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If you’re craving cherry pie but want an easier recipe, these Cherry Pie Bars with a Cookie Crust are the answer. With a soft, buttery crust on the bottom, a layer of sweet cherry pie filling, and golden cookie crumbles on top, and a drizzle of icing. These may be even better than cherry pie without all of the work.
I am always looking for fun, new desserts to bring to our 4th of July gatherings. We love cherry pie but let’s be real…pies take a bit to make. So, these Cherry Pie Cookie Bars are the perfect shortcut and may be even better than the real thing.
These Cherry Pie Bars give you the sweet, classic flavor of cherry pie in a portable, cookie-style bar. The soft sugar cookie crust is on the top and the bottom and these bars are filled with a generous amount of cherry pie filling so you are going to get a burst of cherry flavor! To make them extra special, serve them warm with a big scoop of vanilla ice cream.
If you are looking for another perfect 4th of July dessert, check out my Sugar Cookie Flag Fruit Pizza Recipe.
Cherry Pie Cookie Bars Ingredients:
- Butter
- Sugar
- Brown Sugar
- Eggs
- Vanilla Extract and Almond Extract
- Milk
- Flour
- Baking Powder
- Salt
- Cherry Pie Filling: My recommended brand is Lucky Leaf Premium Cherry Pie Filling because it’s bright, not too thick, and packed with real fruit.
- Icing/Glaze: Mix powdered sugar and milk together to drizzle on top.
How to make Cherry Pie Bars:
Preheat oven to 350°F. Grease or line a 9×13-inch baking dish with parchment paper for easy lifting. I like to use parchment paper so I can remove it from the pan. I will include measurements for halving the recipe for a 8 x 8 baking pan.
Make the dough: In a large bowl, cream the butter and sugars until light and fluffy (3-4 minutes). Beat in eggs one at a time, then add milk, vanilla and almond extracts.
Add flour, baking powder, and salt and mix just until combined.
Assemble: Spread 2/3 of the cookie dough into the bottom of the prepared pan. Use damp fingers or a spatula to press it evenly.
Spoon the cherry pie filling over the crust in an even layer.
Drop the remaining cookie dough by spoonfuls across the top. It won’t cover it completely and that is okay because you want some cherry filling peeking through.
Bake for 35–45 minutes, or until the top is lightly golden and cooked through.
Cool completely in the pan before cutting into bars and drizzle with icing. Make the icing by whisking together powdered sugar and milk. May add 1/4 teaspoon almond extract for extra almond flavor.
Storage:
Store: Keep in an airtight container at room temp for 2–3 days, or refrigerate for up to 5 days.
Serve: Great chilled or at room temperature. Top with whipped cream or vanilla ice cream.
If you are looking for answers to frequently asked questions about how to make these homemade cherry pie bars with cherry pie filling, here you go…
FAQ’s:
Can I use homemade cherry pie filling?
Yes! You’ll need about 3–4 cups of cooked cherry pie filling. Thicken it with cornstarch and sweeten to taste.
How do I cut clean squares?
Cool bars completely, then refrigerate for 30–60 minutes. Use a sharp knife, wipe between cuts, and cut into 24 squares or 18 large bars.
Can I freeze these?
Yes! Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temp before serving.
Can I double the recipe?
Yes — for a crowd, double everything and bake in a 13×18-inch half-sheet pan. Bake time may increase by 5–10 minutes. You can also half the recipe and use a 8 x 8 pan instead.
Popular Cherry Recipes:
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Cherry Pie Bars
Ingredients
9×13 Pan Recipe (Full Recipe):
- 1 cup Butter (softened)
- 1 1/2 cups Sugar
- 1/4 cup Brown Sugar
- 3 large Eggs
- 1 Tablespoon Milk
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Almond Extract
- 2 3/4 cups Flour
- 3/4 teaspoon Baking Powder
- 3/4 teaspoon Salt
- (2) 21-ounce cans Cherry Pie Filling
Glaze:
- 1 cup Powdered Sugar
- 2 to 3 Tablespoons Milk
- 1/4 teaspoon Almond Extract (optional)
8×8 Pan Recipe (Half Recipe)
- 1/2 cup Butter (softened)
- 3/4 cup Sugar
- 2 Tablespoons Brown Sugar
- 1 large Egg
- 1 large Egg Yolk
- 1 1/2 teaspoons Milk
- 3/4 teaspoon Vanilla Extract
- 1/4 teaspoon Almond Extract
- 1 1/3 cup + 1 Tablespoon Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- (1) 21-ounce can Cherry Pie Filling
Glaze:
- 1/2 cup Powdered Sugar
- 1 to 1 1/2 Tablespoons Milk
- 1/8 to 1/4 teaspoon Almond Extract (optional)
Instructions
- Preheat oven to 350°F. Grease or line a 9×13-inch baking dish with parchment paper for easy lifting. I like to use parchment paper so I can remove it from the pan.
- Make the dough: In a large bowl, cream the butter and sugars until light and fluffy (3-4 minutes). Beat in eggs one at a time, then add milk, vanilla and almond extracts. Add flour, baking powder, and salt and mix just until combined.
- Assemble: Spread 2/3 of the cookie dough into the bottom of the prepared pan. Use damp fingers or a spatula to press it evenly. Spoon the cherry pie filling over the crust in an even layer.Drop the remaining cookie dough by spoonfuls across the top. It won't cover it completely and that is okay because you want some cherry filling peeking through.
- Bake for 35–45 minutes, or until the top is lightly golden and cooked through. Cool completely in the pan before cutting into bars and drizzle with icing. Make the icing by whisking together powdered sugar and milk. May add 1/4 teaspoon almond extract for extra almond flavor. Drizzle on top.
- To make them easier to cut, cool bars completely, then refrigerate for 30–60 minutes. Use a sharp knife, wipe between cuts, and cut into 24 squares or 18 large bars. May serve with vanilla ice cream on top.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh the possibilities with other fruit use in these bars. I make my own pie fillings, fresh fruit!
That sounds delicious C.J.! There are so many amazing fruits you can put in these bars. 🙂