Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting

Oh, these Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting! Just saying the name makes my mouth water. There’s something so magical about those sweet, bright red cherries – they take me straight back to childhood ice cream parlors and soda fountain treats. But here’s the twist: we’re folding them into soft, buttery sugar cookie bars and topping them with the creamiest, tangiest frosting you can imagine.

I first made these for my niece’s birthday party last summer, and wow – you should’ve seen the kids (and let’s be honest, the adults too) going back for seconds! The secret? That perfect combo of chewy cookie base with pops of maraschino cherry sweetness, all balanced by that dreamy cream cheese frosting. It’s like your favorite sugar cookie and cherry cheesecake had a delicious baby.

What I love most is how deceptively simple these bars are to make. You probably have most ingredients in your pantry right now. No fancy techniques, no hours of chilling dough – just mix, bake, frost, and watch them disappear. Trust me, once you try these, they’ll become your new go-to for potlucks, bake sales, or those “I need something sweet NOW” moments.

Why You’ll Love These Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting

Let me count the ways these bars will steal your heart (and probably your willpower):

• Nostalgia in every bite – That sweet maraschino cherry flavor takes you right back to childhood treats, but with a grown-up twist
• Unbeatable texture – Soft sugar cookie base meets juicy cherry bits, all topped with velvety frosting that melts in your mouth
• Foolproof baking – No rolling pins or cookie cutters needed – just press the dough and bake!
• Crowd-pleaser magic – I’ve never brought these to a gathering without someone begging for the recipe
• Perfect sweetness – The tangy cream cheese frosting balances the cherries so beautifully, you’ll keep coming back for “just one more bite”

Seriously, these might just become your new signature dessert – they’re that good.

Ingredients for Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting

Okay, let’s gather our goodies! What I love about this recipe is how simple the ingredient list is – nothing fancy, just pure, delicious basics that work magic together. But a few little tips will make all the difference, so pay attention to those details!

For the Bars

• ¾ cup maraschino cherries – That’s about half a 16oz jar, drained really well (I pat them dry with paper towels too) and finely chopped – trust me, you don’t want big chunks!
• ¾ cup soft butter – And when I say soft, I mean leave it out for a good hour or two. You should be able to press your finger right in with no resistance
• 1 cup sugar – Just plain white granulated sugar works perfectly here
• 2 eggs – Room temperature is key! If you forgot to take them out, just pop them in warm water for 5 minutes
• ½ tsp vanilla – The real stuff makes all the difference
• ½ tsp almond extract – This is my secret weapon! It makes the cherry flavor sing
• 2 ½ cups flour – Spoon and level it, don’t scoop – we’re not making bricks here!
• ½ tsp salt – Balances all that sweetness beautifully
• ¼ tsp baking powder – Just enough to give them a little lift

For the Frosting

• 4 oz cream cheese – Full fat, please! And softened just like the butter
• ¼ cup butter – Again, nice and soft – are you sensing a theme here?
• ½ tsp vanilla – Can’t have too much vanilla in my book
• ¼ tsp almond extract – Carries that wonderful flavor through the whole dessert
• Dash of salt – Just a pinch to cut the sweetness
• 2 ½ – 3 cups powdered sugar – Start with 2 ½ and add more until it’s spreadable but still holds its shape when you swirl it

How to Make Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting

Alright, let’s get baking! These bars come together so easily, but I’ve learned a few tricks over the years that make them absolutely perfect every time. Follow these steps, and you’ll be enjoying cherry-studded, frosting-topped bliss in no time.

Preparing the Bars

First things first – preheat that oven to 350°F. While it’s heating up, let’s tackle the dough:

• Drain those cherries really well – I mean, squeeze out every last drop of juice with your hands or press them in a sieve. Then chop them up nice and fine (big chunks make the bars harder to cut later).
• Now grab your mixing bowl and cream together the butter and sugar until it’s light and fluffy. This takes about 2 minutes with a hand mixer – don’t rush it! You want that sugar practically dissolved into the butter.
• Beat in the eggs one at a time, then add both extracts. The almond extract makes the cherry flavor pop – it’s magic!
• Whisk together your dry ingredients in another bowl, then gradually mix them into the wet ingredients just until combined. Overmixing makes tough bars, and we want tender!
• Gently fold in those chopped cherries – I use a rubber spatula and do it by hand to keep them evenly distributed without crushing them.

