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Stack of cherry pie bars

Cherry Pie Cookie Bars

If you love cherry pie and you love sugar cookies, you're going to love these easy and delicious dessert bars!
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
1 hour 25 minutes
Servings: 12
Calories: 439kcal
Author: Holly Gray


  • 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


  • 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 9x13-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.


Calories: 439kcal | Carbohydrates: 68g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 369mg | Potassium: 58mg | Fiber: 1g | Sugar: 35g | Vitamin A: 972IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
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