Cherry pie in bar form! Yesssss! These cherry pie cookie bars are amazing!
It seems like fresh cherry season is here for a few fleeting moments each summer, and I try to take advantage of every second because I love fresh cherries more than life.
I actually despise cherry-味道things, but fresh cherries? I can’t stop.
We live close-ish to several u-pick cherry orchards, and this year, in particular, we ended up with more cherries than we knew what to do with.
After eating so many, I thought we’d all be sick…and with bottled cherries still on the shelf from last year, I decided to do the only sensible thing and work on a perfect cherry pie cookie bar recipe (with a homemade cherry filling!).
With a super soft buttery cookie dough crust, the sweet and tart cherry filling is obviously the real star of the cookie bar show here.
Can you use frozen cherries?
I can hear the question now! And the answer is…I don’t know. I didn’t try it because the 15 pounds of cherries on my counter were calling my name.
But I think frozen cherries stand a great chance of working. If it were me, I’d thaw them completely and then drain off excess liquid before using in the recipe.
The cherry filling develops a jam-like consistency popping up through the nooks and crannies of the sugar cookie dough.
In addition (yes, there’s more!), while these bars are super tasty cooled and cut into squares, if you want to take it up, like, a hundred notches, serve them room temp or slightly warmed with a scoop of vanilla ice cream.
Seriously, they are incredible.
I don’t know if I’ve confessed this before, but cherry pie is probably one of my favorite desserts in the entire world (I know, who am I??), and these cherry pie cookie bars areright up there用我对樱桃馅饼的爱。
I hardly know myself with that statement.
Basically, they are worthy of your fresh cherries. And that’s saying a lot if fresh cherries in your store are as expensive as fresh cherries in my store.
Ok, sorry, one last final note. I am not usually a fan of almond extract. I almost always leave it out of recipes that call for it because it so easily overpowers everything else.
A couple drops will make you and these cherry bars very happy.
Phew! I think I’m done now. If you’re looking for the perfect little summer dessert for upcoming holidays, potlucks, or just because you also happened to pick WAY too many cherries, look no further.
Three Years Ago:Whole Grain Pumpkin Blueberry Muffins
Five Years Ago:Chipotle Chicken Skewers with Creamy Dipping Sauce
Cherry Pie Filling:
- 5杯新鲜的冰/甜樱桃，凹陷和减半（约1 1/2至2磅） - 见注释万博体育app官网
- 1/3 cup (2.5 ounces) granulated sugar
- 1 tablespoon cornstarch (use more for a thicker filling)
- 2 tablespoons milk or buttermilk
- 1 teaspoon baking powder
- 2 1/4杯（11.25盎司）通用面粉
- Zest of 1 lemon (about a teaspoon)
- 1 tablespoon milk, plus more as needed
- 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.
- 取2/3面团（或多或少），然后压入锅底。在展开到偶数层之前，它有助于在底部相对均匀地缩小碎片。我用手 - 使它超级容易。
- 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.
Cherries: with cherry season upon us, 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.