These Cherry Pie Cookie Bars are buttery, fruity, and finished with a zesty lemon glaze—an easy crowd-pleaser that comes together with pantry staples.
With layers of golden cookie dough, sweet-tart cherry pie filling, and a bright citrus drizzle, they’re perfect for holidays, potlucks, or just a cozy night in.
Why You’ll Love These Cherry Pie Cookie Bars
- All the Flavor of Cherry Pie, None of the Fuss: No rolling pins or crust drama—just spread and bake.
- Bright & Balanced: That lemon glaze adds the perfect zing to complement the cherry filling.
- Easy, Everyday Ingredients: Made with flour, sugar, butter, and canned cherry pie filling.
- Great for Sharing: These bars slice beautifully and are sturdy enough for lunchboxes or bake sales.
- Versatile & Freezer-Friendly: Change the filling, swap the glaze, or stash extras for later.
Ingredients Needed
Cookie Bars:
- 1½ cups (300g) granulated sugar
- 1⅓ cups (300g) salted butter, softened
- Zest of ½ orange
- 2 large eggs
- 1 tsp vanilla extract
- 4 cups (500g) plain flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp whole milk
- 30 oz (850g) cherry pie filling
Glaze:
- 1 cup (120g) icing sugar
- 1 tbsp whole milk
- Zest of 1 lemon
How to Make Cherry Pie Cookie Bars
- Preheat the Oven: Set to 375°F (190°C). Grease a 9×13-inch (23x33cm) glass baking dish.
- Cream the Wet Ingredients: Beat sugar, butter, and orange zest together until pale and fluffy (1–2 minutes).
- Add Eggs & Vanilla: Beat in eggs one at a time. Stir in vanilla.
- Combine Dry Ingredients: In a separate bowl, sift flour, baking powder, and salt.
- Mix the Dough: Add half the dry mixture to the wet, mix, then add half the milk. Repeat with remaining flour and milk.
- Assemble the Bars: Press two-thirds of the dough into the baking dish. Spread cherry pie filling evenly over the base. Drop spoonfuls of remaining dough across the top.
- Bake: Bake for 35–40 minutes until the top is golden and the center is set. Cool for 15–20 minutes.
- Make the Glaze: Whisk icing sugar, milk, and lemon zest until smooth.
- Glaze & Serve: Drizzle glaze over the cooled bars. Let set slightly, then slice and serve.
Expert Tips
- Use Softened Butter: Cold butter won’t cream properly—aim for room temp.
- Even Cherry Layer: Don’t overload with filling or the bars may get soggy.
- Drop, Don’t Spread: Let the top dough stay in clumps for a rustic, bakery-style look.
- Cool Before Glazing: Otherwise the glaze will melt and disappear into the crust.
- Use Glass for Best Results: It helps monitor browning from below and bakes evenly.
Recipe Variations
- Mixed Berry Bars: Try raspberry or blueberry filling instead of cherry.
- Almond Cherry Bars: Add almond extract to the dough and sliced almonds on top.
- Chocolate-Cherry Twist: Fold mini chocolate chips into the top layer of dough.
- Crumb Topping: Skip the top dough layer and add an oat crumble instead.
- Mini Cookie Cups: Use a muffin tin to create single-serve cherry cookie bites.
Storage Instructions
- In the Fridge: Store cooled bars in an airtight container for up to 1 week.
- In the Freezer: Wrap individual bars or the full batch tightly in plastic wrap and foil. Freeze up to 3 months. Thaw at room temp before serving.
No Reheating Needed
These bars are best enjoyed chilled or at room temperature. Do not reheat.
FREQUENTLY ASKED QUESTIONS
- Can I use homemade cherry pie filling?
Yes, as long as it’s thick and not too juicy—it should be similar in consistency to canned. - Can these be made gluten-free?
Absolutely. Use a 1:1 gluten-free baking flour and double-check your pie filling is GF. - Do they need refrigeration?
They’ll keep at room temperature for 1–2 days, but for longer freshness, store in the fridge.
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
These Cherry Pie Cookie Bars are buttery, tangy, and drizzled with lemon glaze for a vibrant twist on classic cherry pie. A simple, crowd-pleasing dessert you can make with pantry staples.
Ingredients
Cookie Bars:
Glaze:
Instructions
- Preheat oven to 375°F. Grease a 9×13″ baking dish.
- Cream butter, sugar, and zest. Add eggs and vanilla.
- Mix in dry ingredients alternately with milk to form a soft dough.
- Press 2/3 dough into pan. Spread cherry filling evenly. Drop spoonfuls of remaining dough on top.
- Bake 35–40 minutes. Cool.
- Mix glaze and drizzle over bars. Slice and serve.
Notes
- Cool fully before glazing.
Use other fruit fillings for variation.
Store in fridge or freezer.
Cherry Pie Cookie Bars
