Cherry Pie Cookie Bars

Cherry pie in bar form! Yesssss! These cherry pie cookie bars are amazing!

Cherry pie cookie bar on wood cutting board.


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.

Cherry pie cookie bar on white plate with scoop of ice cream.

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Cherry Pie Cookie Bars

Yield: 9X13-inch pan of bars
Prep Time: 25 minutes
煮熟时间: 30 minutes
Total Time: 55 minutes


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)
  • 1-2滴杏仁提取物

Cookie Dough:

  • 1杯(16汤匙,8盎司)黄油,软化
  • 1杯(7.5盎司)砂糖
  • 2 tablespoons milk or buttermilk
  • 1 teaspoon baking powder
  • 1/2茶匙小苏打
  • 1/4茶匙盐
  • 1个大鸡蛋
  • 1大蛋黄
  • 2 1/4杯(11.25盎司)通用面粉


  • 1杯(4盎司)糖粉
  • Zest of 1 lemon (about a teaspoon)
  • 1 tablespoon milk, plus more as needed


  1. 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.
  2. In a medium bowl, stir together the cherries, sugar, cornstarch, and almond extract. Let sit while making the crust.
  3. 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.
  4. 加入面粉并混合直至刚刚结合,仍然没有干燥条纹。
  5. 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。
  6. 让樱桃填充一个好的搅拌并倒在底部地壳的顶部。夹住母尺寸剩余面团的额定尺寸,并在顶部下降。它不会覆盖樱桃一路填充,但会在烘烤时粉扑。
  7. 烘烤30-35分钟,直到樱桃填充是冒泡,面团的边缘很轻,金色。让酒吧完全冷却。
  8. 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).
  9. 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.



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配方资料来源:adapted from a recipe in The Pioneer Woman’s Magazine Summer 2018

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