Sugar Cookie Lemon Bars
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These sugar cookie lemon bars are the lemon bar shortcut I keep coming back to. The sweet sugar cookie crust is topped with a bright, tangy lemon filling made with real lemon juice and zest, then finished with powdered sugar.
Lemon Bars with Sugar Cookie Mix Crust
When I want something bright and sweet for spring and summer, I almost always reach for lemon. These sugar cookie lemon bars hit that perfect balance, soft cookie crust on the bottom and a bold lemon filling on top, all finished with a simple dusting of powdered sugar.
If you love my Betty Crocker sugar cookie bars, this is the citrusy version you need that is easy to prep, chill and slice. They are the kind of dessert that works for BBQs, showers, or a quick weekend treat.
Craving more lemon? Also try my lemon curd thumbprint cookies!
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Cookie Mix Lemon Bars Ingredients
Find the full printable recipe with directions below.
- Sugar cookie mix: This is your shortcut crust. Any 17.5 oz box works, I prefer Betty Crocker sugar cookie mix.
- All-purpose flour: Helps the crust press in and bake up sturdy.
- Cold butter: Helps the crust bake up tender and cookie-like.
- Eggs: Helps the lemon layer bake up set and sliceable.
- Granulated sugar: Balances the tart lemon and gives that classic lemon bar bite.
- All-purpose flour: Thickens the filling so it bakes up clean.
- Baking powder: Gives the filling a little lift.
- Fresh lemon juice: Fresh squeezed for the brightest flavor.
- Lemon extract: Boosts the lemon flavor so it really pops.
- Lemon zest: Adds extra lemon punch without extra liquid.
- Powdered sugar: Sprinkle on right before serving.
How to Make Sugar Cookie Lemon Bars
Line a 9×13 pan with parchment paper and lightly spray it.
In a bowl, stir together the sugar cookie mix and flour. Cut in the cold butter until the mixture looks like fine crumbs, then press it firmly into the pan. Bake until lightly golden.
In a separate bowl, whisk the eggs, sugar, flour, and baking powder until combined. Stir in the lemon juice, lemon extract, and lemon zest.
Pour the lemon filling over the warm crust and bake until the top is lightly golden and the center looks set.
Let cool to room temp, then refrigerate until fully set.
Dust with powdered sugar, slice, and serve.
Recipe Tips
- Chill for clean slices: Let the bars cool, then refrigerate until fully set before cutting. This helps the lemon layer firm up so you get neat squares.
- Dust right before serving: Add the powdered sugar at the end so it stays fresh and does not melt into the top.
- Homemade crust option: You can use homemade sugar cookie dough instead of cookie mix. Press it into the pan and bake until lightly golden before adding the lemon filling.
- Store in the fridge: Keep leftovers covered and refrigerated.
- Freeze for later: Wrap bars tightly and freeze for 2–3 months. Thaw overnight in the fridge, then add powdered sugar before serving.
Sugar Cookie Lemon Bars
Ingredients
- 1 17.5 ounce bag sugar cookie mix , I used Betty Crocker
- 2 Tablespoons all-purpose flour
- 1/2 cup cold butter
Lemon Filling
- 3 eggs , slightly beaten
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup lemon juice , freshly squeezed
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 1/4 cup powdered sugar
Instructions
- Heat oven to 350°F. Line 13×9-inch pan with parchment paper leaving some overhang to remove bars for easier serving if you would like.
- In large bowl, stir cookie mix and 2 tablespoons flour. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Press mixture in bottom of pan. Bake 13 to 15 minutes or until edges are lightly browned.
- In large bowl, combine eggs, sugar, flour and baking powder; blend well.
- Blend together lemon juice, lemon extract and lemon zest. Add lemon mixture to egg-sugar mixture, and pour over warm crust.
- Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely then chill in the refrigerator for 2 hours.
- Before serving, sprinkle with powdered sugar; cut into bars.
