These shortbread cookie crumble bars are incredibly easy to make, buttery and filled with raspberry jam. They’re made using seven simple ingredients and 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 this 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
Measure out all of your ingredients.
Make sure the butter is room temperature. If it’s not, microwave it for 25 seconds.
Preheat the oven to 350 degrees.
Prepare a ceramic 13×9″ baking dish by buttering the bottom and adding parchment paper to it. Let the sides overhang so the bars can easily be removed.
Beat the butter and granulated sugar in a mixing bowl on 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 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 10 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 15 minutes.
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 go with the season or a party! All you need to do is replace the raspberry preserves with another option. Here are some more flavor ideas:
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.
What is the difference between a shortbread cookie and a sugar cookie?
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!
How do you know when shortbread is cooked?
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.
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 in the 1/4 teaspoon salt to the recipe.
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Let us know if you make these shortbread cookies by leaving a comment and review below!
Shortbread Cookie Crumble Bars
- 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
- 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 13×9 baking dish by buttering the bottom and adding parchment paper to it. Let the sides overhang so the bars can easily be removed.
- 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 10 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 15 minutes.
- Remove from the oven and let them cool, then dust powdered sugar over the top.
- Cut them into squares and enjoy!