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Sugar Cookie Cherry Pie Bars Recipe Everyone Will Love

Sugar Cookie Cherry Pie Bars

Soft sugar-cookie dough forms the buttery crust and crumb topping around canned cherry pie filling, finished with an optional sweet glaze. This easy dessert makes about 24 bars in a 9 x 13-inch pan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Sugar-Cookie Dough
  • 1 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 1 egg Large egg
  • 1 teaspoon Vanilla extract
  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
Filling
  • 1 21-ounce can Cherry pie filling
Optional Glaze
  • 1 cup Powdered sugar
  • 1/2 teaspoon Vanilla extract or almond extract
  • 1 to 2 tablespoons Milk

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving enough overhang on the sides to lift out the cooled bars, or lightly grease the pan.
  2. Beat the softened butter and granulated sugar until the mixture is light and creamy. Mix in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
  4. Press approximately two-thirds of the dough evenly into the prepared pan. Spread the cherry pie filling over the dough, leaving a small border around the edges if desired.
  5. Crumble the remaining dough over the cherry filling, distributing it as evenly as possible while allowing some of the red filling to peek through.
  6. Bake for 30 to 35 minutes, until the edges and top are lightly golden and the center looks set. The cherry layer may still appear soft, but it will firm as the bars cool.
  7. Cool the bars completely in the pan for at least 20 to 30 minutes before glazing or cutting. For especially clean slices, chill the completely cooled bars for 30 to 60 minutes.
  8. For the optional glaze, whisk the powdered sugar, vanilla or almond extract, and 1 to 2 tablespoons of milk until smooth. Drizzle over the cooled bars, then cut into squares.

Notes

Do not overbake; the top should be lightly golden. Almond extract pairs especially well with cherry flavor, while vanilla gives a classic sugar-cookie finish. Store covered at room temperature for a short period or refrigerate for longer storage, and chill before slicing for the cleanest cuts.