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Sourdough Sugar Cookie Bars

Delightful cookie bars that combine the sweetness of traditional sugar cookies with the unique tang of sourdough, perfect for gatherings or a tasty snack.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cookie bars
  • 340 grams unsalted butter Softened, at room temperature
  • 450 grams granulated sugar
  • 1 large egg At room temperature
  • 120 grams sourdough discard
  • 10 grams vanilla extract Or vanilla bean paste for richer flavor
  • 480 grams all-purpose flour
  • 8 grams baking powder
  • 10 grams salt
For the frosting
  • 113 grams unsalted butter Softened
  • 190 grams powdered sugar
  • 4 grams vanilla extract
  • 3 grams salt
  • 50 ml heavy cream Approximate amount

Method
 

Preparation
  1. Preheat your oven to 350ºF (175ºC) and line a 9 by 13 inch metal pan with parchment paper.
  2. In a stand mixer, beat together the unsalted butter and granulated sugar until creamy, about 1 minute.
  3. Add in the large egg and sourdough discard, mixing on medium-high speed until light and fluffy.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry mixture to the wet mixture, beating until a smooth dough forms.
Baking
  1. Transfer the dough to the lined baking pan, pressing it evenly into the surface.
  2. Bake for about 35 minutes, until edges are lightly golden and center remains soft.
  3. Allow the bars to cool completely in the pan.
Frosting
  1. In a bowl, beat the softened unsalted butter until creamy, then gradually add powdered sugar, vanilla extract, and salt.
  2. Whip together until light and fluffy, about 3 to 4 minutes.
  3. Once the cookie bars are cooled, spread the frosting generously across the top.

Notes

Temperature matters: Ensure your ingredients are at room temperature. Consider adding almond extract for extra flavor in the frosting. Avoid overbaking to keep bars tender.