding ingredients.
- Wire cooling rack – Ensures bars cool evenly before glazing.
Stepwise Method: Lemon Glaze Sugar Cookie Bars (Soft & Thick)
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment to prevent sticking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. This step is crucial for a soft texture.
Step 4: Add Egg, Vanilla, and Lemon Zest
Add the egg, vanilla extract, and lemon zest to the butter mixture. Beat until combined and smooth.
Step 5: Incorporate Dry Ingredients and Lemon Juice
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Then, pour in the fresh lemon juice and gently fold it in with a spatula. The dough will be soft but manageable.
Step 6: Spread and Bake
Transfer the dough to your prepared pan. Use a spatula or your hands to press it evenly into the pan. Bake for 25-30 minutes or until the edges are lightly golden and a toothpick inserted near the center comes out clean.
Step 7: Make the Lemon Glaze
While the bars bake, whisk together powdered sugar, milk, and the additional lemon juice in a small bowl until smooth and pourable. Adjust the consistency by adding more milk or powdered sugar as needed.
Step 8: Cool and Glaze
Allow the bars to cool completely in the pan on a wire rack. Once cooled, pour the lemon glaze evenly over the top and spread it gently with a spatula. Let the glaze set for at least 30 minutes before slicing.
Step 9: Slice and Serve
Use the parchment overhang to lift the bars from the pan. Slice into squares or rectangles and enjoy the perfect balance of soft sugar cookie and zesty lemon goodness.
Nutrition-Minded Tweaks
- Swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor and added fiber.
- Use coconut sugar instead of granulated sugar for a lower glycemic index.
- Replace milk in the glaze with almond milk or oat milk for a dairy-free option.
- Reduce sugar in the glaze slightly if you prefer a less sweet finish.
- Add a tablespoon of flaxseed meal to the dough for an omega-3 boost.
Common Errors (and Fixes)
- Dry or crumbly bars: Likely due to overbaking. Check the bars at 25 minutes and remove as soon as a toothpick comes out clean.
- Glaze too runny: Add more powdered sugar gradually until it thickens to a spreadable consistency.
- Bars too dense: Make sure baking soda and baking powder are fresh and mix dry ingredients lightly to avoid overworking gluten.
- Lemon flavor not prominent: Use fresh lemon juice and zest. Avoid bottled lemon juice for best flavor.
Best Ways to Store
Store your lemon glaze sugar cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week; let them come to room temperature before serving to regain softness. You can also freeze the unglazed bars for up to 2 months – thaw completely and then glaze just before serving to maintain freshness.
Lemon Glaze Sugar Cookie Bars (Soft & Thick) Q&A
Can I use lemon extract instead of fresh lemon juice?
While lemon extract can add flavor, it lacks the fresh acidity and brightness of fresh lemon juice. For the best tangy flavor, I recommend using fresh lemon juice and zest as called for in the recipe.
How do I make these bars without an egg?
You can substitute one large egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested for 5 minutes). This works well to bind the dough and keeps the texture soft.
Can I make these gluten-free?
Absolutely! Use a 1-to-1 gluten-free baking flour blend in place of the all-purpose flour. Make sure it contains xanthan gum or add 1/2 teaspoon to help with structure.
What’s the best way to get a smooth glaze?
Use sifted powdered sugar and whisk it thoroughly with milk and lemon juice until no lumps remain. Adjust milk in small increments to avoid a glaze that’s too thin or too thick.
Cook This Next
- Jam Thumbprint Cookies – Classic cookies filled with your favorite jam for a fruity twist.
- Peanut Butter Spider Thumbprint Cookies – A fun, nutty take on thumbprint cookies perfect for any occasion.
- Spritz Butter Cookies – Delicate, buttery cookies shaped with a cookie press for elegant treats.
Final Thoughts
These Lemon Glaze Sugar Cookie Bars (Soft & Thick) are a fantastic way to enjoy the bright, fresh flavor of lemon in a soft, chewy sugar cookie form. The ease of baking in a single pan, combined with the luscious lemon glaze, makes this recipe a winner for both novice bakers and seasoned pros. Whether you’re serving them at a gathering or savoring them with a cup of tea, their balance of sweetness and tang will keep you coming back for more. Don’t forget to experiment with the variations and explore other cookie recipes to expand your baking repertoire!
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Lemon Glaze Sugar Cookie Bars (Soft & Thick)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. This step is crucial for a soft texture.
- Add the egg, vanilla extract, and lemon zest to the butter mixture. Beat until combined and smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Then, pour in the fresh lemon juice and gently fold it in with a spatula. The dough will be soft but manageable.
- Transfer the dough to your prepared pan. Use a spatula or your hands to press it evenly into the pan. Bake for 25-30 minutes or until the edges are lightly golden and a toothpick inserted near the center comes out clean.
- While the bars bake, whisk together powdered sugar, milk, and the additional lemon juice in a small bowl until smooth and pourable. Adjust the consistency by adding more milk or powdered sugar as needed.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, pour the lemon glaze evenly over the top and spread it gently with a spatula. Let the glaze set for at least 30 minutes before slicing.
- Use the parchment overhang to lift the bars from the pan. Slice into squares or rectangles and enjoy the perfect balance of soft sugar cookie and zesty lemon goodness.
Notes
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze unglazed bars for up to 2 months; thaw completely and glaze before serving.
- For a dairy-free glaze, substitute milk with almond or oat milk.
- Use fresh lemon juice and zest for the best flavor; avoid bottled lemon juice.
- To make egg-free, substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
