Make my easy Lemon Cookie Bars in under an hour! With a soft, crumbly texture and perfectly sweet-tart flavor, they're great for any occasion.
- 2 ½ cups (12 ½ oz/ 355 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (8 oz/225 g) butter, softened
- 1 ½ cups (12 oz/340 g) granulated sugar
- 2 large eggs , at room temperature
- 1 ½ tablespoons lemon zest (about 3 lemons)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract, optional
- 1 cup (4 oz/115 g) powdered sugar, sifted
- 2-3 tablespoons freshly squeezed lemon juice
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Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33 cm). Set aside.
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In a medium bowl, whisk together the flour, baking powder and salt.
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In the bowl of a stand mixer fitted with a paddle attachment, whip the butter on medium speed for 2 minutes.
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Add in the sugar and mix on medium high speed for 3 minutes, until light and fluffy.
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Add in the eggs, one at a time and until completely incorporated.
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Stir in the lemon zest and juice, vanilla extract and lemon extract (if using).
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Turn the speed to low and mix in the flour mixture until just combined.
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Spread evenly into the prepared pan and bake for 18-22 minutes, until just set and lightly golden around the edges. (Don’t over bake or they will harden as they cool.) Set aside in the pan and let cool completely.
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In a small bowl, mix together the powdered sugar and 2 tablespoons of the lemon juice until smooth. The glaze should be thick but pourable. If needed, add in the extra tablespoon of lemon juice a little at a time until a pourable consistency is reached.
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Drizzle the glaze over the cookie and let set before cutting into bars.
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Store in an airtight container at room temperature for up to 3 days.