Lemon Crinkle Bars
These Lemon Crinkle Bars are thick, chewy lemon cookie bars with a crackly, sugary top and bright citrus flavor in every bite. Easy to make in one bowl and perfect for parties, bake sales, or make-ahead treats.
Ingredients
- 2 3/4 cups all-purpose flour 330 g; spoon and level or weigh for best texture
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt; use slightly less if very salty
- 1 cup unsalted butter 2 sticks / 226 g; melted and slightly cooled
- 1 1/2 cups granulated sugar 300 g; up to 1/4 cup can be swapped with light brown sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon juice about 1 medium lemon
- 2 tablespoons lemon zest finely grated, from about 2–3 lemons; use up to 3 tbsp for stronger flavor
- 1/3 cup granulated sugar 65 g; for sprinkling on top
- 1/3 cup powdered sugar 40 g; for the classic crinkle look on top
- 1/2 cup white chocolate chips or chunks optional; makes bars a bit sweeter and pairs well with lemon
- 1 tablespoon coarse sugar optional; 1–2 tbsp for extra sparkle on top
- nonstick spray or butter for greasing the pan and parchment
- parchment paper for lining a 9x13-inch pan with overhang
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment and sides of the pan.nonstick spray or butter, parchment paper
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large mixing bowl, whisk together the melted, slightly cooled butter and 1 1/2 cups granulated sugar for about 1 minute, until thick and glossy.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Whisk in the eggs one at a time until smooth. Stir in the vanilla extract, fresh lemon juice, and lemon zest until evenly distributed.2 large eggs, 2 teaspoons pure vanilla extract, 2 tablespoons fresh lemon juice, 2 tablespoons lemon zest
- Add the flour mixture to the wet ingredients in two additions, folding gently with a spatula just until no dry streaks of flour remain. The dough will be thick, like cookie dough.2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- If using white chocolate chips or other mix-ins, gently fold them into the dough until evenly distributed.1/2 cup white chocolate chips or chunks
- Transfer the dough to the prepared pan. Use a spatula or lightly greased or damp fingertips to press it into an even layer all the way to the corners, smoothing the top.
- Sprinkle the 1/3 cup granulated sugar evenly over the top of the dough, followed by the 1/3 cup powdered sugar. If using coarse sugar, sprinkle it on top as well.1/3 cup granulated sugar, 1/3 cup powdered sugar, 1 tablespoon coarse sugar
- Bake at 350°F (175°C) for 18–23 minutes, or until the edges are lightly golden, the center is puffed but still looks slightly soft, and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Start checking around 16 minutes if your oven runs hot.
- Place the pan on a wire rack and let the bars cool completely in the pan. Once cool, use the parchment sling to lift the slab out. Cut into squares or rectangles, wiping the knife between cuts for clean slices.
Notes
For best flavor, use plenty of zest (closer to 3 tablespoons) and fresh lemon juice rather than bottled. Avoid overbaking to keep the bars soft and chewy; they will continue to cook slightly from residual heat. A dark metal pan may bake faster, so start checking a few minutes early. These bars taste even better after resting a few hours or overnight. Store at room temperature for 3–4 days or refrigerate for up to 1 week; they also freeze well for up to 2 months.
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