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.
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