What is better than a cookie? The answer is a cookie bar! Lemon Cookie Bars to be exact and using a cake mix makes them even better. These Easy Lemon Cookie Bars are covered with a simple lemon glaze and only require a handful of ingredients. Of course, that doesn’t mean that these cookie bars are lacking in flavor. In fact, these bar cookies are bursting with lemon flavor! Lemon zest and lemon juice are added to a lemon cake mix for a punch of lemon flavor that will have you doing a happy dance.
Do you love lemon cookie bars? Try this Glazed Lemon Poppy Seed Bars Recipe!
What makes these the BEST Lemon Cookie Bars?
There are so many things that make this the best Lemon Bars. Here are the reasons you will be coming back to this recipe again and again.
- It starts with a cake mix. Starting with a lemon cake mix gives the cookie bars such wonderful flavor. It also makes them so easy.
- The cookie bars are soft and super delicious! The end result is a super soft lemon bar that is also amazingly delicious. Between the lemon cookie bottom and the lemon glaze, these cookies are everything.
- They have great lemon flavor without being too much. You might think that using a lemon cake mix would make these lemon bar cookies to lemony. The good news is that it doesn’t and the thin lemon glaze compliments it perfectly.
- This recipe can be made any time of year. Sometimes we get stuck making lemon desserts in the spring and summer but not anymore. This easy lemon bar recipe can easily be made all year long.
Ingredients Needed
- Lemon Cake Mix-The perfect base for this soft lemon cookie base.
- Eggs-Added to the lemon cake mix to help bind the ingredients together and give the cookies a soft texture.
- Butter-Everything’s better with butter!
- Lemon Juice & Zest-Using fresh lemon juice and lemon zest gives the cake mix a homemade look, feel and flavor.
- Powdered Sugar-The powdered consistency is exactly what we need to get a smooth glaze.
How to make Lemon Cookie Bars with a Cake Mix
- Combine the lemon cake mix, eggs, butter and lemon zest in a medium bowl. Mix using a hand held {or stand} mixer until everything is combined {the dough will be sticky}.
- Spread or press the dough into the bottom of the prepared 9×13 baking dish. NOTE: You may have to lightly flour your hands to press it down without it sticking.
- Bake for 18-22 minutes or until the center of the bars are set but still soft. Remove from the oven and place on a cooling rack to cool completely.
- Combine the powdered sugar, lemon juice {starting with 1 tablespoon} and lemon zest in a small bowl. Whisk until you have a nice and thick but pourable glaze, adding more lemon juice as needed. Pour the glaze over the top of the cooled bars and spread out using an offset spatula. Allow the glaze to set up for 30 minutes.
Recipe Tips
- Line the pan with parchment paper. This simple step helps with a couple of things. First of all, it will help keep the bars from sticking. It also allows you to pull the cookies from the pan in one piece which makes cutting them into squares much easier.
- Don’t over bake the bars. It is so important that you bake the cookie bars long enough for them to cook through and set up but not so long that they get a hard texture.
- After the cookies have cooled and before you cut them, refrigerate them for at least 30 minutes. This will give you a nice clean edge when you cut them.
Storage & Freezing
The best way to store the cookie bars is in an airtight container at either room temperature or in the refrigerator. Put a layer of parchment paper between cookie bars so that they don’t stick together. They will last 2-3 days.
To freeze the cookie bars, place them in an airtight container {or freezer zipper bag} and freeze for up to 3 months. Be sure to put a layer of parchment paper between cookie bars if they are stacked to keep them from sticking together.
Frequently Asked Questions:
How do I get perfect cut cookie bars?
The best way to get a perfect cut lemon bar is to refrigerate the bars. Once the cookie bars have been glazed and cooled, refrigerate them for at least 30 minutes.
The time in the refrigerator will help set up the cookies and help to achieve a nice clean edge on each cookie bar when you cut them.
What other frosting can I use besides lemon glaze?
This lemon glaze is amazing but you could add a strawberry buttercream, marshmallow buttercream or even a raspberry cream cheese frosting for something a bit different.
Do Lemon Bars need to be refrigerated after baking?
I prefer to refrigerate a traditional lemon bar but this Lemon Cookie Bar doesn’t have to be refrigerated. They will last longer in the refrigerator than at room temperature but it isn’t necessary.
Do you love lemon desserts? Try these recipes!
- No Bake Lemon Cheesecake Recipe {5 Ingredients ONLY!}
- Easy Lemon Curd Thumbprint Cookies Recipe with a Cake Mix
- Easy Strawberry Lemonade Bundt Cake Recipe with a Cake Mix
- Lemon Blueberry Crumb Cake with Sour Cream Recipe
- Easy Strawberry Lemonade Bundt Cake Recipe with a Cake Mix
- Raspberry Lemonade Bars Recipe
Easy Lemon Cookie Bars
Ingredients
Lemon Bar
- 1 box lemon cake mix {15.25 ounces}
- 2 eggs
- ½ cup butter {softened}
- zest ½ lemon
Glaze
- ½ cup powdered sugar
- 1-2 Tablespoons lemon juice
- zest other ½ lemon
Instructions
Lemon Bars
- Preheat oven to 350°. Line a 9x13 baking dish with parchment and lightly spray with nonstick cooking spray and set aside.
- Combine the lemon cake mix, eggs, butter and lemon zest in a medium bowl. Mix using a hand held {or stand} mixer until everything is combined {the dough will be sticky}.
- Spread or press the dough into the bottom of prepared 9x13 baking dish. NOTE: You may have to lightly flour your hands to press it down without it sticking.
- Bake for 18-22 minutes or until the center of the bars are set but still soft. Remove from oven and place on a cooling rack to cool completely.
Glaze
- Combine the powdered sugar, lemon juice {starting with 1 tablespoon} and lemon zest in a small bowl. Whisk until you have a nice and thick but pourable glaze, adding more lemon juice as needed.
- Pour the glaze over the top of the cooled bars and spread out using an offset spatula. Allow the glaze to set up for 30 minutes.
- Pull the bars out of the pan using the parchment paper and cut into 16 even squares. Serve and enjoy. Store leftovers in an airtight container at room temperature or in the refrigerator for 2-3 days.
Nutrition
