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Lemon Sugar Cookie Bars

Rebecca | Roses & Whiskers
Soft and thick sugar cookie bars bursting with citrus flavor. Perfect for spring and summer, and no chilling required! Easy to make gluten free.
5 from 1 vote
prep, baking, cooling and decorating time 2 hrs
Servings 24 bars


  • 2 1/2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp unsalted butter softened to room temperature
  • 6 tbsp butter-flavored Crisco
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • zest from 2 large lemons room temperature
  • 1 tbsp freshly squeezed lemon juice room temperature

Lemon Buttercream Frosting

  • 1/2 cup unsalted butter softened to room temperature
  • 1/4 cup Crisco
  • 4 cups powdered sugar
  • 2 tbsp whole milk
  • 2 tbsp heavy cream
  • 4 tsp freshly squeezed lemon juice
  • yellow food coloring
  • sprinkles


  • Butter a 9 x 13 pan and line with parchment paper. Make sure there is overhang on at least two sides so that you can easily pull the bars out of the pan. Preheat the oven to 375°F (190°C).
  • Use a microplane or box grater to zest the lemons. Cut a lemon in half and squeeze both halves until you have 2 tbsp and 1 tsp of juice. Set aside.
  • Whisk the flour, baking powder and salt together in a medium bowl.
  • In a large bowl, cream the butter, Crisco and sugar until it's light and fluffy. Beat in the eggs one at a time, making sure each is well-incorporated. On low speed, mix in the lemon juice and lemon zest.
  • On low speed, gradually blend in the dry ingredients until just combined.
  • Spread the dough evenly into the prepared pan and bake for 15 minutes, or until the edges are very lightly browned and the middle is no longer doughy. (It should still be soft.) Let cool in the pan completely.

Decorating the Bars

  • Make the frosting while the bars are cooling. Cream the butter and Crisco until smooth. Mix in half of the powdered sugar on low speed. Then add the milk, heavy cream, lemon juice, remaining powdered sugar and yellow food coloring. Mix on low speed until just combined, and then beat on high speed until smooth and fluffy. 
  • Carefully lift the bars out of the pan using the parchment paper overhang. Spread the frosting on top evenly, using an offset spatula. Top with sprinkles and cut into 24 bars using a serrated knife. Store in an airtight container and enjoy! (For optimum freshness, store in the freezer and take bars out to defrost as desired.)