Cherry Pie Cookie Bars
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4.3
327 reviews
Good
Cherry Pie Cookie Bars
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Cherry Pie Filling:
- 5 5 cups fresh Bing/sweet cherries pitted and halved (about 1 1/2 to 2 pounds) - see note
- ⅓ ⅓ cup granulated sugar
- 1 1 tablespoon cornstarch use more for a thicker filling
- 1-2 1-2 drops almond extract
Cookie Dough:
- 1 1 cup salted butter, softened
- 1 1 cup granulated sugar
- 2 2 tablespoons milk or buttermilk
- 1 1 teaspoon baking powder
- ½ ½ teaspoon baking soda
- ¼ ¼ teaspoon salt
- 1 1 large egg
- 1 1 large egg yolk
- 2 ¼ 2 ¼ cups all-purpose flour
Glaze:
- 1 1 cup powdered sugar
- Zest of 1 lemon about a teaspoon
- 1 1 tablespoon milk plus more as needed
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Instructions
- Preheat the oven to 350 degrees F. For easier cleanup, line a 9X13-inch baking pan with aluminum foil. Lightly grease the foil with nonstick cooking spray and set aside.
- In a medium bowl, stir together the cherries, sugar, cornstarch, and almond extract. Let sit while making the crust.
- For the cookie dough, with an electric mixer (handheld or stand mixer), cream together the butter, sugar, milk (or buttermilk), baking powder, baking soda, and salt until light and fluffy, 2-3 minutes. Add the egg and egg yolk. Mix until well-combined.
- Add the flour and mix until just combined and no dry streaks remain.
- Take 2/3 of the dough (more or less) and press into the bottom of the pan. It helps to drop pieces relatively evenly across the bottom before spreading into an even layer. I use my hands - makes it super easy.
- Give the cherry filling a good stir and pour over the top of the bottom crust. Pinch off quoter-size pieces of the remaining dough and drop on top. It won't cover the cherry filling all the way but will puff and spread while baking.
- Bake for 30-35 minutes until the cherry filling is bubbling and the edges of the dough are lightly golden. Let the bars cool completely.
- For the glaze, whisk together the powdered sugar, lemon zest and milk until thick and pourable (add milk a little at a time if needed to thin the consistency).
- Drizzle the glaze over the top of the bars. Serve the bars at room temperature or slightly warm with ice cream.
Notes
- Cherries: I highly recommend using fresh sweet cherries for this recipe, however, I think it would work fine with frozen cherries. If it were me, I'd thaw completely and drain excess liquid before using in the recipe.
Nutrition Information
Show Details
Serving
1 Bar
Calories
199kcal
(10%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
35mg
(12%)
Sodium
136mg
(6%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 24Bars (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 199kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 35mg | 12% |
| Sodium | 136mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
327 reviews
Good
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