Cherry Pie Cookie Bars
User Reviews
4.3
Cherry Pie Cookie Bars
Description
The recipe uses fresh pitted and halved cherries sweetened and thickened with sugar and cornstarch, delicately flavored with almond extract to enhance the fruitiness. The cookie dough consists of butter, sugar, milk or buttermilk, baking soda and powder, eggs, salt, and all-purpose flour combined into a soft dough.
Two-thirds of the dough is pressed into the bottom of a foil-lined baking pan to form the base. The cherry filling is spooned on top, and small pieces of the remaining dough are dropped across the surface rather than forming a solid crust, providing a rustic topping texture. After baking, the bars are finished with a simple powdered sugar lemon glaze that adds brightness and sweetness, echoing the pie inspiration.
This bar dessert offers the familiar flavor of cherry pie with easier preparation and a portable form. It is suitable for casual gatherings or enjoyed as a sweet treat.
The recipe notes recommend fresh sweet cherries for best flavor; frozen cherries can be used if thawed completely and drained well to reduce excess moisture, which could affect baking outcomes.
Ingredients
Cherry Pie Filling:
- 5 cups Cherry pitted and halved (about 1 1/2 to 2 pounds) - see note, fresh Bing or sweet variety
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch use more for a thicker filling
- 1-2 almond extract drops
Cookie Dough:
- 1 cup butter salted, softened
- 1 cup granulated sugar
- 2 tablespoons milk or buttermilk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg large
- 1 egg large, yolk
- 2 ¼ cups all-purpose flour
Glaze:
- 1 cup powdered sugar
- lemon about a teaspoon, zest of 1
- 1 tablespoon milk plus more as needed
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
- Fresh sweet cherries are preferred for the filling to achieve the best flavor.
- If using frozen cherries, thaw them fully and drain excess liquid before adding to the recipe.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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