The Best 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!

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

How to make Raspberry Crumble Bars

Soften your butter.

Typically 30 minutes at room temperature does the trick, unless your house is freezing like mine, go for an hour!

To speed things up, you could 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 your butter is softened it’s time to make the shortbread cookie crust and crumble. Yes, with this recipe there’s no separate “crumble” or streusel topping. You just divide the dough in half.

Let’s get started!

Preheat your oven to 350 degrees F. Line a 13×9 baking dish with parchment paper. Set aside.

Make the crumble.

In a large mixing bowl, combine softened butter with vanilla extract and granulated sugar. Beat until creamy and combined. Add in flour and mix until the flour has incorporated into the butter mixture. It 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. 

Pour half of the crumbs (cookie dough) into the baking dish. Using the bottom of your measuring cup (or the palm of your hand) press the dough firmly into the dish. Just when you think you’re done, press it all again. This is what creates your cookie crust!


Next, spread the raspberry preserves even over this layer. The best way to do this is to drop the jam by tablespoonful onto various parts of the dough. Then use an offset spatula to gently spread the raspberry preserves all over the top of the cookie dough.

Finally, sprinkle your remaining crumb mixture over the top of the preserves until done.

Bake in a preheated oven for 31-33 minutes, until lightly browned. Remove and cool completely. Top generously with powdered sugar when cool. 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

  • First, 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. 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!
Raspberry cookie bars topped with powdered sugar.

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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

Yield: 24 bars

Raspberry Shortbread Bars

Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes

Melt in your mouth, Raspberry Shortbread Bars with a delicious crumble on top!


  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup raspberry preserves
  • 2 ½ cup all-purpose flour
  • ¼ cup powdered sugar, for garnish


  1. Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper. Set aside.
  2. In a large mixing bowl, combine butter, granulated sugar, and vanilla extract. Blend together until fully combined.
  3. 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.
  4. 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.
  5. Spread raspberry preserves, gently, over the bottom layer of cookie.
  6. Sprinkle remaining crumbs on top of raspberry preserves. Do not press!
  7. Bake for 31-33 minutes until lightly browned. Remove from oven and cool completely.
  8. For best results in cutting, refrigerate after cooling for up to an hour. Cut into slices and sprinkle generously with powdered sugar.
  9. Store in air tight container in refrigerator or at room temperature.

Nutrition Information:



Serving Size:

1 bar

Amount Per Serving: Calories: 173Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 6mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 1g

Did you make this recipe?

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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. Wonderful, came out delicious. Definitely added to my recipes. No problems with size of pan. They were rd great as nd so easy to make. Thsnk you

  2. These were delicious, but I agree with the concens about the amount of dough for a 13X9 pan. I don’t know if I did something wrong but it didn’t work for me- I will make again but deflnitely will use an 8 inch square pan next time. Mine were nowhere near as thick as those in the picture- nor did I have that much crumb topping.

  3. These were delicious and so easy! I had to bake mine for a few minutes longer. Also going to try them with mini white chocolate chips sprinkled on top for the last 2-3 minutes of baking 🙂

  4. Made this and added some white chocolate shavings. It was amazing and so easy. Also made my own raspberry compote. This recipe is a keeper. Thank you so much for sharing.

  5. I am having to double this recipe because the dough (in full barely covers the bottom of a 13×9. Are you sure you don’t mean 8×8?

    1. I made some jam bars last night, but used apple butter. I used more than half of the crumbs for the the crust. Definitely had plenty of crumbs to cover an 8 X 8”. I feel I could of used a 9 X 13” pan and they would have turned out. I did not use any parch. or foil. Just sprayed my pan with Baker’s Joy. I’ll definitely be make more of these easy & very tasty bars.

  6. I baked these Raspberry Shortbread Bars and they are awesome and just want I was looking for! Thank you for the recipe. I am a home baker and since my granddaughter loves my baking she asked me to make many of my cookies and dessert type foods for her upcoming wedding reception but I have not made this type of cookie. We agree this needs to be on the buffet. I need to make these to taste freshly baked but need to make these somewhat ahead of time. Is it better to refrigerate them or freeze them? If frozen, how do I defrost them, in the refrigerator or on the counter and uncovered so no condensation forms in the bars? If made these 3 or 4 days beforehand will they stay fresh tasting if in the refrigerator that long?

  7. I specifically searched the internet for raspberry recipes because we have rows and rows of raspberry bushes (this is our first summer in this house, in British Columbia), and we have too many to eat as is. This raspberry shortbread bar recipe ticks all the boxes: easy and buttery base (yum), fruit filling (to give the kids a fun alternative to regular fruit snacks), and a buttery and sugary crumb topping that is already prepared in the recipe (awesome). Instead of preserves, I made raspberry compote with our own fresh raspberries, but perhaps the compote is a tad on the tart side (compared to store-bought preserves). This sweet treat was a great mid-morning snack, and my five kids loved it! Thanks so much!

  8. I baked these yesterday. Very easy and very delish! These will be a part of my cooky rotation! Hint: to sprinkle the powdered sugar evenly, put in a small wire strainer and shake over the bars.

  9. Did you use seedless raspberry preserves or with seeds? I am going to the store to buy the preserves tomorrow. This looks YUM.

  10. I made these for my dad for Valentine’s Day My grandma used to make them for her children when they were growing up. My dad is 92, and he was overjoyed as it brought back a lot of great memories😊

  11. Made these for a small casual dinner and they were devoured by adults and teens alike. I like my bars thicker so I used a 9″ square pan and cut 9, 3″ bars. Some of the 3″ bars I cut in half figuring those watching their figures would prefer the smaller size. Nope, they just ate two! Very good.

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