Cozy up with these homemade raspberry jam bars – a simple, delightful treat.
You’ll love the combination of buttery shortbread and sweet, fruity raspberry jam.
You only need five ingredients and about 10 minutes of hands-on prep work to make them.
The result? A dreamy treat with plenty of rustic charm.
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Why You’ll Love These Raspberry Jam Bars
Sweet, Fruity Flavor: These bars perfectly balance the bright, tangy jam with buttery, crumbly shortbread. This irresistible combination will make everyone’s taste buds dance. Year-Round Wonder: Unlike seasonal desserts, these bars can be enjoyed any time of year. You can also use different jam flavors to jazz them up. Crumbly Texture: The jam is sticky, but that shortbread is a crumbly, buttery dream come true! Easy Entertaining: You can make these ahead of time and transport them easily without them getting messy. They’re perfect for potlucks, bake sales, or dinner parties.
Ingredients
Raspberry Jam: For that sweetly tart filling layer. Use seedless if you want a smoother texture.
Unsalted Butter: Forms the base of the crumbly dough. Use salted if you like, and omit the extra salt in the recipe.
Granulated Sugar: For sweetness and a nice golden color on top.
All-Purpose Flour: Forms the foundation of the dough.
Salt: Enhances all flavors and balances sweetness. It’s essential for bringing out the buttery notes in the crust and topping.
How to Make Raspberry Jam Bars
Raspberry crumble bars are a versatile snack that works beautifully as an afternoon indulgence, a sweet addition to a brunch spread, or even a quick dessert to share with friends.
No matter when you enjoy them, the recipe is super easy and super versatile.
So, if you like oats, go ahead and add them! You can even add chocolate chips if you want to amp up the flavor.
Here are the steps:
- PREHEAT the oven to 350°F. Grease a 9×9-inch baking pan and line it with parchment paper. 2. BEAT the butter and sugar in a large bowl until light and fluffy, about 2–3 minutes. 3. MIX in the flour and salt on low speed or by hand until crumbly and holds together when squeezed. 4. PRESS 2/3 of the dough into the pan. Spread the jam evenly over the top, then crumble the remaining dough over the jam. 5. BAKE for 25–30 minutes, until the jam is bubbly and the crumble is golden. 6. COOL completely in the pan on a wire rack. Lift out and slice into squares. Enjoy!
Want to add oats or chocolate chips? Here’s how:
- To add oats: Use 1 1/2 cups of flour and 1 cup of rolled oats. Mix them into the butter gently and bake as instructed.
- To add chocolate chips: Sprinkle about 1/2 cup over the jam before adding the crumble topping and bake as instructed.
Tips for the Best Raspberry Jam Bars
There’s something so nostalgic about baking bars, isn’t there?
And honestly, they’re ridiculously easy to throw together. No fancy techniques, just good old-fashioned baking.
Plus, they make your kitchen smell absolutely amazing.
Ensure your bars turn out perfectly with these handy tips:
Don’t overwork the dough. The shortbread recipe is used for the base and the topping. It should be crumbly but hold its shape when squeezed in your palm.
Parchment paper is best. That jam will get super sticky after baking. So, do yourself a favor and line the dish with enough paper to cover all the sides.
Use-high quality jam. Most of the flavor of these bars comes from the jam, so you want something tasty.
Even the base layer. Use the bottom of a measuring cup to press the base layer firmly and evenly into the pan. Doing so will ensure consistent thickness throughout.
Protect the borders. When spreading the jam, leave a 1/4-inch border to prevent it from bubbling over and/or burning.
Adding the crumble. For the top layer, pinch the dough between your fingers to create crumbles of varying sizes. This will improve the texture and appearance.
Experiment! Use different flavored jams (strawberry, blackberry , etc.), add sliced almonds to the topping, or mix lemon zest into the crust.
How to Store
Don’t worry if you have leftover raspberry jam bars. They taste great as leftovers, too!
To Store: Keep the bars in an airtight container at room temperature for up to 2 days. Or refrigerate them for up to 1 week. To Freeze: Let the bars cool completely, then place them in an airtight container. Separate the layers with parchment paper and freeze for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator.
Note: For best results, let refrigerated bars come to room temperature before serving.
More Easy Dessert Bars You’ll Love
Peanut Butter Chocolate Chip Cookie Bars Banana Cream Pie Bars Avalanche Bars Lemon Sugar Cookie Bars
Raspberry Jam Bars
16
10
30
241
These raspberry jam bars combine a rich, buttery crust, sweet jam filling, and golden crumble topping. They’re a dessert you’ll crave again and again!
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour (see notes)
- 1/2 teaspoon salt
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9-inch baking pan and line it with parchment paper.
- In a large bowl, beat the butter and sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
- Add the flour and salt and mix gently on low or by hand until crumbly and holds together when squeezed (it’s easiest with a stand mixer and a paddle).
- Press about 2/3 of the crumbly dough into the baking dish. Spread the jam over the top evenly, then crumble the remaining dough on top. It does not need to cover it completely.
- Bake for 25-30 minutes or until the jam is bubbly and the top crumble is golden.
