Easy and Delicious Cranberry Bars

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These cranberry bars are buttery, soft, and packed with sweet-tart cranberries, with a little orange zest and vanilla for extra flavor. They’re made with a simple sugar cookie-style dough that bakes into something between a cookie and a blondie. I love how pretty they look with the cranberries throughout, especially around the holidays! Finish them with powdered sugar or a simple icing for a festive dessert that’s easy to share.

A Little About These Cranberry Bars

I don’t bake with fresh cranberries nearly as often as I bake with dried cranberries. I love using dried cranberries in recipes like my cranberry orange coffee cake and chewy cranberry orange oatmeal cookies, but fresh cranberries bring something completely different to a dessert.

As they bake, the cranberries soften and burst, adding a little tartness that balances all the buttery sweetness. And the color! The bright red cranberries make these bars such a pretty addition to a holiday dessert tray.

They’re also surprisingly simple to make. The dough comes together quickly with everyday baking ingredients, and everything bakes in one 9×13-inch pan. I especially love recipes like this when I need to bring something to a holiday gathering without spending all afternoon baking.

Ingredients:

• Granulated sugar: Gives the bars their sweetness and helps create that soft sugar cookie-like texture.
• Eggs: Two eggs help bind the dough together.
• Pure vanilla extract: Adds a little warmth and sweetness to the flavor.
• Orange zest: Cranberry and orange are such a delicious combination. The zest adds a subtle citrus flavor without overpowering the cranberries.
• Butter: Gives these bars their rich, buttery flavor and tender texture.
• All-purpose flour: Provides structure to the dough.
• Baking powder: Helps the bars rise slightly as they bake.
• Salt: Balances the sweetness and enhances the other flavors.
• Fresh or frozen cranberries: Either works! I used frozen cranberries. I love how they soften and burst during baking.
• Sliced almonds: Optional, but they add a little crunch and pair nicely with the cranberry and orange.
• White chocolate chips: Another optional addition if you prefer a sweeter bar.
• Powdered sugar: A simple dusting makes the finished bars look extra pretty. You can also use the optional icing in the recipe card.

How to Make Cranberry Bars

These bars come together in just a few simple steps. The dough is a little sticky, but don’t worry! That’s normal, and it bakes into a wonderfully soft and buttery bar.

Tips for Making the Best Cranberry Bars

These are pretty straightforward to make, but a few simple baking tips will help them turn out just right.

• Read through the recipe first. It only takes a minute and helps you know what to expect before you start.
• Measure your ingredients ahead of time. Having everything ready makes mixing the dough much easier.
• Use room-temperature butter and eggs. They mix together more easily and help create a smooth, even dough. It also helps prevent over-mixing the dough.
• Don’t overmix the flour. Mix just until everything comes together to keep the bars tender.
• Watch the baking time. Start checking around 40 minutes. You want lightly golden edges and a set center, not overly browned bars. Every oven is a little different!

Variations and Substitutions

One thing I love about this recipe is how easy it is to make a few small adjustments depending on what you have in your kitchen.

• Dried cranberries: You can use dried cranberries instead of fresh or frozen, but the texture will be different. Fresh cranberries add moisture and tartness, while dried cranberries are sweeter and chewier. I recommend adding the icing if you go this route.
• Gluten-free flour: A 1:1 gluten-free baking flour may work in place of all-purpose flour, although I haven’t tested this substitution.
• Almond extract: Add a little almond extract for extra flavor, or use it in the optional icing.
• Nuts: Pecans, walnuts, macadamia nuts, or hazelnuts would all add a nice crunch.
• Lemon zest: If you don’t have an orange, lemon zest is another option. It gives the bars a slightly different citrus flavor.
• White chocolate chips: Add them for a little extra sweetness to balance the tart cranberries.

Storing and Freezing Cranberry Bars

These bars are a wonderful make-ahead holiday dessert!

Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.

If you’re freezing the bars, I recommend waiting to add the powdered sugar or icing until after they’ve thawed. This keeps the topping looking fresh and pretty.

Why I Love This Recipe

There’s something about the color of these cranberry bars that makes me so excited for Christmas. The bright red cranberries against the golden, buttery bars are just beautiful!

And the texture is one of my favorite things about them. They’re not quite a cookie and not quite a cake. They remind me of a soft, chewy blondie, but with those little bursts of tart cranberry throughout.

I also appreciate how simple they are to make, especially during the holidays when there always seems to be so much going on. They’re lovely on a Christmas dessert tray, easy to make ahead, and just as good with an afternoon cup of coffee.

I hope you enjoy these as much as I do. Happy holidays!

Enjoy and Happy Holidays!

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Yield: 24

Easy and Delicious Cranberry Bars

4.5 Stars (45 Reviews)

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These soft, buttery cranberry bars are filled with tart cranberries, orange zest, and vanilla for the perfect balance of sweet and tart. They're easy to make in a 9×13-inch pan and especially pretty for Christmas! Finish with powdered sugar or a simple vanilla icing.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

Cranberry Bars

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• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• Zest of 1 medium orange
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup sliced almonds (optional)
• 2 cups fresh or frozen cranberries
• 1 cup white chocolate chips (optional)
• Powdered sugar, for dusting (optional)

Optional Icing

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• 1 1/2 cups powdered sugar
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1–2 tablespoons warm water, as needed

Instructions

1. Prepare the pan. Preheat the oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang to make removing the bars easier.
2. Cream the butter and sugar. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat together 1/2 cup softened butter, 1 1/2 cups granulated sugar, and the zest of 1 medium orange until light and fluffy, about 2–3 minutes.
3. Add the eggs and vanilla. Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract. Scrape down the sides of the bowl as needed.
4. Add the dry ingredients. Add 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Mix on low speed just until combined. Avoid overmixing.
5. Fold in the cranberries. Using a spatula, gently fold in 2 cups fresh or frozen cranberries (no need to thaw). If using, fold in 1/2 cup sliced almonds and/or 1 cup white chocolate chips.
6. Spread into the pan. Transfer the dough to the prepared baking pan and press into an even layer. The dough will be sticky, so lightly greasing your hands or spatula will make this easier. Don't worry if the surface isn't perfectly smooth.
7. Bake. Bake for 40–50 minutes, or until the edges are lightly golden brown, the top has a few golden spots, and the center appears set. Start checking at 40 minutes. Mine took about 45 minutes.
8. Cool and finish. Allow the bars to cool completely in the pan before cutting. Dust with powdered sugar or drizzle with the optional icing.
9. Make the optional icing. Whisk together 1 1/2 cups powdered sugar, 2 tablespoons melted butter, 1/2 teaspoon vanilla extract, and the optional 1/2 teaspoon almond extract. Add warm water, starting with 1 tablespoon and adding more as needed, until the icing reaches a smooth, drizzling consistency. Drizzle over completely cooled bars and allow the icing to set before serving.

Notes

Make ahead: These bars can be baked 1–2 days before serving.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving:Calories: 221Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 30mgSodium: 65mgCarbohydrates: 33gFiber: 1gSugar: 25gProtein: 3g

Nutrition information is automatically calculated. Use as an approximation only.

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Recipe from Food.com