• Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 pan with parchment paper, and lightly grease with nonstick spray. Set it aside.
• Add the butter and sugars to a large bowl and mix together for a couple minutes until combined. 1 cup unsalted butter, 1 cups brown sugar, 1/2 cup granulated sugar
• Add in the eggs, lemon juice, and vanilla extract and stir until completely combined. 2 large eggs, 1 1/2 TBS lemon zest, 1 TBS fresh lemon juice, 1 tsp vanilla extract
• Add the dry ingredients, flour, baking powder, and salt. Stir into the mixture until combined. 2 1/2 cups all purpose flour, 3/4 tsp baking powder, 1/2 tsp salt
• Add in the raspberries and gently fold them into the cookie dough batter. 1 1/2 cups raspberries
• Scoop batter (it is thick) into the prepared pan and spread to the edges of the pan.
• Bake for 30 to 35 minutes, or until the edges are golden, and a toothpick inserted in the middle comes out clean.
• Cool, before slicing into the bars and enjoying.

For the Topping:

• Spread Lemon Frosting over the top of each cookie bar if desired. Sprinkle tops with freeze dried raspberries. 1 cup Lemon Buttercream Frosting, Freeze Dried Raspberries