Raspberry Sugar Cookie Bars
These are the cookie of the season, in my opinion. Perfectly sweet sugar cookie bars stuffed with raspberry jam topped with festive sugar cookie shapes, these cookies are a guaranteed crowd favorite.
Ingredients and Substitutions
- Butter. I used salted butter but unsalted butter can be used too.
- Sugar.
- Egg.
- Vanilla extract.
- Flour.
- Cornstarch.
- Salt.
- Raspberry jam. You can substitute with any jam or preserves of your choice. Strawberry jam, fig jam etc. will all be delicious.
How to make sugar cookie bars
- Make the sugar cookie dough by creaming together the room temperature butter and sugar until light and fluffy. Beat in the egg and vanilla. Add the dry ingredients and mix in.
- Line a baking pan with parchment paper then add a third of the dough and press into an even layer. Bake for 15 minutes until lightly golden then remove and allow to cool.
- While the sugar cookie crust is baking, roll the remaining dough out between two sheets of parchment paper then cut out with a Christmas tree or star cookie cutter. Place the cut cookies in the fridge to chill for 30 minutes.
- Spread the jam over the baked cookie crust then add the cut cookie shapes to the top. Bake for another 10-15 minutes until the top layer of cookies are golden brown. Remove from the oven and allow to cool then place in the fridge and allow to chill completely then cut into bars and serve.
Can I make these in advance?
Yes! These cookie bars are fantastic to make ahead. The sugar cookie dough can be made and kept in the fridge for up to 7 days in an airtight container. The baked cookies will last for 4 days at room temperature or for up to 7 days in the fridge.
Christmas Cookies
Servings: 18
Calories: 239kcal
Ingredients
- 1 cup (225g) butter room temperature
- 1 cup (200g) sugar
- 1 egg
- 1 tsp vanilla extract
- 3 cups (375g) flour
- ⅓ cup (45g) cornstarch
- 1 tsp salt
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350°F/180°C and line a 8x8in/20x20cm baking pan with parchment paper.
- Make the sugar cookie dough by creaming together the room temperature butter and sugar until light and fluffy.
- Beat in the egg and vanilla.
- Stir together the flour, cornstarch and salt then add to the butter mixture and mix in.
- Line a baking pan with parchment paper then add a two-thirds of the dough and press into an even layer.
- Bake for 15 minutes until lightly golden then remove and allow to cool.
- While the sugar cookie crust is baking, roll the remaining dough out between two sheets of parchment paper then cut out with a Christmas tree or star cookie cutter.
- Place the cut cookies in the fridge to chill for 30 minutes.
- Spread the jam over the baked cookie crust then add the cut cookie shapes to the top.
- Bake for another 10-15 minutes until the top layer of cookies are golden brown.
- Remove from the oven and allow to cool then place in the fridge and allow to chill completely then cut into bars and serve.
Nutrition
Calories: 239kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 252mg | Potassium: 40mg | Fiber: 1g | Sugar: 16g | Vitamin A: 464IU | Vitamin C: 0.03mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Great recipe, but I found 1/3 dough for underside was too little, should be 2/3 under and 1/3 on top. I did substitute the jam with homemade Christmas Mince Filling, which was amazing. Will for sure be making this cookie bar again.
Hi Nicky. My apologies – it WAS meant to be 2/3rds of the dough. I’ve fixed my error. Thanks so much for letting me know!
Hi Alida.
Which Raspberry jam (brand name pmease) did you use for this recipe, or did you make yoir own?
I use Bonne Maman 🙂