Lemon Crinkle Bars Recipe
If you love soft lemon sugar cookies but wish they were even easier to make for a crowd, this Lemon Crinkle Bars Recipe is your new happy place—bright, chewy, tangy, and covered in a sweet crinkled top that looks like sunshine in a pan.
These lemon dessert bars taste like a cross between chewy lemon bars and crinkle cookie bars, with all the zesty flavor of homemade lemon bars and the cozy feel of a cookie. They’re simple enough for a Tuesday night, but pretty enough for Easter, baby showers, or Christmas cookie trays.
Meet Your New Favorite Lemon Crinkle Bars Recipe
Let me explain what we’re doing here.
Traditional lemon bars have that silky lemon custard on top of a shortbread crust. Lovely, yes—but sometimes I want something softer, thicker, and a little more like a lemon sugar cookie in bar form. That’s where this Lemon Crinkle Bars Recipe comes in.
These lemon treat bars start with a simple lemon cookie bar batter. Instead of scooping individual cookies, you press everything into one pan, bake, and slice. The top bakes up crackly and “crinkled,” especially after a generous dusting of powdered sugar. Think soft lemon cookies, but easier and with fewer dishes.
I like to bake these when the first decent lemons show up in the grocery store—late winter into spring—or when I’m putting together mixed cookie platters for neighbors around the holidays. They travel well, they don’t melt like some citrus dessert bars with delicate fillings, and they keep their chewy texture for days.
Are they healthy? I’d call them “worth it” rather than “healthy”—but there are a few things I like about this lemon baking recipe:
- Real lemon juice and zest (no fake lemon flavor needed)
- No strange ingredients—just pantry staples
- Easy to cut into small squares, so you control the portion
And honestly, there’s something almost therapeutic about zesting lemons on a quiet afternoon. You know what? At 50, I’ve decided that counts as self-care.
Why You’ll Love This Lemon Crinkle Bars Recipe
- Big lemon flavor, simple ingredients – Uses real lemons and pantry basics you probably already have.
- Soft and chewy texture – These chewy lemon bars bake up thick and tender, not dry or cakey.
- Easier than individual cookies – One pan, one bake—no scooping lots of lemon sugar cookies.
- Perfect for sharing – Ideal for potlucks, school events, bake sales, and holiday dessert tables.
- Make-ahead friendly – Stays soft for several days and freezes beautifully.
- Consistent results – The bar format makes these lemon cookie bars much harder to overbake than regular cookies.
- Pretty “crinkle” finish – The powdered sugar on top highlights every crackly little ridge—no decorating skills needed.
- Adaptable recipe – Add berries, a glaze, or a little coconut if you want to play.
Ingredients
Here’s everything you’ll need to make these easy lemon bars with a crinkle cookie twist.
Dry Ingredients
- 2 ¼ cups (270 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt (or table salt)
Wet Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- 1 ¼ cups (250 g) granulated sugar
- ¼ cup (30 g) powdered sugar (adds tenderness and that soft cookie texture)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon zest (from about 2 large lemons)
- ¼ cup (60 ml) fresh lemon juice (about 2 lemons; use more for tangier bars)
For the Crinkle Top
- ¼ cup (30 g) powdered sugar, for dusting after baking
- Optional: 1–2 teaspoons finely grated lemon zest to mix with the powdered sugar for extra flavor
Notes on ingredients & simple swaps
- Butter – Use unsalted for better control over the salt. If you only have salted butter, reduce added salt to a pinch.
- Lemons – Fresh lemons are key here. Bottled lemon juice will work in a pinch, but the zest really makes these tangy lemon bars shine.
- Flour – Regular unbleached all-purpose flour works best. If measuring by volume, spoon and level so you don’t pack too much and end up with dry lemon pastry bars.
- Sugar combo – The mix of granulated and powdered sugar gives these crinkle cookie bars a soft, almost melt-in-your-mouth texture.
Directions
Follow these steps and I’ll walk you through exactly how I make this Lemon Crinkle Bars Recipe in my own kitchen.
