Name: Cranberry Shortbread Bars Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, room temperature; 1/2 cup (100 g) granulated sugar; 1/2 cup (100 g) light brown sugar, packed; 1 large egg, room temperature; 2 teaspoons vanilla; 3 1/4 cups (405 g) all-purpose flour, spooned and leveled; 3/4 teaspoon baking powder; 1 teaspoon cinnamon; 1/4 teaspoon kosher salt; 2 1/2 cups fresh or frozen cranberries; 2/3 cup (133 g) granulated sugar; 1 tablespoon cornstarch; 1 tablespoon orange zest; 1 tablespoon orange juice; 1 teaspoon vanilla; 3/4 cup powdered sugar, sifted; 4 tablespoons whole milk or heavy cream; 1/2 teaspoon vanilla

There's something so comforting about a buttery shortbread base paired with tangy cranberries and a sweet vanilla glaze. This Cranberry Shortbread Bars Recipe brings all those cozy flavors together in a way that's perfect for sharing or savoring any time of year.

The image shows nine square pieces of berry dessert bars arranged closely on a white marbled surface. Each bar has two main layers: a bottom layer of deep red berry filling that looks thick and slightly shiny, and a top layer of golden brown crumbly dough with a rough texture. The top layer is irregular and cracked in places, revealing the berry filling underneath. White icing is drizzled unevenly across the top of each piece, adding a smooth and glossy contrast to the crumbly dough. The bars are evenly spaced but fill most of the frame, showing their texture and color clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Shortbread Bars Recipe
Top Tip
How to Serve Cranberry Shortbread Bars Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Shortbread Bars Recipe

Why You'll Love This Recipe

I first made these cranberry bars last holiday season and instantly fell for their perfect balance of textures and flavors. The shortbread crust is buttery and tender, the cranberry filling has that delightful tartness, and the vanilla glaze adds just the right touch of sweetness. Trust me, once you try this Cranberry Shortbread Bars Recipe, you’ll be making it again and again.

Perfect Balance: The tart cranberries contrast beautifully with the buttery shortbread base.
Simple Ingredients: Most of what you need is probably already in your pantry or fridge.
Great for Gifting: These bars cut into neat squares that travel well and look gorgeous.
Customizable: Easy to tweak for dietary needs or flavor twists, making it your own.

A close-up of a square slice of dessert with two visible layers: the bottom layer is thick, dark red with whole and mashed cherries visible inside, and the top layer is a golden brown, slightly crumbly crust with a rough texture. There are thin white icing drizzles on top that add a contrasting color. The dessert is sitting on a white marbled textured surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a key part in creating these bars’ irresistible flavor and texture. The butter keeps the crust tender, cinnamon adds warmth, and the fresh cranberries provide a juicy pop. I always recommend fresh cranberries if you can find them, but frozen works just as well and is super convenient.

Flat lay of a stick of unsalted butter softened, a small heap of light brown sugar, a small heap of granulated sugar, a single large whole egg with a clean shell, a few whole vanilla beans, a simple mound of all-purpose flour, a small pile of ground cinnamon powder, a small pile of baking powder, a small pinch of kosher salt, fresh bright red cranberries, a small white ceramic bowl with granulated sugar, a small white ceramic bowl with cornstarch, fresh orange with a few thin strips of orange zest and a small white ceramic bowl holding fresh orange juice, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of whole milk, all arranged symmetrically with perfect spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using unsalted gives you full control over the salt in your bars; plus, room temperature butter creams better for a tender crust.
Granulated Sugar: Sweetens the dough and cranberry filling nicely without overpowering tartness.
Light Brown Sugar: Adds a subtle caramel note and moisture to the shortbread crust.
Egg: Helps bind the dough for a sturdy yet tender crust.
Vanilla: Essential for warmth and depth in both dough and glaze.
All-Purpose Flour: Gives structure to the crust and crumble topping.
Baking Powder: Just a touch helps keep the shortbread from getting too dense.
Cinnamon: Pairs wonderfully with cranberries for a cozy flavor profile.
Kosher Salt: Enhances overall flavor and balances sweetness.
Cranberries: The star of the filling—fresh or frozen both work well.
Cornstarch: Thickens the cranberry filling to perfect consistency.
Orange Zest & Juice: Adds a fresh citrus twist that brightens the tart cranberries.
Powdered Sugar: For that silky smooth vanilla glaze topping.
Milk or Heavy Cream: Used to thin the glaze to just the right drizzle consistency.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Cranberry Shortbread Bars Recipe is how easy it is to tweak. I like these bars just how they are, but I’ve played around with a few changes that you might enjoy too—giving you the freedom to make the recipe truly yours.

Gluten-Free Version: Swap the all-purpose flour for a 1-to-1 gluten-free blend, and you’ll have an equally delicious crumbly crust without sacrificing texture.
Nutty Upgrade: I love adding a handful of chopped pecans or walnuts in the crumble topping for a lovely crunch.
Spice It Up: Experiment with warming spices like ginger or cloves to deepen the flavor profile for holiday gatherings.
Vegan Adaptation: Use a plant-based butter and a flax egg instead of a regular egg to make these dairy-free and vegan-friendly.

Step-by-Step: How I Make Cranberry Shortbread Bars Recipe

Step 1: Cream the Butter and Sugars

Start by beating the room-temperature butter with both sugars until it’s wonderfully light and fluffy—about 3 minutes. Don’t rush this step; the air you incorporate here makes a tender crust. Scrape down the sides of your mixer bowl to make sure everything blends evenly.

