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Sourdough sugar cookie bars with vanilla frosting are a breeze to make and consistently steal the show at any party!
Customize the sprinkles for the perfect dessert to celebrate the holidays or any special occasion.
These irresistible sourdough cookie bars have a soft and chewy texture with a hint of tanginess from the addition of sourdough starter.
Just like our sourdough graham crackers for s'mores, sourdough chocolate chip cookies, and sourdough thumbprint cookies, they are easy to make and sure to satisfy your sweet cravings.
Whether you're a beginner or an experienced baker, this recipe is simple to follow and guarantees delicious results. Give it a try and enjoy these delightful treats!
Ingredients needed to make sourdough sugar cookie bars
For the cookie dough you will need:
- all-purpose flour
- sourdough starter discard
- butter
- sugar
- eggs
- vanilla extract
- salt and baking powder
For the frosting you will need:
- room temperature butter
- powdered sugar
- vanilla extract
- heavy cream
How to make sourdough sugar cookie bars
Step 1: Make the batter
In a large mixing bowl, use an electric mixer to blend the butter and sugar together for 2-3 minutes or until they achieve a light and fluffy consistency. Add the egg, vanilla extract, and sourdough starter discard, and continue to beat the mixture until all the wet ingredients are thoroughly combined.
This step can also be done with a stand mixer or with a stiff spatula.
Combine the flour, baking powder, and salt with the wet ingredients and continue mixing them together until the batter just comes together.
TIP: If you're not a frequent baker, it's a good idea to check the expiration date on your baking powder container. Baking powder tends to lose its potency after approximately 6 months from the time it's been opened. Ensuring that your baking powder is fresh will help you achieve the best results in your baked goods.
Take a spatula and scrape the sides of the bowl to ensure that all the ingredients have been thoroughly combined.
Step 2: Bake
Prepare an 8" x 8" baking tin by lining it with parchment paper.
TIP: Before lining the baking tin with parchment paper, crumple it up slightly. This helps to make the parchment paper more pliable and easier to handle, ensuring a smoother and more effective lining process.
Evenly distribute and press the cookie dough into the bottom of the tin. To prevent the dough from sticking to your hands, apply a light dusting of flour.
If you don't plan on baking the cookies immediately, cover the dough and store it in the refrigerator for a maximum of three days.
Place the cookies in the oven and bake them for approximately 15-18 minutes, or until a toothpick inserted into the center emerges clean. The surface of the cookie bars should be a light golden color.
Take the tin out of the oven and transfer it to a wire cooling rack. Let the cookie bars cool down entirely in the tin before applying the frosting.
Step 3: Make the frosting
Combine the powdered sugar, vanilla extract, heavy cream, and butter in a bowl and use an electric mixer to beat them together until a smooth and creamy consistency is achieved.
In case the frosting is too thick, gradually add a teaspoon of heavy cream at a time until the desired consistency is reached.
On the other hand, if the frosting is too thin, incorporate a few tablespoons of powdered sugar and mix well to adjust the consistency accordingly.
Step 4: Decorate
Grab the cooled cookie and generously spread the frosting, making sure to coat every inch. Lastly, top it with a variety of sprinkles for a finishing touch.
Whether you're making these sugar cookie bars for the holidays or a special occasion, personalize the sprinkles to suit the theme or mood of your celebration. Today we are celebrating the Fourth of July so we chose a red, white, and blue color scheme.
Once you are ready to serve the sourdough sugar cookie bars, use the parchment paper to help lift the cookie bar out of the tin and cut it into squares.
This recipe yields 9 generously-sized sourdough sugar cookie bars or 18 smaller bars.
Whether you prefer larger portions or smaller bites, you have the flexibility to adjust accordingly.
How to store them
To maintain freshness, store the squares in the refrigerator in a covered container for up to five days.
For longer-term storage, with optimal taste and texture, freeze them. Begin by placing the squares in a single layer on a baking sheet and freezing them for an hour.
Afterward, transfer the partially frozen cookies to a freezer-safe container, separating each layer with parchment paper.
By following these steps, you can enjoy your cookies at a later time for up to a month.
More easy sweet sourdough recipes
- sourdough sugar cookie cut-outs
- sourdough blueberry muffins
- sourdough pie crust
- sourdough chocolate chip scones
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Sourdough Sugar Cookie Bars
INGREDIENTS
Dough ingredients
- 8 tablespoons (112 g) unsalted butter (room temperature)
- ¾ cups (150 g) granulated white sugar
- 1 large egg (room temperature)
- 2 teaspoons (5 g) vanilla extract
- ¼ cup (50 g) sourdough starter discard (room temperature)
- 2 cups (240 g) all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
Frosting ingredients
- 4 tablespoons (56 g) butter (room temperatutre)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon heavy cream
Topping
- sprinkles
INSTRUCTIONS
Cookie dough
- Preheat your oven to 350°F (176°C) if baking right away.
- Use an electric mixer to blend the butter and sugar together for 2-3 minutes or until they achieve a light and fluffy consistency. Add the egg, vanilla extract, and sourdough starter discard, and continue to beat until thoroughly combined.
- Add the flour, baking powder, and salt with to wet ingredients and mix them until they are just incorporated. Use a spatula to scrape the sides of the bowl.
- Prepare an 8" x 8" baking tin by lining it with parchment paper. Evenly press the cookie dough into the bottom of the tin, using flour on your hands to prevent sticking. If you don't intend to bake immediately, cover the dough and refrigerate it for a maximum of 3 days.
- Bake the cookies for 15-18 minutes or until a toothpick inserted in the center comes out clean. The surface of the cookie bars will be a very light golden brown color.
- Take the tin out of the oven and transfer it to a wire cooling rack. Let the cookie bars cool down entirely in the tin before applying the frosting.
Frosting
- Add the ingredients to a mixing bowl and beat with an electric mixer until smooth and creamy. If the frosting appears too thick, gradually incorporate a teaspoon of heavy cream at a time until the desired consistency is reached. In case the frosting seems too thin, blend in a few tablespoons of powdered sugar to thicken it.
- Spread the frosting over the cooled cookie and top with sprinkles. Lift the cookie out of the tin using the parchment paper and cut the cookie into 9 large or 18 small squares.
- To maintain freshness, store the squares in the refrigerator in a covered container for up to five days.
PREVIOUS
Barbra says
Hey Amy,
I am planning to make these and was just wondering if I should let them come to room temp before baking after being in the fridge for a longer fermentation period? Thank you in advance. I may also try them baked right away - do you have a personal preference?
Amy says
I usually just bake straight from the fridge and add a few minutes but if you have time you can allow the dough to come to room temperature.
Rissi Cherie says
Easy to make and they smell delicious. I will frost in a few hours when cool. Next time I will make a double batch!
The dough consistency reminds me of Spritz dough that is put in a press. I'm no longer strong enough to do press cookies, though.
Thanks for this recipe. I love cookies and have lots of discard to use up!