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These small-batch lemon sugar cookie bars started out as regular lemon sugar cookie bars, but that seemed like a lot of bars for an average Thursday evening, so I halved the recipe and then realized that an 8×8 pan was also wildly optimistic.
So here we are. An even smaller small-batch version that fits neatly into a loaf pan and turns out soft, lemony, and is just enough to enjoy without leftovers lingering for the rest of the week.
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Why You’ll Love These Sugar Cookie Bars
These lemon sugar cookie bars are soft, buttery, and just sturdy enough to hold a thick layer of lemon frosting without feeling heavy. The cookie bars themselves are soft and chewy, and have an almost melt-in-your-mouth texture.
And then there’s the lemon buttercream frosting (10/10 recommend). It’s smooth, creamy, and full of real lemon flavor, giving these cookie bars that fresh bakery-style taste. This frosting spreads easily, sets up beautifully, and honestly…it’s what makes the whole darn thing.
Ingredient Notes
- Use both fresh-squeezed lemon juice and lemon zest. The zest brings the real lemon flavor and the juice adds that natural brightness. While you could, if you had to, use lemon extract—it’s not the same. Lemon extract is also much stronger, so you’ll need to use less.
- Room temperature, unsalted butter works best for the bars and frosting. This keeps everything smooth and even. If you only have salted butter, just omit the salt from the recipe.
- Spoon and level the flour, so the bars stay soft and not dense.
Step-By-Step Instructions
- Preheat the oven to 350°F and line a regular 1 pound loaf pan with parchment paper.
- In a medium size bowl, cream the softened butter and sugar together with an electric mixer on medium speed, until light and smooth.
- Add the egg, vanilla, lemon zest, and lemon juice. Mix until combined, but don’t whip the batter and add air.
- Stir in the flour, baking powder, and salt until a soft dough forms. Mix until all the flour is incorporated, but don’t overwork the dough.
- Press the dough evenly into the prepared loaf pan.
- Bake for 20–22 minutes, until the edges are barely brown and the center is just done.
- Let the bars cool fully in the pan before lifting out and frosting.
- Slice into 8 equal size bars and serve.
Recipe Tips & Notes
- Don’t overbake these bars. They’re the best when soft and chewy in the center.
- Press the dough evenly into the loaf pan so they bake up uniformly.
- If the top looks slightly puffed up when you pull them out, that’s perfect. They’ll settle down as they cool. The edges should be just very lightly browning when they’re ready to come out.
- When making the buttercream frosting, make sure it’s stiff enough it won’t run. You want to be able to really pile it up on top (just trust me here, haha).
- The pinch of salt in the frosting is optional, but it really helps balance the flavors.
Storage Recommendations
Store these cookie bars covered at room temperature for up to 2 days or in the fridge for up to 5 days. Let come to room temperature before serving for the best texture.
Freeze cooled bars (frosted or unfrosted) in an airtight container for up to 3 months; thaw at room temperature before serving.
Small-Batch Lemon Sugar Cookie Bars
Equipment
- 1 loaf pan
Ingredients
For the cookie bars
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp lemon zest (fresh)
- 1 1/4 cup flour (all-purpose, spooned and leveled)
- 1/2 tsp baking powder
- 1/4 tsp sea salt
For the lemon buttercream
- 1/4 cup unsalted butter (room temperature)
- 1 1/2 cups powdered sugar
- 1 tsp heavy cream (may substitute whole milk)
- 1/2 tsp vanilla extract
- 1 tsp lemon juice (fresh-squeezed)
- 1 tsp lemon zest (fresh)
- Pinch of sea salt (optional, but it balances the flavors)
Instructions
- Preheat oven to 350° Farenheit and line a 1 pound loaf pan with parchment paper.
- In a medium size bowl, cream butter and sugar gether with an electric mixer on medium speed for 2 minutes until light and fluffy.1/2 cup unsalted butter, 1/2 cup sugar
- Add the egg, vanilla extract and lemon zest and mix until fully incorporated, but do not whip the the batter.1 egg, 1 tsp vanilla extract, 1 tsp lemon zest
- Add the flour, baking powder, and sea salt to the bowl and mix until just combined. There sould be no flour remaining.1 1/4 cup flour, 1/2 tsp baking powder, 1/4 tsp sea salt
- Carefully press the dough into the bottom of the loaf pan and spread evenly.
- Bake cookie bars for 20-22 minutes, until the center is slightly puffed up and the edges are just starting to brown.
- Let the cookie bars cool completely in the pan.
- While the cookie bars are cooling, cream the butter, powdered sugar, heavy cream, vanilla extract, lemon juice, and lemon zest together in a small bowl until fluffy. If the frosting is too stiff, add a tiny bit of lemon juice or cream to loosen it up. If it's too runny, add a tablespoon or two of powdered sugar to stiffen it up.1/4 cup unsalted butter, 1 1/2 cups powdered sugar, 1 tsp heavy cream, 1/2 tsp vanilla extract, 1 tsp lemon juice, 1 tsp lemon zest
- Remove cookie bars from the pan and frost. Top with sprinkles or remaining lemon zest and slice into 8 equal size bars.
- Store cookie bars in an airtight container for 2-3 days or freeze for up to 3 months.
Notes
- Don’t overbake these bars. Remove them when the center is slightly puffed up and the edges are just starting to brown for soft, tender bars.
- Press the dough evenly into the pan to ensure uniform baking.
- Use fresh lemon zest and juice for the best flavor.
- Bars will firm up as they cool, but will be very soft right out of the oven. Cool completely before frosting and slicing.
- Make sure the buttercream is stiff enough that it won’t run. Adjust the consistency by either adding liquid to loosen or adding powdered sugar to thicken.