You are going to love how easy these Gluten Free Cranberry Shortbread Bars are to make!
Sweet and tart at the same time, these bars are just bursting with holiday flavors!
Cranberry Shortbread Bars
Cranberries are one of those fruits that symbolize the holidays! Their sweet-tart flavor works in recipes from sweet to savory! I couldn’t wait to share this new recipe with you.
You can easily make your own cranberry sauce as I show you below, or use leftover cranberry sauce from Thanksgiving!”
(If you love shortbread, you may also like these Gluten Free Shortbread Cookie Bars with Butterfinger or these Gluten Free Hawaiian Shortbread Bars.)
The thing I love most about these gluten free cranberry squares is that they FREEZE well. Yup, I am on sweets overload here and I had to freeze several to hide them from myself. I have been recipe testing, tasting, and eating a lot lately and I needed to make some of the sweets disappear.
My daughter pulled these cranberry bars out of the freezer the other day for some friends and they DEVOURED these bars in record time. She heated them up for 30 seconds in the microwave.
These cranberry shortbread cookies would taste amazing with vanilla ice cream served on top!
Fun Variations and Substitutions
- Try using blueberry jam (or your favorite jam) instead of cranberry sauce. You will love shortbread bars with jam!
- Add slivered almonds on top!
- Add chopped pecans to the bottom shortbread layer
- Top with fresh whipped cream
- Add white chocolate chips!
Are you ready to see how easy these cranberry shortbread bars are to make?
Homemade Cranberry Sauce
The first step is to make the fresh cranberry sauce. Add the cranberries and other cranberry sauce ingredients to a pan and bring to a boil. You will hear some popping as the cranberries pop under the heat.
While the cranberries are cooking, let’s make the gluten free shortbread crust.
How to make a gluten free shortbread crust:
If you like shortbread, you are going to love how easy this gluten free shortbread crust recipe is to make. First, add your dry ingredients to a bowl. Add the cold butter in chunks to the bowl.
Use a pastry blender to cut in the butter until your crust is crumbly. (You can also use a food processor to do this.)
Add 3/4 of the crust dough to a greased 8×8 baking dish. (Save the other 1/4 to be used in the topping.) Press the dough down into the baking dish.
Bake the crust at 350 degrees for 10 minutes.
Add the cranberry sauce (or leftover cranberry sauce) to the partially baked shortbread. Spread it out to cover the shortbread crust.
How do you bake shortbread bars?
I bake my gluten free shortbread bars at 350 degrees.
Add the sugar to the remaining shortbread crust and then drop on top of the cranberry layer. Bake. Allow cooling completely before slicing.
How can you tell if shortbread is done?
I usually use the fruit layer as a barometer to determine if they are done. If the fruit layer is bubbling up around the top layer, they should be done.
More Gluten Free Cookie Bars to Try:
- Gluten Free Matcha Green Tea Coconut Bars
- Gluten Free Almond Joy Cookie Bars
- Gluten Free Banana Bars
- Gluten Free Strawberry Oatmeal Bars
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Things You Need To Make This Recipe:
- My favorite gluten free flour blend.
- An 8×8 Baking Dish.
Gluten Free Cranberry Shortbread Bars
A delicious holiday gluten free cranberry shortbread bar recipe
Ingredients
- Crust
- 1 1/4 cups gluten free flour blend
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup sugar
- 1-2 tablespoons water, crust (Add one then if you need more add accordingly)
- 3 tablespoons brown sugar, topping
- Berry layer
- 1 package fresh cranberries
- 1/2 cup sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees
- Make the crust first. Add all of the dry crust ingredients to a bowl.
- Add the cold butter. Cut the cold butter into the dry ingredients with a pastry blender.
- Pour 3/4 of the crust into a greased 8x8 pan.
- Press the dough down into the pan so that it is flat.
- Bake only the crust for 10 minutes. Remove from the oven.
- In a small pot, add the cranberries, sugar, and vanilla.
- Cook for 15 minutes on low heat until the cranberries all pop open. You can press a spoon against the berries to pop them.
- Let the cranberry mixture cool 5 minutes.
- Pour the cranberry mixture on top of the crust.
- Take the remaining 1/4 crust mixture and add the brown sugar. Toss to mix.
- Sprinkle the remaining crust mixture on top of the cranberry layer.
- Bake for 20-25 minutes until the cranberry is bubbling.
Nutrition Information:
Yield: 12Amount Per Serving:Calories: 169 Saturated Fat: 4g Cholesterol: 20mg Sodium: 117mg Carbohydrates: 25g Sugar: 19g
More Yummy Gluten Free Desserts To Try!
