This recipe for Lemon Cookie Bars is packed with fresh lemon zest and juice, and is topped with a simple tangy lemon glaze. They are easy to make and only require 9 ingredients!
Lemon is one of my favorite flavors to bake with. It is so versatile and is delicious in cake recipes like my Vegan Lemon Cake, or cookies like my Vegan Lemon Cookies, or spreads like my Vegan Lemon Curd!
And these Lemon Cookie Bars are my newest lemon recipe. They are easy to make and bake up soft and super moist, and are packed with lemon flavor. And you don't need any lemon extract! This recipe is full of plenty of fresh lemon zest for big lemon flavor.
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Why You'll Love This Recipe
- This recipe only requires 9 simple ingredients.
- And you need no lemon extract! Just fresh lemon zest and juice.
- This Lemon Cookie Bars recipe is completely vegan and dairy-free, so anyone can enjoy them.
- They bake up soft and moist and are topped with a tangy lemon glaze.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Fresh Lemon: Grab two lemons for this recipe. You will need the zest of both and the juice of at least one. You may need the juice of both if your lemons aren't super juicy.
Non-Dairy Butter: I love Country Crock Plant Butter Sticks! They taste great and are easy to find.
Non-Dairy Milk: I used oat milk, but almond milk or soy milk will also work.
Powdered Sugar: Powdered sugar is crucial for making the lemon glaze for the cookie bars, so make sure you have it!
Instructions
Step 1. In the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter, sugar, and lemon zest until well combined and fluffy.
Step 2. Then, add non-dairy milk, lemon juice, and vanilla and mix on low until combined.
Step 3. Next, add flour, baking powder and salt and mix on low until the dough forms.
Step 4. Then, scoop the dough into a prepared 8-inch by 8-inch square baking pan. Use a mini offset spatula or lightly oiled hands to spread the dough out evenly.
Then, bake in a 350°F oven for 34-38 minutes or until the edges are golden brown.
Step 5. To make the lemon glaze, combine powdered sugar, non-dairy milk, lemon juice, and lemon zest in a medium bowl.
Whisk until completely smooth.
Step 6. Pour the glaze onto the lemon cookie bars and spread it out with an offset spatula or a butter knife.
Allow the glaze to set for at least an hour before slicing and serving.
Recipe FAQs
Place the bars in an airtight container and store at room temperature for up to 4 days.
Or freeze for up to a month.
Lemon zest is where all the lemon flavor is. So, plenty of lemon zest adds bold lemon flavor.
Lemon glaze is a combination of powdered sugar, lemon juice, non-dairy milk or water, and lemon zest. It is a tangy and sweet addition to bars, loaf cakes, and cookies!
Expert Recipe Tips
Be sure to allow the glaze time to set. If you slice the bars too quickly, the glaze will run!
I really love a mini offset spatula to spread the cookie dough out and to spread the glaze!
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If you tried this Lemon Cookie Bars recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Lemon Cookie Bars (vegan!)
Equipment
- 1 Stand Mixer with Paddle Attachment
- 1 Rubber Spatula
- Measuring Cups and Spoons
- 1 8"x 8" Square Baking Pan
- Parchment Paper
Ingredients
For the Lemon Cookie Bars
- 8 tablespoon Non-Dairy Butter, room temperature
- 1 Cup Granulated Sugar
- 1 tablespoon Lemon Zest approximately the zest of 1 ½ lemons
- 3 tablespoon Non-Dairy Milk
- 2 tablespoon Lemon Juice
- 2 teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 ¾ teaspoon Baking Powder
- ½ teaspoon Kosher Salt Halve this amount if using table salt
For the Lemon Glaze
- 1 Cup Powdered Sugar, sifted
- 1 tablespoon Non-Dairy Milk
- 1 tablespoon Lemon Juice
- ½ teaspoon Lemon Zest
Instructions
To Make the Lemon Cookie Bars
- Preheat oven to 350*F. Grease an 8-inch square pan and line it with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together non-dairy butter, sugar, and lemon zest until light and fluffy.8 tablespoon Non-Dairy Butter, room temperature, 1 Cup Granulated Sugar, 1 tablespoon Lemon Zest
- Add non-dairy milk, lemon juice and vanilla and mix on low until well combined.3 tablespoon Non-Dairy Milk, 2 tablespoon Lemon Juice, 2 teaspoon Vanilla Extract
- Add the flour, baking powder, baking soda, and salt and mix on low until the dough forms. Then, scrape the dough into the prepared baking pan and use an offset spatula or lightly oiled hands to spread it out evenly.2 Cups All-Purpose Flour, 1 ¾ teaspoon Baking Powder, ½ teaspoon Kosher Salt
- Bake in a 350*F oven for 34-37 minutes or until the edges of the bars are golden brown. Allow the lemon cookie bars to cool for 20 minutes before glazing.
To Make the Glaze
- In a medium bowl, combine powdered sugar, non-dairy milk, lemon juice, and lemon zest. Whisk until completely smooth. Then, pour the glaze onto the cookie bars and spread it out with a mini offset spatula or a butter knife.1 Cup Powdered Sugar, sifted, 1 tablespoon Non-Dairy Milk, 1 tablespoon Lemon Juice, ½ teaspoon Lemon Zest
- Allow the glaze to set for at least 1 hour before slicing into squares and serving.
Kim says
This recipe did not disappoint! I was wanting to do something different with my fresh picked lemons. This was easy to put together and easier to ice! I doubled the recipe and baked it in my cookie pan. It still baked in the 35 min with no issues. After I put the icing on, I sprinkled lemon zest over the top. It was a hit at the church potluck today! I have some fresh picked oranges and now want to use orange in this recipe. 🙂