Cherry Cookie Bars are a buttery cookie bar with a thick layer of cherry pie filling and a simple almond glaze on top. They’re the kind of dessert I reach for when I want something that slices neatly and still feels like a real treat.

The base is soft and tender, the top gets a little crumble, and the cherries keep everything bright and jammy. I really like the almond flavor here because it makes the bars taste a little more “finished” than plain vanilla cookie bars.

These are especially good on a holiday cookie tray, but I also make them for weekends when I want a 9×13 dessert that doesn’t require a mixer full of frosting. They’re great with coffee, and they travel well for potlucks and bake sales.

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Why You’ll Love This Recipe

One-pan bars: Everything bakes in a single 9×13 pan, and you just lift, slice, and serve.

Buttery cookie base: The cookie layer stays tender and rich, and it holds up under the cherry filling.

Cherry + almond: Cherry pie filling with almond extract is a classic combo, and it tastes like more work than it is.

Great for cookie trays: These slice cleanly (especially chilled) and stack nicely without falling apart.

Easy to switch up: You can use blueberry or apple pie filling if that’s what you have, and the bars still work the same way.

Key Ingredients

Cookie Bar Base and Topping

All-purpose flour: I use regular flour here. It gives the bars structure so they slice well, even with the filling.
Baking powder: Helps the cookie layer puff just a little so it doesn’t bake up dense.
Fine salt: Don’t skip it. It keeps the cookie base from tasting flat, especially with sweet pie filling on top.
Unsalted butter: Room temperature butter mixes in more evenly and keeps the dough smooth. If it’s too soft and greasy, chill the dough for a bit.
Granulated sugar: This gives the bars that classic sugar-cookie sweetness and a slightly crisp edge.
Eggs: They bind the dough and help it bake up tender instead of crumbly.
Vanilla extract: I like using real vanilla here since the dough is the main base flavor.
Almond extract: A small amount goes a long way. It’s what makes these taste like cherry-almond bars instead of just cherry bars.
Cherry pie filling: The canned kind is perfect and reliable here. Spread it out evenly and leave a small border so it doesn’t bake into the edges too much.
Sliced almonds (optional): Adds a little crunch and makes the top look finished. If you don’t have them, just leave them off.

Glaze

Powdered sugar: This is the easiest glaze base, and it sets up nicely once the bars cool.
Milk: Start with a little, then add more only if you need it. I like a thicker glaze so it sits on top instead of soaking in.
Almond extract: Keeps the almond flavor going in the topping. If you’re sensitive to it, use less.
Salt (optional): Just a pinch helps the glaze taste less one-note, especially if your bars are very sweet.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch pan with parchment paper, or lightly grease it.
Mix the dry ingredients: Whisk the flour, baking powder, and salt together in a medium bowl, then set aside.
Cream the butter and sugar: Beat the butter and sugar until light and fluffy.
Add the eggs: Beat in the eggs, then mix in the vanilla extract and almond extract.
Add the dry ingredients: Mix the flour mixture into the wet ingredients just until you no longer see dry flour. Don’t overmix.
Press the base: Press about two thirds of the dough evenly into the prepared pan.
Add the filling: Spread the cherry pie filling evenly over the dough, leaving a small border around the edges.
Add the topping: Crumble the remaining dough over the filling. Sprinkle sliced almonds on top if using.
Bake: Bake for 32 to 38 minutes, until the top is lightly golden and set.
Cool: Cool completely in the pan, then lift out using the parchment paper and slice into bars.
Glaze: Whisk the powdered sugar, milk, almond extract, and optional pinch of salt until smooth. Drizzle over the cooled bars and let the glaze set before serving.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Use room temperature butter. It mixes in smoothly and gives you an even dough. If your butter is half-melted, the dough can feel greasy and harder to press into the pan.

Don’t overmix after the flour goes in. Mix just until the flour disappears. Overmixing makes the bars bake up tougher and a little dry.

Leave a small border for the filling. Keeping the pie filling away from the edge helps prevent sticky, over-browned corners. It also makes the bars easier to lift out cleanly.

Watch the top, not the timer. Pull them when the top looks lightly golden and set. If the center still looks a little soft, that’s fine—it firms up as it cools.

Chill before slicing for clean cuts. If you want neat squares, chill the cooled bars for about 20 minutes. The filling tightens up and the glaze won’t smear as much.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Coffee or espresso: These are really good with coffee, especially if you like desserts with a little almond flavor. I usually go with black coffee or a latte.
Milk: A cold glass of milk is simple and classic with cookie bars. It’s also nice if you serve these to kids.
Ice cream: If you want to make them more of a plated dessert, serve a bar with vanilla ice cream. Let the bar come to room temp so the cookie layer is soft.
Extra fruit: Fresh cherries (when they’re in season) or a handful of raspberries on the side looks nice. It also breaks up the sweetness a bit.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store the bars covered at room temperature for 2 days. If your kitchen is warm or you prefer a firmer cherry layer, keep them in the fridge instead.

Store leftovers covered in the fridge for up to 4 days. I like them chilled because the filling sets up and the bars slice even more cleanly.

You can make the bars a day ahead and glaze them the next day. If you glaze right away, that’s fine too—just let everything cool completely first.

If you want them to last longer, freeze individual portions in an airtight container. Thaw in the fridge overnight or at room temperature until soft.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use a different pie filling?

Yes. Blueberry and apple pie filling both work well here, and you can use them the exact same way. If the filling is very runny, spoon off a little extra liquid so the bars don’t get too soggy.

How do I know when the bars are done?

The top should look set and lightly golden, and the crumble pieces shouldn’t look wet. The center will still be a little soft while hot, but it firms up as it cools.

Can I skip the almond extract?

You can. Use more vanilla extract instead, and the bars will still taste great—just more like classic cherry sugar cookie bars. If you still want a little nutty flavor, a sprinkle of sliced almonds on top helps.

Why did my topping sink into the filling?

That usually happens if the filling layer is too thick in spots or the dough was very soft. Next time, spread the filling in an even layer and crumble the topping in smaller pieces so it sits on top.

Do I have to glaze them?

No, but I like what it adds. If you’d rather skip it, the bars are still good plain, or you can just dust them lightly with powdered sugar once they’re cool.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Cherry Cookie Bars

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Prep Time: 15

Cook Time: 35

Total Time: 50

Serving Size: 24

Buttery cookie bar base topped with cherry pie filling and finished with a simple almond glaze