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These buttery shortbread cookie bars are filled with a layer of jam and a crumble shortbread top. They’re made using seven simple ingredients and are the best chewy, crumbly bars ever!
If you love shortbread as much as I do, you’ll want to try my Easy Lemon Shortbread Cookies, Rosemary Shortbread Cookies with Brown Sugar, and Raspberry Shortbread Cookies with Raspberry Salt.
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Pin ItTable of Contents
- Shortbread Cookie Bars
- Why You’ll Love This Shortbread Cookie Bar Recipe
- Shortbread Cookie Bar Ingredients
- How to Make Shortbread Cookie Bars
- Storage
- Recipe Variations
- Eden’s Tips
- How to Tell When Shortbread is Cooked
- How to Soften Butter Quickly
- Does Shortbread Contain Eggs?
- More Cookie Recipes You’ll Love!
- Shortbread Cookie Crumble Bars Recipe
Shortbread Cookie Bars
Shortbread cookies are the perfect year-round cookie. I love a classic shortbread, but what’s even better are my shortbread crumble bars.
They’re great for parties, afternoon tea, or for the holiday season. The buttery sweet shortbread flavor never gets old and is shockingly easy to make using few ingredients!
The best part about these jam shortbread bars is that they are made with preserves that can be easily substituted for seasonal fruit. I love to use strawberry jam in the summer, and in the winter, they’re great with fig jam!
If you love bar cookies, try my gooey chocolate caramel bars and the best lemon bars EVER!
Why You’ll Love This Shortbread Cookie Bar Recipe
- Only seven ingredients: These shortbread cookie bars use basic pantry ingredients and come together quickly.
- Customizable filling: Switch up the preserves to create different flavors for any occasion or season.
- No fancy techniques: Just mix, layer, and bake – the recipe is straightforward and reliable.
- Perfect texture: The buttery shortbread base and crumbly topping pair wonderfully with the jam filling.
Shortbread Cookie Bar Ingredients
Butter – Adds richness and creates the buttery base for the shortbread cookie bars. Make sure it’s at room temperature and be sure to use a high-quality, organic butter if possible.
Granulated Sugar – Creates sweetness and helps develop the classic shortbread texture.
Vanilla Extract – Enhances the flavor of the shortbread cookie bars.
All-Purpose Flour – Provides structure and creates the tender, crumbly texture in the bars.
Baking Powder – Helps give a slight lift to the shortbread layers while baking.
Raspberry Preserves – Creates the sweet filling layer between the shortbread. We use Bonne Maman preserves, which work perfectly in these bars.
How to Make Shortbread Cookie Bars
Prep Pan: Butter a 9×9 square baking pan and line with parchment paper, leaving overhang on sides.
Make Base Dough: Beat butter and sugar with a hand mixer until smooth, then mix in vanilla. Add flour, salt, and baking powder until a dough forms.
Chill Dough: Divide shortbread cookie dough in half. Refrigerate one half and press the other half into the prepared pan. Chill the pan for 30 minutes.
Bake Bottom Layer: Bake at 350°F for 15-20 minutes.
Add Filling: Spread raspberry preserves over the baked crust.
Add Topping: Crumble remaining shortbread dough over the preserves layer.
Final Bake: Bake for 25 minutes or until top is golden brown.
Finish: Let cool completely, then dust with powdered sugar. Add a sprinkle of flaky sea salt if desired.
Storage
Here’s how to store shortbread cookie bars:
Refrigerate
You can store the bars in an airtight container at room temperature for up to 5 days, but you can also extend their life in the refrigerator!
Place them in an airtight container and store in the refrigerator for up to a week. Let them come to room temperature before serving for the best texture.
Freezer
Wrap the bars individually in plastic wrap and store them in a freezer bag. Label the date on the outside. They can be frozen for up to 3 months.
When ready to serve, thaw them overnight in the refrigerator, then bring to room temperature before eating. Add a fresh dusting of powdered sugar if needed.
Recipe Variations
Other Jam Flavors
You can easily switch the preserves in this recipe to match the season or a party! All you need to do is replace the raspberry preserves with another option. Here are some more flavor ideas:
- Blueberry
- Apple
- Cranberry
- Peach
- Blackberry
- Fig
- Orange
Recipe Tip: You can use any preserves you like, even homemade. For this recipe, we used Bonne Maman, which has a wide variety of flavors that would all work well with it.
