Christmas Cherry Bars (The Festive Red and White Holiday Win)

I whipped up a batch of these Christmas Cherry Bars earlier today, and they are a stunning reminder that holiday baking doesn’t have to be complicated to be beautiful. With their bright red cherry center and a snowy white drizzle, they look like they belong on a professional dessert platter. My favorite part is that the dough doubles as both the buttery shortbread crust and the crumbly topping—a rare and beautiful victory for a busy holiday schedule.

These bars are essentially a portable cherry pie, but with a much better crust-to-filling ratio. They are sturdy enough to stack in a gift tin but tender enough to melt in your mouth. They’ve become a Christmas Eve tradition in my house because they provide that perfect pop of festive color next to all the chocolate and gingerbread.

Whether you’re heading to a cookie swap or just want a sweet treat to enjoy by the tree, these cherry bars are the effortless showstopper you’ve been looking for.

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Simple Christmas Cherry Bars

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 1 tsp salt

• 4 large eggs

• 1 tsp vanilla extract

• ½ tsp almond extract (the “secret” ingredient!)

• 3 cups all-purpose flour

• 1 can (21 oz) cherry pie filling

• For the Glaze:

• 1 cup powdered sugar

• 1–2 tbsp milk

• ½ tsp vanilla extract

Instructions

1) Preheat and Prep Preheat your oven to 350°F (175°C). Grease a 15×10 inch jelly roll pan or a 9×13 inch baking dish for thicker bars.

2) Cream the Base In a large bowl, cream together the softened butter, sugar, and salt until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.

3) Form the Dough Gradually add the flour to the wet ingredients, mixing until just combined.

4) Layer the Bars Spread about three-fourths of the dough into the bottom of your prepared pan (the dough will be thick and sticky). Spread the cherry pie filling evenly over the dough.

5) The Topping Drop the remaining dough by the teaspoonful over the top of the cherry filling. It won’t cover it completely, creating a “polka dot” or marbled effect once baked.

• Bake for 30–35 minutes, or until the topping is light golden brown.

6) Glaze and Cool Let the bars cool completely. Whisk together the powdered sugar, milk, and vanilla, then drizzle it generously over the top. Slice into squares and serve.

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Why These Cherry Bars Are the Best

• One-Bowl Dough: The crust and the topping come from the exact same mixture.

• Festive Appeal: The bright red cherries against the white glaze scream “holiday season.”

• Almond Flavor: The hint of almond extract perfectly complements the cherries, making them taste like a gourmet pastry.

• Sturdy for Travel: Unlike pie, these bars hold their shape perfectly in a lunchbox or cookie tin.

Tips for Success

• Don’t Overmix: Once you add the flour, mix only until the white streaks disappear to keep the shortbread tender.

• Wet Your Fingers: The dough is very sticky! Lightly wet your fingers with water or use a greased spatula to press the bottom layer into the pan.

• Cool Completely: If you drizzle the glaze while the bars are still hot, it will melt and disappear instead of staying white and pretty.

• Almond Extract is Key: Don’t skip the almond extract; it provides that classic “bakery” flavor that elevates the whole recipe.

Easy Variations

• Blueberry Christmas: Use blueberry pie filling for a “Blue Christmas” theme.

• Nutty Crunch: Add ½ cup of sliced almonds to the top dough before baking.

• Cream Cheese Swirl: Dollop softened cream cheese over the cherries before adding the final layer of dough.

• Chocolate Chip: Sprinkle mini chocolate chips over the cherry layer for a “Black Forest” vibe.

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FAQ – Christmas Cherry Bars

Can I use fresh cherries?

You can, but you would need to cook them down with sugar and cornstarch first to create a “jammy” consistency like the canned filling.

How do I store these?

Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Can I freeze cherry bars?

Yes! They freeze beautifully. I recommend freezing them before adding the glaze, then glazing them once they thaw.

Why are my bars falling apart?

Make sure you let them cool completely before slicing. The fruit filling needs time to “set” once it comes out of the oven.