Go Back
–+ servings
A Lemon Cookie Bar topped with glaze on a linen surface.
Print Recipe
No ratings yet

Lemon Cookie Bars (vegan!)

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!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 16 Servings
Calories: 189kcal
Author: Megan Calipari
Cost: $4

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.

Nutrition

Serving: 1Square | Calories: 189kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 167mg | Potassium: 28mg | Fiber: 0.5g | Sugar: 20g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg