Lemon Cookie Bars
By Jessica RudolphPublished on June 21, 2021
Time
1¼ hours, plus 3 hours cooling
Yield
Makes 24 bars
Ingredients
Bars
2¼ cups (11¼ ounces/319 grams) all-purpose flour ½ teaspoon baking soda ½ teaspoon table salt 2 cups (14 ounces/397 grams) granulated sugar 6 tablespoons unsalted butter, melted⅓ cup vegetable oil 2 ounces (57 grams) cream cheese, cut into 8 pieces and softened1 large egg plus 1 large yolk5 teaspoons grated lemon zest plus 3 tablespoons juice (2 lemons)2 teaspoons vanilla extractGlaze
1½ tablespoons lemon juice 1 tablespoon cream cheese, softened1 cup (4 ounces/113 grams) confectioners' sugar 3 tablespoons yellow sprinkles (optional)Before You Begin
Between the bars and the glaze, you will need three lemons for this recipe. A rasp-style grater makes quick work of zesting the lemons. To ensure that the glaze has the proper consistency, we recommend weighing the confectioners' sugar.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
- Whisk flour, baking soda, and salt together in bowl. Whisk sugar, melted butter, oil, and cream cheese together in second bowl (some lumps of cream cheese will remain but will smooth out later). Add egg and yolk, lemon zest and juice, and vanilla to sugar mixture and whisk until smooth. Add flour mixture and mix with rubber spatula until just combined.
- Transfer batter to prepared pan, smoothing top with spatula. Bake until light golden brown and toothpick inserted in center comes out clean, 33 to 38 minutes. Let bars cool completely in pan on wire rack, about 2 hours.
- Once bars are cooled, whisk lemon juice and cream cheese in bowl until combined. Add sugar and whisk until smooth. Spread glaze evenly over bars. Scatter sprinkles, if using, over top. Let glaze set fully, about 1 hour.
- Using foil overhang, lift bars out of pan and transfer to cutting board. Cut into 24 pieces and serve. (Bars can be stored in airtight container at room temperature for up to 3 days.)
for the bars
for the glaze
Time
1¼ hours, plus 3 hours coolingYield
Makes 24 barsIngredients
Bars
2¼ cups (11¼ ounces/319 grams) all-purpose flour
½ teaspoon baking soda
½ teaspoon table salt
2 cups (14 ounces/397 grams) granulated sugar
6 tablespoons unsalted butter, melted
⅓ cup vegetable oil
2 ounces (57 grams) cream cheese, cut into 8 pieces and softened
1 large egg plus 1 large yolk
5 teaspoons grated lemon zest plus 3 tablespoons juice (2 lemons)
2 teaspoons vanilla extract
Glaze
1½ tablespoons lemon juice
1 tablespoon cream cheese, softened
1 cup (4 ounces/113 grams) confectioners' sugar
3 tablespoons yellow sprinkles (optional)
Test Kitchen Techniques
Ingredients
Bars
2¼ cups (11¼ ounces/319 grams) all-purpose flour
½ teaspoon baking soda
½ teaspoon table salt
2 cups (14 ounces/397 grams) granulated sugar
6 tablespoons unsalted butter, melted
⅓ cup vegetable oil
2 ounces (57 grams) cream cheese, cut into 8 pieces and softened
1 large egg plus 1 large yolk
5 teaspoons grated lemon zest plus 3 tablespoons juice (2 lemons)
2 teaspoons vanilla extract
Glaze
1½ tablespoons lemon juice
1 tablespoon cream cheese, softened
1 cup (4 ounces/113 grams) confectioners' sugar
3 tablespoons yellow sprinkles (optional)
Test Kitchen Techniques
Ingredients
Bars
2¼ cups (11¼ ounces/319 grams) all-purpose flour
½ teaspoon baking soda
½ teaspoon table salt
2 cups (14 ounces/397 grams) granulated sugar
6 tablespoons unsalted butter, melted
⅓ cup vegetable oil
2 ounces (57 grams) cream cheese, cut into 8 pieces and softened
1 large egg plus 1 large yolk
5 teaspoons grated lemon zest plus 3 tablespoons juice (2 lemons)
2 teaspoons vanilla extract
Glaze
1½ tablespoons lemon juice
1 tablespoon cream cheese, softened
1 cup (4 ounces/113 grams) confectioners' sugar
3 tablespoons yellow sprinkles (optional)
Test Kitchen Techniques
Why This Recipe Works
Using a combination of vegetable oil and melted butter created optimal chew, and a small amount of cream cheese added extra richness. Using both the zest and juice from two lemons delivered a big citrus impact in the dough, and a generous amount of sugar balanced the tart lemon while keeping the bars moist. A thin layer of a potent lemony glaze further enunciated the sweet-tart balance.
Before You Begin
Between the bars and the glaze, you will need three lemons for this recipe. A rasp-style grater makes quick work of zesting the lemons. To ensure that the glaze has the proper consistency, we recommend weighing the confectioners' sugar.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
- Whisk flour, baking soda, and salt together in bowl. Whisk sugar, melted butter, oil, and cream cheese together in second bowl (some lumps of cream cheese will remain but will smooth out later). Add egg and yolk, lemon zest and juice, and vanilla to sugar mixture and whisk until smooth. Add flour mixture and mix with rubber spatula until just combined.
- Transfer batter to prepared pan, smoothing top with spatula. Bake until light golden brown and toothpick inserted in center comes out clean, 33 to 38 minutes. Let bars cool completely in pan on wire rack, about 2 hours.
- Once bars are cooled, whisk lemon juice and cream cheese in bowl until combined. Add sugar and whisk until smooth. Spread glaze evenly over bars. Scatter sprinkles, if using, over top. Let glaze set fully, about 1 hour.
- Using foil overhang, lift bars out of pan and transfer to cutting board. Cut into 24 pieces and serve. (Bars can be stored in airtight container at room temperature for up to 3 days.)
for the bars
for the glaze
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