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Strawberry jam sugar cookie bars on a plate

Strawberry Jam Sugar Cookie Bars

Buttery sugar-cookie bars sandwiched with strawberry jam and topped with a crumbly crust. Easy to make, these bars are perfect for bake sales and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, softened Room temperature, can substitute salted butter (reduce additional salt to 1/4 teaspoon)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour You can substitute 1/4 cup of flour with almond flour for a tender bar
  • 1 teaspoon baking powder Reduce to 3/4 teaspoon for gluten-free option
  • 0.5 teaspoon salt
For the Filling
  • 1 cup strawberry jam Smooth fruit jam or preserves can be substituted, like raspberry or apricot

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, cream the softened butter and granulated sugar together until light and slightly fluffy, about 2–3 minutes.
  3. Add the egg and vanilla. Beat until incorporated and smooth.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the butter mixture in two additions. Mix gently until just combined; do not overwork the dough.
  6. Press half of the dough evenly into the bottom of the prepared pan.
  7. Spoon the strawberry jam over the dough and spread it to the edges, leaving a thin border.
  8. Crumble the remaining dough over the jam.
Baking
  1. Bake for 25–30 minutes, until the top is lightly golden and the jam looks set.
  2. Remove from the oven and let cool completely in the pan on a wire rack before cutting into bars.

Notes

Serve warm or at room temperature. Can be paired with powdered sugar and fresh strawberries, or a scoop of vanilla ice cream. Store in an airtight container at room temperature up to 3 days or refrigerate up to a week.