Sourdough Sugar Cookie Bars

Sourdough Sugar Cookie Bars

“This is festive and simple sourdough cookie to make.”

I would love more FREE recipes and tips straight to my IN BOX!

I have always loved a good frosted sugar cookie. This one is so simple to make since you don't have to roll out the dough or use lots of cookie cutters. No cookie cutters to wash with this recipe and the cookies still look great!

Prep Time: 15 minutes

Cook Time: 17 min

Servings: 18 bars

Ingredients

For the Cookie Bars:

• 8 Tbsp unsalted butter (at room temperature)

• 1 cup sugar

• 1 large egg (at room temperature)

• 2 tsp vanilla

• 1/4 cup sourdough starter discard (at room temperature)

• 2 cups all-purpose flour

• 1/2 tsp fine sea salt

• 1/2 tsp baking powder

For the Frosting:

• 4 Tbsp butter (at room temperature)

• 1 cup powdered sugar

• 1/2 tsp vanilla

• 1 Tbsp coconut cream (or coconut milk)

• sprinkles

Preparation Steps

1. Preheat your oven to 350°F (176°C) if baking right away.

2. Use an electric mixer to blend the butter and sugar together for 2-3 minutes or until they achieve a light and fluffy consistency. Add the egg, vanilla, and sourdough starter discard, and continue to beat until thoroughly combined.

3. Add the flour, baking powder, and salt with to wet ingredients and mix them until they are just incorporated. Use a spatula to scrape the sides of the bowl.

4. Prepare an 8" x 8" baking tin by lining it with parchment paper. Evenly press the cookie dough into the bottom of the tin, using flour on your hands to prevent sticking. If you don't intend to bake immediately, cover the dough and refrigerate it for a maximum of 3 days.

5. Bake the cookies for 15-18 minutes or until a toothpick inserted in the center comes out clean. The surface of the cookie bars will be a very light golden brown color.

6. Take the tin out of the oven and transfer it to a wire cooling rack. Let the cookie bars cool down entirely in the tin before applying the frosting.

7. Add the frosting ingredients to a mixing bowl and beat with an electric mixer until smooth and creamy. If the frosting appears too thick, gradually incorporate a teaspoon of coconut milk or cream at a time until the desired consistency is reached. In case the frosting seems too thin, blend in a few tablespoons of powdered sugar to thicken it.

8. Spread the frosting over the cooled cookie and top with sprinkles. Lift the cookie out of the tin using the parchment paper and cut the cookie into 9 large or 18 small squares.

9. To maintain freshness, store the squares in the refrigerator in a covered container for up to five days.

NOTE
Sourdough sugar cookie bars with vanilla frosting are a breeze to make and consistently steal the show at any party! Customize the sprinkles for the perfect dessert to celebrate the holidays or any special occasion.

Original recipe by Little Spoon Farm.

Share with Your Friends!

Feel free to share this newsletter with your friends and family, and invite them to join our Facebook group Sourdough Living and subscribe to our newsletter at www.sourdoughliving.com