These aren’t your basic lemon cookie bars recipe. They’re a hybrid—a little sugar cookie, a little cheesecake frosting, and a whole lot of lemony magic. Whether you’re here because your lemon tree is going wild (jealous) or you just snagged a bag of Meyer lemons from the grocery store, you’re going to want to make these over and over again. I know I do!
And hey—if you’re into refreshing flavors, be sure also to check out my Honeydew Milk Tea, easy glazed lemongrass cookies, or dip into the savory side with my Miso Mayo Dipping Sauce. But for now? Let’s get zesty.
Why You’ll Love This Recipe
- Tart meets creamy: The cream cheese swirl adds a cheesecake-like richness to the lemon layer, balancing it beautifully.
- Simple ingredients: Most of what you need is probably already in your pantry and fridge.
- Customizable: Use Meyer lemons for a sweeter twist, or add orange juice for depth.
- Perfect bar form: These slice like a dream—no crumbling crust or gooey mess here.
Key Ingredients
You only need a few standout ingredients to take these cookie bars to the next-level:
- Fresh Lemon Zest + Juice – Use organic lemons for the brightest flavor. The zest adds citrus oils, and fresh juice (never bottled) keeps it clean and vibrant.
- European-Style Butter – Choose a high-fat butter like Kerrygold for rich, tender bars. Let it soften before mixing. Kerrygold Butter
- Block Cream Cheese – Go for full-fat, block-style cream cheese (not whipped) for the creamiest swirl. Philadelphia Cream Cheese
- Pure Vanilla Extract – Quality vanilla, like Nielsen-Massey, adds depth and warmth. Nielsen-Massey Vanilla Extract
A full list of ingredients with amounts and substitutions are in the recipe card below.
Substitutions & Variations
- Swap lemon for orange juice and zest for orange bars with a nutty flavor.
- Add 2 tablespoons of poppy seeds to the cookie base for a bakery-style variation.
- Drizzle cooled bars with lemon buttercream frosting for an extra indulgent finish.
- Not a fan of cream cheese? Omit the swirl and instead top with a lemon curd filling after baking.
How to Make the Best Lemon Cookie Bars
1. Preheat & Prep
Preheat your oven to 350°F. Line your baking pan with parchment paper, leaving some overhang so you can lift the bars out later.
2. Make the Cookie Base
In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream softened butter and sugar until light and fluffy (about 2 minutes). Mix in the egg, vanilla, lemon zest, and lemon juice. Gradually add the dry ingredients and stir until a soft dough forms. Press evenly into a lined baking pan.
3. Mix the Cream Cheese Swirl
In another bowl, beat together cream cheese, powdered sugar, egg yolk, vanilla, and lemon zest until smooth. Dollop spoonfuls of this lemon filling over the cookie base and use a butter knife or skewer to gently swirl.
4. Bake
Bake for 28–32 minutes, or until the edges are golden brown and the center is set. A toothpick should come out clean (minus a little cream cheese). Let the bars cool in the pan on a wire rack.
5. Chill & Slice
For best results, chill the bars for 1–2 hours (or overnight) wrapped in plastic wrap in the fridge. This helps them firm up and makes for cleaner cuts. Slice with a sharp knife into neat squares or smaller pieces for a party tray.
Tip
For clean, bakery-style slices, chill the bars for at least an hour before cutting. Use a hot, sharp knife (wipe between cuts) for perfect edges that show off that cream cheese swirl.
Pro Tips for Perfect Lemon Cookie Bars
- Don’t overbake: You want a soft, chewy texture—watch for golden edges and a set center.
- Use fresh citrus: Fresh lemon juice and zest are essential. Bottled lemon juice just doesn’t cut it.
- Meyer lemons = more sweetness: Use them if you want a mellow, floral twist.
- Let the crust cool slightly if making in a glass pan to prevent sogginess from carryover heat.
Pin this article
Pin It NowHow to Store
Store these bars in an airtight container in the fridge for up to 5 days. Use parchment paper between layers if stacking. You can also freeze them—just wrap tightly in plastic wrap and place in a freezer bag. Thaw at room temperature.
If your bars are overly gooey, they may be underbaked. Bake until the edges are golden and the center is just set—a toothpick should come out with a few moist crumbs, not wet batter. Also, be sure to let them chill before slicing, which helps them firm up beautifully.
Yes! These lemon cookie bars with cream cheese swirl are actually better the next day. Chill them overnight to intensify the flavors and get clean cuts. Store in the fridge, wrapped tightly.
Fresh lemons are a must. Meyer lemons offer a sweeter, floral note, while regular lemons bring that classic tartness. Either works—just skip the bottled juice if you want the best flavor.
Absolutely. Once cooled and sliced, wrap the bars in plastic and place in an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temp for 30–60 minutes before serving.
Final Thoughts
Whether you’re baking with kids, prepping for a brunch, or just need a pick-me-up lemon dessert, these lemon cookie bars with a cream cheese swirl are a huge hit every time. The light lemon flavor, creamy layer, and golden brown cookie base come together in perfect balance. It’s like sunshine in a square.
Next time, try pairing these with a fresh pitcher of Honeydew Milk Tea or follow it up with a savory bite like my Miso Mayo Dipping Sauce. And if you’re obsessed with citrus like I am, don’t miss my Lemongrass Cookies—a reader favorite.
Now, go grab enough lemons, line your baking dish, and get to zesting. I promise—these are the best bars you’ll ever make.
Other DelIcious Sweet Treats
Easy Lemon Cookie Bars Recipe with Cream Cheese
Ingredients
For the Cookie Bar Layer:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- count large egg
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 count egg yolk
- 1 tsp vanilla extract
- 1 tsp zest of 1 lemon, optional for topping
Instructions
- Preheat your oven to 350°F. Line your baking pan with parchment paper, leaving some overhang so you can lift the bars out later.
- In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream softened butter and sugar until light and fluffy (about 2 minutes). Mix in the egg, vanilla, lemon zest, and lemon juice. Gradually add the dry ingredients and stir until a soft dough forms. Press evenly into a lined baking pan.
- In another bowl, beat together cream cheese, powdered sugar, egg yolk, vanilla, and lemon zest until smooth. Dollop spoonfuls of this lemon filling over the cookie base and use a butter knife or skewer to gently swirl.
- Bake for 28–32 minutes, or until the edges are golden brown and the center is set. A toothpick should come out clean (minus a little cream cheese). Let the bars cool in the pan on a wire rack.
- For best results, chill the bars for 1–2 hours (or overnight) wrapped in plastic wrap in the fridge. This helps them firm up and makes for cleaner cuts. Slice with a sharp knife into neat squares or smaller pieces for a party tray.
Notes
- Use room temp ingredients: Softened butter and cream cheese blend more smoothly, giving you a fluffier base and a silky swirl.
- Don’t skip the zest: Lemon zest contains essential oils that enhance citrus flavor—it’s what makes these bars truly sing.
- Chill before slicing: For clean cuts and a firm texture, refrigerate the bars for at least 1 hour after they have cooled.
- Make it your own: Add poppy seeds, drizzle with lemon glaze, or swap in orange zest for a twist.
- Optional for topping: More lemon zest, confectioners’ sugar for dusting, or a lemon buttercream frosting drizzle (yes, really).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so easy to make, and a perfect use for anyone with a lot of extra lemons. Pro tip? Chill before slicing to get clean cuts and a firm texture, refrigerate the bars for at least 1 hour after they have cooled. Thank me later!