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!

Cranberries are one of those treasured holiday ingredients we love. Their sweet-tart flavor works in recipes from sweet to savory! I couldn’t wait to share this new recipe with you.

The thing I love most about these gluten free cranberry squares is that they FREEZE well. 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.

If you love cranberries as much as I do, wait until you try these gluten free cranberry bread!!

Allergen Information:

These homemade cranberry bars are gluten-free, nut-free, soy-free, egg-free, and oat-free. You can easily make them dairy-free using a plant-based butter.

A slice of cranberry shortbread bar on a small white plate.

These cranberry shortbread cookies would taste amazing with vanilla ice cream served on top! If you love cranberry sauce, you will also want to try my Gluten Free Cranberry Hand Pies.

Are you ready to see how easy these cranberry shortbread bars are to make?

A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

  1. King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
  2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.

Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe using the two blends listed above. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Butter – For dairy-free, use vegan butter.
  • Fresh Cranberries – Be sure to look over the cranberries and pick out any that are mushy.
  • Vanilla – Please use pure vanilla extract; imitation doesn’t give the same flavor.

Step-By-Step Photos and Directions:

Cooking cranberries in a small pot on the stove.

1. The first step is to make fresh cranberry sauce. Add the cranberries and other cranberry sauce ingredients to a pan and boil. You will hear some popping as the cranberries pop under the heat.

Using a pastry blender to cut cold butter into flour.

2. If you like shortbread, you will 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.

3. Use a pastry blender to cut in the butter until your crust is crumbly. (You can also use a food processor to do this.)

Pressing the shortbread crust into the 8x8 baking pan.

4. 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 F for 10 minutes.

Adding the cranberry sauce.

5. Add the cranberry sauce you just made or leftover cranberry sauce to the partially baked shortbread. Spread it out to cover the shortbread crust.

Adding the crumble topping.

6. I bake my gluten free shortbread bars at 350 degrees F. Add the sugar to the remaining shortbread crust and then drop on the cranberry layer.

7. Bake. Allow to cool completely before slicing.

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. This easy gluten free banana bread with cranberries also freezes well if you want to make two recipes :-).

Two cranberry shortbread bars on a plate.

Flavor Variations:

Feel free to customize this recipe. Fresh cranberries are hard to find year-round, so feel free to substitute your favorite fruit, such as blue, black, or strawberries!

  • 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!

Frequently Asked Questions:

Can you use leftover cranberry sauce instead?

This recipe is a great way to use leftover cranberry sauce from Thanksgiving!

How can you tell if the shortbread is done?

I usually use the fruit layer as a barometer to determine whether they are done. They should be done if the fruit layer bubbles up around the top layer.

How long will these cranberry bars keep fresh?

These cranberry bars can be kept for up to 4 days in an air-tight container in the refrigerator or up to 4 months in the freezer.

A photo of a reader's cranberry bars. She loved the recipe.
Crystal M’s finished cranberry bars photo

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Gluten Free Cranberry Shortbread Bars

Sandi Gaertner
A delicious holiday gluten free cranberry shortbread bar recipe
4.74 from 41 votes
an egg free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 186 kcal


  • Crust
  • 1 ¼ cups gluten free flour blend
  • ¼ teaspoon salt
  • ½ cup cold butter
  • ½ 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
  • ½ cup sugar
  • 1 teaspoon vanilla


  • Preheat the oven to 350º F.
  • 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.
  • Add the water to make a dough. Pour 3/4 of the crust into a greased 8×8 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.


  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These bars will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 186kcalCarbohydrates: 29gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 117mgPotassium: 4mgFiber: 1gSugar: 20gVitamin A: 236IUCalcium: 13mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

4.74 from 41 votes (37 ratings without comment)

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Recipe Rating


  1. These were delicious! I used wild organic blueberry preserves that we always buy from Costco. I’m newly diagnosed with celiac disease and it is nice to find a yummy dessert recipe that everyone enjoyed. Brought it to a Christmas gather and everyone loved it. Thank you for the recipe!

  2. 5 stars
    This was fabulous and I will definitely make it again. Changes I made were:
    1. I lined the 8×8 pan with parchment paper that overhangs the edges. When the dessert was cool, I could just lift it out. In hindsight, I don’t know if this was necessary, but it sure made cutting easy.
    2. Added 1/4 tsp of vanilla to the shortbread crust ingredients.
    3. Used frozen cranberries without defrosting them. I used scissors to cut the berries near the end of the cooking time–they didn’t pop on their own and a spoon was useless. I also used medium heat until the end when filling began to thicken.
    4. Added 1/4 tsp Watkins orange extract to berry mixture while it cooked.
    5. Drizzled a vanilla & powdered sugar glaze over cooling bars.

  3. Tried this recipe out and unfortunately the crust never fully baked 🙁 most gluten free flours don’t include the Xthanam in them and if that is what is needed for the crust to set up please note at the beginning of the recipe I was so sad I spent so much time following every step. Just a friendly suggestion.

    1. Hi Jessica, I am so sorry this didn’t turn out for you. There was a note about the Xanthan Gum, but I moved it to the Notes section of the recipe card so it will be more clear. I also link the two gluten free flour blends I recommended, but there are so many other brands that I have not tested. I hope you will give this recipe another try. Thank you.

  4. Hi,
    The recipe calls for one package of fresh cranberries. Can you tell me how big that is or how many cups of cranberries that might be?

    1. Hi Anne it is the larger package (usually there is one size of Ocean Spray fresh cranberries in stores.) I am at the airport flying home so I can check the exact measurement when I get in.

    1. Hi 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.

  5. Hi, 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!! ?

    1. I am so glad you loved this recipe Ashley, thank you for coming back to let me know. You can make these with any fruit 🙂

  6. Would this recipe work with coconut oil instead of the butter? Have you and/or any readers tried it with coconut oil?
    Thank you!

    1. Hi 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.

  7. Over 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.

  8. I 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.

  9. Dear 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! 😉


    1. I 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.