These Sugar Cookie Lemon Bars are the ultimate summer dessert! A buttery sugar cookie crust is layered with a creamy lemonade filling made from cream cheese, lemon pudding mix, and frozen lemonade concentrate. They’re sweet, tangy, and finished with a golden cookie crumble. I love adding a dollop of whipped cream on top, too! This lemony treat is like the best parts of a cookie and a lemon bar combined! Serve them chilled for a refreshing treat that tastes like sunshine in every bite.
Ingredients & Substitutions
- Crust and Crumble: I used most of the sugar cookie crust on the bottom of the bars. Then, I used the rest for a crumble topping! You are sure to get that sugar cookie flavor in every bite!
- Cream Cheese: Let the cream cheese come to room temperature before making the filling. This ensures that it mixes smoothly with the other ingredients and creates a creamy, lump-free texture.
- Lemonade Concentrate: Lemonade concentrate is a frozen, sweetened lemon mixture that adds bold lemon flavor without watering down the filling. Make sure it’s thawed before using it so it blends smoothly into the cream cheese mixture.
- Lemon Pudding Mix: Look for instant lemon pudding mix (not cook-and-serve) so it thickens the filling quickly and gives it that extra burst of lemon flavor.
- Whipped Cream: The bars are lemony and delicious as-is, but sometimes I like to add a little whipped cream to my dessert! It makes it a little more indulgent.
Can I Use Homemade Sugar Cookie Dough?
Yes, you can use homemade sugar cookie dough! Just make sure the dough has a similar texture to what you would get from a mix. It should be soft, but crumbly enough to press into the pan and reserve some for the topping. The dough from my Sugar Cookie Bars would be perfect!
What Can I Use Instead Of Frozen Lemonade Concentrate In Sugar Cookie Lemon Bars?
I haven’t tried any alternatives to frozen lemonade concentrate in this recipe, so it’s hard to say exactly what measurements you would need. If you want to experiment, fresh lemon juice with a bit of sugar or bottled lemonade might work, but you may need to adjust the amount to get the right balance and texture.
How To Store Sugar Cookie Lemon Bars
Store sugar cookie lemonade bars in an airtight container in the refrigerator to keep them fresh and prevent the cream cheese filling from spoiling. They will stay good for up to 4-5 days.
Can I Freeze Sugar Cookie Lemon Bars?
Yes, you can freeze sugar cookie lemonade bars! Wrap them tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. When ready to eat, thaw them overnight in the refrigerator to keep the creamy filling smooth and delicious.
Sugar Cookie Lemon Bars
Ingredients
Crust & Crumble
- 1 package (17.5 ounces) sugar cookie mix
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ¼ teaspoon kosher salt
Lemonade Filling
- 1 package (8 ounces) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 1 tablespoon all-purpose flour
- ¾ cup (180 ml) frozen lemonade concentrate, thawed
- 1 teaspoon vanilla extract
- 1 box (3.4 ounces) instant lemon pudding mix
- 1 large egg, room temperature
- whipped cream, for topping, optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
- In a large bowl, combine the sugar cookie mix, butter, and salt. Mix with a fork until crumbly.
- Set aside ½ cup of the crumb mixture for topping.
- Press the remaining mixture evenly into the bottom of the prepared baking dish.
- In a medium bowl, use a hand mixer to beat the cream cheese and sugar until smooth.
- Add the flour, lemonade concentrate, vanilla, pudding mix, and egg. Mix until just combined. Do not overmix.
- Drop spoonfuls of the lemonade filling over the crust and gently spread to the edges, being careful not to disturb the crust.
- Sprinkle the reserved ½ cup cookie crumble evenly over the top.
- Bake for 30–35 minutes, or until the edges are lightly golden and the center is just set.
- Let cool in the pan for 1 hour. Then, refrigerate for at least 3 hours (or overnight) to fully set.
- Slice and serve chilled. Top with whipped cream, if desired.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are so easy to make and so full of bright, lemon flavor! I love them!
Elizabeth
These bars are perfect for summer barbecues or potlucks! I like the lemon flavor with the sugar cookie base.
Stephanie
These bars are super refreshing with just the right amount of creamy.
Bella
I love these bars after they have chilled overnight! So good and summery!
