These Strawberry Shortbread Bars are the easy version of a thumbprint cookie! They’re buttery, filled with sweet jam and a little sugar glaze drizzle!
Some people love a fruit dessert, others not so much. I generally fall into the latter category, but I will take exception with these bars. I mean, let’s be honest…they are mostly a buttery shortbread with a quick spread of strawberry jam on the inside…so we’re not talking health food. But that tartness from the strawberries is the perfect compliment to the cookie base.
This time of year thumbprint cookies are everywhere…and while I enjoy them, this recipe is a HUGE time saver. Bake everything in one pan and bing-bang-boom you’re done. I’m sorry for saying bing-bang-boom.
I am always about a bar cookie and this one is no different. Plus, I don’t use a mixer when I make these, so less mess to clean up!
Just whisk together the dry ingredients…
And then add in your butter, egg and vanilla…
I know that picture looks all civilized with the pastry cutter, but full disclosure I usually just get right in there with my hands.
Press half of the dough into a pan and top with strawberry jam. And in advance yes, you can use other flavors of jam and no, you can’t use fresh fruit.
Oh so pretty…
Now top it with the extra dough…
Bake it up until it’s lightly golden and the jam is bubbly. Go ahead and let them cool completely and drizzle with a simple sugar glaze if you want!
The recipe for the glaze uses heavy cream. Yes, you can use milk instead but start with just one tablespoon of milk as it is thinner than cream!
These are a stunner, but so simple. Enjoy!
PrintStrawberry Shortbread Bars
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Cook Time: 40 mins -
Total Time: 40 mins
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Yield: 16 bars 1x
Cook Time:
Yield:
Print Recipe
PinIngredients:
- 2 1/4 cups all purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup butter, room temperature
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup strawberry jam
Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F. Line a 9×9 pan with aluminum foil and coat with nonstick spray. Set aside.
- In a large bowl whisk together flour, sugar, and salt. Add in the egg, butter, and vanilla and combine with a pastry cutter, or your hands until the dough comes together.
- Divide the dough in half and press one half into the bottom of the prepared pan.
- Spread the strawberry jam on top. Crumble the remaining dough onto the top of the jam.
- Bake for 40 minutes until lightly browned.
- Allow to cool completely.
Glaze
- Whisk powdered sugar and cream together and drizzle on top.
Notes:
I put the glaze in a small zip-top bag and snip off the corner, to make for easy icing.
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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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I’d like to add sliced banana and crushed pineapple on top of the jam for a banana split square. Would that work?
I don’t see why it wouldn’t!
Hi Shelly,
Can this be made in advance and placed in the freezer for later use?
Thank you!
Excellent recipe . This is the second time I made the recipe, but I am using fig jam….because that is what I have. It just came out of the oven and it looks Great. I do not cook the full 40 minutes. I take it out when it browns around the edges.
★★★★★
These are amazing! About to make again for the 4th time! I’ve used strawberry preserves, cherry jam, and now raspberry jam. These are always a hit when I make them for a party, and I have to hide a few if I want leftovers.
★★★★★
salted butter??
I like to use salted, but it’s a personal preference. You can use either 🙂
I made it last night and it turned out perfect ❤️ I added a half tsp of baking powder because I felt like it should be there I rolled out the remaining dough after adding a little bit more flour and cut lattice strips for the top
★★★★★
Made this today turned out perfect.
I used glass backing dish and did not use the foil, worked out wonderful
★★★★★
can I use milk instead of cream for the glazing?
yes you can!
Do you have recipe in gms please?
What can I use instead of egg as I am allergic to eggs
Made this last week and totally fabulous. A keeper for my family and I. Just wondering if I grease the pan well if I can do it without the foil or anything lining the pan?
Yes, absolutely. I use the foil (or parchment) just so I can easily lift the bars out of the pan to cut!
Can you use parchment paper.
Yes, absolutely!
Love this recipe – a definite keeper. So fast and easy. Can I double it and put in a 13×9 pan? Thanks
★★★★★
I would increase it by 50% to bake in a 9×13 🙂
What ingredients do you increase ?
Pls list how much of each
★★★★★
How do you think these would be if I subbed coconut oil for the butter? Looking to make it dairy free.
I generally have great luck subbing in coconut oil for butter! Just sub it in it’s solid state, as you would measure the butter!
Hi Shelly,
I LOVE this recipe and make it all the time. I have even started using it for my Sicilian fig cookies that I make at Christmas time. So much easier than rolling out dough and shaping filled cookies… I make my filling with figs, nuts, candied fruit, brandy and various other goodies… spread it on the dough, top with crumbles, and I am ready to go… Everyone loves them!
TonyM
★★★★★
Love hearing this and great adaptations to the topping!
Delicious bar cookie! Nice change from raspberry bars. The shortbread crust was tender and buttery. I did use a couple of tbsp extra jam for the filling. No adaptations needed for this recipe! I made them twice this past week to great reviews. Thanks for the recipe!
★★★★★
So glad you liked them!!