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+ servings


Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 18


  • 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


  • 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 9x13 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.