top down view of the baked Maple Cookie Bars with cream cheese frosting topped with sprinkles of cinnamon cut in two 9 square bars

Maple Cookie Bars with Cream Cheese Frosting


These Maple Cookie Bars are such a cozy fall treat! They’re soft, full of maple and cinnamon goodness, and topped with creamy cream cheese frosting. Super simple to make, but packed with flavor!

A hand holding the maple cookie bar with cream cheese frosting on its side to show the soft texture of the bar above the rest of the bars on the counter

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.
Prep Time 30 minutes
Bake Time 22 minutes
Total Time 52 minutes
Servings 9 bars

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.

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