This easy recipe for Strawberry Lemonade Frosted Sugar Cookie Bars produces a thick, chewy lemon cookie bar topped with a sweet, creamy strawberry lemon buttercream frosting! This easy dessert will become a new favorite go-to!

Around here, cookie bars are always a good idea. 

Whether it’s a classic monster cookie combo or a sweet and salty salted dark chocolate pistachio, the easiness of cookie bars makes them a go-to for just about any occasion.

And now we have a new one to add to the rotation. . .Strawberry Lemonade Frosted Sugar Cookie Bars!

These bars were originally made with just a plain sugar cookie base. However, after trying a lemon variation, we switched to making them lemon. The fresh lemon flavor is just too good to pass up!

Fresh lemon juice and fresh lemon zest give the base of these bars a bright, citrusy flavor that pairs perfectly with the sweet, creamy strawberry lemon buttercream frosting.

To create the frosting, finely chopped strawberry is mashed into it to give it both a sweet flavor and a fun color. Fresh lemon juice and zest give it that citrusy kick and slight pop of yellow!

Whether you need a dessert for a special occasion or just want something sweet to end your next meal, these cookie bars won’t disappoint!

How to Make Strawberry Lemon Frosted Sugar Cookie Bars

These cookie bars are just like other bars. Combine the dry ingredients. Combine the wet ingredients. And then add them together, and press it all into a pan. Super easy!

Start by preheating your oven to 350 degrees Fahrenheit. Line a 9×9 inch baking dish with parchment paper or aluminum foil that is lightly sprayed with nonstick cooking spray. Lining the pan makes it easy to just lift the frosted bars out and cut them.

I don’t recommend using an 8×8 inch baking dish as the cookie bars will end up really thick as will the layer of frosting. If you want a thinner cookie bar or frosting layer, you can use a 9×13 inch baking dish.

In a medium bowl, whisk together all-purpose flour, fresh lemon zest, baking soda, baking powder, and salt.

In the bowl of a stand mixer, or with an electric hand mixer, cream together the butter and sugar. Add in the egg, and beat until creamy. Next, add in the vanilla extract and milk until combined. Add in the fresh lemon juice, and beat until just combined.

Add the dry ingredients to the wet ingredients, and beat until just combined. Dough will be soft and somewhat sticky.

Spread cookie dough into the bottom of the prepared baking dish. Try to evenly spread the dough so that the bars will have an even thickness throughout. The bottom of a glass works well or placing a piece of parchment paper on top of the dough and then pressing your hand along the top to even out the dough.

Place baking dish in preheated oven, and bake for 18-22 minutes, or until center appears puffed and edges start to pull away from the sides of the pan. The middle may appear underdone but will set as it cools. You do not want to over-bake the bars as they will dry out.

Remove the baking dish to a wire rack to allow to cool completely. You do not want to frost the bars while they are still warm as the frosting will melt.

Prepare the frosting while the bars are cooling. In the bowl of a stand mixer, or with an electric hand mixer, combine butter and 2 cups confectioner’s sugar just until butter and sugar are combined.

Add in finely chopped strawberries and beat until strawberries break down and frosting thins a bit. Next, add in lemon juice, lemon zest, and remaining 1 cup confectioner’s sugar.

Beat until combined and creamy. You can add in more confectioner’s sugar at this time if you prefer a thicker frosting.

Spread frosting over the top of the cooled bars. Cut into pieces, and serve.

Store leftovers in an airtight container. These bars will stay freshest longest in the refrigerator.

Tips for Making Sugar Cookie Bars with Strawberry Lemonade Buttercream Frosting

• If you prefer a thinner cookie bar and a thinner layer of frosting, make these bars in a 9×13 inch baking dish. Start checking for doneness at 15 minutes.
• For even thickness of bars throughout, make sure to smooth the batter once you have it in the pan. I like to use an offset spatula or the bottom of a glass for this.
• Bake the cookie bars just until the bars puff and the edges appear to be pulling away from the sides of the pan. The edges may not have turned golden yet. The center may appear underdone but will set as the bars cool.

More Strawberry Lemon Recipes to Try!

• Fresh Strawberry Lemon Yogurt Cake
• Strawberry Lemonade Iced Tea Pie
• Gluten Free Strawberry Lemon Poppy Seed Coffee Cake