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Prep the pan and oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the long sides so you can lift the bars out later. Lightly grease the parchment and exposed sides of the pan. -
Whisk the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside. This helps keep the crumb even and prevents pockets of baking powder. -
Cream the butter and sugars
In a large mixing bowl (or stand mixer with paddle attachment), beat the softened butter, granulated sugar, and ¼ cup powdered sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the bowl once or twice so everything mixes evenly. -
Add eggs, vanilla, and lemon zest
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and lemon zest and mix again. The mixture should look creamy and a bit thicker now—this is where the flavor starts to build. -
Blend in the lemon juice
Pour in the lemon juice and beat on low until just combined. The batter may look slightly curdled at this stage because of the acid, but don’t worry—once you add the dry ingredients, it all smooths out. -
Mix in the dry ingredients
Add the dry ingredients to the wet ingredients in two batches, mixing on low until just combined each time. Stop as soon as there are no visible streaks of flour. Overmixing can make these lemon dessert bars tough instead of tender. -
Spread the batter in the pan
Transfer the thick batter to your prepared pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners. It will be a fairly thick layer—about ¾ to 1 inch deep. Smooth the top so it bakes evenly. -
Bake until just set
Bake on the center rack for 20–24 minutes, or until the edges are lightly golden and the center is set but still soft. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter. These chewy lemon bars will continue to set as they cool. -
Cool and add the crinkle finish
Let the bars cool completely in the pan on a wire rack—this usually takes about 1 hour. Once cool, lift them out using the parchment overhang. Sift ¼ cup powdered sugar (mixed with a little extra lemon zest if you like) evenly over the top. The natural cracks and ridges create that classic “crinkle” look. -
Slice and serve
Use a sharp knife to cut into 24 small squares or 18 larger bars. For the cleanest cuts, wipe the knife with a warm, damp cloth between slices. Serve as-is, or with berries and a dollop of whipped cream for a fancier lemon dessert bar situation.
Servings & Timing
- Yield: About 18–24 lemon crinkle bars, depending on how big you slice them
- Prep Time: 20 minutes (including zesting and juicing the lemons)
- Bake Time: 20–24 minutes
- Cooling Time: About 60 minutes
- Total Time: Around 1 hour 45 minutes, most of it hands-off while the bars cool
Fun Variations to Try
Once you’ve made this Lemon Crinkle Bars Recipe once, it’s very easy to tweak it.
- Extra Tangy Lemon Bars – Add an extra tablespoon of lemon juice and another teaspoon of zest for more punchy lemon flavor.
- Glazed Lemon Crinkle Bars – Skip the powdered sugar topping and drizzle the cooled bars with a simple lemon glaze (powdered sugar + lemon juice) instead.
- Lemon Berry Bars – Gently press ½ cup fresh raspberries or blueberries into the batter before baking for a pretty, fruity twist.
- Coconut Lemon Treat Bars – Fold ½ cup shredded sweetened coconut into the batter for a tropical touch.
- Gluten-Free Lemon Bars – Use a good 1:1 gluten-free baking flour blend; the bars will be slightly more tender but still delicious.
- Lemon Poppy Seed Cookie Bars – Stir in 1–2 tablespoons poppy seeds to turn these into bakery-style citrus dessert bars.
Storage & Reheating
These homemade lemon bars are very forgiving, which makes them perfect for planning ahead.
- Room Temperature: Store sliced bars in an airtight container at room temperature for up to 3 days. Place parchment between layers so they don’t stick together.
- Refrigerator: For slightly firmer, extra chewy lemon bars, refrigerate in an airtight container for up to 5–6 days.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag or airtight container. They keep well for up to 3 months.
- Thawing: Let frozen bars thaw in the fridge overnight, or on the counter for about 30–45 minutes. Add a fresh dusting of powdered sugar if the original coating melts a bit during storage.
- Make-Ahead Tip: You can bake these lemon cookie bars the night before an event. Cool, cover the whole uncut slab tightly, then slice and dust with powdered sugar right before serving for the prettiest finish.
Notes from My Kitchen
After testing these bars a few different ways, here are the little things that made the biggest difference:
- Don’t skip room-temperature ingredients. When the butter and eggs are at room temp, the batter mixes more evenly and bakes into a more tender crumb.
- Watch the bake time closely. These bars go from soft and chewy to dry pretty quickly. Start checking at 18–19 minutes—especially if your oven runs hot.
- Use fresh lemons, always. I know I already mentioned it, but the zest is where all that bright flavor comes from. Bottled juice alone just can’t copy it.
- Let them cool completely before cutting. Warm bars will crumble and make you think the recipe failed. Once cool, they slice clean and hold their shape.
- Powdered sugar later, not sooner. If you dust while the bars are still warm, the sugar melts into a glaze instead of that pretty crinkle look.
And a little real-life note: My grandkids call these “lemon brownie bars,” even though there’s no chocolate in sight. That’s a good reminder that food doesn’t have to be fancy or technically perfect to be loved—it just has to taste good and bring people together.
FAQs
1. Why didn’t my lemon crinkle bars “crinkle” on top?
Most likely the bars were still too warm when you added the powdered sugar, or you didn’t use enough. Wait until they’re completely cool, then dust generously.
2. Can I use bottled lemon juice instead of fresh?
You can, but you’ll lose some brightness. If using bottled juice, don’t skip the zest—that’s what keeps these tangy lemon bars from tasting flat.
