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Cherry Christmas Bars with soft cookie base homemade cherry filling cookie crumble and creamy vanilla glaze

Cherry Christmas Bars: Soft Cookie Base, Juicy Cherry Filling, Creamy Vanilla Glaze

Festive cookie bars with a tender vanilla-almond base, naturally red homemade cherry filling, cookie crumble, and an easy vanilla glaze.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 2 hours 35 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

Homemade Cherry Filling
  • 24 ounces pitted cherries fresh or frozen
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated orange zest
Soft Cookie Base and Crumble
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract optional
  • 2 1/2 cups all-purpose flour spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
Creamy Vanilla Glaze
  • 1 1/2 cups powdered sugar sifted
  • 2 tablespoons milk plus more as needed
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt

Equipment

  • 9-by-13-inch metal baking pan
  • Medium saucepan
  • Electric mixer
  • Wire cooling rack

Method
 

  1. Combine the cherries, sugar, cornstarch, water, lemon juice, and orange zest in a saucepan. Cook over medium heat, stirring often, until bubbling. Simmer for 3 to 5 minutes until thick and glossy, then cool.
    Cookie dough homemade cherry filling vanilla glaze orange zest and almond extract prepared for Cherry Christmas Bars
  2. Preheat the oven to 350°F. Line a 9-by-13-inch metal pan with parchment. Beat the butter and sugar until creamy. Add the eggs one at a time, then the vanilla and optional almond extract. Mix in the flour, baking powder, and salt just until combined.
  3. Press two-thirds of the dough evenly into the pan. Spread the cooled cherry filling over the base, leaving a narrow border. Crumble the remaining dough over the cherries.
  4. Bake for 35 to 40 minutes, until the exposed topping is lightly golden and the center is set. Cool completely in the pan on a wire rack.
  5. Whisk the powdered sugar, 2 tablespoons milk, vanilla, and salt, adding more milk by the teaspoon if needed. Lift the cooled slab from the pan, drizzle with glaze, set for 20 to 30 minutes, and cut into 24 bars.
    Cherry Christmas Bars with homemade cherry filling cookie crumble and vanilla glaze on a festive holiday platter

Notes

  • Do not add hot cherry filling to the unbaked cookie base; let it cool first.
  • Fresh or frozen pitted cherries both work. Add frozen cherries directly to the saucepan.
  • Cool the slab completely before glazing and slicing.
  • Store airtight at room temperature for 3 days or refrigerate for up to 5 days.