Sourdough Sugar Cookie Bars

Sourdough sugar cookie bar with frosting and sprinkles cut into 9 bars. One bar is turned on its side.

5 from 4 votes

These thick Sourdough Sugar Cookie Bars melt in your mouth. There’s no need to roll or cut out these; just press the dough into a pan and bake. Finish with buttercream frosting and sprinkles for a delicious, easy treat.

Prep Time10

Cook Time24

Total Time34

Course: Dessert

Cuisine: American

Servings: bars

Author: Emily Christensen

Equipment

Ingredients

Sugar Cookie

113 grams salted butter ½ cup, softened
130 grams sugar ⅔ cup
1 large egg 50 grams
75 grams sourdough discard ⅓ cup
5 grams vanilla extract 1 teaspoon
2 grams almond extract ½ teaspoon
3 grams baking powder ½ teaspoon
3 grams salt ½ teaspoon
210 grams all-purpose flour 1½ cups

Icing

113 grams salted butter ½ cup
240 grams powdered sugar 2 cups
30 grams milk 2 Tablespoons
3 grams vanilla extract ½ teaspoon

Instructions

Preheat the oven to 350℉.
Add butter and sugar to the bowl of a stand mixer and cream together using the paddle attachment, or use hand beaters.
113 grams salted butter, 130 grams sugar
Add in the egg, vanilla extract, almond extract, and sourdough discard. Scrape down the sides of the bowl to ensure everything is combined. If the ingredients are cold, the mixture will likely curdle; you don't need to mix until smooth.
1 large egg, 75 grams sourdough discard, 2 grams almond extract, 75 grams sourdough discard
Add the dry ingredients to the mixture, including the flour, salt, and baking powder. Mix until combined.
210 grams all-purpose flour, 3 grams salt, 3 grams baking powder
Using slightly damp hands, press the dough into a greased or parchment paper-lined 8x8-inch pan.
Bake in the preheated oven for 23-25 minutes until the top has lost its sheen. It will still be pale; don't wait until it is browned, or it will be overbaked.
Let the cookie bars cool in the pan or on wire cooling rack.
Cream together the butter, powdered sugar, milk, and vanilla extract until smooth.
113 grams salted butter, 240 grams powdered sugar, 30 grams milk, 3 grams vanilla extract
Once the cookie bars are cooled, top with the icing and sprinkles.

Video

Notes

If you want to bake a larger batch in a 9x13-inch pan, double the recipe.
To long-ferment the dough, press the dough into the pan and cover it. Leave it in the fridge for up to 3 days.
Use slightly damp hands when pressing the sugar cookie dough into the pan to make it easier to spread with less sticking.
Don't over-bake the cookie bar or they will get crumbly! The bars will be pale after baking. Pull it out when the top has lost its sheen.
If you prefer a cream cheese frosting, use the following measurements.
- 56 grams softened butter , ¼ cup
- 112 grams softened cream cheese, ½ cup
- 240 grams powdered sugar, 2 cups
- 30 grams milk, 2 Tablespoons

Nutrition