Baking and Cooling

Here’s where patience pays off:

• Press that beautiful pink-speckled dough into your prepared 9×13 pan. I like to use greased foil for easy lifting later, but a well-greased pan works too.
• Bake for about 20 minutes – you’ll know they’re done when the edges just barely start turning golden. The center might still look a tiny bit soft – that’s perfect!
• Now comes the hard part – let them cool completely in the pan. I mean completely! At least an hour. If you frost them warm, you’ll have a melty mess (been there, done that).

Making the Frosting

While you’re waiting for the bars to cool, whip up that dreamy frosting:

• Beat the softened cream cheese and butter together until completely smooth – no lumps allowed!
• Mix in the extracts and that pinch of salt – it makes all the difference.
• Gradually add the powdered sugar until it’s thick but still spreadable. I usually stop at 2 ½ cups and check the consistency.
• Once the bars are cool, spread the frosting evenly over the top. I like to make little swirls with the back of my spoon – makes them look fancy with zero effort!

Now comes the best part – slicing and enjoying your masterpiece. Try to wait until the frosting sets a bit… if you can!

Tips for Perfect Maraschino Cherry Sugar Cookie Bars

After making these bars more times than I can count (okay, maybe I can count, but who’s keeping track?), I’ve learned all the little tricks that take them from good to “oh-my-goodness-I-need-another-piece” amazing. Here are my hard-earned secrets:

Cherry prep is everything! Don’t just drain those maraschino cherries – give them a good squeeze between paper towels or press them in a fine mesh strainer. Wet cherries = soggy bars, and nobody wants that. I like to chop them on a cutting board, then pat them dry one last time before folding them in.

Room temp ingredients aren’t optional. I know, I know – waiting for butter to soften feels like watching paint dry. But cold ingredients won’t cream properly, and you’ll end up with dense bars. Pro tip: Cut your butter into chunks to speed up softening. Forgot to take out the cream cheese? Microwave it for 5-second bursts (with the foil off!) until it’s soft but not melted.

Foil lining saves lives. Well, maybe not lives, but definitely your sanity when it’s time to cut these bars. Line your pan with foil, leaving an overhang on two sides. Grease it well, then lift the whole slab out after cooling for perfect, crumb-free slices. Bonus: Easy cleanup!

The golden edge rule. These bars bake fast – set your timer for 18 minutes and start watching. They’re done when the edges just barely turn golden. The center should still look slightly underdone – it’ll set as it cools. Overbaked bars lose that wonderful chewiness.

Frosting too soft? If your frosting seems runny after adding all the powdered sugar, pop the bowl in the fridge for 10 minutes. It’ll firm right up. Too thick? A teaspoon of milk or cherry juice (from the jar!) will loosen it perfectly.

Chill before slicing. For the cleanest cuts, I sometimes pop the frosted bars in the fridge for 20 minutes before slicing. Use a sharp knife dipped in hot water and wiped dry between cuts – you’ll get picture-perfect squares every time.

Variations and Substitutions

Listen, I’m all about sticking to the original recipe because it’s perfection, but I also know life happens! Maybe you’re out of maraschino cherries or need to make these gluten-free for a friend. Here are my favorite twists that still deliver amazing results:

Fresh cherry lovers unite! If you’re not into the super-sweet maraschino vibe, try swapping in fresh pitted cherries. Chop about 1 cup of sweet cherries (like Bing) and toss them with a tablespoon of sugar to mimic that syrupy goodness. The color won’t be as vibrant, but the flavor is incredible.

Citrus zest magic. Want to brighten things up? Add a teaspoon of lemon or orange zest to the cookie dough. The citrus plays so nicely with the cherries and cream cheese frosting – it’s like sunshine in every bite!

Nutty crunch. My aunt always adds ½ cup of chopped almonds or pecans to the dough. The nuttiness balances the sweetness beautifully, and that little crunch takes the texture to another level.

Gluten-free? No problem! I’ve successfully made these with a 1:1 gluten-free flour blend (look for one with xanthan gum already added). The texture comes out slightly more delicate, but still utterly delicious. Just be extra gentle when pressing the dough into the pan.

