Buttery Cranberry Shortbread Bars
These buttery cranberry shortbread bars combine a tender, crumbly shortbread crust with a glossy, jammy cranberry filling, perfect for festive holiday desserts or cozy snacks.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ teaspoon salt
- 2 cups (about 200g) fresh or frozen cranberries
- ½ cup (100g) granulated sugar for filling
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper.
- In a large bowl, cream together 1 cup (227g) softened unsalted butter and ¾ cup (150g) granulated sugar until light and fluffy, about 3-4 minutes.
- Add 1 teaspoon vanilla extract and ¼ teaspoon salt to the butter mixture, then gradually mix in 2 ½ cups (315g) all-purpose flour until just combined. The dough should be crumbly but hold together when pressed.
- Press two-thirds of the dough evenly into the prepared baking pan using your fingers or the bottom of a glass to create a flat, even base.
- In a medium saucepan, combine 2 cups (200g) cranberries, ½ cup (100g) granulated sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Cook over medium heat, stirring frequently, until the cranberries burst and the mixture thickens and becomes glossy, about 8-10 minutes.
- Spread the cranberry filling evenly over the pressed shortbread base using a spatula.
- Crumble the remaining shortbread dough over the cranberry layer, distributing it evenly.
- Bake the bars in the preheated oven for 35-40 minutes, or until the crumble topping is golden and edges start to pull away from the pan.
- Cool completely in the pan on a wire rack for at least 1 hour before slicing into bars.
Notes
For clean cuts, chill bars in the fridge for 30 minutes before slicing and use a sharp knife wiped clean between cuts. If you want a smoother cranberry filling, pulse the cooked mixture in a food processor once cooled slightly. You can substitute arrowroot powder or tapioca starch for cornstarch. For gluten-free, use a gluten-free flour blend with xanthan gum. For vegan, use vegan butter and plant-based sweetener.
Nutrition
- Serving Size: 1 bar (1/12 of recip
- Calories: 250
- Sugar: 15
- Sodium: 90
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
Keywords: cranberry shortbread bars, holiday dessert, cranberry bars, shortbread crust, festive dessert, easy cranberry recipe