Cranberry Shortbread Bars are a beautifully simple dessert that brings together rich, buttery shortbread and the bright, tart pop of fresh cranberries. This is the kind of recipe that feels timeless—straightforward ingredients, classic technique, and a result that’s both elegant and comforting. Perfect for the holidays, these bars balance sweetness and tang, making them ideal for dessert tables that need something not overly sweet.
What makes these bars stand out is their texture. The base is dense and tender like traditional shortbread, while the topping forms a rustic crumble studded with pecans. As they bake, the cranberries soften and burst slightly, creating pockets of tartness that cut through the buttery dough. The result is a bar that feels festive yet unfussy.
Yield and Timing
This recipe serves 12 generous bars. Preparation takes about 15 minutes, followed by 45 minutes of baking time, making it manageable even during busy holiday cooking days.
Ingredients
You’ll need 2 cups (4 sticks) unsalted butter, softened, which give the bars their signature richness. Sweetness comes from 1¼ cups granulated sugar paired with ⅓ cup brown sugar for depth. Flavor is enhanced with 1 tablespoon vanilla.
The structure comes from 4 cups all-purpose flour and 1½ teaspoons salt. For crunch and warmth, add ½ cup chopped pecans. The star ingredient is 12 ounces fresh cranberries (about 3 cups), which provide that bright, tart contrast.
Preparation
When you’re ready to bake, begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray and set it aside.
In a large bowl, beat the softened butter with an electric mixer until smooth and creamy. Add the granulated sugar and brown sugar, beating again until the mixture becomes light and fluffy. Mix in the vanilla and salt until fully combined.
Add the flour one cup at a time, beating gently after each addition until just incorporated. As the dough thickens, switch to hand stirring if needed. Be careful not to overmix, as this keeps the shortbread tender.
Press two-thirds of the dough evenly into the bottom of the prepared pan and about 1 inch up the sides. Spread the fresh cranberries evenly over the dough. Stir the chopped pecans into the remaining dough, then drop this mixture in chunks over the cranberries, covering most of them but leaving a few peeking through for a rustic look.
Chill the assembled bars for about 20 minutes while the oven finishes preheating. Bake for 42–45 minutes, or until the edges are golden brown and the top looks lightly set.
Allow the bars to cool for 10 minutes before slicing and serving.
Serving and Storage
These Cranberry Shortbread Bars are wonderful served slightly warm or fully cooled. They pair beautifully with coffee, tea, or even a lightly sweetened whipped cream on the side. Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
A Holiday Classic Worth Keeping
With their buttery base and tart cranberry filling, these bars feel both nostalgic and refined. They’re simple enough for everyday baking yet special enough for holidays and gatherings. If you’re looking for a dessert that showcases fresh cranberries in a classic, no-fuss way, Cranberry Shortbread Bars deserve a permanent spot in your recipe collection.