Cranberry Shortbread Bars Recipe

Introduction

Cranberry Shortbread Bars combine the buttery richness of classic shortbread with the tart brightness of fresh cranberries. These bars are perfect for holiday gatherings or anytime you want a comforting, festive treat. The crumbly texture paired with juicy cranberries makes every bite irresistible.

Ingredients

• 2 cups butter, softened (4 sticks)
• 1 & 1/4 cups granulated sugar
• 1/3 cup brown sugar
• 1 tablespoon vanilla
• 4 cups all purpose flour, spooned and leveled
• 1 & 1/2 teaspoons kosher salt
• 1/2 cup walnuts, chopped
• 1 (12-oz) bag fresh cranberries, about 3 cups

Instructions

1. Step 1: Prepare a 9×13 inch baking pan by spraying with nonstick spray or greasing with butter. For easy removal, line the pan with parchment paper; no greasing needed if you do.
2. Step 2: In a large bowl or stand mixer, beat the softened butter until smooth and creamy, scraping down the sides as needed.
3. Step 3: Add granulated sugar and brown sugar to the butter. Beat until the mixture is light and fluffy, ensuring sugars are well incorporated.
4. Step 4: Mix in vanilla and kosher salt until combined.
5. Step 5: Add the flour 1 cup at a time, stirring after each addition until mostly combined. Switch to hand stirring near the end to avoid overmixing. Stop once the flour is fully incorporated and no white streaks remain.
6. Step 6: Press about two-thirds of the dough evenly into the prepared pan, pushing it about 1 inch up the sides. Wet your hands lightly to prevent sticking.
7. Step 7: Rinse fresh cranberries, discard any stems or shriveled ones, and pat dry thoroughly. Spread all cranberries evenly over the dough in the pan.
8. Step 8: Stir the chopped walnuts into the remaining dough in the bowl. Drop medium-sized chunks of this walnut dough over the cranberries, distributing evenly.
9. Step 9: Refrigerate the pan for about 20 minutes to chill the dough for better texture during baking.
10. Step 10: Preheat your oven to 350°F (175°C). Bake the bars for 42-45 minutes until the edges and top crumbs turn golden brown. Avoid overbaking.
11. Step 11: Let the bars cool for 10-20 minutes before cutting. Serve warm or at room temperature, optionally with ice cream or caramel drizzle.

Tips & Variations

• You can use frozen cranberries without thawing first; this works well when fresh cranberries are out of season.
• To cut the recipe in half, bake in an 8×8 or 9×9 inch pan and check baking time slightly earlier.
• For extra flavor, try adding a pinch of cinnamon or orange zest to the dough.
• Using parchment paper in the pan allows lifting the bars easily without greasing.

Storage

Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat briefly in a microwave or oven if desired to restore warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used directly without thawing. They provide similar flavor and texture, making this recipe perfect year-round.

How do I prevent the shortbread from becoming too dry?

Be careful not to overmix the dough and avoid overbaking the bars. Chilling the dough before baking also helps achieve a tender, crumbly texture.

Cranberry Shortbread Bars Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

Deliciously buttery cranberry shortbread bars featuring a crisp, crumbly base topped with tart fresh cranberries and crunchy walnuts. Perfect for festive occasions or anytime you want a comforting sweet treat with a delightful balance of flavors and textures.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12–15 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Base

• 2 cups butter, softened (4 sticks)
• 1 1/4 cups granulated sugar
• 1/3 cup brown sugar
• 1 tablespoon vanilla extract
• 4 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons kosher salt

Topping

• 1 (12-oz) bag fresh cranberries (about 3 cups)
• 1/2 cup walnuts, chopped

Instructions

1. Prepare the Pan: Grease a 9×13 inch baking pan with nonstick spray or butter. For easier removal, line the pan with parchment paper, leaving some overhang to lift the bars out. If using foil, be sure to grease it well.
2. Cream Butter and Sugars: In a large bowl or stand mixer, beat 2 cups softened butter until smooth and creamy, scraping the bowl sides as needed. Add granulated sugar and brown sugar, and beat until light and fluffy.
3. Add Flavorings: Mix in 1 tablespoon vanilla extract and 1 1/2 teaspoons kosher salt until well combined.
4. Incorporate Flour: Add all-purpose flour 1 cup at a time, mixing each addition until mostly incorporated. Toward the end, switch to hand-stirring to avoid overmixing. Stop once no white streaks remain.
5. Press Base Dough: Reserve about two-thirds of the dough and press it evenly into the prepared pan, making sure to press it about 1 inch up the sides. Wet your hands slightly to prevent sticking.
6. Prepare Cranberries: Rinse cranberries, removing stems and damaged berries, then pat dry.
7. Top with Cranberries: Spread the fresh cranberries evenly over the pressed dough in the pan.
8. Add Walnuts to Remaining Dough: Mix chopped walnuts into the remaining one-third of dough in the bowl thoroughly.
9. Drop Topping Dough: Using your hands, drop medium-sized chunks (about the size of a quarter) of the walnut dough evenly over the cranberries.
10. Chill: Refrigerate the assembled pan for 20 minutes to firm up the dough before baking, which helps ensure a crisp, tender shortbread.
11. Preheat Oven: While chilling, preheat the oven to 350°F (175°C).
12. Bake: Bake the bars in the preheated oven for 42-45 minutes until the shortbread edges and top crumbs turn golden brown. Baking time may be shorter in metal pans, so check early.
13. Cool and Serve: Let the bars cool for at least 10-20 minutes before cutting into squares. Serve warm or at room temperature, optionally with ice cream, caramel drizzle, or a vanilla butter sauce.

Notes

• You can use frozen cranberries without thawing. They freeze well and are great for making this recipe year-round.
• To make a smaller batch, halve all the ingredients and bake in an 8×8 or 9×9 inch pan; baking time will be similar but start checking early.

Keywords: bars, cranberry, shortbread, dessert, holiday, walnut