Cranberry Bars

If there’s one dessert that always saves me during the busy holiday season, it’s Cranberry Bars. You know those days when your to-do list is longer than your patience and you still want something homemade on the table? Yep—this recipe was made for that kind of day.

These bars are buttery, tangy, softly sweet, and topped with a crumbly blanket that feels like a cozy sweater fresh from the dryer. They’re simple enough for a random Tuesday, yet special enough to earn a spot next to your favorite Christmas Cranberry Bars recipes when the holidays roll around. Best part? They don’t demand perfection—just a bowl, a pan, and a little faith in butter.

I’m Mounia, and recipes like this are exactly why I fell in love with comfort baking. Low stress. Big reward. Let’s get into it.

Why You’ll Love These Cranberry Bars

• Busy-friendly: Straightforward steps with no fancy techniques.
• Perfect balance: Sweet cake, tart cranberries, and buttery crumbs.
• Crowd-pleaser: Ideal for potlucks, bake sales, or sneaking one more square before bed.
• Holiday-ready: These double beautifully as Christmas Cranberry Bars without extra work.
• Make-ahead magic: They taste even better the next day (if they last that long).

Honestly, your kitchen will smell like a cozy hug from someone who loves you a lot.

Ingredients You’ll Need

For the Cake

• 1 stick unsalted butter, softened (plus extra for the pan)
• 1/2 tsp fine sea salt
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 2 large eggs, room temperature
• 1 3/4 cups all-purpose flour
• Zest from 1 orange, finely grated
• 1 tbsp vanilla extract
• 1/2 cup full-fat sour cream

For the Cranberries

• 2 cups cranberries (fresh or frozen—don’t thaw if frozen)

For the Crumb Topping

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 stick unsalted butter, cold and cubed
• 1/4 cup light brown sugar, tightly packed
• 1 tbsp vanilla extract
• 1/4 tsp fine sea salt

Nothing fancy here—just pantry staples doing what they do best.

Step-by-Step: How to Make Cranberry Bars

Step 1: Preheat and Prep

Preheat your oven to 350°F (176°C). Butter a 9-inch square baking pan generously. This isn’t the moment to be shy—no one wants to wrestle dessert out of the pan later.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the flour, baking powder, and salt. This step helps keep the cake light and tender, which is exactly what we want under all those cranberries.

Step 3: Cream the Butter and Sugar

Using a stand mixer or handheld mixer, beat the softened butter, granulated sugar, and orange zest on medium-high speed for 3 to 5 minutes. You’re looking for light and fluffy—think pale, airy, and happy.

Add the eggs one at a time, scraping down the sides of the bowl between each addition. Stir in the vanilla extract. Take a second to appreciate how good this already smells.

Step 4: Bring It All Together

Switch to a spoon or spatula. Add the dry ingredients in three parts, alternating with the sour cream in two parts. Start and end with the flour mixture.

Gently fold in 1 cup of cranberries. The batter will be thick, and that’s exactly right.

Step 5: Make the Crumb Topping

In a food processor or stand mixer, combine flour, both sugars, salt, and cold butter. Pulse or mix until you get coarse crumbs—some small, some chunky.

Drizzle in the vanilla and mix just until combined. If you love a lighter topping, feel free to save a little for another day (future-you will be grateful).

Step 6: Assemble and Bake

Spread the batter evenly into your prepared pan. Sprinkle the remaining 1 cup of cranberries over the top, then generously scatter the crumb topping.

Bake for 45 to 50 minutes, until the top is lightly golden and the center feels set. Let the bars cool completely in the pan before slicing—this is the hardest step, but worth it.

Step 7: Store and Enjoy

Wrap the Cranberry Bars tightly in plastic wrap. They’ll keep at room temperature for 2 to 3 days—assuming no one “just checks” on them every time they walk by.

Tips for the Best Cranberry Bars

• Too tart? Sprinkle a little powdered sugar on top before serving.
• Frozen cranberries work great: No thawing needed—less mess, same flavor.
• Crumb topping too thick? That’s not a problem; that’s a blessing.
• Clean cuts: Use a sharp knife and wipe it between slices for bakery-style bars.

If your topping looks a little rustic, congrats—you nailed it.

