Lemon Crinkle Bars
Soft, chewy lemon cookie bars with bright citrus flavor and a powdered sugar “crinkle” top. Easier than individual cookies but just as pretty—perfect for potlucks, holidays, and make-ahead treats.
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
Storage: Store sliced bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5–6 days. Freeze in a single layer, then transfer to an airtight container for up to 3 months; thaw before serving and refresh with a dusting of powdered sugar if needed.
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.
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.
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