Raspberry White Chocolate Cookie Bars are a delicious addition to your Christmas treats platter. They’re practically foolproof, so even beginner bakers can make and share these with pride!
If you’re not a fan of raspberry, don’t worry: you can use just about any jam you like in this recipe. Don’t confuse jam with jelly, though. Jam is thicker and has pieces of fruit in it whereas jelly is clear.
In this recipe, jelly would just melt and leave a gooey mess. But with jam? Oh, my. Every bite is filled with bits of fruit and the sweet, almost shortbread-like cookie base, and the white chocolate chip topping takes them over the top.
These are decadent!
Raspberry White Chocolate Cookie Bar Recipe
If you’re a fan of baking Christmas cookies and other holiday food gifts in advance, there’s bad news and good news.
The bad news is that these can’t be completely made ahead and frozen. I tried doing that, but after defrosting they came out soggy. Also, the jam had begun to seep into the shortbread crust, which didn’t look very appealing. Still delicious, but not ideal.
The good news is that you can bake the shortbread crust ahead. So, in the recipe below, stop after step four and let the base completely cool. (Freeze the reserved cup of crust ingredients, too.) Then, double-wrap the cookie base in plastic film and freeze it.
When you’re ready to finish the recipe, take it out of the freezer and unwrap it before defrosting it at room temperature. Then proceed with the recipe, dolloping the raspberry jam on the cookie bar base and scattering the white chocolate topping over it all before popping it into the oven to finish cooking.
Making Gift Boxes of Christmas Cookies
These make a fantastic food gift, too! I tucked several into these kraft paper gable boxes and white tissue paper and added a pretty bow on top before giving them to friends and neighbors.
If you want to add other kinds of Christmas cookies to the box, like Peppermint Meringues, you’ll want to separate the layers with a sheet of wax paper.
Raspberry White Chocolate Cookie Bars
- Stand Mixer
- 3/4 cups white sugar
- 1 1/2 cups unsalted butter softened
- 1 tsp table salt
- 2 tsp vanilla extract
- 4 cups white all-purpose flour
- 2 eggs grade A, large room temperature
- 1 18-oz jar raspberry jam
- 1 12-oz package white chocolate chips
- Preheat the oven to 350°F / 177°C / gas mark 4. Get a 9×13" baking pan ready but do not grease it.
- In the bowl of a stand mixer, combine the sugar and butter on medium speed until well-mixed. Pause to scrape down the sides. Add the salt and vanilla extract then continue mixing 1 more minute.
- Using low speed, add the flour 1 cup at a time. Continue mixing until it looks like crumbs. Scoop one generous cup from the crumb mixture and set it aside.
- Add the eggs to the stand mixer and beat on medium speed until the dough starts to clear the sides of the bowl. Scoop the dough into the baking pan and, using your fingers, gently press it down to form the cookie base. Bake 30 minutes or until lightly brown.
- Remove the baking pan from the oven and scoop spoonfuls of the jam onto the cookie base. Use the back of a spoon to spread the jam evenly to the edges. Scatter the white chocolate over the top, then sprinkle the reserved crumble mixture over it all.
- Bake an additional 25-30 minutes until the crumb topping turns light golden brown. Cool completely in the pan before cutting into bars.