Moist Christmas Cranberry Bars Recipe tastes like a tender blondie with tart pops of cranberry, bright orange, and sweet vanilla. It suits bakers who want a festive holiday dessert in about 45 minutes from start to slice. I trade a corner piece for the quiet joy of wrapping gifts without supervision.
Homemade Moist Christmas Cranberry Bars Recipe
You mix everything in one bowl with melted butter, so you skip the mixer and the mountain of dishes. The batter uses pantry staples and a few holiday boosters like orange zest and cranberries. Fresh or frozen berries both work, which saves a grocery run.
The texture stays soft because sour cream adds moisture and structure. A quick orange glaze sets up fast and looks bakery-worthy without much effort. The bars slice cleanly, so they travel well to parties.
“These bars hit the perfect balance of tart and sweet. I used frozen cranberries and they worked great. The pan vanished at our cookie exchange. Saving this for every holiday.”
Ingredients You Need
- Unsalted butter, 1/2 cup, melted and slightly cooled
- Light brown sugar, 1 cup, packed
- Granulated sugar, 1/2 cup
- Large eggs, 2
- Pure vanilla extract, 2 teaspoons
- Orange zest, 1 tablespoon, plus 2 tablespoons orange juice
- Sour cream or plain Greek yogurt, 1/2 cup, full-fat for best moisture
- All-purpose flour, 2 cups
- Pantry shortcut: use a 1:1 gluten-free baking flour blend if needed
- Baking powder, 1 teaspoon
- Fine sea salt, 1/2 teaspoon
- Ground cinnamon, 1/2 teaspoon, optional but cozy
- Fresh or frozen cranberries, 2 cups, halved
- Frozen berries go in straight from the freezer
- White chocolate chips, 3/4 cup, optional but highly recommended
- I like Ghirardelli or Guittard for smooth melt
- Chopped pecans or walnuts, 3/4 cup, optional for crunch
Orange glaze
- Powdered sugar, 1 cup
- Orange juice, 2 to 3 tablespoons
- Pinch of salt
Substitutions and notes
- No oranges on hand: use lemon zest and juice for a brighter bite.
- No sour cream: use full-fat yogurt. Dairy-free folks can use a thick coconut yogurt and neutral oil in place of butter.
- Shortcut swirl: fold in 1/2 cup whole berry cranberry sauce with the batter for ribbons of extra fruit.
Equipment
- 9×13 metal baking pan
- Parchment paper with overhang for easy lifting
- Two mixing bowls, whisk, rubber spatula
- Microplane zester, measuring cups and spoons
- Sharp knife for halving cranberries
How to Make Moist Christmas Cranberry Bars
- Prep: 15 minutes
- Cook: 26 to 32 minutes
- Total: about 45 minutes
Yield and Pan
- Yield: 24 bars
- Pan: 9×13 metal pan, lined with parchment
- Heat the oven to 350°F. Line a 9×13 metal pan with parchment, and lightly grease the sides.
- Whisk melted butter, brown sugar, and granulated sugar until glossy and smooth. Whisk in eggs, vanilla, orange zest, orange juice, and sour cream until the mixture looks creamy.
- Add flour, baking powder, salt, and cinnamon on top of the wet mixture. Fold just until you see a few flour streaks.
- Fold in cranberries, white chocolate chips, and nuts if using. Stop as soon as the mix looks evenly distributed.
- Scrape the batter into the pan and smooth the top. Sprinkle a little coarse sugar if you want a sparkly finish.
- Bake 26 to 32 minutes, until the edges turn golden and a toothpick comes out with a few moist crumbs. Start checking at 25 minutes so the bars stay soft.
- Cool in the pan on a rack for 30 minutes. Lift the slab out by the parchment and set it back on the rack.
- Whisk powdered sugar, orange juice, and a pinch of salt until smooth and pourable. Drizzle over the cooled bars.
- Let the glaze set for 10 minutes. Slice into 24 squares and serve.
Tips
A few smart moves keep these cranberry bars tender and bright.
- Spoon and level the flour so you do not pack the cup and dry out the bars.
- Mix just until combined to avoid a tough texture.
- Use a metal pan for even baking. Glass can overbrown the edges.
- Toss frozen cranberries with 1 teaspoon flour for even distribution.
- Start testing early and pull when the center sets and the tester shows moist crumbs.
- Let the slab cool before glazing so the drizzle sets instead of sinking.
- Warm your knife under hot water, wipe dry, and slice for clean edges.
- Line the pan with parchment and leave overhang so you can lift the bars out without cracking them.
Variations I’ve Tried
- Almond twist: swap 1 teaspoon vanilla with almond extract and add sliced almonds on top.
- Chocolate cranberry: skip the glaze and drizzle melted dark chocolate instead.
- Streusel cap: scatter a quick oat streusel over the batter for a bakery crumb finish.
- Citrus switch: use lemon zest and juice for a sharper flavor profile.
- Gluten-free: use a 1:1 gluten-free flour blend and full-fat yogurt for structure.
- Dairy-free: use 1/2 cup neutral oil and a thick coconut yogurt, then skip the white chocolate or use a dairy-free chip.
How to Serve Cranberry Bars
Serve at room temperature for the best texture, or warm a square for 10 seconds in the microwave if you like melty chips. Pair with coffee, cocoa, or mulled cider for a cozy dessert plate. Add a sprinkle of fresh orange zest or a dusting of powdered sugar right before serving for sparkle. For parties, cut smaller bites and tuck them onto a cookie tray with shortbread and fudge.
Make-Ahead
- Room temperature: store in an airtight container for up to 3 days.
- Fridge: keep up to 1 week. The glaze holds up well and the crumb stays moist.
- Freezer: wrap the unglazed slab or individual bars tightly and freeze up to 3 months. Thaw overnight in the fridge, then glaze before serving for the freshest look.
- Reheat: warm a bar in the microwave for 10 to 12 seconds, or in a 300°F oven for 6 to 8 minutes.
Moist Christmas Cranberry Bars Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or line with parchment paper.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla extract and orange zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in cranberries gently.
- Spread batter evenly in the prepared pan.
- Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.
- Let bars cool completely in the pan.
- For the optional glaze, whisk together powdered sugar and orange juice until smooth. Drizzle over cooled bars.
- Cut into squares and serve.