Fluffy maple frosting on top of a hint-of-cinnamon cookie bar makes these a perfect fall or winter treat! The nice thing about cookie bars is that you get to bake it all at once and you can cut them into whatever size you prefer. Don’t want to make these gluten-free? No problem! Just swap out the same amount for regular flour. Happy baking!
Ingredients:
- ½ cup butter, room temperature
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- (1/2 tsp maple extract optional)
- ½ cup pure maple syrup
- ½ tsp baking soda
- 1 tsp cinnamon
- (dash of nutmeg optional)
- ¼ tsp salt
- 1 ¾ cup Bob’s Red Mill Gluten-Free Flour (any gluten-free flour or regular flour will work, too!)
Frosting:
- 1 cup butter, room temperature
- ¼ cup pure syrup
- 2 cups powdered sugar
- ½ tsp cinnamon
- ½ tsp vanilla extract
- (1/2 tsp maple extract optional)
Directions:
Preheat oven to 350 degrees. Grease a 9×13 baking dish.
Cream butter and sugar until smooth. Beat in vanilla and egg.
Mix in the maple syrup.
PC: Maria Magee
Add sifted dry ingredients to a small bowl.
Mix into the wet ingredients just until combined.
Spread cookie dough evenly into the baking dish. It will be smoother and softer than regular cookie dough!
PC: Maria Magee
Bake for 18-20 minutes or until edges are golden and the cookie dough is set.
Cool completely before frosting.
PC: Maria Magee
For the frosting:
Beat the room temperature butter for 1-2 minutes.
Add the cinnamon and slowly incorporate the powdered sugar.
Mix in vanilla extract and maple syrup for about 30 seconds or until smooth.
Spread over the cooled cookie bars.
Optional: sprinkle extra cinnamon or sprinkles over the frosting.
Refrigerate leftovers.
Enjoy!
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