Sourdough Sugar Cookie Bars bring a delightful twist to the classic cookie experience. These bars combine the comforting sweetness of traditional sugar cookies with the unique tang of sourdough, resulting in a treat that’s not only delicious but also easy to make. Perfect for gatherings, school lunches, or a satisfying snack, this recipe is sure to evoke feelings of nostalgia and warmth. In this step-by-step guide, you will learn how to create these mouthwatering bars while harnessing the magic of sourdough discard.
Ingredients
The ingredients for Sourdough Sugar Cookie Bars are both simple and delightful. To start, you will need 340 grams of unsalted butter, which provides a creamy base for these bars. Pair this with 450 grams of granulated sugar for that perfect touch of sweetness. The richness of one large egg ensures that the bars maintain their tenderness.
Next, we introduce 120 grams of sourdough discard, adding a subtle tang and complexity to the flavor. For a touch of aromatic warmness, add 10 grams of vanilla extract or substitute it with vanilla bean paste for a richer flavor profile. The backbone of these cookie bars is created with 480 grams of all-purpose flour.
Don’t forget the leavening! To help the cookie bars rise beautifully, you’ll need 8 grams of baking powder and a sprinkle of 10 grams of salt for taste. For an indulgent finish, prepare the frosting with 113 grams of unsalted butter, 190 grams of powdered sugar, and a splash of heavy cream, vanilla extract, and salt – all whipped up to create a fluffy, dreamy topping. Let’s move on to the exciting part: the step-by-step directions!
Step-by-Step Directions
To embark on your baking journey, start by preheating your oven to 350ºF (175ºC). While that’s warming up, grab a 9 by 13 metal pan and line it with parchment paper – this will make removing your bars a breeze.
In your stand mixer fitted with a paddle attachment (or using a hand mixer), combine the 340 grams of unsalted butter and 450 grams of granulated sugar. Beat them together for about a minute until they meld into a creamy mixture. Next, add in the large egg and 120 grams of sourdough discard, whipping everything together on medium-high speed until the batter is light and fluffy. It’s essential to scrape down the sides of the bowl to ensure all ingredients are well blended.
In a small bowl, whisk together the 480 grams of all-purpose flour, 8 grams of baking powder, and 10 grams of salt. Gradually add this dry mixture into your butter-sugar mixture, beating until a smooth dough forms.
Once your dough is ready, transfer it into the lined baking pan, pressing it into an even layer that fills the entire surface. Pop the pan into the oven and bake for about 35 minutes. You want the edges to be lightly golden while the center remains soft – overbaking can lead to dry bars.
When the baking time is up, remove the pan from the oven and allow the sugar cookie bars to cool completely in the pan. Meanwhile, prepare the frosting!
In a separate bowl, beat 113 grams of softened unsalted butter until creamy, about a minute. Gradually add 190 grams of powdered sugar, a splash of heavy cream, 4 grams of vanilla extract, and 3 grams of salt. Whip this mixture together for 3 to 4 minutes until it transforms into a light, fluffy frosting.
Once your cookie bars are completely cool, spread the frosting generously across the top. If you like, sprinkle on some festive toppings like sprinkles or edible glitter for a pop of color.
Tips & Tricks
- Temperature Matters: Ensure your ingredients are at room temperature, particularly the butter and egg. This helps in achieving a fluffy texture.
- Extra Flavor: For a unique twist in your frosting, incorporate ½ teaspoon of almond extract – it’s a delightful addition that pairs beautifully with the sourdough.
- Avoid Overbaking: Keep an eye on your bars as they bake. The edges should turn golden, but the center should not look too dark to prevent a dry texture.
Serving Suggestions & Pairings
Sourdough Sugar Cookie Bars are incredibly versatile and pair wonderfully with various beverages. Serve these bars at family gatherings, birthday parties, or simply as an afternoon treat with a glass of milk or your favorite tea. They also make a charming surprise for lunchboxes or as gifts for friends and neighbors.
Nutritional Information
Each serving of the Sourdough Sugar Cookie Bars (assumed to be one bar from the whole pan) contains approximately 250 calories. In addition to the sweet satisfaction, expect to find 14 grams of fat, 30 grams of carbohydrates, and 1 gram of protein. As with any treat, moderation is key — enjoy these bars as part of a balanced diet.
Storing Tips & Variations
These bars store excellently! Keep them in an airtight container at room temperature for up to a week. If you’d like them to last longer, consider freezing the cookie bars. They freeze well in a sealed container, lasting up to three months. To reheat, allow them to thaw at room temperature or heat them in the microwave for a few seconds.
For variations, consider adding chocolate chips, nuts, or dried fruit to the batter before baking. You can also try different frosting flavors like lemon or cream cheese to suit your preferences.
Conclusion
Sourdough Sugar Cookie Bars are not just a treat; they are an experience. The contrast of flavors, the rich buttery notes, and the lightness of the frosting create a delightful dessert that you’ll crave time and time again. I encourage you to try this recipe and savor the joy it brings to your kitchen. After you’ve baked a batch, share your creations and experiences with friends and family!
FAQs
-
Can I use cold butter for this recipe?
- It’s best to use softened, room-temperature butter for optimal creaming with sugar, ensuring that your bars are light and fluffy.
-
What can I use instead of sourdough discard?
- If you don’t have sourdough discard, plain yogurt can be a suitable substitute to maintain moisture and acidity.
-
Can I double this recipe?
- Absolutely! You can double the ingredients and use a larger pan, but be sure to adjust the baking time.
-
How do I know when the cookie bars are done?
- Look for lightly browned edges while ensuring the center is soft but not liquidy. A toothpick inserted should come out mostly clean.
-
Can I add extra flavors to the cookie bars themselves?
- Definitely! Feel free to incorporate spices like cinnamon or nutmeg, or add citrus zest for a refreshing twist in the dough.
Sourdough Sugar Cookie Bars
Ingredients
Method
- Preheat your oven to 350ºF (175ºC) and line a 9 by 13 inch metal pan with parchment paper.
- In a stand mixer, beat together the unsalted butter and granulated sugar until creamy, about 1 minute.
- Add in the large egg and sourdough discard, mixing on medium-high speed until light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, beating until a smooth dough forms.
- Transfer the dough to the lined baking pan, pressing it evenly into the surface.
- Bake for about 35 minutes, until edges are lightly golden and center remains soft.
- Allow the bars to cool completely in the pan.
- In a bowl, beat the softened unsalted butter until creamy, then gradually add powdered sugar, vanilla extract, and salt.
- Whip together until light and fluffy, about 3 to 4 minutes.
- Once the cookie bars are cooled, spread the frosting generously across the top.
Leave a Reply