Raspberry Shortbread Crumble Bars Recipe

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!

Stack of three Raspberry Shortbread Crumb bars on a silver plate with a white coffee cup.


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!
Raspberry Crumb Bars topped with powdered sugar cut into squares on a wooden cutting board.

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!

Shortbread cookie bars with a raspberry filling and powdered sugar on top, cut into squares on a wooden cutting board.

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

What’s the best way to soften butter?

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!

How do I store raspberry shortbread bars?

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.

Can I make the shortbread dough in advance?

Yes, you can make and freeze the shortbread dough for up to 3 months. Then thaw it completely and assemble the bars.

Raspberry cookie bars topped with powdered sugar.

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!

Raspberry shortbread bars on wooden serving board.

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

Raspberry Shortbread Bars

4.66 from 128 votes
By: Aimee
Melt in your mouth, Raspberry Shortbread Bars with a delicious crumble on top!
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Servings: 24 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!

Nutrition

Serving: 1bar, Calories: 173kcal, Carbohydrates: 24g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 20mg, Sodium: 6mg, Fiber: 1g, Sugar: 12g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!


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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 30, 2020

Comments & Reviews

  1. Great recipe … used a 12” x 8” pan
    made a little thicker base, used a whole jar 10 oz
    Dickinson’s Raspberry jam… with almond extract
    It’s a perfect recipe for any occasion !

  2. These are great! I wanted tart shapes like the Costco cookies so I used a muffin pan and Bonnie Maman jam. I used a mini muffin tin for one batch and cooked for 20 minutes and a regular muffin pan for the other and cooked for 20 minutes also. I think next try I will do 22 minutes for the mini pan and 18-19 minutes in the regular muffin pan because I wanted a better brown color to them. I have to say BOTH were Great and tasted just like Costco’s.
    Thank you so much for the recipe!

  3. I made these yesterday after searching for Costco’s raspberry cookie crumble with no luck whatsoever. Found this recipe online and decided to try it. I did t have any raspberry preserves so I used strawberry-guava preserves instead and OMG it was sooooooo delicious! Will definitely make it again! Thank you for such a wonderful recipe!

  4. I have made these a number of times now. I have used, as have others, any different fruit preserves, my homemade fig filling and every time these come out really good. The only thing I do a bit differently is that I use a bit more than half on the bottom of the 13×9 in pan or I find the base a bit too thin for our liking…..so easy, so quick, sooooo delicious!! Highly recommend!

  5. Loved these! I used half orange marmalade and half boysenberry. When plated, you could see how different each bar was. So pretty! I’m going to experiment with these, using a bit of peanut butter and grape jelly, or adding almond extract and using cherry preserves. This is a great recipe for any occasion!

  6. I’m absolutely hooked on these melt-in-your-mouth shortbread bars! Going to be trying them with strawberry preserves next!

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