A Little Back-Story from My Kitchen

The first time I made these Cranberry Bars, it was one of those weeks where everything felt urgent and nothing felt finished. I needed a dessert that didn’t require precision or patience. This recipe came through like a friend who shows up with coffee and doesn’t judge your messy house.

Now, I bake them every year as part of my holiday rotation, right alongside my favorite Christmas Cranberry Bars. They’re familiar, comforting, and always disappear faster than expected.

FAQs About Cranberry Bars

The Sweet Finish

There’s something special about Cranberry Bars—they’re simple, forgiving, and full of personality, just like the best comfort food should be. Whether you’re baking for a holiday gathering or sneaking a quiet moment for yourself, these bars deliver that cozy, homemade feeling every single time.

If you’re building your holiday dessert lineup, these easily earn their place among your favorite Christmas Cranberry Bars. No stress. No fuss. Just real flavor and a little joy baked right in.

Happy baking,

Keep the Holiday Baking Fun Going

If you’re in a festive baking mood (and let’s be honest—once Cranberry Bars happen, it’s hard to stop), here are a few cozy, reader-favorite treats to keep the good vibes rolling. They’re perfect for mixing and matching, sharing with friends, or “taste-testing” straight from the kitchen counter:

• Craving another bright, zippy dessert? These Cranberry Lemon Bars with a sunny citrus twist bring that same sweet-tart balance with an extra pop of freshness.
• If buttery cookies are more your thing, you’ll adore these Orange Cranberry Shortbread Cookies made for the holidays—simple, elegant, and perfect with a warm mug of coffee or tea.
• Want something fun and snackable (and honestly gorgeous)? These Candied Cranberries for holiday snacking and decorating are little bites of sparkle that dress up desserts and charcuterie boards.
• And for those days when you want big payoff with minimal effort, these Easy Christmas Cookie Bars everyone loves are a total lifesaver during the busiest weeks of the season.

Consider this your friendly nudge to keep baking, keep sharing, and keep enjoying every cozy, crumbly bite

Cranberry Bars

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• Author: Mounia
• Total Time: 1 hour 10 minutes
• Yield: 12 bars 1x

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Description

Soft, buttery Cranberry Bars layered with a sweet-tart cranberry filling and topped with a golden crumb topping. This cozy dessert is perfect for holidays, potlucks, or anytime you’re craving something comforting and festive.

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Ingredients

Scale 1x2x3x

Cake Layer

• 1 stick unsalted butter, softened (plus more for greasing pan)

• ¾ cup granulated sugar

• ½ teaspoon fine sea salt

• 2 teaspoons baking powder

• Zest of 1 orange, finely grated

• 2 large eggs, room temperature

• 1 tablespoon vanilla extract

• 1¾ cups all-purpose flour

• ½ cup full-fat sour cream

• 1 cup fresh or frozen cranberries

Cranberry Layer

• 1 additional cup fresh or frozen cranberries

Crumb Topping

• 1 cup all-purpose flour

• ¾ cup granulated sugar

• ¼ cup light brown sugar, packed

• 1 stick unsalted butter, cold and cubed

• ¼ teaspoon fine sea salt

• 1 tablespoon vanilla extract

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Instructions

1. Preheat oven to 350°F (176°C) and generously butter a 9-inch square baking pan.

2. In a bowl, sift together flour, baking powder, and salt; set aside.

3. Beat softened butter, sugar, and orange zest until light and fluffy, about 3–5 minutes.

4. Add eggs one at a time, mixing well and scraping the bowl between additions. Stir in vanilla.

5. Add dry ingredients in three additions, alternating with sour cream, starting and ending with flour.

6. Gently fold in 1 cup cranberries and spread batter evenly into prepared pan.

7. Sprinkle remaining 1 cup cranberries over the batter.

8. For the crumb topping, mix flour, sugars, salt, and cold butter until coarse crumbs form. Stir in vanilla.

9. Sprinkle crumb topping evenly over the cranberries.

10. Bake for 45–50 minutes, until lightly golden and set in the center.

11. Cool completely before slicing and serving.

Notes

Frozen cranberries work perfectly—no need to thaw.

For extra sweetness, dust with powdered sugar before serving.

Bars slice best once fully cooled.

Store covered at room temperature for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 320 kcal
• Sugar: 26 g
• Sodium: 170 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 75 mg