These shortbread cookie crumble bars are incredibly easy to make, buttery, and filled with raspberry jam. They’re made using seven simple ingredients and are truly the best chewy, crumbly bars ever!
Shortbread cookies are the perfect year-round cookie. They’re great for parties, afternoon tea, or holidays. The buttery, sweet flavor is one that never gets old and they are shockingly easy to make using few ingredients!
The best part about these shortbread cookie crumble bars is that they are made with preserves that can be easily switched out with seasonal fruit.
How to Make Shortbread Crumble Cookies
Table of Contents
We’ll cover everything you need to know to make this shortbread bar, answer questions and share our expert tips. If you prefer to jump to the recipe, scroll to the bottom of the post where you’ll find the recipe card.
Ingredient Notes
Butter – Unsalted, organic butter when possible.
Granulated Sugar – This is used to sweeten the buttery crust.
Vanilla Extract – Enhances the flavor of the ingredients.
All-Purpose Flour – Creates structure in the crust.
Baking Powder – Helps the bars rise.
Raspberry Preserves – The center of the recipe and what flavors the bars with cherry.
Measure out all of your ingredients.
Make sure the butter is at room temperature. If it’s not, microwave it for 25 seconds.
Preheat the oven to 350 degrees.
Prepare a ceramic or tin 9×9 baking dish by buttering the bottom and adding parchment paper to it. Let the sides overhang so the bars can easily be removed. You can also use a 13×9 baking dish too.
Beat the butter and granulated sugar in a mixing bowl at medium speed.
Add in the vanilla and beat.
Next, add in the flour salt, and baking powder and slowly mix until incorporated and the mixture becomes 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.
Bake the dough for 15 minutes, then remove.
Spread 12 ounces of raspberry preserves (or any preserves you want!) over the top and then crumble the other half of the dough over the preserves.
Bake for another 25 minutes. May need more time.
Remove from the oven and let them cool, then dust powdered sugar over the top.
Cut them into squares and enjoy!
Shortbread Cookie Crumble Bar Variations
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
Another tip – You can use any preserves you would like even homemade. For this recipe, we used Bonne Maman which has a wide variety of flavors that would all work well with this recipe.
Frequently Asked Questions
The biggest difference is the ingredients. Sugar cookies tend to have less butter and the recipe uses eggs, milk, and other ingredients making it a soft, sweeter cookie.
Shortbread is typically made with just flour, sugar, and butter. We add extract to ours, but it’s always a simple recipe for a more biscuit, buttery type of cookie. Perfect for tea and coffee!
The cookies are usually done baking once they begin to turn a light golden brown. I like to take mine out a few seconds before this happens or right when I see the edge of the cookie turn light brown.
If it’s dark brown, you have cooked them too long.
You can use salted butter in this recipe, but if you do skip adding the 1/4 teaspoon salt to the recipe.
Do you have to refrigerate shortbread dough?
We recommend refrigerating the dough as it makes for a better cookie. You can also freeze the dough for up to 3 months.
What type of sugar should I use to make shortbread crumble bars?
Granulated sugar is best for shortbread cookies. It’s common to use confectioners sugar (powdered sugar) but after making several versions and testing sugars, granulated sugar wins for us!
Can I use salted butter in this recipe?
You can use salted butter in this recipe, but if you do skip adding the 1/4 teaspoon salt to the recipe.
Can I bake this in a different pan?
Yes! I originally baked this recipe in a 13×9 but recently have been using a 9×9 pan. The crust comes out a little thicker and it’s really tasty!
More Cooked Recipes You’ll Love!
Lemon Thyme Shortbread Cookies
The Best Chocolate Crinkle Cookies
Perfectly Chewy Snickerdoodle Cookies
Chocolate Cherry Chunk Cookies
If you’re making a pie, try the best shortbread cookie crust!
Let us know if you make these shortbread cookies by leaving a comment and review below!
You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts, and parties!
Shortbread Cookie Crumble Bars
Ingredients
- 1 1/2 cups butter , room temperature
- 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.
- In an electric mixer, beat butter and sugar until combined.
- Add in the vanilla extract.
- Add in the flour, salt, and baking powder and blend on low until incorporated.
- Prepare a 9×9 baking dish by buttering the bottom and adding parchment paper to it. Let the sides overhang so the bars can easily be removed. Note – You can use a 13 x 9 rectangular pan as well. The crust will be a little thinner.
- 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.
- Bake the dough for 15 minutes, then remove.
- Spread 12 ounces raspberry preserves (or any preserves you want!) over the top and then crumble the other half of the dough over the preserves.
- Bake for another 25 minutes. Note, that baking times vary. If you need an extra 5-10 minutes then that is okay! You need to be able to check and tell when your crumble bars are finished. They will have a very slight, golden brown color to them.
- Remove from the oven and let them cool, then dust powdered sugar over the top.
- Cut them into squares and enjoy!
Notes
Nutrition
I printed out this recipe over a month ago intending to make them for the holidays. I followed the directions and they didn’t bake in the time on my print out. I then looked at the recipe on Pinterest and noticed that the baking times were different from the print out! My total baking time was about 40 minutes and they never really browned. The top crumbs kind of melted flat and have little holes in them. They don’t look very attractive but they are delicious!
I like a soft (not crunchy, crumbly) shortbread. Do you need to pre-bake the bottom crust?
If I don’t have a ceramic baking dish would a aluminum square bake pan work?
Yes you can try that. Just make sure you prep and butter the bottom well.
Currently in the middle of the recipe now, and noticed the oven temperature isn’t listed in the printed recipe so thankfully I found it here on your blog! In the middle of baking these now and I’ll update after they’re done! Thank you for this recipe!!
Hi I baked these and unfortunately the baking time was way off. I bake all the time and followed the directions exactly. After the total 25 minutes the bottom layer was raw and I had to bake them for an additional 20 minutes and then turn off the oven and leave in another 10 minutes before they were done. Once done though they were delicious! Are you sure about the baking time?
Hi Jill! I’m glad they turned out for you! Baking times can vary and it’s best to know when they’re done by a golden brown top! For us the extra 25 minutes was perfect but there are so many variables that go into that. Happy they worked for you!
Great cake for family vacations, I have replaced several different types of jam to add variety, it is really cool.
These are so pretty – perfect for the holidays! But I liked the suggestion to use different jams to tailor these for celebrations year ’round. Such an easy little treat anytime!
Wow, the fruit preserve in the middle tastes so good with the shortbread!! They are buttery soft & so good!!
Thank you for the tip about freezing the dough. I’m going to make all the dough early and then just have the kids pull out whatever cookies they want to make each time. These look amazing!