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Sourdough Sugar Cookie Bars: Sweet & Tangy Treats!

Final Sourdough Sugar Cookie Bars plated on white napkin with natural lighting and clean styling
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Delight in these sweet and tangy sourdough sugar cookie bars that combine classic buttery goodness with a unique sourdough twist. Perfect for any occasion and easy to bake to perfection.

Ingredients

Scale
  • 340 grams unsalted butter about 1 1/2 cups
  • 450 grams granulated sugar about 2 1/4 cups
  • 1 large egg about 50 grams
  • 120 grams sourdough discard about 1/2 cup
  • 10 grams vanilla extract about 2 teaspoons or substitute with 2 teaspoons vanilla bean paste
  • 480 grams all-purpose flour about 3 2/3 cup
  • 8 grams baking powder about 1 1/2 teaspoons
  • 10 grams salt about 1 1/2 teaspoons
  • 113 grams unsalted butter about 1/2 cup butter
  • 190 grams powdered sugar about 1 1/2 cups
  • 25 grams heavy cream about 1–2 Tablespoons
  • 4 grams vanilla extract about 1 teaspoon
  • 3 grams salt about 1/2 teaspoon

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cream together unsalted butter and granulated sugar until light and fluffy.
  3. Add the egg and sourdough discard and mix until combined.
  4. Stir in vanilla extract.
  5. Combine flour baking powder and salt; gradually add to the wet ingredients mixing until just combined.
  6. Spread dough evenly into a prepared baking pan.
  7. Bake for 25-30 minutes until golden brown and set.
  8. Meanwhile prepare buttercream frosting by beating butter powdered sugar heavy cream vanilla extract and salt until smooth.
  9. Allow bars to cool completely then spread frosting evenly over the top.
  10. Slice into bars and serve.

Notes

  • For best flavor use active sourdough discard
  • You can substitute vanilla bean paste for a more intense vanilla flavor
  • Store bars in an airtight container for up to 5 days

Nutrition

Find it online: https://www.amgroyal.com/sourdough-sugar-cookie-bars/