Sourdough Sugar Cookie Bars
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These sourdough discard sugar cookie bars are SO easy to make and require minimal effort. If you’re craving sugar cookies, this no-roll, no-chill sugar cookie bar recipe is for you! It comes together in about 30 minutes, from start to finish. Top with a simple buttercream frosting and sprinkles. You’re going to LOVE these cookie bars!
Okay, these sourdough sugar cookie bars are pretty darn awesome. They are soft, thick, chewy cookie bar perfection. The edges have a nice golden crispy crust and the buttercream frosting makes these taste like a better version of the grocery store ones that everyone raves about.
I am always looking for ways to use up my sourdough discard and this is such a fun and simple recipe to make–and a fantastic one to make with your kiddos! Decorate with sprinkles–make them festive depending on the season you’re making them in.
If you’re looking for more sourdough discard desserts, check these out:
- sourdough millionaire’s shortbread bars
- key lime pie sourdough donuts
- sourdough s’mores cookies
- sourdough graham crackers
Ingredients
The following are the ingredients needed for these sourdough sugar cookie bars. Simple ingredients–nothing fancy here. If you’d like to add some food coloring to the buttercream frosting, squeeze a few drops until you reach your desired frosting color!
You may use fed or unfed sourdough starter. The baking powder acts as the leavener in this recipe (what makes the cookies rise)–so no need to ferment the dough with active sourdough–though you certainly can!
Step-By-Step Instructions
Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper so the bars lift out easily once cooled.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
In a large mixing bowl, use a hand mixer (or stand mixer) to beat the softened butter and granulated sugar together until light and fluffy—about 2–3 minutes.
Add the egg, sourdough discard, and vanilla extract to the creamed butter mixture. Mix until smooth and fully combined.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the dough comes together—don’t overmix.
Transfer the dough to your prepared baking dish and press it into an even layer using your hands or a spatula.
Bake for 20–22 minutes, or until the edges are just starting to turn golden and the center is set. Let the bars cool completely in the pan before frosting.
In a clean bowl, beat the softened butter until creamy. Add the powdered sugar, vanilla extract, and 1 tablespoon of milk. Mix until smooth and fluffy, adding more milk if needed to reach your desired frosting consistency.
If you’d like, mix in a drop of food coloring. Spread the frosting evenly over the cooled cookie bars and finish with your favorite sprinkles.
Lift the bars out of the pan using the parchment, slice into squares, and serve!
Equipment Needed
- 9×9 baking dish
- Parchment paper
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Whisk
- Hand mixer or stand mixer
- Rubber spatula or wooden spoon
- Offset spatula or butter knife (for spreading frosting)
- Knife (for slicing bars)
Storage
Store leftover cookie bars in an airtight container at room temperature for up to 3 days.
Sourdough Sugar Cookie Bars
Ingredients
For the sugar cookie bars:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons salted butter softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1/3 cup sourdough discard unfed
- 1 teaspoon vanilla extract
For the buttercream frosting:
- 8 tablespoons salted butter softened
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk adjust for desired consistency
- 1-3 drops food coloring optional
- Sprinkles optional
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the egg, sourdough discard, and vanilla extract to the butter mixture. Mix until smooth and fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Press the dough evenly into the prepared baking dish.
- Bake for 20–22 minutes, or until the edges are lightly golden and the center is set. Let the bars cool completely before frosting.
- To make the frosting, beat the softened butter until smooth. Add the powdered sugar, vanilla, and 1 tablespoon of milk. Beat until fluffy, adding more milk if needed for desired consistency.
- Tint the frosting with food coloring if using, then spread evenly over the cooled cookie bars. Add sprinkles if desired.
- Slice into squares and enjoy!
These sourdough sugar cookie bars are just the best! They were devoured in no time over here. I would love to hear your thoughts if you make them!