LEMON RASPBERRY SUGAR COOKIE BARS

Lemon Raspberry Sugar Cookie Bars - Butter With A Side of Bread
I saw these Lemon Sugar Cookie Bars on my friend Aimee’s blog and I knew I wanted to make them! I had to add raspberries- lemon and raspberry are such a delicious combination. These sugar cookie bars were such a hit! I love how easy they were to make.
Lemon Raspberry Sugar Cookie Bars
  • 2½ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 TBSP lemon juice
  • 1 TBSP lemon zest
  • 1/3 cup fresh raspberries
For The Lemon Frosting:
  • 4 TBSP unsalted butter, softened
  • 2 TBSP lemon juice
  • 1 TBSP lemon zest
  • 2 TBSP milk
  • 1 TBSP vanilla
  • 3-4 cups powdered sugar
  • 2 drops yellow food coloring
  • additional raspberries, for topping

 

Preheat your oven to 375 degrees F.

In a medium sized bowl, combine the flour, baking powder and salt. Set aside.

In a large mixing bowl, cream together the butter and sugar for about 3 minutes until light and fluffy.

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Add in the egg, sour cream, lemon juice, zest and vanilla. Mix until combined.

Slowly add in your flour mixture while stirring until everything is incorporated. Add in the fresh raspberries and mix once more.

Press the batter into a greased 9×13 dish (or a bakers quarter sheet like I used) and spread it out evenly with your hands or a rubber spatula.

Bake your sugar cookie bars for 15-17 minutes or until the edges have just started to turn golden.

Allow cookie bars to cool completely.

Mix all your ingredients together for your frosting until creamy. Add more powdered sugar or milk if needed for the texture.

Spread your frosting evenly over your cooled cookie bars. Cut into squares and serve with additional raspberries on top.

Lemon Raspberry Sugar Cookie Bars - Butter With A Side of Bread

Lemon Raspberry Sugar Cookie Bars - Butter With A Side of Bread

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LEMON RASPBERRY SUGAR COOKIE BARS

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18
Author Butter With A Side of Bread

Ingredients

  • 21/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup TBSP sour cream
  • 1 tsp vanilla extract
  • 1 TBS lemon juice
  • 1 TBSP lemon zest
  • 1/3 cup fresh raspberries
  • For The Lemon Frosting:
  • 4 TBSP unsalted butter softened
  • 2 TBSP lemon juice
  • 1 TBSP lemon zest
  • 2 TBSP milk
  • 1 TBSP vanilla
  • 3-4 cups powdered sugar
  • 2 drops yellow food coloring
  • additional raspberries for topping

Instructions

  1. Preheat your oven to 375 degrees F.
  2. In a medium sized bowl, combine the flour, baking powder and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and sugar for about 3 minutes until light and fluffy.
  4. Add in the egg, sour cream, lemon juice, zest and vanilla. Mix until combined.
  5. Slowly add in your flour mixture while stirring until everything is incorporated. Add in the fresh raspberries and mix once more.
  6. Press the batter into a greased 9x13 dish (or a bakers quarter sheet like I used) and spread it out evenly with your hands or a rubber spatula.
  7. Bake your sugar cookie bars for 15-17 minutes or until the edges have just started to turn golden.
  8. Allow cookie bars to cool completely.
  9. Mix all your ingredients together for your frosting until creamy. Add more powdered sugar or milk if needed for the texture.
  10. Spread your frosting evenly over your cooled cookie bars. Cut into squares and serve with additional raspberries on top.

 

5 COMMENTS

  1. I think there may be an error in measurement for sour cream? I followed the link to the original recipe which calls for 1 tablespoon but wasn’t sure if you increased to 1/4 cup or you meant 1 TBSP. Thanks.

    • Nope- the recipe is correct! I adapted it to be more like our favorite sugar cookie recipe, which calls for 1/4 cup sour cream. It gives it a fantastic consistently. 🙂

      • Thanks for the clarification but the ingredients could cause a bit of confusion as it reads “¼ cup TBSP sour cream”.

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