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Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting

Maraschino Cherry Sugar Cookie Bars

These Maraschino Cherry Sugar Cookie Bars are a simple and nostalgic treat, featuring a super soft, chewy sugar cookie base studded with sweet maraschino cherries. The almond extract in both the cookie and the tangy cream cheese frosting provides a classic, irresistible flavor. This easy-to-make recipe involves pressing the dough into a pan, making it a low-effort dessert with a huge payoff.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 24 servings
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ¾ cup soft butter
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 2 ½ cups all-purpose flour
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¾ cup maraschino cherries (from about a 16oz jar), finely chopped and well-drained
  • 4 oz cream cheese, softened to room temperature
  • ¼ cup butter, softened
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • dash of salt
  • 2 ½ - 3 cups powdered sugar

Equipment

  • 9x13 inch baking pan
  • Foil
  • Electric mixer
  • Mixing bowl
  • Spatula
  • Wire rack
  • Sharp knife

Method
 

Instructions
  1. Prep Your Pan and Cherries: First things first, preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan, or for super easy removal, line it with foil, leaving a little overhang on the sides to act as handles. Now, for the cherries. Drain them really well—you don't want extra liquid making your bars soggy. Finely chop them and set them aside.
  2. Make the Cookie Dough: In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla and almond extracts.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  4. Fold in Cherries: Gently fold the chopped maraschino cherries into the dough using a spatula. The dough will be thick and wonderfully pink-flecked.
  5. Press and Bake: Scoop the dough into your prepared pan. It will be sticky, so I find it easiest to wet my fingertips slightly or use the back of a greased spoon to press the dough into an even layer. Bake for 20-25 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean. The center should be set but still soft.
  6. Cool Completely: This is a crucial step! Let the Cherry Sugar Cookie Bars cool completely in the pan on a wire rack. If you try to frost them while they're still warm, you'll have a melted mess.
  7. Whip Up the Frosting: While the bars cool, make the frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Beat in the vanilla, almond extract, and a dash of salt. Gradually add the powdered sugar, about a cup at a time, until you reach a smooth, spreadable consistency.
  8. Frost and Serve: Once the bars are completely cool, spread the cream cheese frosting evenly over the top. You can lift the bars out of the pan using the foil handles to make frosting and cutting easier. Slice into squares and enjoy!

Notes

For best results, drain the cherries exceptionally well and pat them dry to prevent soggy bars. Use room temperature ingredients like butter, cream cheese, and eggs for a smoother texture. Avoid overbaking; the bars are ready when the edges are lightly golden and the center is just set. It's crucial to cool the bars completely before frosting. For clean, perfect squares, chill the frosted bars for about 30 minutes before cutting with a sharp knife.