
Maple Cookie Bars with Cream Cheese Frosting Recipe
These Maple Cookie Bars are a new go-to for all things Fall-flavored! A soft, chewy cookie base with warm notes of maple and cinnamon, topped with a luscious cream cheese frosting. They’re easy to whip up, using pantry staples and simple ingredients, perfect to share or enjoy as a cozy treat at home.
Equipment
- 8×8-inch baking pan
- Parchment paper
- Stand mixer or Electric Hand mixer
- Measuring Cups and Spoons
- rubber spatula
Ingredients
For the Maple Cookie Bars:
- 1/2 cup butter (softened)
- 1/3 cup unrefined coconut oil
- 3/4 cup brown sugar
- 1/3 cup maple syrup
- 1 room temperature egg
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons maple extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter (softened)
- 8 oz full-fat brick cream cheese (softened)
- 2 teaspoons pure vanilla extract
- 4 cups confectioners’ sugar
Instructions
Maple Cookie Bars
- Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some around the edge for easy lifting later.
- Cream Together: In a stand mixer (or using a hand mixer), cream together 1/2 cup butter (softened), 1/3 cup unrefined coconut oil, 3/4 cup brown sugar, and 1/3 cup maple syrup until smooth and fluffy. This should take about 2-3 minutes. Next, add in 1 room temperature egg, 1 ½ teaspoons pure vanilla extract, and 1 ½ teaspoons maple extract. Beat until well combined.
- Whisk together: In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, and 2 teaspoons ground cinnamon until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake: Transfer the dough into the prepared 8×8-inch baking pan and spread into an even layer. The dough will be thick, but don’t worry, we will have plenty of cream cheese frosting to complement! Bake for 20-22 minutes, or until the edges are golden brown and the top is no longer glossy. Start checking around the 17-minute mark to avoid overbaking. Once done, allow the bars to cool completely in the pan before frosting.
Cream Cheese Frosting:
- Cream together: While the bars are baking, make the cream cheese frosting. In a stand mixer, beat 1/2 cup unsalted butter (softened) until creamy. Add 8 oz full-fat brick cream cheese (softened) and beat together until smooth.
- Add the Sugar & Vanilla: Next, add 2 teaspoons pure vanilla extract. Gradually add the 4 cups confectioners’ sugar one cup at a time, mixing on low speed after each addition until the frosting is smooth and fluffy. If the frosting gets too soft, chill it in the fridge for a few minutes before using.
- Serve and Enjoy!: Once the cookie bars are completely cooled, spread the cream cheese frosting evenly over the top. Sprinkle with a bit of cinnamon to garnish and then cut the into squares, serve, and enjoy!
Notes
Chilling the Frosting: If your frosting gets too soft to spread, pop it in the fridge for 10-15 minutes to firm up slightly.











