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An aerieal view of a white and black plate filled with lemon poppy seed cookie bars topped with lemon glaze and poppy seeds and fresh lemons.

Gluten-Free Lemon Poppy Seed Cookie Bars

These gluten-free lemon poppy seed cookie bars are perfect for Spring! Full of lemon flavor, they are chewy and light, sweet and tart. An easy dessert that is great for entertaining, the whole family will love these lemony cookie bars! 
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 16 bars
Calories: 182kcal
Author: Megan

Ingredients

For the Cookie Bars:

  • 1 cup granulated sugar
  • 1 tbsp lemon zest (from one lemon)
  • 1/2 cup butter
  • 1 egg
  • 2 tbsp lemon juice (from one lemon)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp poppy seeds
  • 1/2 tsp salt
  • 1 1/4 cups gluten-free flour blend

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 1 tbsp lemon zest (from one lemon)
  • 2 tbsp lemon juice (from one lemon)
  • 1/2 tsp poppy seeds

Instructions

  • Preheat oven to 375F. Grease the bottom of a 9x9 inch baking dish with cooking spray. Set aside.
  • In a large bowl, add granulated sugar and lemon zest. Rub together with your hands until lemon is worked into the sugar and has started to release the oils and is fragrant. It will take a few minutes. 
  • Cream together lemon sugar mixture and butter until light and fluffy, about 3 minutes. 
  • Add egg and lemon juice to the mixture and beat for 2 minutes, until egg is fully incorporated. 
  • Mix in baking soda, baking powder, poppy seeds, and salt and stir to combine. 
  • Add the gluten-free flour blend in two parts, mixing in between, until flour is fully incorporated. Spoon dough into the prepared baking dish and spread with a spatula. If the dough is too sticky, spray a spatula with cooking spray to help spread it out. 
  • Bake at 375F for 15 minutes, until the edges are lightly brown. Let cool completely before adding the glaze. 
  • To make the glaze, combine powdered sugar, lemon zest and lemon juice in a bowl and whisk to combine, until no clumps of powdered sugar remain. Pour the glaze over the cooled cookie bars and spread with a spatula. Sprinkle poppyseeds over the top. Allow to set completely before cutting. 

Notes

  • You could easily make these gluten-free lemon poppy seed cookie bars dairy-free by using a dairy-free butter like Earth Balance. I've done it, and it's delicious!
  • Do not skip the lemon zest. It totally makes the recipe! On that note, don't use the lemon juice from a bottle either. Fresh is best, here! Lemon is definitely the star of the show here so treat it with kindness and use real lemons, friends!

Nutrition

Calories: 182kcal | Carbohydrates: 31g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 167mg | Potassium: 23mg | Fiber: 1g | Sugar: 23g | Vitamin A: 190IU | Vitamin C: 2.4mg | Calcium: 25mg | Iron: 0.5mg
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