Sour Cream Cranberry Bar with Lemon Cookie Crunch on top, sitting on a white plate with cranberries as garnish.

Sour Cream Cranberry Bars with Lemon Crunch

Sour Cream Cranberry Bars with Lemon Crunch - an easy dessert recipe for the holidays - yay! These dessert barsĀ  sport a creamy cranberry filling with a crunchy lemon crumble over the top - perfectly festive on any holiday table.

Course Dessert
Cuisine American
Keyword bar cookies, cranberry, dessert bars, lemon zest
Prep Time 15 minutes
Cook Time 40 minutes
Servings 16 bars


Crust and Topping

  • 1 cup butter, softened
  • 1 cup packed dark brown sugar
  • 2 cups quick cooking oats
  • 1 1/2 cups flour
  • 1 cup bite-size lemon cookies, crushed (I love to use Prairy Lemon Sugar Cookies)
  • 1 cup bite-size lemon cookies, whole (these are added as a topping after the bars are baked)


  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 1 1/2 cups dried cranberries
  • 2 cups fresh cranberries
  • 1 egg
  • 2 Tbs. all-purpose flour
  • zest of 1 lemon
  • 2 tsp. lemon juice


  1. Preheat the oven to 350 degrees F.

  2. In a large mixing bowl, cream together the butter and brown sugar. Add the oats and flour, mixing again until well combined.

  3. Reserve 1 1/2 cups of the prepared oat mixture to use for the topping. Line a 9 x 13 baking dish with foil, then press the remaining oat mixture into the bottom of the baking dish. Bake the bars, uncovered, on the center rack of the preheated oven for 12 minutes.

  4. Meanwhile, in a mixing bowl combine the sugar, sour cream, cranberries, egg, flour, lemon zest, and lemon juice; spread this mixture over the par-baked crust.

  5. Combine the 1 1/2 cups of the reserved oat topping with the crushed lemon cookies; evenly spread this mixture over the cranberry/sour cream layer, then sprinkle the whole lemon sugar cookies over the top. Bake, uncovered, for an additional 23-26 minutes or until the topping is lightly browned.

  6. Remove the bars from the oven. Cool completely, then lift the foil sling of bars from the baking dish to a cutting board, slicing into bars. Store the bars in an airtight container in the fridge for up to a week. Bars are best served at room temperature.

Recipe Notes