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These shortbread cookie bars are made with just 7 simple ingredients—but taste like a dream. Buttery, chewy, crumbly, and filled with sweet jam, they’re the kind of treat you’ll want to make on repeat!
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 Cutout Shortbread Cookies.
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“Wow, the fruit preserve in the middle tastes so good with the shortbread! They’re buttery soft and absolutely delicious!”
— Kristyn,
Why You Have to Make These Shortbread Cookie Bars
Easy to make: No special tools or techniques—just mix, layer, and bake.
Classic shortbread flavor: Buttery, sweet, and comforting.
Customizable jam center: Use strawberry in summer, fig in winter, or any fruit preserve you love. I also love using cherry preserves—just like I do in my Cherry Pie Bars!
Perfect for any season: Great for holidays, tea parties, or simple everyday treats.
That texture, though: Buttery shortbread base, jammy center, golden crumbly top… seriously, so good.
Shortbread Cookie Bar Ingredient Notes
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
1. Prep Pan: Butter a 9×9 square baking pan and line with parchment paper, leaving overhang on sides.
2. 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.
3. 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.
4. Bake Bottom Layer: Bake at 350°F for 15-20 minutes.
5. Add Filling: Spread raspberry preserves over the baked crust.
6. Add Topping: Crumble remaining shortbread dough over the preserves layer.
7. Final Bake: Bake for 25 minutes or until top is golden brown.
8. Finish: Let cool completely, then dust with powdered sugar. Add a sprinkle of flaky sea salt if desired.
Recipe Tips & Variations
Watch that golden top: The bars are done when the crumble turns light golden brown—don’t overbake!
Pan swap: Use a 9×9 pan for thick, bakery-style bars, or a 13×9 for thinner, snackable squares.
Jam it your way: Swap raspberry for peach, fig, cranberry, or whatever fruit preserve fits the season (I love Bonne Maman!).
Not into jam? Try melted chocolate, a swirl of homemade caramel sauce, or toffee bits instead—each one gives the bars a totally different vibe!
Freeze for later: You can freeze the shortbread dough! Wrap it tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months. When ready to use, thaw overnight in the fridge before pressing into the pan.
Frequently Asked Questions
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.
No! Shortbread is the perfect treat for anyone who can’t eat eggs. Traditional shortbread recipes only contain butter, sugar, salt, and flour.
You can use any jam or fruit preserves you love! Raspberry is a classic choice, but strawberry, fig, peach, apricot, cranberry, blueberry, blackberry, or even orange marmalade all work beautifully. I love using Bonne Maman preserves for their rich flavor and smooth texture, but homemade jam is always a win too. Choose one that pairs well with the season or the occasion!
Keep them in an airtight container at room temp for up to 5 days or 1 week in the fridge.
To freeze, wrap individually and store in a freezer bag for up to 3 months. Thaw overnight in the fridge and bring to room temp before serving
More Shortbread Recipes
These jam-filled shortbread bars are calling your name! If you make them, tag me @sugarandcharm so I can see your delicious creations—and don’t forget to leave a review below!
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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 amazing! I wouldn’t change a thing!
So happy you loved them!!
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.