Description
These Cranberry Cookie Bars are a delightful twist on classic shortbread, packed with tart cranberries and a hint of orange zest. They’re incredibly easy to make, perfect for holiday baking, and always a crowd-pleaser.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 3/4 cups all-purpose flour
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 tablespoon orange zest (from about 1 orange)
- Optional: White chocolate chips for drizzling
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped cranberries and orange zest.
- Press the dough evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until the edges are lightly golden and the center is set.
- Let the bars cool completely in the pan before cutting into squares.
- Optional: Melt white chocolate chips and drizzle over the cooled bars for extra festive flair.
Notes
- For frozen cranberries, do not thaw before adding to the dough.
- If you don’t have orange zest, you can omit it, but it adds a lovely brightness.
- Store cooled bars in an airtight container at room temperature for up to 3 days.
- These bars freeze well. Cut into squares and freeze in a single layer before transferring to a freezer-safe container.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg