Frosted Maple Cookie Bars
These soft and buttery Frosted Maple Cookie Bars are packed with rich maple flavor and topped with a luscious maple cream cheese frosting and crunchy toffee bits. An easy dessert bar that's perfect for holidays, potlucks, or anytime you're craving a maple-inspired treat.
Equipment
- 9x9-inch baking pan
- parchment paper
- large mixing bowl
- Medium mixing bowl
- electric mixer
- rubber spatula
- cooling rack
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup + 2 tbsp unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tbsp maple extract
- 4 oz cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 1/2 tsp maple extract
- 1/4 cup toffee bits
Instructions
- Preheat the oven to 350°F (180°C). Grease or line a 9×9-inch baking pan with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- Cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the egg and mix well, then add the maple extract and mix until combined.
- Add the dry ingredients and mix just until combined. Use a spatula to bring the dough together without overmixing.
- Press the dough evenly into the prepared pan and bake for 17–23 minutes, until the edges are lightly golden.
- Cool the bars completely in the pan for 2–3 hours until firm.
- Beat together the cream cheese and butter until smooth. Add the powdered sugar and maple extract and beat until creamy.
- Spread the frosting evenly over the cooled bars and sprinkle with toffee bits.
- Lift the bars from the pan using the parchment paper, slice, and serve. Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
Notes
Store the bars in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 3 months. For best texture, add the toffee bits after thawing and just before serving.