These no-bake Lemon Cookie Dough Bars have a lemon Oreo crust, a lemon cookie dough middle, and a buttercream frosting topping. They're packed with bright lemon flavors and are a melt-in-your-mouth delectable treat!
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Lemon Cookie Dough Bars

These no-bake Lemon Cookie Dough Bars have a lemon Oreo crust, a lemon cookie dough middle, and a buttercream frosting topping. They're packed with bright lemon flavors and are a melt-in-your-mouth delectable treat!
Prep Time25 mins
Chill Time1 hr 15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Cookie Dough Bars, Lemon Desserts, Summer Desserts
Servings: 36 small squares
Author: Sues

Ingredients

Lemon Cookie Crust

  • 26 Lemon Oreo Cookies
  • 4 Tbsp unsalted butter, melted

Lemon Cookie Dough

  • 1 1/2 sticks unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 tsp lemon zest
  • 1/4 tsp salt
  • 3 Tbsp sprinkles, plus more for topping
  • 2 cups all-purpose flour
  • 2 Tbsp lemon juice
  • 3 Tbsp whole milk

Buttercream frosting

  • 4 Tbsp unsalted butter, room temperature
  • 1 cup confectioners' sugar
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 1-2 drops yellow food coloring

Instructions

Lemon Cookie Crust

  • Put Oreo Cookies in a food processor and blend until they turn into fine crumbs. Pour in melted butter and pulse a few times until well blended.
  • Line an 8x8 baking pan with foil and lightly coat with cooking spray. Pour cookie crumbs into baking pan and press down into even layer on bottom of pan.
  • Place pan in freezer for 30 minutes while you prepare the cookie dough.

Lemon Cookie Dough and Assembly

  • In the bowl of a mixer or in a large bowl with a hand mixer, cream butter and sugar on medium speed until light and fluffy, 3-4 minutes.
  • Add vanilla, lemon zest, and salt and blend until combined. Mix in 3 Tbsp sprinkles.
  • With mixer on low, slowly add flour to bowl until well combined. Keep mixer on low and add lemon juice to combine. Then add milk in until dough comes together. 
  • Remove pan with cookie crust from freezer and press cookie dough into an even layer over cookie crust.
  • Spread buttercream frosting over the top of the cookie dough and smooth evenly with a spatula. Sprinkle additional sprinkles over the top.
  • Place pan in fridge chill for at least 45 minutes. Once chilled, remove bars from pan by lifting foil. Using a sharp knife, slice into squares.

Buttercream Frosting

  • In the bowl of an electric mixer or in a large bowl with a hand mixer or whisk, beat together butter and confectioners's sugar.
  • Mix in vanilla extract and salt. Add a drop of yellow food coloring and mix to combine. If darker color is desired, add another drop.

Notes

  • If you are wary of eating raw flour, you can toast it. Just spread flour on a baking sheet and bake at 350 degrees forĀ about 5 minutes.
  • I recommend keeping these bars in the fridge in an airtight container.