We’ve all tried that canned cranberry sauce that seems to always pop up around the holidays, and you either hate it or you love it. Either way, it’s time to really let the cranberry shine, which is exactly what happens in this easy fresh cranberry shortbread bars recipe.
Buttery shortbread cookie dough base, sweet-tart fresh cranberries, and the same shortbread cookie dough topping, these will not last long on your holiday cookie tray. No more messing with the cranberries, leave them whole, and let them be the star of this show.
Follow the best cranberry shortbread bars recipe below and make sure to read through the frequently asked questions and pro tips to bake the best holiday bars yet!
CRANBERRY SHORTBREAD BARS INGREDIENTS
- 2 cups (4 sticks) unsalted butter, softened
- 1 & ¼ cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 tbsp vanilla extract
- 4 cups all-purpose flour
- 1 ½ tsp salt
- ½ cup chopped pecans
- 12 oz (3 cups) fresh cranberries
HOW TO MAKE FRESH CRANBERRY SHORTBREAD BARS
Ditch the canned cranberry sauce!
- Great 9×13 baking pan with butter or non-stick cooking spray, set aside
- preheat oven to 350 degrees
- Cream butter and sugars together on medium-high speed until light and fluffy (about 3 minutes)
- Mix in vanilla and salt and beat until combined
- Add flour slowly 1 cup at a time, mixing after each addition (dough will become very thick)
- Make the bottom layer by pressing 2/3 of the dough into the bottom of the prepared pan and 1 inch up the sides
- Sprinkle cranberries over the top of the dough, creating one even layer
- Add chopped pecans to the remaining dough and sprinkle in chunks over top, leaving some of the cranberry layer visible
- Bake for 42-45 minutes until edges are golden brown
CAN YOU FREEZE FRESH CRANBERRY SHORTBREAD BARS?
Place cooled bars in an airtight container and store in the freezer for up to 3 months. Remove bars from the freezer and allow them to return to room temperature prior to serving.
TIPS FOR BAKING THE PERFECT CRANBERRY SHORTBREAD BARS
- Make sure your butter is at room temperature prior to use. If your butter is too cold, it will make the creaming process with sugars a lot harder
- If the dough becomes too thick to mix using your hand mixer after adding the flour, switch to mixing by hand or with a wooden spoon
- Get creative with other ingredients! To add more festive flair, try adding in ¼ cup white chocolate chips along with the chopped pecans
HOW TO STORE FRESH CRANBERRY SHORTBREAD BARS
Allow the bars to cool completely to room temperature.
Once fully cooled, remove the bars from the pan and store in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to 5 days.
OTHER RECIPES YOU MIGHT ENJOY
- CABERNET CRANBERRY AND BLUEBERRY SAUCE
- CRANBERRY ORANGE RELISH
- CHRISTMAS CRANBERRY POUND CAKE
- STRAWBERRY BREAD RECIPE
- CRANBERRY BRIE PULL-APART BREAD
Easy Cranberry Shortbread Bars Recipe
Ingredients
- 2 cups (4 sticks) unsalted butter, softened
- 1 & ¼ cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 tbsp vanilla extract
- 4 cups all purpose flour
- 1 ½ tsp salt
- ½ cup chopped pecans
- 12 oz (3 cups) fresh cranberries
Instructions
- Great 9x13 baking pan with butter or non-stick cooking spray, set aside
- Preheat oven to 350 degrees
- Cream butter and sugars together on medium-high speed until light and fluffy (about 3 minutes)
- Mix in vanilla and salt and beat until combined
- Add flour slowly 1 cup at a time, mixing after each addition (dough will become very thick)
- Make the bottom layer by pressing 2/3 of the dough into the bottom of the prepared pan and 1 inch up the sides
- Sprinkle cranberries over the top of the dough, creating one even layer
- Add chopped pecans to the remaining dough and sprinkle in chunks over top, leaving some of the cranberry layer visible
- Bake for 42-45 minutes until edges are golden brown
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