Cherry Sugar Cookie Bars

I'm a large fan of bar cookies. They can be whipped up in just a few minutes, and they are continually a crowd pleaser. these Cherry Sugar Cookie Bars are a brand new favorite. those cherry bars couldn’t be easier. You start with a fundamental cookie dough. The almond extract is a super compliment to the cherries, and makes them extra scrumptious! The dough is quite stiff, but simply press firmly until it's miles calmly spread within the backside of the pan. i love to get my palms wet so the dough doesn’t persist with them as easily. they are much like my sugar cookie bars, but with a cherry twist. truely delicious! I just love all those juicy little cherries poking out. So yummy!


  • 3/4 cup maraschino cherries finely chopped (about half of a 16 oz jar)
  • 3/4 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder


  • 4 oz cream cheese softened to room temperature
  • 1/4 cup butter softened
  • 1/2 tsp vanilla
  • 1/4 tsp almond extract
  • dash salt
  • 2 1/2-3 cups powdered sugar


  1. Drain cherries well. Chop and set aside. Cream butter and sugar in a mixing bowl. Beat in the eggs, vanilla, and almond extract. Add flour, salt, and baking powder. Stir till combined. Fold in the cherries.
  2. Press dough into a well greased 9x13" pan. (I like to line mine with foil first.) Bake at 350° for about 20 minutes or till very lightly brown on the edges.
  3. Cool bars completely, then frost with cream cheese frosting.


  1. Beat cream cheese and butter till smooth and creamy. Beat in vanilla, almond extract, salt, and enough powdered sugar to make a spreadable frosting. Spread on bars.