Indulge in the vibrant flavors and delightful textures of our Maraschino Cherry Sugar Cookie Bars Recipe. These easy-to-make bars are a perfect treat for any occasion, offering a burst of fruity sweetness and a tender, chewy base that’s sure to impress. Looking for a simple yet show-stopping dessert? This recipe is your answer!
Key Ingredients for Maraschino Cherry Sugar Cookie Bars
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup maraschino cherries, drained and roughly chopped, plus more for garnish (optional)
- ¼ cup maraschino cherry juice (from the jar)
How to Make Maraschino Cherry Sugar Cookie Bars
Whip up these delightful Maraschino Cherry Sugar Cookie Bars in under 30 minutes of prep time, making them a perfect weeknight or last-minute dessert. Their incredible ease of preparation, combined with a burst of sweet, fruity flavor from the maraschino cherries and a hint of vanilla, results in a satisfying treat that will disappear quickly!
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add Wet Ingredients: Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Incorporate Cherries and Juice: Gently fold in the chopped maraschino cherries and the maraschino cherry juice. The dough will be thick and slightly sticky, with pops of red color from the cherries.
- Spread Dough in Pan: Evenly spread the dough into the prepared baking pan. You can use a spatula or your hands lightly floured if the dough is too sticky. Ensure the dough is spread to the edges for even baking.
- Bake: Bake for 20-25 minutes, or until the edges are lightly golden brown and the center is set. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Cool: Let the cookie bars cool completely in the pan on a wire rack. This is crucial for them to set properly and be easy to cut.
- Cut and Serve: Once completely cooled, lift the bars out of the pan using the parchment paper overhang. Cut into squares or rectangles. Garnish with additional maraschino cherries if desired.
Why You’ll Love This Maraschino Cherry Sugar Cookie Bars
You’ll adore these Maraschino Cherry Sugar Cookie Bars for their delightfully chewy texture and vibrant, sweet flavor that’s reminiscent of childhood celebrations. Unlike a traditional drop cookie that can spread unpredictably, these bars offer a uniform, delightful chewiness that holds its shape beautifully, making them perfect for slicing and sharing. The burst of maraschino cherry flavor, enhanced by a touch of its juice, provides a unique fruity twist that makes them stand out from your average sugar cookie.
Furthermore, crafting these delicious bars at home is incredibly cost-effective, allowing you to create a crowd-pleasing dessert without breaking the bank. They are perfect for bake sales, parties, or simply as a special treat to brighten your day. So, why wait to experience this delightful burst of cherry goodness? Give these Maraschino Cherry Sugar Cookie Bars Recipe a try today – your taste buds will thank you!
Storing and Reheating Tips
To keep your Maraschino Cherry Sugar Cookie Bars fresh and delicious, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. If you plan to freeze them, ensure they are completely cooled. Wrap individual bars or stacks of bars tightly in plastic wrap, then place them in a freezer-safe bag or container. They will stay fresh in the freezer for up to 3 months. To reheat, you can enjoy them at room temperature, or for a slightly warmer, softer treat, microwave individual bars for 10-15 seconds. If reheating frozen bars, allow them to thaw at room temperature first, or warm them gently in a low oven (around 300°F or 150°C) for a few minutes.
Final Thoughts
These Maraschino Cherry Sugar Cookie Bars are a truly delightful and easy dessert. Their cheerful color and sweet cherry flavor make them an instant favorite for all ages. We encourage you to bake a batch of these bars and share the joy!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Maraschino Cherry Sugar Cookie Bars Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, softened, 1 1/2 cups granulated sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gently fold in the chopped maraschino cherries and the maraschino cherry juice. The dough will be thick and slightly sticky, with pops of red color from the cherries.3/4 cup maraschino cherries, drained and roughly chopped, 1/4 cup maraschino cherry juice
- Evenly spread the dough into the prepared baking pan. You can use a spatula or your hands lightly floured if the dough is too sticky. Ensure the dough is spread to the edges for even baking.
- Bake for 20-25 minutes, or until the edges are lightly golden brown and the center is set. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Let the cookie bars cool completely in the pan on a wire rack. This is crucial for them to set properly and be easy to cut.
- Once completely cooled, lift the bars out of the pan using the parchment paper overhang. Cut into squares or rectangles. Garnish with additional maraschino cherries if desired.3/4 cup maraschino cherries, drained and roughly chopped