Melt in your mouth, Raspberry Shortbread Bars with a delicious crumble on top! These perfect shortbread cookies have a sweet layer of preserves through the middle and create a delicious textured bar.
Whether you make this sweet bar for the holidays or any time of year, be sure to also try these easy Almond Bars! Or try a batch of these raspberry filled Jam Thumbprint Cookies!
Why this Recipe is Best
These Raspberry Shortbread Bars have been front and center in my life since before Christmas.
My good friend and workout partner, Kelly (Hi girl), brought these to a cookie exchange party at my house, and I immediately begged for the recipe.
I’ve since made them half a dozen times before finally hiding them so that I could get some photos taken.
If you’re looking for your next, tried and true, dessert recipe, you need to try baking up a batch of these Raspberry Bars!
- Just 6 ingredients needed for the whole recipe!
- The shortbread cookie base is the same as the crumbles on top – just divide the dough!
- A layer of luscious raspberry preserves and a dusting of powdered sugar take these over the top!
Ingredient Notes
- Butter – Unsalted butter works best in this recipe. And make sure to soften it at room temperature before starting the recipe.
- Flour – Regular all-purpose flour works great for this recipe. Just be sure to measure your flour correctly!
- Raspberry Preserves – Use your favorite brand, but I do think it helps to get a chunky variety. I love having those big pieces of fruit in these bars!
- Powdered Sugar – Sprinkle this generously over the bars, but wait until they are completely cooled.
Easy Instructions
STEP 1. Make the shortbread cookie crust and crumble. Combine the softened butter with vanilla extract and granulated sugar. Beat until creamy. Add in the flour and mix until it’s incorporated. The mixture will resemble CRUMBS at this point.
To check if you’ve mixed it enough, grab a pinchful of the dough and press it in your fingers. If it stick together, you’re good. If it’s still flour-y and crumbly, keep mixing.
STEP 2. Assemble the layers. Pour half of the crumbs (cookie dough) into a lined 13×9 baking dish and press the dough firmly into the dish to make the cookie crust bottom. Spread the raspberry preserves in an even layer on top of the cookie dough. Sprinkle the remaining crumb mixture over the top of the preserves (but don’t press in).
STEP 3. Bake, cool and serve. Bake the shortbread bars in a 350 degrees F oven for 31-33 minutes, until lightly browned. Remove and cool completely. Top generously with powdered sugar then cut and enjoy!
Tips and Tricks
- When adding your second layer of crumbs to the cookie bars, do NOT press these crumbs into the bar. ONLY press the first layer of cookie dough into the bottom of the dish. I accidentally pressed the second layer when I made these bars for the first time. While it tasted just fine, they looked super weird. No crumble on top.
- Also speaking of crumbs and crumbles…you’re going to think it’s missing liquid. If you’ve ever made shortbread bars you know it’s not a typical cookie dough. It’s more like a bowl of crumbs.
- But be sure to test that you have combined your butter into your flour by pressing a fingerful of dough together. It should press together and stick, that’s how you know it’s ready!
- Also, when choosing raspberry preserves, try to find the chunkiest brand possible. I loved having those thick chunks in my cookie bars!
- Finally, if you want beautiful cut cookie bars, your best results will happen if you refrigerate the bars FIRST. Once they have cooled, cover the bars with plastic wrap and refrigerate. Once chilled, they cut so much easier. You can then top them with powdered sugar!
Recipe FAQs
Typically you can leave the butter out at room temperature for 30 minutes and that will do the trick. If your house is freezing like mine, make it 1 hour.
Or you can put hot water in a large tumbler, then dump it out, and put the tumbler over the sticks of butter. This works really well!
Once cooled, raspberry shortbread bars can be stored in an airtight container at room temperature or in the fridge. They are best enjoyed within 5-7 days.
Yes, you can make and freeze the shortbread dough for up to 3 months. Then thaw it completely and assemble the bars.
More shortbread cookie recipes
Delicious, buttery Chocolate Chip Toffee Shortbread Cookies recipe. Perfect to bake and share, or freeze for later!
Jingles Cookies: sweet shortbread cookies with anise extract.
