Sourdough Sugar Cookie Bars
Soft, buttery, and tangy, these sourdough sugar cookie bars are the perfect balance of sweet and tender. Made with sourdough discard, they stay moist for days and taste like a bakery treat, easy to bake, frost, and share.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Hand or stand mixer
- Whisk
- Spatula
- Parchment paper
- Knife or offset spatula
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sourdough discard unfed
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 pinch salt
Frosting:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Red or holiday sprinkles optional
Instructions
- Preheat oven to 350°F (175°C).
- Line a 9x13-inch baking pan with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs and vanilla extract; beat until smooth.
- Mix in sourdough discard until combined.
- In another bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually fold dry ingredients into wet ingredients.
- Spread the dough evenly in the prepared pan.
- Bake for 22-25 minutes, or until the edges are lightly golden.
- Allow to cool completely before frosting.
- To make frosting, beat butter, powdered sugar, cream, and vanilla until fluffy.
- Spread evenly over cooled bars and top with sprinkles if desired.
- Cut into squares and enjoy.
Notes
Nutritional Information (Per Serving, Approximate)
- Calories: 260
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Carbohydrates: 34g
- Sugar: 21g
- Protein: 3g
- Sodium: 110mg
