Cranberry Shortbread Bars

Make for your next get together!

  • preparation

    Preparation time

    30 Minutes

  • portions


    16 Bars

  • cooks

    Cooks In

    40 Minutes


A shortbread crust pairs perfectly with cranberries topped with a tasty glaze! Recipe and photo by @dwellbymichelle



Shortbread Crust Ingredients:

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2/3 tsp. baking powder
  • pinch of salt
  • 2/3 tsp. ground cinnamon
  • 2/3 cup cold unsalted butter, cubed
  • 1 small egg
  • 2 1/2 Tbsp. milk
  • 1 1/2 tsp. pure vanilla extract

Cranberry Filling Ingredients:

  • 3 cups frozen cranberries (no need to thaw)
  • 1/2 cup + 1 Tbsp. sugar
  • 3/4 Tbsp. cornstarch
  • 1 tsp. lemon zest
  • 3/4 Tbsp. lemon juice


  • 1/2 cup confectioners sugar
  • 1 Tbsp. milk

  • Preheat oven to 350 degrees. 
  • Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Cut in the cubed butter until combined. 
  • In a different bowl, whisk the egg, milk, and vanilla. Pour over the flour mixture and mix until the texture looks like sand. 
  • Set 1/4 of the sandy shortbread mixture aside. 
  • Use the remaining shortbread mixture as the crust of the bars by pressing mixture evenly into an 8x8 parchment lined baking pan)
  • Mix cranberry filling ingredients together and spread evenly over the shortbread crust. 
  • Sprinkle remaining shortbread mix on top and bake for 35-40 minutes, then refrigerate for 30 minutes. 

    **Make glaze to drizzle on top by whisking togehter 1/2 cup confectioners sugar with 1 Tbsp. milk. Drizzle over bars and cut into squares. ENJOY!


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