Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! These Cranberry Orange Cookie Bars are not just another dessert – they're a magical blend of tangy cranberries, zesty orange, and buttery goodness that will make your taste buds dance with joy. Imagine sinking your teeth into a perfectly soft, golden bar that combines the bright citrus notes of orange with the rich, sweet backdrop of a classic cookie – this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Incorporate the vanilla extract and orange zest, stirring until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the batter.
- Fold in the dried cranberries gently, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean with a few moist crumbs.
- Remove from the oven and let the bars cool completely in the pan on a wire rack, which will take approximately 1-2 hours.
- Once cooled, use the overhanging parchment paper to lift the bars out of the pan. Cut into 16 equal squares using a sharp knife.
- Store the cranberry orange cookie bars in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Ensure your butter is truly softened but not melted – this is crucial for achieving the perfect texture.
- When zesting the orange, only use the bright outer layer and avoid the bitter white pith underneath.
- Don't overmix the batter – mix just until ingredients are combined to keep the bars tender.
- Use parchment paper overhang for easy removal and clean cutting of bars.
- Let the bars cool completely before cutting to help them set and maintain their shape.
- For extra flavor, you can toast the cranberries lightly before adding them to the batter.
- Store in an airtight container to maintain freshness and soft texture.
- For a festive touch, you can dust the cooled bars with powdered sugar before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