Frosting switcheroos. Out of cream cheese? A simple vanilla buttercream works in a pinch – just use ½ cup softened butter, 3 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. Or go wild and try a white chocolate ganache topping!

Mini bar madness. For parties, I sometimes press the dough into mini muffin tins (about ¾ full) and bake for 12-15 minutes. Top each little bite with a dollop of frosting and half a cherry – instant adorable desserts!

The beauty of these bars is how adaptable they are. Once you’ve mastered the basic recipe, have fun playing with flavors. Just promise me one thing – whatever variation you try, save me a piece!

Serving and Storing Maraschino Cherry Sugar Cookie Bars

Now for the best part – enjoying your creation! These bars are fantastic on their own, but I’ve discovered some serving tricks that make them extra special. And since they rarely last long (trust me, I know from experience), I’ll share my storage secrets too.

Serving suggestions that’ll wow:

• Pair them with strong black coffee – the bitterness cuts through the sweetness perfectly
• For dessert, serve slightly warmed with a scoop of vanilla ice cream melting over the top (heaven!)
• Cut them into tiny squares for a pretty dessert platter at parties – they look so festive with their pink cherry flecks
• Bring them to brunch alongside fresh fruit – the cream cheese frosting makes them feel fancy

Storing like a pro:

These bars keep beautifully if you follow a few simple rules:

• Room temperature: Keep them in an airtight container with wax paper between layers for up to 3 days (if they last that long!)
• Refrigerator: The frosting stays firmer when chilled – they’ll keep for 5 days in the fridge
• Freezing: Yes, you can freeze them! Cut into portions, wrap tightly in plastic wrap, then foil. They’ll keep for 2 months. Thaw overnight in the fridge

A little tip from my many batches – the flavors actually deepen after a day, so don’t be afraid to make them ahead. Just hold off on frosting until you’re ready to serve for the prettiest presentation. And if you’re like me, you might “accidentally” hide a few pieces in the back of the fridge… for quality control purposes, of course!

Maraschino Cherry Sugar Cookie Bars Nutritional Information

Okay, let’s be real – we’re not eating these bars for their health benefits! But I know some folks like to keep track, so here’s the nutritional breakdown per bar (based on cutting the pan into 24 equal pieces). Remember, these are estimates – your exact numbers might vary depending on your specific ingredients.

• Calories: 231 kcal
• Sugar: 20g
• Sodium: 120mg
• Fat: 10g (6g saturated, 3g unsaturated)
• Carbohydrates: 32g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 40mg

A quick heads up – these values can change based on things like:

• How much cherry juice you leave in the chopped fruit
• Whether you use full-fat or reduced-fat cream cheese
• Exactly how much powdered sugar goes into your frosting
• The brand of maraschino cherries you choose

So take these numbers as a general guide, not gospel truth. And hey – life’s too short to stress over every calorie when there’s cherry-studded, frosting-topped joy to be eaten!

Frequently Asked Questions

Can I use frozen cherries instead of maraschino cherries?
You can, but they’ll be totally different! Frozen cherries won’t give that classic sweet-tart maraschino flavor. If you must substitute, thaw and drain them well, then toss with 1 tablespoon sugar. The color won’t be as vibrant either – but hey, still delicious!

How do I prevent the frosting from melting?
Two words: cool completely! I know it’s tempting, but don’t frost those bars until they’re truly room temperature (about 1 hour). If your kitchen is warm, pop the frosted bars in the fridge for 15 minutes to set the frosting before serving.

Can I make these ahead of time?
Absolutely! The unfrosted bars keep well at room temperature for 2 days (wrap tightly). Or freeze them for up to 2 months. Make the frosting separately and store refrigerated – just let it soften at room temp for 30 minutes before spreading when you’re ready.

Why did my bars turn out dry?
Most likely culprit? Overbaking or overmixing. Remember – they’re done when just the edges turn golden, and the center still looks slightly underdone. Also, be gentle when mixing the dough after adding flour – stop as soon as it comes together.

Can I double this recipe?
Yes! Use a 15×10″ jelly roll pan instead of 9×13″. Baking time

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