Step 2: Add Egg and Vanilla

Mix in the egg and vanilla until the batter is smooth and well combined. This helps bind the dough and adds flavor depth that you’ll notice in every bite.

Step 3: Mix Dry Ingredients and Combine

Whisk together the flour, baking powder, cinnamon, and salt separately before adding to your wet mixture. Then, gently mix just until the dough pulls away from the sides — be careful not to overwork it, or your shortbread might get tough.

Step 4: Press and Prebake the Crust

Reserve about 2 cups of dough for the crumble topping and press the rest firmly into an 8x8-inch pan lined with parchment. I use my hands or the flat bottom of a measuring cup for an even, smooth surface. Bake at 350°F for 15 minutes, watching for golden edges but a still-soft center.

Step 5: Make the Cranberry Filling

While the crust cools a bit, mix your cranberries with sugar, cornstarch, orange zest and juice, and a dash of vanilla. The cornstarch thickens the filling beautifully as it bakes, so you get a lovely jammy layer that’s spreadable but not runny.

Step 6: Assemble and Add Crumble Topping

Pour the cranberry filling over the prebaked crust, then crumble the reserved dough into small, flat pieces and scatter them across the top. I like leaving gaps so you can peek at the vibrant red filling below—it makes these bars look irresistible.

Step 7: Bake and Protect the Crumble

Bake for about 45 minutes total, but here’s my secret: after the first 30 minutes, cover the top loosely with foil to keep the crumble pieces from over-browning. That way, they stay golden but not burnt.

Step 8: Cool and Glaze

Once baked, cool the bars completely on a wire rack. Meanwhile, whisk together powdered sugar, milk (or cream), and vanilla until smooth. The glaze should flow easily but not be too runny. Drizzle it generously over the bars for that finishing touch everyone’ll swoon over.

Step 9: Slice and Enjoy

Use a sharp knife to slice into neat squares, wiping the blade between cuts if needed. These bars hold together well, so you get distinct layers and that perfect shortbread crumble in every bite.

Top Tip

From making this recipe several times, I’ve learned that the cooling stage is crucial to getting clean, beautiful slices and preventing the topping from sliding off when you cut. Letting the bars cool completely before adding glaze really sets everything up for success.

Don’t Skip Prebaking: Prebaking the crust prevents sogginess once the cranberry filling bakes on top.
Foil Shield: Tent the bars with foil towards the end of baking to stop the crumble topping from burning.
Glaze Consistency: Adjust milk or powdered sugar slowly; the glaze should be pourable but not watery.
Slicing Tip: Use a sharp serrated knife and clean between slices to get neat squares.

How to Serve Cranberry Shortbread Bars Recipe

cranberry shortbread - Serving Suggestion

Garnishes

I usually keep it simple—just a light dusting of powdered sugar and occasionally a few fresh cranberries or a pinch of orange zest on top to highlight the flavors inside. This small touch always makes them look festive and inviting.

Side Dishes

These bars make a lovely companion for afternoon tea or a holiday brunch. I like serving them alongside a big pot of hot coffee, or with whipped cream or vanilla ice cream for an indulgent dessert vibe.

Creative Ways to Present

For holiday parties, I’ve arranged these on a wooden board with sprigs of rosemary and cranberries scattered around for a rustic, cozy look. Wrapping individual bars in parchment paper tied with twine also makes for a charming edible gift.

Make Ahead and Storage

Storing Leftovers

I keep leftover bars covered tightly at room temperature for up to four days, and they stay tender and flavorful. Just be sure to keep them somewhere cool and out of direct sunlight so the glaze doesn’t melt or get sticky.

Freezing

Freezing works well if you wrap the bars tightly in plastic wrap and foil before placing them in the freezer. I freeze them before adding the glaze, then thaw at room temperature and drizzle the glaze on just before serving. This keeps the glaze fresh and glossy.

Reheating

If you want a warm treat, I gently reheat individual bars in the microwave for 10-15 seconds. I avoid reheating too long because it can soften the shortbread too much, but that slight warmth really brings out the cranberry aroma and buttery richness.

Frequently Asked Questions:

Can I use frozen cranberries in this recipe?

Absolutely! Frozen cranberries work perfectly for this Cranberry Shortbread Bars Recipe. Just thaw them slightly before mixing with sugar and cornstarch to ensure the filling isn’t too watery.

How do I prevent the shortbread from getting too hard?

Be careful not to overmix the dough once you add the flour, and don’t overbake the crust during the prebake step. Letting the bars cool completely after baking also helps maintain that perfect tender crumble.

Can I make these bars ahead of time?

Yes! You can bake the bars a day or two in advance and store them in an airtight container at room temperature. Add the vanilla glaze just before serving for the freshest look and taste.

What if I don’t have orange zest or juice?

If you don’t have orange zest or juice, lemon zest and juice make a nice substitute, lending a bright citrus flavor that pairs well with cranberries. You can also omit the citrus and rely on vanilla for warmth instead.

Final Thoughts

This Cranberry Shortbread Bars Recipe is one of those recipes that feels like a warm hug—rich, comforting, and a little festive. I’m so glad I stumbled on it because it quickly became a staple for cozy weekends and holiday celebrations alike. I hope you enjoy making and sharing these bars as much as I do—they’re truly worth every buttery, tangy bite.