2 Ingredient Raspberry Bars with Sugar Cookie Dough (Easy Dessert Bars)

Need a quick dessert that doesn’t require baking skills or a long ingredient list? These 2 ingredient raspberry bars use a tube of refrigerated sugar cookie dough and raspberry jam to make soft, bakery-style dessert bars in one pan.

They’re simple, reliable, and perfect when you need something sweet fast.

The cookie dough forms both the crust and crumble topping, while the jam bakes into a bright raspberry filling. No mixer, no measuring cups, and no complicated steps.

If you enjoy shortcut desserts like my dump cake recipes or easy cake mix desserts, this recipe uses the same idea - letting store-bought ingredients do the work while you still get homemade results.

Why I Love This Recipe

This is a true 2 ingredient dessert recipe that beginner bakers can successfully make.

The refrigerated sugar cookie dough creates both the soft cookie crust and crumble topping without mixing or measuring.

Raspberry jam gives the bars a bright fruit flavor and a soft jammy center.

These raspberry bars bake in one pan and slice cleanly after chilling.

This is an easy last minute dessert for potlucks, holidays, or when you need something sweet fast.

Ingredients

1 lb refrigerated sugar cookie dough (the standard store tube, not pre-cut cookies)

¾ cup raspberry jam or raspberry preserves

Helpful Ingredient Tips

Use the dough straight from the refrigerator. Warm cookie dough spreads too much and can cause a thin crust.

Seedless raspberry jam gives the smoothest filling, but regular raspberry preserves also work well.

Do not increase the jam. More jam seems tempting but will cause bubbling overflow.

Instructions

Step 1 - Prepare the pan

Preheat oven to 350°F. Line an 8 x 8 baking pan with parchment paper, leaving overhang on two sides so the bars can be lifted out later.
Do not grease the pan.

Step 2 - Divide the cookie dough

Cut the tube of cookie dough into thirds.
Use two thirds for the crust and set the remaining third aside for the crumble topping.

Step 3 - Form the crust

Break the larger portion of dough into small pieces and scatter across the bottom of the pan.
Press together into an even layer. Slightly press the dough about ¼ inch up the edges of the pan.
(This small edge helps keep the jam from leaking under the crust.)

Step 4 - Prebake the crust (important step)

Bake the crust for 8–10 minutes
The crust should look set and slightly matte but not browned.
This step prevents soggy bars and keeps the jam from sinking into the cookie dough.
Remove from oven and let cool about 5 minutes.

Step 5 - Add the raspberry jam
Stir the raspberry jam so it spreads easily.
Spread ¾ cup jam over the crust, leaving about a ½ inch border around the edges.

Step 6 - Add the crumble topping

Take the remaining dough and pinch off small pea-size pieces.
Scatter them over the jam. Do not completely cover the jam — some of the raspberry filling should still be visible.

Step 7 - Bake

Bake 18–22 minutes at 350°F.
The top should be lightly golden and the jam bubbling in the open areas.

Step 8 - Cooling (Do Not Skip!)

Let the bars cool at room temperature for 10 minutes.
Then refrigerate for 30–60 minutes before slicing.
The raspberry filling sets as it cools, which allows the bars to cut cleanly.

What to Expect From These Bars

• These bars are very sweet, thanks to the sugar cookie dough and jam filling.
• The center stays soft and jammy after baking.
• The bars are best cut into small squares.
• Because the base stays tender, they are easiest to eat with a fork or small dessert plate rather than picking them up.

How to Cut the Bars

Lift the bars out using the parchment paper.
Use a sharp knife and wipe the blade between cuts for neat squares.
For 8 x 8 pan, I usually cut into 9 bars.

Storage

Store covered in the refrigerator for up to 5 days.
The bars taste best slightly chilled or at room temperature.
They also freeze well. Wrap individual bars and freeze up to 2 months.

Other Delicious Desserts