Cherry Pie Cookie Bars are super easy to make and always a crowd favorite!
Summer is here!
School’s out, pool days are in, and we’re eating outside on the back deck every chance we get.
I love these cookie bars because they’re simple to make, lightly buttery, sweet but not too sweet, and completely delicious! They’re also portable; perfect for making a day ahead and taking along to picnics or potlucks.
If you love cherry pie and you love sugar cookies, you’re going to love Cherry Pie Cookie Bars!
They are truly the best of both worlds.
You get a sweet chewy sugar cookie layer topped with saucy and tart cherry pie filling.
A sprinkling of sugar cookie crumble over the top helps to seal in all the cherry deliciousness while a quick lemon glaze adds the finishing touch.
While these bars can absolutely be savored warm or at room temperature, my favorite way to enjoy them is cold right out of the fridge!
Ingredients for Cherry Pie Cookie Bars
You will need:
- 1 1/2 cups granulated sugar
- 1 1/3 cups vegan butter, softened
- 1 tablespoon orange zest
- Vegan egg replacer, equivalent of 2 eggs – I used Bob’s Red Mill
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons mild-flavored plant milk, such as oat or unsweetened almond, divided
- 2 (21-ounce) cans cherry pie filling
- 1 cup confectioners’ sugar
- 1 tablespoon lemon zest
How to Make Cherry Pie Cookie Bars
Preheat the oven to 375°F.
For the cookie bars:
STEP ONE: In the bowl of a stand mixer with a paddle attachment, cream together the granulated sugar, butter, and orange zest.
STEP TWO: Prepare the vegan egg replacer according to package directions. Add the “egg” mixture to the butter mixture in the bowl.
STEP THREE: Add the vanilla extract and continue mixing until fully incorporated.
STEP FOUR: In a medium-size mixing bowl, combine the all-purpose flour, baking powder, and salt. Add half of the dry ingredients to the butter-sugar mixture. Mix on medium-low speed to incorporate then mix in 1 tablespoon plant milk. Add the remaining dry ingredients and an additional 1 tablespoon plant milk. Mix until the dough comes together; it will be very crumbly.
STEP FIVE: Butter, or spray with non-stick baking spray, a 9×13-inch glass baking pan. Use your hands to press 2/3 of the dough into the dish, forming a 1-inch layer to cover the bottom completely.
STEP SIX: Pour the cherry pie filling in an even layer over the dough to cover completely.
STEP SEVEN: Sprinkle the remaining dough over the top. Use as little or as much topping as you like; you may have a little extra depending on your preference.
STEP EIGHT: Bake for 40 minutes, until the edges and top are golden and the center is set. Set aside for at least 30 minutes to set and cool.
For the glaze:
STEP ONE: Into a small mixing bowl, add the confectioners’ sugar, remaining 2 tablespoons plant milk, and lemon zest. Stir until the consistency is smooth.
STEP TWO: When the bars have cooled, drizzle the glaze over the bars.
To serve:
- Cut into squares, or whatever shape you like, and serve.
- These bars are can be served warm, room temperature, or cold.
- Refrigerate any leftovers.
More Dessert Recipes You’ll Love!
- Cherry Snowball Cookies
- Easy Vegan Chocolate Cake
- Chocolate Peanut Butter Bars
- Caramel Popcorn
- Vegan Cranberry Orange Cookies
- Chocolate Fondue
Cherry Pie Cookie Bars
Ingredients
- 1 1/2 cups granulated sugar
- 1 1/3 cups vegan butter softened
- 1 tablespoon orange zest
- Vegan egg replacer equivalent of 2 eggs – I used Bob’s Red Mill
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons mild-flavored plant milk such as oat or unsweetened almond, divided
- 2 21-ounce cans cherry pie filling
- 1 cup confectioners’ sugar
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 375°F.
For the cookie bars:
- In the bowl of a stand mixer with a paddle attachment, cream together the granulated sugar, butter, and orange zest.
- Prepare the vegan egg replacer according to package directions. Add the “egg” mixture to the butter mixture in the bowl.
- Add the vanilla extract and continue mixing until fully incorporated.
- In a medium-size mixing bowl, combine the all-purpose flour, baking powder, and salt. Add half of the dry ingredients to the butter-sugar mixture. Mix on medium-low speed to incorporate then mix in 1 tablespoon plant milk. Add the remaining dry ingredients and an additional 1 tablespoon plant milk. Mix until the dough comes together; it will be very crumbly.
- Butter, or spray with non-stick baking spray, a 9×13-inch glass baking pan. Use your hands to press 2/3 of the dough into the dish, forming a 1-inch layer to cover the bottom completely.
- Pour the cherry pie filling in an even layer over the dough to cover completely.
- Sprinkle the remaining dough over the top. Use as little or as much topping as you like; you may have a little extra depending on your preference.
- Bake for 40 minutes, until the edges and top are golden and the center is set. Set aside for at least 30 minutes to set and cool.
For the glaze:
- Into a small mixing bowl, add the confectioners’ sugar, remaining 2 tablespoons plant milk, and lemon zest. Stir until the consistency is smooth.
- When the bars have cooled, drizzle the glaze over the bars.
To serve:
- Cut into squares, or whatever shape you like, and serve. These bars are can be served warm, room temperature, cold. Refrigerate any leftovers.
Nutrition
Adapted from Food Network.
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