Go Back
Print Recipe

Sugared Cranberry Shortbread Bars

Sugared Cranberry Shortbread Bars combine rich, buttery shortbread with tart-sweet dried cranberries and a sparkling sugar topping. Baked until lightly golden and sliced into soft, crumbly bars, this treat is perfect for holidays, cookie exchanges, or anytime you want a simple, elegant dessert.
Prep Time10 minutes
Cook Time25 minutes
Cooling Time20 minutes
Total Time55 minutes
Servings: 24

Ingredients

  • 1 cup 2 sticks salted butter
  • 1 1/4 cup granulated sugar divided
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 cup dried cranberries

Instructions

  • Preheat oven to 350°F and line a 9×13 pan with foil.
  • Beat butter and 1 cup sugar until smooth and fluffy, about 1 minute.
  • Mix in the egg until fully blended.
  • Add flour and beat until a smooth dough forms.
  • Fold in dried cranberries.
  • Press dough evenly into the prepared pan.
  • Sprinkle remaining 1/4 cup sugar evenly over the top.
  • Bake for 25–30 minutes, until edges are lightly browned and center is barely golden.
  • Cool completely in the pan.
  • Lift out using foil and cut into squares.

Notes

Ingredient Substitutions

  • Swap dried cranberries for dried cherries or blueberries.
  • Use unsalted butter and add 1/2 tsp salt.
  • Replace some cranberries with white chocolate chips for sweetness.

Make-Ahead & Storage

  • Store in an airtight container for up to 5 days.
  • Freeze bars up to 2 months; thaw at room temperature before serving.
  • Keep uncut bars whole for maximum freshness until serving.

Serving Variations

  • Drizzle with white chocolate for extra richness.
  • Add orange zest to the dough for a cranberry-orange twist.
  • Coat bars with powdered sugar instead of granulated sugar for a softer finish.

Avoid Common Mistakes

  • Don’t overbake—bars should stay pale with lightly golden edges.
  • Press dough evenly to prevent uneven baking.
  • Allow bars to cool completely for clean slicing.