Buttery, tender bars dotted with tart fresh cranberries and a hint of orange—an easy, festive holiday dessert that’s perfect for sharing.

Scale

2 cups (250g) all-purpose flour

1 1/2 tsp baking powder

1/4 tsp fine salt

1/2 cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

1/2 cup (100g) light brown sugar, packed

2 large eggs, room temperature

2 tsp vanilla extract

2 cups (200g) fresh cranberries, rinsed and roughly chopped

1 tbsp orange zest (optional but recommended)

1/2 cup white chocolate chips or chopped pecans (optional)

Powdered sugar, for dusting

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang; lightly grease the sides.

2. Whisk flour, baking powder, and salt in a medium bowl; set aside.

3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until pale and fluffy, about 2 minutes.

4. Beat in eggs one at a time, then mix in vanilla until smooth; do not overmix.

5. Add dry ingredients to wet and mix on low until just combined; the batter will be thick.

6. Fold in chopped cranberries, orange zest, and optional mix-ins until evenly dispersed.

7. Spread batter evenly into the prepared pan, smoothing the top to the corners.

8. Bake 28–32 minutes until golden at edges and a toothpick in the center comes out with a few moist crumbs.

9. Cool in pan 15–20 minutes, lift out using parchment, cool completely, dust with powdered sugar, and slice into bars.

10. Store airtight at room temperature up to 3 days or refrigerate up to 1 week; warm briefly before serving if desired.