This Homemade Twix Bars recipe brings your favorite candy bar home to your kitchen. A buttery shortbread cookie base with caramel and chocolate, better than the original!
Buttery and delicious, these Dark Chocolate Peanut Butter Shortbread Cookies are the perfect dessert. Add a sprinkle of sea salt and your taste buds will thank you!
Homemade pastry made easy! Juicy strawberry preserves and marmalade layered into a shortbread crust make these Strawberry Streusel Bars one of the tastiest treats to come out of my kitchen.
More Easy Dessert Recipes
- Apple Cranberry Crumble
- Dutch Apple Pie
- Potato Chip Cookies
- Gingerbread Cookie Bars
- Chocolate Chip Cookie Pie
Raspberry Shortbread Bars
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup raspberry preserves
- 2 ½ cup all-purpose flour
- ¼ cup powdered sugar for garnish
Instructions
- Preheat oven to 350 degrees F. Line a 13×9 baking dish with parchment paper. Set aside.
- In a large mixing bowl, combine butter, granulated sugar, and vanilla extract. Blend together until fully combined.
- Add in flour and mix until butter is incorporated. Mixture will be crumbly. You should be able to pinch the cookie dough and it sticks together.
- Pour half the crumbs into the bottom of your baking dish. Press firmly with the palm or your hand or bottom of a measuring cup until firmly pressed into the dish.
- Spread raspberry preserves, gently, over the bottom layer of cookie.
- Sprinkle remaining crumbs on top of raspberry preserves. Do not press!
- Bake for 31-33 minutes until lightly browned. Remove from oven and cool completely.
- For best results in cutting, refrigerate after cooling for up to an hour. Cut into slices and sprinkle generously with powdered sugar.
- Store in air tight container in refrigerator or at room temperature.
Notes
- When adding your second layer of crumbs to the cookie bars, do NOT press these crumbs into the bar. ONLY press the first layer of cookie dough into the bottom of the dish. I accidentally pressed the second layer when I made these bars for the first time. While it tasted just fine, they looked super weird. No crumble on top.
- Also speaking of crumbs and crumbles…you’re going to think it’s missing liquid. If you’ve ever made shortbread bars you know it’s not a typical cookie dough. It’s more like a bowl of crumbs.
- But be sure to test that you have combined your butter into your flour by pressing a fingerful of dough together. It should press together and stick, that’s how you know it’s ready!
- Also, when choosing raspberry preserves, try to find the chunkiest brand possible. I loved having those thick chunks in my cookie bars!
- Finally, if you want beautiful cut cookie bars, your best results will happen if you refrigerate the bars FIRST. Once they have cooled, cover the bars with plastic wrap and refrigerate. Once chilled, they cut so much easier. You can then top them with powdered sugar!
This looks like exactly the kind of raspberry bar recipe I was looking for, but is there a way to adjust this for an 8×8 or 9×9 pan. Thanks so much.
You can make this in a 9×9 pan, but you’ll have to add some time to adjust for thicker bars. I haven’t tested the time yet, but if you do, please let us know!
Want to make these! I have a can of raspberry pie filling to use up. Would that work for these instead of preserves?
Aimee just made them and boy are they good.
Really liked these but found they lacked salt. Next time i’ll add a pinch. Otherwise, super tasty!
Amazing recipe! I was looking for a recipe for a copycat for fruit oat bars at my local Cafe. I halved the recipe and replaced the sugar with brown sugar. I also subed rasberry preserves for strawberry rhubarb pie filling. These bars are delicious! Thank you for the recipe.
Sounds like delicious substitutions!
Yummy and simple! The powdered sugar is optional; plenty sweet without it; used 1/2 raspberry and 1/2 strawberry jam because I ran out of raspberry. I also added additional jam for better coverage; Would be good with any preserves. I was worried that a 9×13 pan would be too large, but it worked fine.
I just baked these bars again; I am always amazed how good and easy they are. The recipe is perfect!
Thank you 🙂 We love them too!
I wondered how well these would freeze? Thanks!
These freeze well
I like this dessert but i would double the ingrédients for the size of this pan.