Christmas Cherry Bars
Soft, buttery Christmas Cherry Bars with a bright cherry layer and almond glaze. Baked in a 9x13-inch pan, they’re festive, easy to transport, and perfect for cookie trays, potlucks, and make-ahead holiday baking.
Ingredients
- 1 cup unsalted butter softened; 2 sticks / 226 g
- 1 1/2 cups granulated sugar 300 g
- 3 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour 360 g; spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 can cherry pie filling 21 oz / 595 g; or 1 1/2–2 cups thick cherry preserves/jam
- 1 cup powdered sugar 120 g; sifted, for glaze
- 2-3 tablespoons milk or cream for glaze; start with 2 tbsp
- 1/4 teaspoon almond extract for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray, then line it with parchment paper, leaving an overhang on two sides for easy lifting.
- In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 2–3 minutes, until light, pale, and fluffy.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Beat in the eggs one at a time, mixing well and scraping down the bowl after each addition. Add the vanilla and 1/2 teaspoon almond extract and mix until smooth and glossy.3 large eggs, 1 1/2 teaspoons pure vanilla extract, 1/2 teaspoon almond extract
- In a separate bowl, whisk together the flour, baking powder, and salt until well combined.3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt
- With the mixer on low speed, add the dry ingredients to the butter mixture in two additions, mixing just until incorporated. The dough will be thick, like soft sugar cookie dough.3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Scoop about two-thirds of the dough into the prepared pan. Use a spatula or lightly floured or damp fingertips to press it evenly across the bottom and into the corners.
- Spoon the cherry pie filling or thick cherry preserves/jam over the dough and gently spread into an even layer, leaving about a 1/4-inch border around the edges.1 can cherry pie filling
- Drop small spoonfuls of the remaining dough evenly over the cherry layer. The cherries should still peek through in spots.
- Bake for 28–35 minutes, or until the top is lightly golden and the edges are set. The center should look set but still soft, not wet or jiggly like liquid.
- Place the pan on a wire rack and let the bars cool completely, 1–2 hours. For extra clean slices, chill briefly in the refrigerator after they reach room temperature.
- In a small bowl, whisk together the powdered sugar, 2 tablespoons milk or cream, and 1/4 teaspoon almond extract until smooth. Adjust with more milk a teaspoon at a time if too thick, or a little extra powdered sugar if too thin, until it ribbons off the spoon.1 cup powdered sugar, 2-3 tablespoons milk or cream, 1/4 teaspoon almond extract
- Use the parchment overhang to lift the cooled bars from the pan onto a cutting board. Drizzle the almond glaze over the top in zigzags. Let the glaze set for 20–30 minutes, then slice into 24 small bars or up to 18 larger bars and serve.
Notes
Storage: Store sliced bars in an airtight container at room temperature for 2–3 days or refrigerated for up to 5 days, layering with parchment so they don’t stick. For longer storage, freeze bars in a single layer until firm, then transfer to a container with parchment between layers; freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for 30–45 minutes. For the cleanest cuts, chill the cooled bars before slicing and wipe the knife between cuts. Variations: add sliced almonds to the top dough, sprinkle mini chocolate chips over the cherry layer, or use mixed berry jam in place of some of the cherry. You can substitute gluten-free 1:1 baking flour for a gluten-free version and replace almond extract with extra vanilla if needed for nut allergies.
Nutrition
Calories: 220kcal
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