Soft Jam Shortbread Bars

Soft Jam Shortbread Bars by Wood and Spoon blog by Kate Wood. This simple soft shortbread recipe is filled with fresh summer jam. You can use whatever jam, jelly, or preserves you'd like! The thick butter shortbread bars have a simple crumble on top and they have low prep time. Read all about this adaptable summer recipe on for a great way to use up leftover jelly and jam!

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These soft jam shortbread bars can be filled with the jam, jelly, or preserves of your choice!


  • 1 cup unsalted butter, at room temperature
  • 11/4 cup powdered sugar
  • ¼ cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon lemon zest, optional
  • 13/4 cups all-purpose flour
  • ¾ teaspoon salt
  • ½ heaping cup of jam, preserves, or jelly of your choice


  1. Preheat the oven to 325 degrees Fahrenheit and line an 8” square pan with foil. Lightly grease it with cooking spray and set aside.
  2. In a large bowl cream together the butter, powdered sugar, and brown sugar, beating on medium until smooth. Add the egg and lemon zest and stir on low to combine. Scrape the sides of the bowl, and add the flour and salt, stirring on low until the mixture barely comes together into moist clumps. Do not overmix. Reserve 1/3 cup of batter and dump the remaining mixture into the prepared pans. Use barely moistened fingertips to pat out the dough and spread the jam over the dough. Use moistened fingers to break ¼” bits of dough to sprinkle onto the jam. Bake in the preheated oven for 35-40 minutes (it took mine 38 minutes) or until the edges are set and the top is barely beginning to turn brown. Allow to cool completely prior to cutting and serving.