There’s something so wonderfully nostalgic about a jar of maraschino cherries. That impossibly bright red, the sweet almond-kissed flavor—it’s pure, simple joy. These Maraschino Cherry Sugar Cookie Bars are the perfect way to capture that feeling. They have a soft, chewy sugar cookie base that melts in your mouth, studded with cheerful bits of cherry that add a pop of color and sweetness. It’s all topped off with a thick, tangy layer of cream cheese frosting that perfectly balances the sweetness. This is more than just a dessert; it’s a pan of happiness, perfect for sharing.
Whether you’re looking for a standout treat for a bake sale, a festive addition to your holiday table, or just a simple weekend baking project, this Maraschino Cherry Bars Recipe is the answer. Unlike complicated cookies that require chilling and rolling, this recipe comes together in one bowl and bakes in a single pan. They are incredibly simple to make, which is why I consider them one of the best Easy Cherry Bar Cookies you can find. The combination of vanilla and almond extracts gives them a classic bakery flavor that feels both familiar and special. They are especially wonderful as a Christmas Cherry Bars Recipe, as their festive pink and white colors look beautiful on a cookie platter. But honestly, they’re too good to save for just one season!
Ingredients for Maraschino Cherry Sugar Cookie Bars
This recipe uses simple, straightforward ingredients that you likely already have in your pantry and fridge. The key is using softened butter and cream cheese, as this ensures a smooth, creamy texture for both the bars and the frosting. Don’t be tempted to skip the almond extract; it’s the secret ingredient that truly complements the maraschino cherries and gives these bars their signature flavor.
For the Cherry Cookie Bars:
- Maraschino Cherries: ¾ cup, finely chopped (make sure to drain them very well!)
- Butter: ¾ cup, softened to room temperature
- Granulated Sugar: 1 cup
- Eggs: 2 large
- Vanilla Extract: ½ tsp
- Almond Extract: ½ tsp
- All-Purpose Flour: 2 ½ cups
- Salt: ½ tsp
- Baking Powder: ¼ tsp
For the Cream Cheese Frosting:
- Cream Cheese: 4 oz, softened to room temperature
- Butter: ¼ cup, softened
- Vanilla Extract: ½ tsp
- Almond Extract: ¼ tsp
- Salt: 1 dash
- Powdered Sugar: 2 ½ to 3 cups, sifted
How to Make Cherry Sugar Cookie Bars
Making these Cherry Sugar Cookie Bars is a breeze. The dough comes together quickly in one bowl, and there’s no need for chilling. The most important step is to make sure your cherries are well-drained and patted dry to prevent the dough from becoming too wet. Just follow these simple steps for a perfect pan of cookie bars every time.
- Prep Your Pan and Cherries: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with foil or parchment paper, leaving an overhang to easily lift the bars out later. Drain your maraschino cherries thoroughly, then finely chop them. I like to pat them with a paper towel to remove any excess moisture. Set them aside.
- Mix the Wet Ingredients: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla and almond extracts.
- Add the Dry Ingredients: Add the flour, salt, and baking powder to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix. Gently fold in the chopped cherries with a spatula.
- Bake the Bars: Press the dough evenly into your prepared pan. The dough will be thick and a bit sticky. Bake for 20-25 minutes, or until the edges are very lightly browned and a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan before frosting.
- Make the Frosting: While the bars cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Mix in the vanilla, almond extract, and a dash of salt. Gradually add the powdered sugar, mixing until you reach a smooth, spreadable consistency. Once the Maraschino Cherry Cookie Bars are completely cool, spread the frosting evenly over the top.
Tips for Perfect Maraschino Cherry Cookie Bars
These Cherry Cookie Bars are delightfully straightforward, but a few little tricks can take them from good to absolutely irresistible. The goal is a soft, chewy bar with a perfectly creamy frosting, and these tips will help you get there. From ingredient temperature to slicing techniques, paying attention to the small details makes all the difference and ensures your bars are the best they can be.