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- Gluten Free Chocolate Brownies
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- GF Chocolate Brownie S’Mores Tart
-
- Nutella Stuffed Linzer Cookies
-
- GF Chocolate Mint Madeleines
-
- GF Eggnog Chocolate Chip Scones
-
- GF Breakfast Donuts
Brenda Gilkes
June 10, 2019 at 6:34 amWould this crust recipe work for the bottom of a cheese cake?
Sandi Gaertner
June 10, 2019 at 9:53 amHi Brenda, it probably would but the crust isn’t that sweet. If you are looking for a good cheesecake crust, I have several that may taste better if you would like.
Ashley
May 31, 2019 at 3:39 pmHi, I made these yesterday and honestly are one of the most delicious things I have ever made!! Thank you so much. I used a rice gluten free flour and coconut sugar so it came out darker but amazing! I am probably going to finish the whole thing in a day! Delicious!! 😋
Sandi Gaertner
June 1, 2019 at 9:05 amI am so glad you loved this recipe Ashley, thank you for coming back to let me know. You can make these with any fruit 🙂
Tiffany
April 18, 2019 at 8:43 pmWould this recipe work with coconut oil instead of the butter? Have you and/or any readers tried it with coconut oil?
Thank you!
Sandi Gaertner
April 19, 2019 at 10:15 amHi Tiffany. In theory it should work with coconut oil, but I haven’t tried it. Please come back and let us know how it turns out if you give it a try.
Karen Clement
October 15, 2018 at 11:21 amOver the next while I have some of your wonderful recipes to try, I love love love the simple ingredients and having tried enough g/f baking at this point, well you get an idea and I cannot wait for these cranberry shortbreads for the season. Thank you so much for your time and wonderful recipes. Can’t wait to get some cranberries now.
Sandi Gaertner
October 15, 2018 at 1:06 pmWow Karen, thank you so much. You made my day 🙂
Julie
November 28, 2017 at 4:50 pmI have a friend who would love these! Totally making her a batch for Christmas! Thanks for the recipe!
Sandi Gaertner
November 28, 2017 at 9:24 pmI hope she likes them Julie 🙂
Tessa@tessadomesticdiva.com
November 28, 2017 at 12:22 pmI am total sucker for fresh cranberries!! I can’t wait to try these in a paleo format!!
Sandi Gaertner
November 28, 2017 at 9:26 pmPaleo would be great!
olivia @ livforcake
November 28, 2017 at 9:02 amThese are so perfect the the holidays! And I LOVE that they freeze well. Certainly helps with all the holiday baking/cooking craziness!
Sandi Gaertner
November 28, 2017 at 9:02 amMy freezer is always full of some gluten free goodie 🙂
Debra C.
November 26, 2017 at 5:40 pmThis recipe looks amazing, what a treat! Easy too – perfect for holiday baking!
Sandi Gaertner
November 26, 2017 at 7:25 pmThank you so much Debra…I feel like the countdown is on for holiday baking 🙂
Msrcy
November 26, 2017 at 12:15 pmWhere is the actual recipe??!!
Sandi Gaertner
November 26, 2017 at 12:21 pmThank you for your patience. It is there now. Have a great afternoon.
Lora Johns
November 26, 2017 at 12:06 pmI would love to have this recipe. But, where it says, “(add recipe)” at the bottom of the blog entry, it is blank. No recipe transferred to my e-mail. It looks yummy and my mouth is watering. I hope you could rectify that for me. Thanks.
Sandi Gaertner
November 26, 2017 at 12:21 pmHi Lora, You are so right and I am so sorry. I added the recipe card in. I hope you had a lovely Thanksgiving.
Esther Jones
November 26, 2017 at 11:42 amDear Sandi!
I just showed my husband your delicious Easy Gluten Free Cranberry Shortbread Bars and he said ‘oooh – those look delicious! We have to try those! Unfortunately, I couldn’t find the recipe for them. I even scrolled through your gorgeous pictures several times because I was sure I had missed it, but it doesn’t seem to be there. Can you please add the recipe to your post? Many thanks in advance and by the way: Happy National Cake Day! 😉
Esther
Sandi Gaertner
November 26, 2017 at 12:20 pmI sent an email as well. I am so sorry this was left off. We had a family emergency over the holiday and I didn’t realize I didn’t add that in when I scheduled it to post. The recipe is there now Esther, thank you so much.