Lemon Sugar Cookie Bars with Raspberry Buttercream are soft and cake-like cookie bars with a light lemon flavor, topped with buttercream bursting with fresh raspberry flavor. A perfect spring dessert!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
If you had to choose one, would you prefer a sugar cookie bar or a slice of cake, topped with a delicious buttercream frosting? What if you could have both?? Because with this recipe, you CAN! It is technically a recipe for sugar cookie bars, but the texture leans more towards cake. Soft and springy, and you can eat it with a fork or pick it up in your hands just like any other sugar cookie bar.
And that raspberry buttercream, y’all. To. Die. For. The slight tartness of the raspberries pairs perfectly with the sweet buttercream and both are perfect on the lemon sugar cookie base. Everything about these cookie bars scream spring, right down the adorable spring-themed sprinkles!! You need them in your life, like…yesterday.
What you need to make Lemon Sugar Cookie Bars with Raspberry Buttercream
Full list with measurements below in printable recipe card!
For the Cookie Bar Base
- Unsalted butter, softened
- Cream cheese, softened
- Granulated sugar
- Egg
- Lemon juice and zest
- All-purpose flour
- Baking powder
- Baking soda
For the Raspberry Buttercream
- Raspberries
- Lemon juice
- Unsalted butter
- Powdered sugar
- Sprinkles, for topping (optional)
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How to make Lemon Sugar Cookie Bars with Raspberry Buttercream
Full printable recipe below!
- Preheat oven to 350ºF. Line a 9×13 cake pan or baking dish with foil or parchment paper. If using foil spray with cooking spray (preferably with flour in it!)
- In the bowl of a stand mixer, or a large bowl if using a hand mixer, beat together the butter and cream cheese until smooth. Add in the sugar, and mix well, scraping down the sides of the bowl, as necessary.
- Add the egg and lemon juice and zest and mix.
- Add the flour, baking powder, and baking soda and mix on low speed until a soft dough forms.
- Spread the dough evenly into your prepared pan (use your hands, the bottom of a glass, etc. if necessary to make it easier!) Bake for 20 minutes. Remove from oven and cool completely, before frosting.
For the Raspberry Buttercream
- In a small saucepan combine raspberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the raspberries, until thickened and reduced, about 10 minutes. Remove from heat.
- Using a fine-mesh strainer over a small bowl, pour in the raspberry puree and push through the strainer with a spatual, which will give you smooth puree with no seeds. Set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed (scraping down the sides as needed) until completely smooth, about 2 minutes. Add in the raspberry puree and beat until completely combined, about 1 minute (the mixture may look very “wet”, but don’t worry!) Add in the powdered sugar, one cup at a time, on low speed and mix until smooth.
Spread the frosting evenly over the cooled cookie base and add the sprinkles. Cut into squares (I did 4×6 rows, to make 24 bars!) Serve and enjoy!
Make sure you check out more great recipes below, and enter the giveaway for a chance to win some great prizes!!
Sponsor products used in this recipe:
Dixie Crystals granulated and powdered sugars
Sweets & Treats Spring Sorbet sprinkles
Ingredients
For the sugar cookie base
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1½ cups granulated sugar
- 1 egg
- 1 Tbsp lemon zest
- 2 tsp lemon juice
- 2½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
For the Raspberry Buttercream
- 6 oz fresh raspberries
- 2 Tbsp lemon juice
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, more if needed
- Sprinkles, for topping (optional)
Instructions
- Preheat oven to 350ºF. Line a 9×13 cake pan or baking dish with foil or parchment paper. If using foil spray with cooking spray (preferable with flour in it!)
- In the bowl of a stand mixer, or a large bowl if using a hand mixer, beat together the butter and cream cheese until smooth. Add in the sugar, and mix well, scraping down the sides of the bowl, as necessary.
- Add the egg and vanilla and mix.
- Add the flour, baking powder, and baking soda and mix on low speed until a soft dough forms.
- Spread the dough evenly into your prepared pan (use your hands, the bottom of a glass, etc. if necessary to make it easier!) Bake for 20 minutes. Remove from oven and cool completely, before frosting.
For the Raspberry Buttercream
- In a small saucepan combine raspberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the raspberries, until thickened and reduced, about 10 minutes. Remove from heat.
- Using a fine-mesh strainer over a small bowl, pour in the raspberry puree and push through the strainer with a spatual, which will give you smooth puree with no seeds. Set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed (scraping down the sides as needed) until completely smooth, about 2 minutes. Add in the raspberry puree and beat until completely combined, about 1 minute (the mixture may look very “wet”, but don’t worry!) Add in the powdered sugar, one cup at a time, on low speed, until smooth.
- Spread the frosting evenly over the cooled cookie base and add the sprinkles. Cut into squares (I did 4×6 rows, to make 24 bars!) Serve and enjoy!
Thursday #SpringSweetsWeek Recipes
- Carrot Cake Cupcakes from Art of Natural Living
- Coconut Lemon Scones from Cookaholic Wife
- Easter Malted Milk Chocolate Brownies from Hezzi-D’s Books and Cooks
- Easy Mini Mango Tarts from Blogghetti
- Eggless Lemon Lavender Cupcakes from Magical Ingredients
- Honey Kumquat Mojito from The Spiffy Cookie
- Key Lime Shortbread Cookies from A Kitchen Hoor’s Adventures
- Lemon Coolers Cookies from Palatable Pastime
- Lemon Sugar Cookie Bars with Raspberry Buttercream from Sweet Beginnings
- Tropical Fruit Salad with Honey Lime Dressing from Jen Around the World
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D’s Books and Cooks! Flowers are starting to bloom, the weather is getting warmer, and we’re celebrating with spring sweets and a fun giveaway! This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So say bye bye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa’s Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn’s for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!
a Rafflecopter giveawayPrize #1: A $100 gift card to Melissa’s Produce and a 3 month produce subscription.
One winner will receive a $100 gift card to buy the freshest produce around! Melissa’s has everything from common apples and oranges to exotic passion fruit and rambutans. The winner will also receive a stunning selection of the most delicious produce around once a month for 3 months. At Melissa’s Produce, the produce is selected at their peak perfection and packed by hand to ensure a safe arrival. A $224 value.
Prize #2: A candy making kit from Dixie Crystals
Perfect for the candy making novice or even the most advanced candy maker! Dixie Crystals is providing one winner with everything they need to make candy. The winner will receive a waterproof candy thermometer, silicone candy molds, and stainless steel double boiler. A $50 value.
Prize #3: A 5 piece Bakeware set from Anolon
Create dozens of bakeshop treats from gooey bar cookies to peanut butter and chocolate brownies to banana nut bread and more with all of the essentials in an expertly curated nonstick bakeware set. This bakeware is designed to stand up to the rigors of everyday baking with the convenience craved by creative bakers. This 5 piece baking set includes Two 9-Inch Round Cake Pans, a 9-Inch Square Cake Pan, a 14-Inch x 16-Inch Cookie Sheet, and a 11-Inch x 14-Inch Cooling Rack. A $65 value.
Prize #4: An assorted box of baking supplies from Sweets & Treats
Sweets & Treats will provide one winner with an assorted box of baking supplies including liners, sprinkles, toppers, and other fun baking supplies. Sweets & Treats has the best selection of cupcake liners, cupcake topper, paper straws, and molds.
Prize #5: A Selection of three extract pastes from Taylor and Colledge.
One winner will receive a selection of extracts to include almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.
Prize #6: A selection of three flavors of Gluten Free Grahams from Nairn’s.
One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
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