Sourdough Sugar Cookie Bars
Servings: 18 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.
Nutrition Facts
Sourdough Sugar Cookie Bars
Amount Per Serving (1 cookie)
Calories 187
Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 26g9%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
For longer-term storage, place the squares in a single layer on a baking sheet and freeze them for an hour. Afterward, transfer the partially frozen cookies to a freezer-safe container, separating each layer with parchment paper. Store frozen for up to one month.