Don’t Overbake the Bars
The key to a perfectly soft and chewy sugar cookie bar is to pull it from the oven at just the right moment. You’re looking for the edges to be just starting to turn a pale golden brown. The center might look slightly underdone, but it will continue to cook and set as it cools in the hot pan. Overbaking is the fastest way to get dry, crumbly bars, so it’s better to err on the side of caution. Check them at the 20-minute mark and go from there.
Room Temperature is Key
For both the cookie dough and the frosting, using truly softened, room temperature butter and cream cheese is non-negotiable. It allows the ingredients to emulsify properly, creating a uniform, smooth texture. Cold butter won’t cream properly with the sugar, and cold cream cheese will leave you with a lumpy frosting. To soften them quickly, you can cut them into small cubes and let them sit on the counter for about 30-60 minutes.
Q: How do I get clean, neat slices?
A: For perfectly clean squares, make sure the bars are completely cooled, and the frosting has had a chance to set (chilling them in the fridge for 30 minutes helps). Use a large, sharp knife and wipe it clean with a damp paper towel between each cut. The parchment paper overhang also helps immensely, as you can lift the entire slab out of the pan to slice on a cutting board.
Substitutions and Variations
One of the best things about this Cherry Bar Cookies recipe is how easily you can adapt it. While the classic cherry-almond flavor is a winner, feel free to play around with different additions and extracts to make it your own. These suggestions can add a new twist or help you adapt the recipe based on what you have on hand.
- Add White Chocolate: Fold in a cup of white chocolate chips along with the cherries for an extra layer of creamy sweetness. The flavors work beautifully together.
- Switch Up the Extract: If you’re not a fan of almond extract, you can simply use all vanilla extract. For a different flavor profile, try a ¼ teaspoon of lemon extract in the frosting for a bright, zesty kick.
- Add a Topping: Before the frosting sets, sprinkle the top with festive sprinkles, shredded coconut, or finely chopped nuts like pecans or almonds for added texture and visual appeal.
- Gluten-Free Option: While I haven’t tested it extensively, you could likely substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. The texture may be slightly different, but it should still be delicious.
Frequently Asked Questions
Can I use fresh or frozen cherries instead of maraschino?
Unfortunately, fresh or frozen cherries are not a good substitute in this specific recipe. They release far too much moisture during baking, which would make the bars soggy and change the texture completely. This recipe is specifically developed for the low-moisture, sweet flavor of well-drained jarred maraschino cherries.
How do I store these Maraschino Cherry Bars?
Because of the cream cheese frosting, these bars should be stored in the refrigerator. Place them in an airtight container, separating layers with parchment paper if needed. They will stay fresh and delicious for up to 5 days. You can serve them chilled straight from the fridge or let them sit at room temperature for about 15-20 minutes to soften slightly.
Can I freeze these cookie bars?
Yes, these bars freeze wonderfully! For best results, freeze them unfrosted. Allow the bars to cool completely, then wrap the entire slab tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving. You can also freeze the frosted bars, though the frosting’s texture may change slightly upon thawing.
A Sweet Treat for Any Occasion
There you have it—a simple, delightful recipe for Maraschino Cherry Sugar Cookie Bars that is sure to become a new favorite. They are the perfect blend of soft, chewy, sweet, and tangy, all in one easy-to-make bar. The cheerful pink-studded bars are a joy to look at and even more of a joy to eat. This is a recipe meant for sharing, for bringing to gatherings, and for brightening up an ordinary day. I hope you’ll give this Maraschino Cherry Bars Recipe a try and that it brings a little sweetness and nostalgia to your kitchen.
Maraschino Cherry Sugar Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with foil or parchment paper. Drain maraschino cherries thoroughly, finely chop them, and pat with a paper towel to remove excess moisture.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla and almond extracts.
- Add the flour, salt, and baking powder to the wet ingredients. Mix on low speed until just combined. Gently fold in the chopped cherries with a spatula.
- Press the dough evenly into your prepared pan. Bake for 20-25 minutes, or until the edges are very lightly browned and a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan before frosting.
- While the bars cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth. Mix in the vanilla, almond extract, and a dash of salt. Gradually add the powdered sugar until you reach a smooth, spreadable consistency. Spread the frosting evenly over the completely cooled bars.
