These Cranberry Cinnamon Jam Bars are simple to make and full of holiday flavor. A cinnamon-scented streusel acts as both the base and the crumbly topping, with a spiced cranberry filling that’s soft and gooey in between.
It’s officially cookie season, and I’m kicking off my annual 12 Days of Christmas Cookies with these festive Cranberry Cinnamon Jam Bars.
12 Days of Christmas Cookies!
Jam bars are one of the easiest homemade desserts, and these cranberry bars deliver classic holiday flavors without fuss. The cinnamon-speckled streusel is buttery and soft, forming a tender crust on the bottom and a crisp, crumbly topping. The filling is a spiced cranberry jam that’s slightly tart and bright, which balances beautifully with the rich streusel.
I searched for a holiday-style “Christmas jam” but couldn’t find it in stores, so I worked with what was available. Some of the cranberry preserves I found were more like chutney—chunky and loose—so I pureed them, added a little sugar, and cooked the mixture down until it thickened slightly. Choosing a jam with orange and warm spices helped round out the flavor.
If you prefer, you can make your own cranberry filling. Pureed spiced cranberry sauce would be an excellent homemade alternative.
A bonus: these bars actually taste better the next day. The texture softens and the flavors meld, so they’re perfect for making ahead of a party. Pack them for cookie exchanges, holiday gifts, or road trips to family gatherings. They pair well with other festive sweets on a dessert platter.
For a little extra brightness and spice, I minced some candied ginger and sprinkled it on top after baking. Next time I’ll add it right as the bars come out of the oven so it adheres better, but the ginger adds a nice chewy contrast and a warm, gingery kick.
Get ready for 12 days of cookies—this is just the beginning!
Cranberry Cinnamon Jam Bars
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Ingredients
- 2 cups butter salted, room temperature
- 2 cup sugar
- 2 egg yolks
- 1 tablespoons vanilla extract
- 4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 2 cups cranberry jam or Christmas jam
- Candied ginger minced (optional)
Instructions
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Preheat the oven to 325°F (165°C). Butter a 9×13-inch baking dish or a quarter sheet pan.
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In a large bowl, cream the butter and sugar on medium speed until light and fluffy. Add the egg yolks one at a time, beating after each addition.
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Mix in the vanilla until combined.
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Add the flour, cinnamon, and salt and mix on low speed until a soft dough forms. Avoid overmixing.
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Press about half of the dough into the prepared pan and bake for 10 minutes. It will not be fully set—remove and chill the remaining dough while the crust rests.
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Spread the cranberry jam evenly over the warm crust with an offset spatula, then crumble the reserved dough over the jam.
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Bake until the filling is bubbling and the topping is lightly golden, about 20–30 minutes. Sprinkle minced candied ginger over the hot bars if using.
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Let the bars cool completely before cutting into squares. (A small corner cut for quality control is encouraged.)
Notes
You can also puree a homemade apple-cider cranberry chutney and sweeten it as needed to create a flavorful filling.
Store the bars in an airtight container for up to 5 days for best flavor.
Nutrition
