Tangy Lemon Cream Cheese Bars

Lemon Sugar Cookie Bars with Cream Cheese Frosting are a delightful treat that combines the tangy zest of lemon with the creamy richness of cream cheese frosting. These bars are perfect for any occasion, from a simple family dessert to a standout dish at a gathering. The refreshing lemon flavor cuts through the sweetness, making them a balanced and irresistible dessert. This guide will walk you through how to make these delicious bars step-by-step, along with tips for achieving the perfect texture and flavor.

Why You’ll Love Lemon Sugar Cookie Bars

These Lemon Sugar Cookie Bars are a perfect blend of sweet, tangy, and creamy. The base is a soft, buttery sugar cookie that melts in your mouth, and the cream cheese frosting adds an extra layer of indulgence. The lemon flavor is bright and refreshing, making these bars feel light despite their richness. They are easy to make, and you don’t need any special equipment—just a few basic ingredients and a baking pan.

Ingredients and Measurements

To make these lemon sugar cookie bars, you’ll need the following ingredients. Below is a table with the U.S. and Metric measurements to help you measure precisely.

Ingredient	U.S. Measures	Metric Measures
All-purpose flour	2 1/2 cups	310 grams
Baking powder	1/2 teaspoon	2 grams
Salt	1/2 teaspoon	2 grams
Unsalted butter (softened)	1 cup (2 sticks)	226 grams
Granulated sugar	1 1/2 cups	300 grams
Eggs	2 large	2 large
Vanilla extract	1 teaspoon	5 milliliters
Lemon zest	1 tablespoon	6 grams
Lemon juice	2 tablespoons	30 milliliters
Cream cheese (softened)	8 ounces	226 grams
Powdered sugar	2 cups	240 grams
Lemon zest (for frosting)	1 teaspoon	2 grams
Milk	1-2 tablespoons (optional)	15-30 milliliters

Step-by-Step Instructions

Step 1: Prepare Your Ingredients and Preheat the Oven

Before you begin, make sure all your ingredients are at room temperature, especially the butter and cream cheese, as this will help them blend smoothly. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides to make removing the bars easier later.

Step 2: Make the Lemon Sugar Cookie Base

1. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is crucial as it incorporates air into the mixture, creating a lighter, softer cookie base.
3. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice. The lemon zest adds a concentrated burst of lemon flavor, while the juice enhances the overall tanginess.
4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix, as this can result in a denser texture.
5. Spread the Dough in the Pan: Spread the dough evenly into the prepared baking pan. The dough will be thick and sticky, so use a spatula or your hands to press it down evenly.
6. Bake the Cookie Base: Bake in the preheated oven for 20-25 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Be careful not to overbake; the center should be slightly soft to ensure the bars remain moist.
7. Cool Completely: Allow the cookie base to cool completely in the pan on a wire rack. This step is important because spreading the frosting on a warm base can cause it to melt.

Step 3: Prepare the Cream Cheese Frosting

1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese until smooth.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating until smooth and creamy.
3. Flavor the Frosting: Add the lemon zest and mix well. If the frosting seems too thick, add a tablespoon of milk at a time until you reach your desired consistency.
4. Frost the Cooled Cookie Base: Spread the cream cheese frosting evenly over the cooled lemon cookie base. Use an offset spatula to create smooth, even layers, or add a decorative swirl if you prefer.
5. Garnish (Optional): Sprinkle a bit more lemon zest or even some finely chopped nuts for extra texture.
6. Chill and Slice: Place the pan in the refrigerator for about 30 minutes to let the frosting set slightly before slicing. Use the parchment overhang to lift the bars from the pan and cut into squares or rectangles.

Tips for Success

• Use Fresh Lemons: For the best flavor, use fresh lemons for both the zest and juice. The zest contains the essential oils that give these bars their distinctive lemony aroma.
• Softened Butter and Cream Cheese: Make sure these ingredients are softened at room temperature to ensure smooth mixing.
• Avoid Overmixing: Once you add the flour to the wet ingredients, mix just until combined to avoid tough bars.
• Chill Before Cutting: Chilling the bars before cutting helps to achieve cleaner slices, especially with the soft frosting layer.

Variations

1. Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
2. Citrus Twist: Try swapping the lemon juice and zest with lime or orange for a different citrus flavor.
3. Add Berries: Fold fresh or frozen berries into the cookie dough for added color and flavor.

Serving Suggestions

These Lemon Sugar Cookie Bars are perfect for any occasion. Serve them chilled from the fridge on a hot day for a refreshing dessert or at room temperature with a warm cup of tea or coffee. They also make a wonderful addition to holiday dessert tables, potlucks, or as a homemade gift.

Storing and Freezing

• Storing: Store the bars in an airtight container in the refrigerator for up to 5 days. The frosting stays soft and creamy, and the lemon flavor deepens over time.
• Freezing: To freeze, wrap the bars tightly in plastic wrap, then foil, and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

Troubleshooting Common Issues

• Dry Bars: If your bars turn out dry, you may have overbaked them. Check for doneness around 20 minutes and adjust the time as needed.
• Runny Frosting: If the frosting is too thin, add more powdered sugar until the desired consistency is reached. If too thick, add milk a teaspoon at a time.
• Bars Sticking to the Pan: Make sure to use parchment paper and enough overhang to lift the bars easily.

Final Thoughts

Lemon Sugar Cookie Bars with Cream Cheese Frosting are an easy-to-make, crowd-pleasing dessert that combines the best of sweet and tangy flavors. The buttery sugar cookie base and the creamy, rich frosting are perfectly balanced by the fresh zest and juice of lemons. Whether you’re baking for a family gathering, a holiday, or just because you love lemon desserts, these bars are sure to be a hit!