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Homemade Lemon Glaze Sugar Cookie Bars (Soft & Thick) photo

Lemon Glaze Sugar Cookie Bars (Soft & Thick)

These Lemon Glaze Sugar Cookie Bars are soft, thick, and bursting with fresh lemony flavor topped with a luscious glaze. Perfect for an easy, bright, and delightful treat!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Bars:
  • 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; 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
For the Lemon Glaze:
  • 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

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowls
  • Hand mixer or stand mixer
  • Microplane or fine grater
  • Measuring cups and spoons
  • Rubber spatula
  • Wire cooling rack

Method
 

Stepwise Method
  1. 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.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
  3. 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.
  4. Add the egg, vanilla extract, and lemon zest to the butter mixture. Beat until combined and smooth.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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).