3. How do I know when the bars are done baking?
The edges should be lightly golden, and a toothpick near the center should come out with a few moist crumbs but no wet batter. If it’s totally dry, they’re slightly overbaked but still tasty.
4. Can I bake this Lemon Crinkle Bars Recipe in a smaller pan?
You can use a 9×9-inch pan for thicker bars, but increase the bake time by about 5–8 minutes and watch the center so it sets properly.
5. Can I make these lemon dessert bars without eggs?
You can try using a commercial egg replacer or ¼ cup plain Greek yogurt per egg. The texture will be a bit denser, but the flavor will still be lovely.
6. My bars turned out cakey, not chewy. What happened?
You may have added too much flour or baked them too long. Next time, spoon and level the flour and pull them from the oven as soon as the center is just set.
7. Do these travel well for parties or potlucks?
Yes, they’re excellent travelers. Stack them in a container with parchment between layers and dust again lightly with powdered sugar when you arrive, if needed.
8. Can I add a glaze on top and powdered sugar?
You can, but the glaze will usually melt the powdered sugar. For a neater look, choose one or the other—or glaze first and add just a tiny dusting of sugar right before serving.
Conclusion
This Lemon Crinkle Bars Recipe brings together everything I love in a lemon dessert bar: real citrus flavor, soft and chewy texture, and a pretty crinkled top that makes it look like you fussed far more than you actually did. Whether you’re baking for a spring brunch, a church potluck, or just a quiet afternoon treat with coffee, these lemon cookie bars fit right in.
Give them a try, and let me know how they turn out—leave a comment, share a photo, or tell me what fun twists you added. And if you’re as lemon-obsessed as I am, you might also enjoy exploring more citrus dessert bars and lemon baking recipes in your collection next.
Lemon Crinkle Bars
Ingredients
- 2 1/4 cups all-purpose flour 270 g; spoon and level
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt
- 1 cup unsalted butter 2 sticks / 226 g; softened to room temperature
- 1 1/4 cups granulated sugar 250 g
- 1/4 cup powdered sugar 30 g; for batter, adds tenderness
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons lemon zest fresh; from about 2 large lemons
- 1/4 cup lemon juice 60 ml fresh; about 2 lemons, more for tangier bars
- 1/4 cup powdered sugar 30 g; for dusting after baking
- 1 to 2 teaspoons lemon zest finely grated; optional, to mix with powdered sugar for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides to lift the bars out later. Lightly grease the parchment and any exposed sides of the pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined. Set aside.2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and 1/4 cup powdered sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the bowl once or twice so everything mixes evenly.1 cup unsalted butter, 1 1/4 cups granulated sugar, 1/4 cup powdered sugar
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and lemon zest and mix again until creamy and slightly thickened.2 large eggs, 2 teaspoons pure vanilla extract, 2 tablespoons lemon zest
- Pour in the lemon juice and beat on low speed just until combined. The mixture may look slightly curdled from the acid, but it will smooth out once the dry ingredients are added.1/4 cup lemon juice
- Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low just until no streaks of flour remain. Do not overmix, or the bars can turn out tough instead of tender.
- Transfer the thick batter to the prepared pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners. The layer will be about 3/4 to 1 inch deep. Smooth the top for even baking.
- Bake on the center rack for 20–24 minutes, or until the edges are lightly golden and the center is set but still soft. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter. The bars will continue to set as they cool.
- Let the bars cool completely in the pan on a wire rack, about 1 hour. Once cool, lift them out using the parchment overhang. If using, mix the remaining 1/4 cup powdered sugar with 1–2 teaspoons finely grated lemon zest, then sift evenly over the top so the natural cracks and ridges create a classic crinkle look.1/4 cup powdered sugar, 1 to 2 teaspoons lemon zest
- Using a sharp knife, cut into 24 small squares or 18 larger bars. For the cleanest slices, wipe the knife with a warm, damp cloth between cuts. Serve as is, or with fresh berries and whipped cream for a fancier dessert.
Notes
Tips: Use room-temperature butter and eggs for a more tender crumb. Start checking doneness around 18–19 minutes to avoid overbaking. Always use fresh lemons for the best flavor, and wait until the bars are fully cool before cutting and dusting with powdered sugar for the best crinkle effect.
Variations: For extra tangy bars, add another tablespoon of lemon juice and 1 teaspoon zest. For glazed bars, skip the powdered sugar topping and drizzle with a simple lemon glaze (powdered sugar + lemon juice). Fold in berries, shredded coconut, or poppy seeds for fun twists, or substitute a 1:1 gluten-free flour blend to make them gluten-free.
