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PdfSoft, chewy sugar cookie bars made with sourdough discard. Adapted from Amy Bakes Bread and scaled for a 9×9 pan, with multiple frosting options.
⏱ Time
🧾 Ingredients
Cookie Bars
🧁 Frosting Options (Choose One)
Option 1: Classic Vanilla Buttercream
Option 2: Whipped White Chocolate Frosting
Light, creamy, and not overly sweet.
Option 3: Chocolate Ganache Frosting
Can be used pourable or whipped.
👩🍳 Instructions
Preheat oven to 350°F (177°C). Line a 9×9-inch pan with parchment paper.
Cream butter and sugar until light and fluffy (1–2 minutes).
Beat in egg, sourdough discard, and vanilla until smooth.
In a separate bowl, whisk flour, baking powder, and salt.
Add dry ingredients to wet ingredients and mix until just combined.
Press dough evenly into prepared pan.
Bake 30–35 minutes, until edges are lightly golden and center is just set.
Cool completely before frosting.
🧁 Frosting Instructions
Option 1: Vanilla Buttercream
Beat butter until smooth.
Add powdered sugar, cream, vanilla, and salt.
Beat until light and fluffy.
Spread over cooled bars.
Option 2: Whipped White Chocolate Frosting
Heat ¼ cup (60 ml) of the cream until just simmering.
Pour over chopped white chocolate. Let sit 2 minutes, then stir until smooth.
Stir in butter and salt. Chill until cool but not firm (20–30 minutes).
Whip remaining ¼ cup (60 ml) cream to soft peaks.
Fold whipped cream into cooled white chocolate mixture.
Spread gently over cooled cookie bars.
Option 3: Chocolate Ganache Frosting
Heat cream until just simmering.
Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
Add butter and salt if using.
Make the Cookie Bars
For pourable glaze:
For whipped frosting:
🍫 Topping Ideas (Optional)
📝 Notes