Cranberry Cookie Bars Recipe (video)
You won’t be able to stop with just one of these sweet and tart cranberry cookie bars. Don’t let their simple appearance fool you – the taste is big and explosive! Plus, these are so easy to make! If you don’t like your cookies to be too sweet, this recipe is for you! They’re made with a simple shortbread crust and home-made cranberry sauce and just a drizzle of white chocolate on top. The buttery shortbread simply melts in your mouth! These cookies are perfect for Christmas cookie baking!
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Ingredients for Cranberry Cookie Bars
Here are the main ingredients you’ll need for making these tart and sweet cookies!
- Unsalted Butter: soften the butter at room temperature for at least 30 minutes so it’s easier to cream.
- Confectioner’s Sugar: for making the shortbread cookie crust. Using this type of sugar makes the shortbread dough extra smooth and more flaky.
- All-Purpose Flour: for the cookie dough.
- Cranberries & Sugar: for making the homemade cranberry sauce. You can use fresh or frozen berries for this recipe.
- White Chocolate: use melted chocolate to garnish the tops of the cookie bars!
Homemade Cranberry Sauce
If you love tart and sweet combined together, you’ll love these cranberry cookies! I like to make a simple, homemade cranberry sauce for this recipe so I can control how much sugar is added. For more flavor, try adding orange zest or even raspberries to the sauce. You’ll love the flavor! Check out my other recipe, ‘Orange Cranberry Sauce’ for more details! You can also use store bought cranberry sauce if you’re in a pinch for time.
Easy Shortbread Cookie Crust
These Christmas cookies are made with the easiest, 5-ingredient short bread crust! I like to use this recipe because it’s buttery and not too sweet! And, the perfect complement for the cranberries!
- First, combine together the butter, vanilla and confectioner’s sugar in a mixing bowl.
- Next, add in the flour and salt and mix until a soft dough forms.
- The dough needs to be wrapped in plastic and refrigerated for at least 30 minutes. This is a great recipe is make ahead of time since the dough can stand in the refrigerator for 1 week.
How to Make Cranberry Cookie Bars
I love that these cranberry cookie bars are wafer-thin and easy to eat. If you like your cookie bars on the thicker side, consider doubling up the recipe and increasing the baking time to thicker bars.
- Prepare the shortbread cookie crust and let it chill in the refrigerator.
- Meanwhile, prepare the homemade cranberry sauce. Allow the sauce to cool down to room temperature in the refrigerator before making the cookies.
- Once the dough has chilled, prepare a cookie pan. I used a 6×12-inch brownie pan lined with parchment paper. Divide the dough into smaller pieces then, using your hands, firmly press the dough into the pan, forming an even layer. Spread the cranberry spread over the top.
- Bake cookie bars in preheated oven at 350F for about 25 minutes, until the top is set and sides of cookies bars are a golden brown color. Let the cookie sheet cool in the pan before removing. Remove the sheet with the help of the parchment paper lining.
- Garnish the top of the cookies with melted white chocolate and enjoy!
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More Recipes!
Enjoyed this easy and delicious holiday recipe? Check out some of my other recipes you’re sure to enjoy!
- Orange Cranberry Bread – the best ever cranberry bread with whole cranberries and orange zest! Extra soft and moist!
- Cranberry Chocolate Oatmeal Cookies – this recipe takes oatmeal cookies to a whole new level! Soft, chewy and delicious!
- Cranberry Cheesecake – you’ll love this velvety and rich cheesecake with tart cranberries and a beautiful cranberry swirl topping!
- Keto Cranberry Scones – if you’re on the keto diet or just reducing sugar, these keto treats are for you! Made with cranberries and orange zest!
Cranberry Cookie Bars Recipe (video)
Ingredients
- 1/2 cup butter, softened at room temperature
- 1/4 cup confectioner’s sugar
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- pinch of salt
- 3 cups cranberries, fresh or frozen; thawed
- 1 cup sugar
- 1/4 cup white chocolate, for garnish
Instructions
- In a large bowl, cream together the butter, confectioner’s sugar and vanilla extract. Fold in the flour and salt using a spatula until a soft cookie dough forms. Transfer the dough onto clingwrap, shape the dough into a disk, wrap and refrigerate for at least 30 minutes.
- Meanwhile, prepare the cranberry spread. Place the cranberries and sugar into a large sauce pot. Heat over medium-low heat for 15 minutes, until berries burst open and sauce thickens into jelly. Transfer spread into a bowl and cool completely.
- Once the dough has chilled, prepare a cookie pan. I used a 6×12-inch brownie pan lined with parchment paper. Divide the dough into smaller pieces then, using your hands, firmly press the dough into the pan, forming an even layer. Spread the cranberry spread over the top.
- Bake cookie bars in preheated oven at 350F for about 25 minutes, until the top is set and sides of cookies bars are a golden brown color. Let the cookie sheet cool in the pan before removing. Remove the sheet with the help of the parchment paper lining.
- Melt white chocolate and transfer into a ziplock bag. Cut off a small corner of the bag and drizzle the white chocolate over the cooled bars. Let the chocolate set before using a sharp knife to cut the sheet into squares.
