Sourdough Sugar Cookie Bars

Cookie Bars

• 113 g salted butter (1/2 cup), softened
• 130 g sugar (2/3 cup)
• 1 large egg (50 g)
• 75 g sourdough discard (1/3 cup)
• 5 g vanilla extract (1 tsp)
• 2 g almond extract (1/2 tsp)
• 3 g baking powder (1/2 tsp)
• 3 g salt (1/2 tsp)
• 210 g all-purpose flour (1 1/2 cups)

Frosting

• 113 g salted butter (1/2 cup)
• 240 g powdered sugar (2 cups)
• 30 g milk (2 Tbsp)
• 3 g vanilla extract (1/2 tsp)
• Sprinkles, for topping

Directions

• Preheat the oven to 350F.
• Add butter and sugar to the bowl of a stand mixer and cream together using the paddle attachment, or use hand beaters.
• 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.
• Add the dry ingredients to the mixture, including the flour, salt, and baking powder. Mix until combined.
• Using slightly damp hands, press the dough into a greased or parchment paper-lined 8×8-inch pan.
• Bake 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 a wire cooling rack.
• Cream together the butter, powdered sugar, milk, and vanilla extract until smooth.
• Once the cookie bars are cooled, top with the icing and sprinkles.

From Emily Christensen (via Instagram).