Lemon Sugar Cookie Bars


I adapted these bars in a non-dairy version for my daughter’s bridal shower.  Originally from Two Peas and Their Pod, they are easy to make and a nice alternative to the traditional chocolate based bar.


For the bars:

2 ¼ cups unbleached all-purpose flour
1 tsp. baking powder
½ tsp. kosher salt
¾ cup granulated sugar
Zest of 1 large lemon
1 ½ sticks (3/4 cup) unsalted pareve margarine, at room temperature
¼ cup icing/confectioners sugar
2 large eggs, at room temperature
1 tbsp. fresh lemon juice
½ tsp. pure vanilla extract

For the lemon “cream cheese” frosting:

1 stick (1/2 cup) unsalted pareve margarine, at room temperature
8 ounce package Tofutti/pareve cream cheese, at room temperature
Zest of 1 large  lemon
2 tbsp. fresh lemon juice
5 cups icing/confectioners sugar
Assorted sprinkles


Preheat oven to 375F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In a medium bowl, whisk together, flour, baking powder, and salt.  Set aside.


In the bowl of a stand mixer fitted with the paddle attachment, beat the margarine, lemon zest and granulated sugar until well combined.


Slowly add the icing sugar and beat until light and fluffy, about 3 minutes.


Add in the eggs, lemon juice, and vanilla. Beat until smooth, scraping down the bowl as necessary.


Slowly add the flour mixture and beat until just combined.


Evenly spread the cookie dough into the prepared pan with a spatula.


Bake for 14 minutes, or until the bars are slightly set in the middle.


Remove from the oven and let the bars cool completely. While the bars are cooling, make the lemon cream cheese frosting.

In the bowl of a stand mixer fitted with the paddle attachment, beat the margarine and “cream cheese” until smooth.



Add the lemon zest and lemon juice.


Slowly add the icing sugar, 1 cup at a time.  Mix until smooth.


Frost the cooled cookie bars and decorate with sprinkles.


Cut the bars into squares and serve.  Store the bars in the fridge for up to 2 days.


Science Fact of the Week:

Using toffuti cream cheese allows these bars to be dairy free, but still get that same creamy texture. Toffuti cream cheese is made from tofu yet is similar in texture and flavour to real cream cheese. This makes these bars just as delicious, but more versatile.


2 thoughts on “Lemon Sugar Cookie Bars

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