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.

Course Cookies

Cuisine American

Keyword raspberry cookie bars, sugar cookie bars, sugar cookie cookie bars

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 239kcal

Author Alida Ryder

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.

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