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4.42 from 63 votes

Shortbread Cookie Crumble Bars Recipe

Buttery, shortbread cookie bars filled with preserves and dusted with powdered sugar!
Prep Time10 minutes
Cook Time25 minutes
30 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 15 bars
Author: Eden
Cost: $10

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 9x9 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 13x9 baking dish. 
  • Beat the butter and granulated sugar in a mixing bowl at medium speed. 
    Shortbread dough in a bowl.
  • 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.
    Shortbread being pressed into a 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.
    Layer of jam over shortbread crust.
  • Add then crumble the other half of the dough over the preserves.
    Crumbled shortbread crust over a layer of jam.
  • 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. 
    A layer of powdered sugar over the shortbread cookie bars.
  • Add a sprinkle of sea salt if you like! Cut them into squares and enjoy!

Notes

Use any flavor of preserves you like. 
Baking times will vary so continue checking on the shortbread.
Refrigerate the dough before baking.
This recipe can be baked in a 13x9 or a 9x9 pan. Originally I baked them in a rectangular pan, but have recently been baking them in a square pan for a thicker crust. I actually prefer the square pan!

Nutrition

Serving: 15g | Calories: 369kcal | Carbohydrates: 48g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 209mg | Potassium: 83mg | Fiber: 1g | Sugar: 24g | Vitamin A: 567IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg