This easy and delicious Cherry Pie Cookie Bars recipe is perfect for a quick dessert or sweet treat. With buttery layers, tangy cherry filling, and a zesty lemon glaze, it’s a crowd-pleaser. You can easily whip this up using pantry staples, making it a simple and versatile bake for any occasion!
Ingredients Needed
Cookie Bars:
- 300g granulated sugar (1 ½ cups)
- 300g salted butter, softened (1 ⅓ cups or 2 sticks + 5 tbsp)
- Zest of ½ orange
- 2 large eggs
- 1 tsp vanilla extract
- 500g plain flour (4 cups)
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp whole milk
- 850g cherry pie filling (30 oz can)
Glaze:
- 120g icing sugar (1 cup)
- 1 tbsp whole milk
- Zest of 1 lemon
How To Make Cherry Pie Cookie Bars
- Preheat the oven: Preheat your oven to 190°C (375°F).
- Cream the wet ingredients: In a large mixing bowl, cream together the granulated sugar, softened butter, and orange zest until pale and fluffy, about 1-2 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Sift dry ingredients: In a separate bowl, sift together the plain flour, baking powder, and salt.
- Combine dry and wet ingredients: Add half the dry mixture to the butter-sugar mixture and mix. Pour in half the milk and mix again. Repeat with the remaining dry ingredients and milk until a soft dough forms.
- Assemble the bars: Press two-thirds of the dough evenly into the bottom of a 23x33cm (9×13-inch) glass baking dish. Spread the cherry pie filling over the dough, ensuring it is even. Drop spoonfuls of the remaining dough over the top.
- Bake the bars: Bake in the preheated oven for 35-40 minutes, or until the edges are golden brown and the center is set. Allow the bars to cool in the dish for 15-20 minutes.
- Prepare the glaze: In a small bowl, mix the icing sugar, milk, and lemon zest until smooth.
- Glaze the bars: Drizzle the glaze evenly over the cooled bars.
- Slice and serve: Cut into squares or rectangles directly in the dish and enjoy!
Recipe Tips
- Use softened butter, not melted: Make sure the butter is softened to room temperature for the dough to mix smoothly and create a tender texture.
- Don’t overfill with cherries: Spread the cherry pie filling evenly, but avoid overloading, as it may make the bars soggy.
- Drop dough evenly on top: When adding the spoonfuls of dough on top, space them evenly so they bake uniformly, creating a balanced texture.
- Cool before glazing: Allow the bars to cool completely before adding the glaze to prevent it from melting into the dough.
- Use a glass baking dish: A glass dish helps the bars bake evenly and allows you to see if the bottom is golden.
How To Store Leftovers
- Refrigerate: Store leftover cherry pie cookie bars in an airtight container in the fridge for up to 1 week.
- Freeze: Freeze leftover cherry pie cookie bars in an airtight container or freezer bag for up to 3 months. To thaw, let them sit at room temperature for 1-2 hours before serving.
Nutrition Facts
Serving Size: 1 bar (68g)
- Calories: 350
- Total Fat: 26g
- Saturated Fat: 11g
- Cholesterol: 40mg
- Sodium: 50mg
- Total Carbohydrate: 24g
- Dietary Fiber: 1.2g
- Protein: 8g
More Recipes:
Cherry Pie Cookie Bars
Description
This easy and delicious Cherry Pie Cookie Bars recipe is perfect for a quick dessert or sweet treat. With buttery layers, tangy cherry filling, and a zesty lemon glaze, it’s a crowd-pleaser. You can easily whip this up using pantry staples, making it a simple and versatile bake for any occasion!
Ingredients
Cookie Bars:
Glaze:
Instructions
- Preheat the oven: Preheat your oven to 190°C (375°F).
- Cream the wet ingredients: In a large mixing bowl, cream together the granulated sugar, softened butter, and orange zest until pale and fluffy, about 1-2 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Sift dry ingredients: In a separate bowl, sift together the plain flour, baking powder, and salt.
- Combine dry and wet ingredients: Add half the dry mixture to the butter-sugar mixture and mix. Pour in half the milk and mix again. Repeat with the remaining dry ingredients and milk until a soft dough forms.
- Assemble the bars: Press two-thirds of the dough evenly into the bottom of a 23x33cm (9×13-inch) glass baking dish. Spread the cherry pie filling over the dough, ensuring it is even. Drop spoonfuls of the remaining dough over the top.
- Bake the bars: Bake in the preheated oven for 35-40 minutes, or until the edges are golden brown and the center is set. Allow the bars to cool in the dish for 15-20 minutes.
- Prepare the glaze: In a small bowl, mix the icing sugar, milk, and lemon zest until smooth.
- Glaze the bars: Drizzle the glaze evenly over the cooled bars.
- Slice and serve: Cut into squares or rectangles directly in the dish and enjoy!
Notes
- Use softened butter, not melted: Make sure the butter is softened to room temperature for the dough to mix smoothly and create a tender texture.
- Don’t overfill with cherries: Spread the cherry pie filling evenly, but avoid overloading, as it may make the bars soggy.
- Drop dough evenly on top: When adding the spoonfuls of dough on top, space them evenly so they bake uniformly, creating a balanced texture.
- Cool before glazing: Allow the bars to cool completely before adding the glaze to prevent it from melting into the dough.
- Use a glass baking dish: A glass dish helps the bars bake evenly and allows you to see if the bottom is golden.
Cherry Pie Cookie Bars