Sourdough Sugar Cookie Bars
These soft and chewy sourdough sugar cookie bars are topped with a rich, creamy frosting and have the perfect balance of tang and sweetness in every bite.
Servings:
16
bars
Equipment
- 1 metal 9x9-inch baking pan
- Parchment paper
- Food scale
- Mixing bowl
- Hand mixer/stand mixer
Ingredients
- 113 grams unsalted butter (softened)
- 150 grams sugar
- 1 large egg (room temperature)
- 100 grams sourdough starter (fed or unfed & brought to room temp)
- 7 grams vanilla extract
- 140 grams all-purpose flour
- 3 grams baking powder
- 2 grams salt
- 3 grams cornstarch
- 80 grams rainbow sprinkles
For the frosting
- 2 tablespoons unsalted butter (softened )
- 1 & 1/2 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 drop red food dye for pink frosting (optional )
- a pinch of salt to cut the sweetness (optional )
Instructions
-
Preheat the oven to 350°F (175°C). Line a 9x9 inch (or 8x8-inch) baking pan with parchment paper.
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Cream the butter and sugar together in a large bowl until light and fluffy (about 2–3 minutes). You can use a hand mixer or stand mixer for this step.
-
Add the egg, sourdough starter, and vanilla extract to the bowl. Mix until well combined and smooth.
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In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch.
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Gradually mix the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
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Fold in the sprinkles using a spatula, making sure they’re evenly distributed throughout the dough.
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Spread the dough evenly into the prepared baking pan. Use a spatula or your hands to press it into the corners and smooth the top.Note: this is a wetter sugar cookie bar dough, this is normal. It helps achieve optimal texture.
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Bake for 28–35 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Note: if using an 8x8 inch pan they may need a little longer to bake.
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Let the bars cool completely in the pan before frosting.
How to make the frosting
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In a medium bowl, beat the softened butter until smooth.
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Add the powdered sugar, 2 tablespoons of heavy cream, vanilla extract, 1 drop of red food dye, and a pinch of salt (if using). Beat until smooth and fluffy. Add the remaining tablespoon of cream if needed to reach your desired consistency.
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Spread the frosting over the cooled bars, then top with extra sprinkles if you’d like.
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Slice into squares and enjoy!
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Store the frosted bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for maximum freshness.
Notes
Sourdough discard: Ensure your sourdough discard is no more than week old to avoid a sour taste in the sugar cookie bars. Active starter can be used.
Baking pan: If using an 8x8 inch baking pan the cookie bars may need to bake slightly longer.
