Sugar cookie bars like these Lemon Raspberry bars are super easy to make and so delicious! Be sure to top it with additional fresh raspberries for a nice touch!
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 because lemon and raspberry are such a delicious combination. I had high hopes for this recipe, and I’m happy to say they were all met!
Lemon Raspberry Cookie Recipe
This cookie bar recipe is a perfect example of a summer dessert, from the soft cookie to the lemon frosting and all of the fresh raspberries used in between. Made to be refreshing, tangy, and sweet, these sugar cookie bars are always such a huge hit!
Why You’ll Love This Recipe
- They’re easy to make! These lemon sugar cookie bars are pretty simple and basic. Much less work than traditional cookies! There’s no dough chilling, no scooping or shaping, and the dough comes together quickly too!
- Basic ingredients. We use very basic pantry staple ingredients to make these cookies, like flour, lemon juice, baking powder, and sugar. There’s a good chance that you already have most of the ingredients needed for this recipe in your home already.
- They’re easy to serve. Lemon and raspberry bars just need to be sliced into squares and passed around to everyone who wants a slice. This makes it easy to share and helps to ensure everyone gets the same-sized portions.
Lemon Raspberry Bars Ingredients
For the Cookie, you will need:
Flour: You will need 2 1/2 cups of all purpose flour for the base of the cookie dough recipe.
Baking powder: Adding in 1 teaspoon of baking powder will get the cookie to puff up nicely as it bakes.
Salt: Use 1/2 teaspoon of salt to enhance the flavors in the cookie well.
Butter: Adding in 1/2 cup of softened unsalted butter will make the dough richer in taste.
Sugar: Use 1 cup of granulated sugar to make the cookie nice and sweet.
Egg: You’ll need 1 large egg to help bind the dough together well.
Sour cream: Adding in 1/4 cup of sour cream will keep the cookie soft and moist.
Vanilla: Use 1 teaspoon of vanilla extract to help flavor the cookie.
Lemon: Add in 1 tablespoon of lemon juice and 1 tablespoon of lemon zest for a fresh and tangy lemon flavor.
Raspberries: You’ll need 1/3 cup of fresh raspberries so that there are plenty of berries scattered around in the cookie.
For The Lemon Frosting, you will need:
Butter: You will need 4 tablespoons of softened unsalted butter to make the frosting rich and tasty.
Lemon: Using 2 tablespoons of lemon juice and 1 tablespoon of lemon zest will give us a fresh and tangy lemon experience.
Milk: Add in 2 tablespoons of milk to get the frosting to the proper spreading consistency.
Vanilla: For better flavor, add in 1 tablespoon of vanilla extract.
Powdered sugar: The base of the frosting is 3-4 cups of powdered sugar.
Food coloring: For added color, you can mix in 2 drops of yellow food coloring.
Raspberries: You’ll want a few additional raspberries for the topping as a nice garnish.
How to Make Lemon Raspberry Sugar Cookie Bars
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.
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 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
- 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 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 extract
- 3-4 cups powdered sugar
- 2 drops yellow food coloring
- additional raspberries for topping
- Prep: Preheat your oven to 375 degrees F.
- Make dough: 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.
- 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.
- Bake: 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.
- Make frosting: Mix all your ingredients together for your frosting until creamy.
- Add more powdered sugar or milk if needed for the texture.
- Assemble: Spread your frosting evenly over your cooled cookie bars.
- Cut into squares and serve with additional raspberries on top.
How long are lemon raspberry bars good for?
These frosted cookie bars can be kept covered in the fridge for up to 4 days. I recommend eating them within 2 to 3 days for the best tasting results as the cookies will soften and possibly become soggy after a few days thanks to the moisture in the berries and frosting.
How do I know if the cookie is done baking?
The cookie will look just barely golden around the edges and the top may even look a little undone, but as the cookie sits and cools in the pan, the baking process will finish. The most important thing is that the top of the cookie bar doesn’t look glossy, wet, or like raw cookie dough.
HOW DO YOU SOFTEN BUTTER?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
Check out these other fabulous cookie recipes!
- BANANA CHOCOLATE CHIP COOKIES
- HIDDEN CHERRY SHORTBREAD COOKIES
- ST. PATRICKS DAY SUGAR COOKIES
- PUMPKIN CHOCOLATE COOKIES
- SALTED PEANUT CHEWS
- CHOCOLATE ANDES MINT COOKIES
- FROSTED MEYER LEMON COOKIES
- CHOCOLATE ANDES MINT MERINGUE COOKIES
- PIZZELLE COOKIES- IT’S TRADITION!
- PUMPKIN GINGER COOKIES WITH BROWNED BUTTER FROSTING
- 3-D GHOST COOKIES
- BUTTERSCOTCH PUMPKIN PUDDING COOKIES
Sugar cookie bars like these Lemon Raspberry bars are super easy to make and so delicious! Be sure to top with additional fresh raspberries for a nice touch!