- Let the bars cool completely in the pan on a wire rack. Then, lift them out and slice into squares. Enjoy!
Notes
- To add oats: use 1 1/2 cups of flour and 1 cup of rolled oats.
- When spreading the jam, leave a 1/4-inch border to prevent it from bubbling over and/or burning.
Nutrition
Total number of serves: 16
Calories: 241kcal
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 81mg
Carbohydrates: 32g
Sugar: 16g
Protein: 1g
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I’m channeling my inner grandma today with these dreamy raspberry thumbprint cookies!
These beauties are delicate yet sturdy, buttery yet bright, and somehow manage to be both elegant and cozy at the same time.
With a tender shortbread base and a vibrant raspberry center, they’re as beautiful as they are delicious.
Sometimes, the simplest cookies are the most special, don’t you think?
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Why You’ll Love These Raspberry Thumbprint Cookies
Ingredients
Unsalted Butter : Adds rich, creamy texture and depth.
Granulated Sugar : Sweetens the dough and gives a slight crunch to the outside.
Egg Yolk : Brings a touch of richness and helps bind the dough.
Vanilla Extract : Infuses warmth and classic flavor.
Almond Extract : Adds a hint of nutty aroma and depth. It’s quite strong, so start with 1/4 teaspoon if you’re unsure.
Lemon Zest (optional) : Lends a fresh, citrusy note to brighten each bite.
All-Purpose Flour : Forms the base for a tender, delicate structure.
Salt : Balances the sweetness and enhances flavor.
Raspberry Jam : Brings a fruity pop of flavor and a hint of tartness.
How to Make Raspberry Thumbprint Cookies
Whether you’re baking for a special occasion or just treating yourself on a cozy afternoon, these cookies are sure to bring a smile to your face.
Better yet, they’re elegant enough for a holiday party but simple enough for an everyday indulgence.
Here’s how to make them:
- BEAT the softened butter and sugar until light and fluffy, about 2-3 minutes. Blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth. 2. ADD the flour and salt, mixing gently by hand until a soft dough forms. 3. CHILL the dough in the refrigerator for 2-3 hours. 4. PREHEAT the oven to 350°F (175°C) and line two baking sheets with parchment paper. 5. SCOOP the chilled dough into 1-inch balls, about 1 tablespoon each. Roll each ball in granulated sugar and place them 2 inches apart on the baking sheet. 6. INDENT each ball gently with your thumb or the back of a spoon. Fill with 1/2 teaspoon of raspberry jam. 7. BAKE for 12-14 minutes, until the edges are lightly golden and centers are set. 8. COOL the cookies briefly on the baking sheet, then transfer them to a wire rack to cool completely. Enjoy!
Tips For the Best Raspberry Thumbprint Cookies
I’ve always thought these cookies look like little jewels on a cookie plate, and they never fail to disappear first at family gatherings.
The secret? A hint of almond extract and fresh lemon zest makes them taste like they came from a fancy patisserie!
Need a few more tips? I’ve got a bunch!
Accurate measurements. To ensure consistent results, use a kitchen scale for precise ingredient measurements. Alternatively, spoon the flour into the measuring cup and level it off with the back of a knife.
Room temperature ingredients. Get chilled ingredients out of the fridge 20-30 minutes early. It’ll make mixing easier.
Chill the dough. If you bake this dough right away, it’ll spread flat. Instead, cover and chill until firm. Also, remember to keep chilled any dough you’re not baking (if baking in batches).
Roll in sugar. It’s not mandatory, but it adds a nice crisp coating to the cookies.
Fixing cracks. If the dough cracks when making the indents, gently press it back together with your fingers. The warmth should help.
Jam application. Don’t overfill the cookies with jam or it’ll spill over the sides and burn on the baking tray.
Let them cool. When warm, the jam might burn your tongue, and the cookies can feel paste-like. So, be sure to let them cool fully before enjoying.
How to Store
Want to make these ahead? You can!
More Fruity Cookies You’ll Love
Lemon Cooler Cookies White Chocolate Raspberry Cookies Lemon Raspberry Cookies Orange Cranberry Cookies
Raspberry Thumbprint Cookies
25-30
15
14
120
These buttery, soft raspberry thumbprint cookies with sticky jam center bring a little fruity magic to every bite. They’re almost too good to share!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus more for rolling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4-1/2 teaspoon almond extract, to taste
- zest of 1 lemon, optional
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Reduce the speed to low and blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth and well combined.
- Add the flour and salt, mixing gently by hand just until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for 2-3 hours.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the chilled dough into 1-inch balls (about 1 tablespoon). Roll each ball in granulated sugar to coat, then place them about 2 inches apart on the baking sheet.
- Use your thumb or the bottom of a wooden spoon to make a small indent in the center of each dough ball. Be gentle to avoid cracking. Fill the indent with about 1/2 teaspoon of raspberry jam.
- Bake for 12-14 minutes or until the edges are lightly golden. The cookies should be soft but set in the middle.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy!
Notes
Use a kitchen scale to measure ingredients for the most accurate, consistent results.
Chilling the dough helps the cookies keep their shape while baking, so don’t skip this step.
If the dough cracks when making the indents, gently press it back together with your fingers.
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