Fillings to Try Besides Jam
This simple recipe can be made totally different by leaving out the fruity jam and trying some other flavors in the middle layer! Here are some of my favorites:
- Chocolate chips: Melted chocolate truly sets a traditional shortbread cookie recipe over the top. Try milk chocolate, dark chocolate, or even white chocolate!
- Carmel: Add a caramel layer using my easy caramel sauce.
- Toffee: Make shortbread toffee cookie bars by sprinkling toffee bits in the center layer.
Eden’s Tips
Salted butter – If you are using salted butter, just omit the additional salt in the recipe.
Vanilla extract – Vanilla is not traditionally used in shortbread, so feel free to leave it out if you like.
Keep an eye on the color – Watch the bars carefully during the final bake. They’re done when the top turns light golden brown.
Cool completely – Let the bars cool completely before cutting. This helps prevent the filling from oozing.
Pan size variations – If using a 13×9 pan, the bars will be thinner. A 9×9 pan creates thicker, more substantial bars.
How to Tell When Shortbread is Cooked
The cookies are usually done baking once they turn a light golden brown. I like to take mine out a few seconds before this happens or when I see the edge of the cookie turn light brown.
If it’s dark brown, you have cooked them too long.
How to Soften Butter Quickly
To quickly soften cold butter, place it on a plate and microwave in 10-second intervals until just softened but not melted.
You can also cut the butter into small cubes to speed up the softening process.
Does Shortbread Contain Eggs?
No! Shortbread is the perfect treat for anyone who can’t eat eggs. Traditional shortbread recipes only contain butter, sugar, salt, and flour.
More Cookie Recipes You’ll Love!
- Lemon Thyme Shortbread Cookies
- The Best Chocolate Crinkle Cookies
- Perfectly Chewy Snickerdoodle Cookies
- The Best Blondie Recipe
- Chocolate Cherry Chunk Cookies
- Rosemary Shortbread Cookies
- Apple Crumble Bars
- Easy Brookies Recipe
If you’re making a pie, try the best shortbread crust!
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Shortbread Cookie Crumble Bars Recipe
Ingredients
- 1 1/2 cups unsalted butter , Make sure the butter is at room temperature. If it's not, microwave it for 25 seconds.
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 12 oz raspberry preserves, or any flavor you like
Instructions
- Preheat the oven to 350 degrees.
- Prepare a ceramic or tin 9×9 square baking pan by buttering the bottom and adding parchment paper. Let the sides overhang so the bars can be easily removed. You can also use a 13×9 baking dish.
- Beat the butter and granulated sugar in a mixing bowl at medium speed.
- Add in the vanilla and beat.
- Next, add the flour, salt, and baking powder and slowly mix until incorporated, forming a dough.
- Divide the dough in half and place one half in the refrigerator and evenly press the other half into the bottom of the baking dish.
- Refrigerate the pressed dough in the baking dish for 30 minutes too.
- Bake the dough for 15-20 minutes, then remove.
- Spread 12 ounces of raspberry preserves (or any preserves you want!) over the baked crust and then crumble the other half of the dough over the preserves.
- Add then crumble the other half of the dough over the preserves.
- Bake for another 25 minutes. May need more time, so check to make sure the top is a golden brown.
- Remove from the oven and let them cool, then dust powdered sugar over the top.
- Add a sprinkle of sea salt if you like! Cut them into squares and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were really good, but it took waaaay longer to bake for me. I’m not sure what I did wrong. The bottom part took like 30 mins to bake, and the instructions were unclear for me lol, the bottom needs to be done before you can spread the raspberry preserves over it.
The best thing to me about shortbread is that it is rich but not overly sweet. This recipe sounds like a lot of sugar? Did anyone cut back on the sugar with good results? I would also like to add toasted pecans or almonds to the topping to distinguish the flavor from the bottom crust. Might try a cranberry jam filling but have yet to find one in a grocery store….
If the 9×13 takes 40 min (plus) to bake how long did it take in the 9×9 pan? Did you bake the bottom layer longer than 15 minutes?
This really depends; I would bake the crust for 15, and then, if it needs more, add more time.