This post may contain affiliate links. Please read our disclosure policy.
If you love lemon, easy desserts, and light airy cookies that literally melt in your mouth – Lemon Meltaway Cookie Bars are for you!
Lemon Meltaway Cookie Bars Recipe
I am not just being cutesy by calling these Lemon Meltaway Bars. These cookies truly melt. in. your. mouth. Ah! They’re so good.
The texture of this lemon cookie bar is different from what you would typically expect from a sugar cookie (in the very best way imaginable). Trust me – you’re going to be hooked after one bite! The base cookie bar is pillowy, flavored with powdered sugar to give it the softttt texture and a lemony duo of lemon oil and lemon zest that give it a citrusy kick. The real show stopper, though, is the lemon glaze. Holy cow. If you’re going to listen to one thing I say, it is this: DO NOT SKIP THE LEMON GLAZE. Combined, lemon meltaway cookie bars are campaigning to be your next favorite dessert (and insider info: they’re winning).
Want to skip the bar cookie? Try my Lemon Meltaway Cookies instead — they’re little drops of happiness!
Ingredients in Lemon Sugar Cookie Bars
Here’s a quick look at the ingredients you will need to make these lemon cookie bars! Exact quantities and instructions can be found in the recipe card at the bottom of this post.
- Salted butter, softened – I use salted butter in all of my bakes! You can sub in unsalted butter if you’d prefer, just make sure to add an extra pinch of salt to the dough.
- Powdered sugar
- Egg
- Lemon oil – I highly, highly recommend my super-strength Lemon oil! It gives these cookies the perfect lemony flavor in a few drops.
- Lemon zest
- Cake flour – This is key to giving the cookies a wonderful meltaway texture.
- Baking powder
- Salt
Lemon Glaze
- Salted butter – Again, I use salted butter but unsalted is a great sub.
- Vegetable shortening – This is optional! But it helps the icing crust and get hard on the outside.
- Powdered sugar
- Lemon, juiced – I recommend juicing an actual lemon but bottle lemon juice should do the trick.
How to Make Lemon Meltaway Cookies
- Preheat the oven to 350° F (180°C). Spray a 9×13 baking pan with non-stick spray and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar, and egg until smooth and creamy.
- Next, add the lemon extract and lemon zest, mixing until evenly distributed.
- Scrape down the sides and add the cake flour, baking powder, and salt. Mix until a sticky dough forms.
- Spread the soft cookie dough into the bottom of the prepared pan.
- Bake at 350°F (180°C) for 11-15 minutes, or until the cookie bars look dry on the top.
- While the bars are baking, make the icing by combining the butter and vegetable shortening until smooth.
- To the butter/shortening mix, add the powdered sugar and enough lemon juice to bring the mixture together into a thick frosting.
- Continue mixing while adding the rest of the lemon juice to thin out the icing.
- As soon as the cookie bars come out of the oven, pour and spread the icing onto the bars and garnish with a little extra lemon zest.
- Once the cookie bars cool completely, cut and enjoy!
Storing Lemon Sugar Cookie Bars
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.
Can I make these with other flavorings?
Yes, I think these would be really good with orange flavoring / orange zest etc instead! If you try it, please let me know what you think!
Desserts that Melt in your Mouth
Lemon Meltaway Cookie Bars
Ingredients
- 1 cup (222g) salted butter, softened
- 1 1/4 cup (137g) powdered sugar
- 1 egg
- 1 tsp lemon oil
- 1 Tbsp lemon zest
- 2 1/2 cups (295g) cake flour
- 1 tsp baking powder
- 1/2 tsp salt
Lemon Glaze
- 2 Tbsp salted butter, softened
- 1/2 Tbsp vegetable shortening, *optional. This will help the icing to crust and get hard on the outside.
- 3/4 cup powdered sugar
- 1/2 lemon, juiced
Instructions
- Preheat the oven to 350° F (180°C). Spray a 9×13 baking pan with non-stick spray and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar, and egg until smooth and creamy.1 cup (222g) salted butter, softened, 1 1/4 cup (137g) powdered sugar, 1 egg
- Next, add the lemon extract and lemon zest, mixing until evenly distributed.1 tsp lemon oil, 1 Tbsp lemon zest
- Scrape down the sides and add the cake flour, baking powder, and salt. Mix until a sticky dough forms.2 1/2 cups (295g) cake flour, 1 tsp baking powder, 1/2 tsp salt
- Spread the soft cookie dough into the bottom of the prepared pan.
- Bake at 350°F (180°C) for 11-15 minutes, or until the cookie bars look dry on the top.
- While the bars are baking, make the icing by combining the butter and vegetable shortening until smooth.2 Tbsp salted butter, softened , 1/2 Tbsp vegetable shortening
- To the butter/shortening mix, add the powdered sugar and enough lemon juice to bring the mixture together into a thick frosting.3/4 cup powdered sugar, 1/2 lemon, juiced
- Continue mixing while adding the rest of the lemon juice to thin out the icing.
- As soon as the cookie bars come out of the oven, pour and spread the icing onto the bars and garnish with a little extra lemon zest.
- Once the cookie bars cool completely, cut and enjoy!
These are so good! The cookie base is the perfect complement to the tart glaze. Will definitely be making these again.
Did you use the lemon oil?