Description
Soft, buttery sugar cookie bars studded with maraschino cherries and topped with a rich, pink cream cheese frosting. These bars offer a distinct almond flavor, making them festive and easy to serve.
Ingredients
- For the Sugar Cookie Bars:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 egg white
- ½ cup sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup maraschino cherries, drained, patted dry, and chopped
- For the Cherry Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2–3 cups powdered sugar
- 1 tablespoon maraschino cherry juice (from the jar)
- ½ teaspoon vanilla extract
- Pinch of salt
- For Garnish:
- Extra chopped maraschino cherries
- Pink or red sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang.
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
- Add the egg, egg white, sour cream, vanilla extract, and almond extract; beat until smooth.
- Whisk the flour, baking powder, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients on low speed until a soft dough forms. Do not overmix.
- Gently fold in the chopped, dried maraschino cherries by hand.
- Press the dough evenly into the prepared baking pan.
- Bake for 15-18 minutes, or until the edges are barely golden and the center looks set but soft.
- Allow the bars to cool completely in the pan on a wire rack.
- Make the frosting: Beat the softened cream cheese and butter until smooth.
- Mix in the vanilla extract, salt, and 1 tablespoon of cherry juice.
- Gradually add powdered sugar, one cup at a time, beating until the frosting is thick and spreadable.
- Spread the frosting over the cooled bars.
- Top with sprinkles or extra chopped cherries.
- Slice into squares and serve.
Notes
- Drain and thoroughly pat the maraschino cherries dry before chopping to prevent the dough from turning pink.
- Use room temperature butter, cream cheese, and eggs for smooth batter and frosting.
- Do not overbake; the bars should remain soft in the center.
- If the frosting is too thin, add more powdered sugar. If too thick, add cherry juice one teaspoon at a time.
- Store frosted bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American