Cherry Pie Sugar Cookie Bars
When the holidays roll around, you need easy Christmas desserts that feel festive and fun but don’t take hours in the kitchen. These Cherry Pie Sugar Cookie Bars combine soft, buttery sugar cookie dough with sweet, juicy cherry pie filling for the ultimate shortcut dessert that tastes like Christmas magic in every bite.
If you’re looking for fun Christmas desserts that stand out on the holiday dessert table, these bars are a must. Skip the traditional pie this year and make these chewy, gooey cookie bars instead. They’re simple, portable, and guaranteed to disappear fast!
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Ingredients for Cherry Pie Sugar Cookie Bars
For the sugar cookie dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the cherry pie layer:
- 2 ½ cups cherry pie filling (store-bought or homemade)
For the topping:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How to Make Cherry Pie Bars
1. Preheat and prep.
Set your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper for easy removal.
2. Make the dough.
In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
Beat in the eggs and vanilla.
In a separate bowl, whisk together flour, baking powder, and salt, then slowly add to the wet ingredients until a dough forms.
3. Build the base.
Press about two-thirds of the sugar cookie dough evenly into the prepared pan.
4. Prepare the filling.
Scoop out about 2 tablespoons of the liquid from the cherry pie filling and discard. This helps prevent the bars from becoming too goopy. You want mostly cherries rather than syrup for the best texture and flavor.
5. Add the filling.
Spread the cherry pie filling evenly over the cookie dough base.
6. Swirl with dough.
Drop small spoonfuls of the remaining dough over the top, leaving small gaps so the cherries peek through.
7. Sprinkle the topping.
In a small bowl, mix the cinnamon and sugar together, then sprinkle evenly over the top.
8. Bake.
Bake for 35–50 minutes, or until the cookie dough is set and golden brown. The middle may look slightly soft but will firm up as it cools.
9. Cool and slice.
Let the bars cool completely before cutting into squares.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Pro Tips for Cherry Pie Sugar Cookie Bars
- Remove some liquid. Taking out a bit of the syrup from the filling keeps the bars from turning too soft and lets the cherry flavor shine.
- Watch the bake. The bars are done when the edges are golden and the top looks set. The edges will definitely look done before the middle is, so keep an eye on the middle!
- Cool completely. Letting them cool in the pan makes slicing neater and prevents crumbling.
- Line the pan. Parchment paper makes lifting and slicing so much easier—especially for party trays.
- Make ahead. These bars can be baked the night before and stored in an airtight container, making them perfect for stress-free holiday treats.
FAQs
Can I use homemade cherry pie filling?
Absolutely! Just be sure to cook the cherries until tender and thickened before using. Also, try to make sure your filling isn’t too liquid-y overall, because the bars will come out goopy.
Can I use store-bought sugar cookie dough?
Yes! About 32 oz (two 16 oz rolls) works well. The bars will bake a bit softer but still taste amazing.
Do these need to be refrigerated?
No, they can be stored at room temperature for up to 3 days. For longer storage, you can refrigerate for up to 5 days or freeze for up to 2 months.
Can I use another fruit filling?
For sure!. Apple, peach, or blueberry fillings all work beautifully with this sugar cookie base.
If you love desserts that are festive, easy, and just a little nostalgic, these Cherry Pie Sugar Cookie Bars are the perfect addition to your holiday baking lineup. With their golden sugar cookie crust, sweet cherry filling, and cinnamon-sugar topping, they’re one of those easy Christmas desserts that look fancy but take minimal effort.
Bring them to your next gathering or wrap them up as part of a cookie tray. Either way, they’re fun Christmas desserts everyone will want the recipe for.
Cherry Pie Sugar Cookie Bars
Ingredients
Sugar Cookie Dough
- 1 cup (2 sticks) unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 3/4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
Cherry Pie Layer
- 2 1/2 cups cherry pie filling store-bought or homemade
Topping
- 3 Tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Set your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper for easy removal.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt, then slowly add to the wet ingredients until a dough forms.
- Press about two-thirds of the sugar cookie dough evenly into the prepared pan.
- Scoop out about 2 tablespoons of the liquid from the cherry pie filling and discard. This helps prevent the bars from becoming too goopy. You want mostly cherries rather than syrup for the best texture and flavor.
- Spread the cherry pie filling evenly over the cookie dough base.
- Drop small spoonfuls of the remaining dough over the top, leaving small gaps so the cherries peek through.
- In a small bowl, mix the cinnamon and sugar together, then sprinkle evenly over the top.
- Bake for 35–50 minutes, or until the cookie dough is set and golden brown. The middle may look slightly soft but will firm up as it cools.
- Let the bars cool completely before cutting into squares.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
