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Strawberry Lemonade Beer Cookie Bars

5 from 1 vote
Servings 9 bars


For the bars:

  • 1 tablespoon lemon zest (grated with a microplane)
  • ¾ cups (150g) white sugar
  • ½ cup (100g) brown sugar
  • ½ cup (114g) butter softened
  • 1 large eggs, at room temperature
  • 2 tablespoon (28g) lemon juice
  • 3 tablespoon beer pale ale, pilsner, wheat beer
  • ¼ teaspoon pure lemon extract optional
  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoons baking powder
  • ½ teaspoons salt

For the frosting:

  • 8 oz cream cheese softened
  • 1/3 cup (55g) chopped strawberries
  • 1/2 cup (63g) powdered sugar
  • 2 tablespoons (30g) heavy cream


  • Preheat the oven to 350°F.
    Add the lemon zest, white and brown sugar, and butter to a stand mixer. Beat on medium-high until well combined and creamy. 
  • Add the egg, beating until well combined and resembles frosting, about 3 minutes.
    Stir in the lemon juice, beer and lemon extract (if using). The mixture may look a little curdled, this is fine. 
  • Stir in the flour, baking powder, and salt until just combined. 
  • Line an 8x8 baking pan with parchment so that it comes up and over the sides (this makes for easy removal). 
  • Spread the batter into the prepared pan in an even layer. Bake for 40-45 minutes or until the edges just start to turn golden brown (do not overbake, the bars will set as they cool). Allow to cool before removing from the pan.
  • Add the cream cheese and strawberries to the bowl of a stand mixer. Beat on high until the strawberries are well combined with the cream cheese and mixture is light and fluffy. Stopping to scrape the sides of the bowl occasionally. 
  • Add the cream, beating well to combine. Add the powdered sugar, stir until combined.
  • Frost the bars, cut into squares. Chill until ready to serve.