Soft lemon sugar cookie bars filled with raspberry jam. There is nothing better than indulging in a slice of this homey raspberry lemon cookie bar.
It only comes naturally for me to jazz them up a bit, and these raspberry lemon cookie bars are probably my favorite of them all.
Why These Cookie Bars Work
These raspberry lemon bars are based on my favorite lemon sugar cookie recipe. The cookies are light, buttery, and packed with fresh, bright lemon flavor.
The sweet raspberry jam paired with fresh raspberries is brightened further with the lemon. It is like a slice of springtime
These bars are also so easy to make. You make the cookie dough just the way you make any other cookie. And you don’t even have to portion it out.
Using a homemade raspberry jam is not required either. I often make these bars with store-bought jam all the time. You can’t tell the difference! It’s great for a last-minute dessert.
Can I use Other Types of Jam?
You can even mix and match. I love using a bit of lemon curd with a berry jam for added zip.
What Baking Pan Should I Use?
You can bake these cookie bars in either a 9-inch baking pan or a 9x13 baking pan depending on how thick you like your cookie bars.
Personally, I prefer them thicker, but if you prefer them thinner, or want to stretch the cookies to feed a crowd. Just know the baking time will need to be adjusted by a few minutes.
How to Store Your Cookie Bars
You should keep your bars in an airtight container. If you need to stack them, I recommend placing a sheet of parchment paper between the layers. They should last for up to three days at room temperature.
These cookie bars can be frozen. Place the cut cookie bars onto a baking sheet and freeze. Place the frozen cookie bars immediately into an airtight container and keep in the back of the freezer for up to a month.
To thaw, leave the bars in the refrigerator overnight, then bring to room temperature.
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