About Maple Frosted Sugar Cookie Bars
Sugar cookie bars are a classic no-hassle dessert, and they only get better when you add a flavored frosting.
And for these bars, they’re coated in a fluffy maple cream cheese frosting and topped festive fall sprinkles.
Can you use a jelly roll pan?
Jelly roll pans are a popular choice for cookie bars, but the only thing “special” about this pan is the size. They are roughly 10.5 x 15.5 inches in size – fairly large and somewhat unique.
However, for this recipe, it calls for a pan that’s 9 x 13 inches in size. Using a pan this size will ensure the cookie bars are the appropriate thickness and texture. If you were to use a standard jelly roll pan, which is larger, there might not be enough batter to cover the pan, leaving you with thin (and possibly crunchy, because there’s less batter per baking area) cookie bars.
So for best results, do not use a standard jelly roll pan that’s 10.5 x 15.5 inches in size. Use a baking sheet that’s 9 x 13 inches and at least one inch deep.
How to cut perfect cookie bars
If you’re anything like me and get a little nervous when cutting food, fear not – there’s an easy trick you can use to get your cookie bars to have perfectly cut lines and dimensions.
The trick: Before adding your batter to the jelly roll pan, line it with aluminum foil. This will make it so you can simply lift the baked, frosted, and uncut cookie bars from the pan, set it on the counter, and cut the bars without the sides of the pan interfering with your accuracy. You can even whip out a ruler if you’d like to make sure every cookie is the exact size you’d like them to be.
How do you store frosted sugar cookie bars?
Most cookie bars can be stored on the counter in a sealed container, but this recipe includes a tasty maple cream cheese frosting. The general rule of thumb is that whenever you use a frosting with perishable ingredients (such as cream cheese) it’s best to store it in the refrigerator until ready to eat.
How long do frosted sugar cookie bars last?
When stored in a sealed container in the refrigerator, these sugar cookie bars should remain good for up to three to four days.
Can you freeze sugar cookie bars?
Yes, you totally can! But there’s a catch.
For best results, I would recommend freezing the bars and frosting separately (so don’t frost the cookie bars before freezing). The cookie bars will expand and contract while freezing, so the cookie bars will be more presentable if frozen separately from the frosting.
To freeze the cookie bars, there’s two ways you can do it:
Freeze the raw dough:
- Mix all ingredients per recipe instructions, then place the dough on a large piece of plastic wrap. Press the dough into a flat, log-like shape, then cover any exposed sides with plastic wrap.
- Transfer wrapped dough to a freezer bag or a storage container with a sealable lid.
- Cookie dough can be stored for up to six months. When ready to bake, thaw in the refrigerator overnight, then prepare for baking per the recipe instructions.
Freeze baked cookie bars:
- Bake and allow to cool completely.
- If storing cut cookie bars, place them in a single layer in a freezer bag or storage container. If you need to stack the cookies, separate each layer with a sheet of wax paper. If storing the uncut cookie bars, simply place in a freezer bag or storage container that they fit in.
- Baked cookie bars and be frozen for up to three months.
And for the cream cheese frosting, it can be stored in a sealed container or freezer bag for up to three months.
How to make frosted sugar cookie bars
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Once mixed, set the bowl aside.
Step 2 – Using a stand mixer (or hand mixer + large bowl), whip up the following ingredients: unsalted butter, cream cheese, and sugar. Blend in the eggs and almond extract, then mix in the dry ingredients from Step 1.
Step 4 – Bake!
Step 5 – Let the cookie bars cook completely in the pan before frosting.
Step 6 – When ready to frost, prepare the frosting. Using stand mixer (or hand mixer + large bowl), whip together the cream cheese and butter. Add powdered sugar, vanilla, and maple syrup to the bowl, then whip until the frosting is light and fluffy.
Step 7 – Frost the cookie bar base and top with festive sprinkles.
Step 8 – Lift cookie bar base from pan and cut into square or rectangular bar shapes.
Maple Frosted Sugar Cookie Bars
Soft and chewy sugar cookie bars topped with fluffy maple cream cheese frosting and festive sprinkles. Perfect sweet tooth snacking for chilly weather holidays.
For the Sugar Cookie Bars
In a large bowl, soft together the flour, cornstarch, baking powder, and salt, then set aside.
Keeping speed on medium, add almond extract and 1 egg to bowl, then mix well. Add the second egg, then mix again.
Drop mixer speed to low. Add about 1/3 of the dry ingredients to the batter, then mix. Repeat this step until all dry ingredients have been used. Be careful not to overmix; stop mixing once batter is smooth.
Pour the batter into the prepared baking sheet and spread into an even layer.
Bake for 20-22 minutes or until a toothpick tester comes out clean with no crumbs.
Allow bars to cool completely in baking sheet.
For the Maple Cream Cheese Frosting
Using a stand mixer (or a hand mixer + medium), mix the butter and cream cheese on medium speed until light and fluffy, about 2 to 4 minutes.
Drop mixer speed to low and add the powdered sugar, vanilla extract, and maple syrup. Whip until the powdered sugar is fully incorporated, about 2 to 4 minutes. Note: If you’d like thicker frosting, add more powdered sugar, up to a maximum of an additional 1/2 cup.
Putting it all together
Once bars are cool, frost them with maple cream cheese frosting. Decorate with festive sprinkles, if desired.
Remove the cookie bar base from the baking sheet (grip the edges of aluminum foil and lift up), then cut bars into desired shape (typically 2-by-2 inch bars).
Store in a sealed container in the refrigerator.