Cooking and Serving: 40 minutes | 9 bars
Ingredients
See recipe for ingredients
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 9 bars
Instructions
THICKER BARS
In the photos here, the bars are nice and thick, with a generous crackly vanilla.
sugar crust. If you’d like them thick like that, just make them in a 9-inch.
The baking time is about 30 minutes, or until a toothpick inserted in the center.
THINNER BARS
To make thinner bars, you’ll need a 9-inch x 13-inch x 2-inch pan. The baking.
time is about 22 minutes.
You can’t use a jelly roll pan, with sides that are less than 2-inches, because.
it doesn’t have enough volume. You’ll need something with higher sides.
Be sure your oven temperature is no higher than 350°F as indicated thermometer. A higher temperature will burn the underside in the center before.
the rest of the cookie dough has finished baking.
FOR CUTOUT COOKIES
If you’re looking for cutout cookies that you can make into fancy shapes, I have.
plenty of other recipes for that.
For a tangier version that is more similar in taste to these sour cream sugar.
cookie bars, try our recipe for gluten free sugar cookies.
tenderness and taste of the cookie alone, that recipe can’t be beat if you’re in.
need of a shaped cookie.
cookie bars on small plates, one with bite taken.
bars on small plates, one with bite taken.
DAIRY
In place of the butter in this recipe, try using vegan butter. My favorite.
brands are Melt and Miyoko’s Kitchen.
In place of the sour cream, you can use plain Greek yogurt (dairy or nondairy).
You cannot use plain yogurt of any kind that is the “regular” thickness, since.
that has too much moisture.
If you use an ingredient like plain “regular” yogurt with too much moisture in.
it, the recipe won’t work—and you can’t say I didn’t warn you! Plus, I will.
continue to push back on comments that blame me for errors that were not.
recipe-related, but execution-related.
If you have a nondairy sour cream brand that you love, you can use that, too.
Just be sure it’s the proper thickness, and that you like the taste of it, since.
baking only intensifies the flavor.
EGGS
There is one egg and one egg yolk in this recipe. You should be able to replace.
each of those with an appropriate amount of a “chia egg.”.
In place of the full egg, use 1 full chia egg. In place of the yolk, use just.
one half. The total would be 1 1/2 tablespoons ground white chia seeds + 1 1/2.
tablespoons lukewarm water, mixed and allowed to gel.
vanilla sugar being shaken from a spoon.
sugar being shaken from a spoon.
SOUR CREAM GLUTEN FREE SUGAR COOKIE BARS
Prep Time: 15 minutes mins.
Cook Time: 25 minutes mins.
gluten free sour cream sugar cookie bars.
free sour cream sugar cookie bars.
No need for a mix for these extra tender gluten free sugar cookie bars with sour.
cream. The ultra-thin crackling crust is just vanilla sugar!
INGREDIENTS
2 ¼ cups (315 g) all purpose flour gluten free flour blend, (I used Better.
Batter; please click thru for full info on appropriate blends).
1 teaspoon xanthan gum, (omit if your blend already contains it).
¾ teaspoon baking powder.
½ teaspoon baking soda.
¼ teaspoon kosher salt.
12 tablespoons (168 g) unsalted butter, at warm room temperature.
¾ cup (150 g) granulated sugar.
1 (50 g) egg, at room temperature, beaten.
1 (25 g) egg yolk, at room temperature, beaten.
1 teaspoon pure vanilla extract.
1 ½ cups (173 g) confectioners’ sugar.
¾ cup (192 g) sour cream, at warm room temperature.
INGREDIENTS
2 ¼ cups (315 g) all purpose flour gluten free flour blend, (I used Better.
Batter; please click thru for full info on appropriate blends).
1 teaspoon xanthan gum, (omit if your blend already contains it).
¾ teaspoon baking powder.
½ teaspoon baking soda.
¼ teaspoon kosher salt.
12 tablespoons (168 g) unsalted butter, at warm room temperature.
¾ cup (150 g) granulated sugar.
1 (50 g) egg, at room temperature, beaten.
1 (25 g) egg yolk, at room temperature, beaten.
1 teaspoon pure vanilla extract.
1 ½ cups (173 g) confectioners’ sugar.
¾ cup (192 g) sour cream, at warm room temperature.
Notes
* Grease and line a 9-inch square baking pan or a 9-inch x 13-inch x 2-inch
baking pan and set it aside. Preheat your oven to 350°F.
* In a medium-sized bowl, place the flour, xanthan gum, baking powder, baking
soda, and salt, and whisk to combine well. Set the dry ingredients aside.
* In the bowl of a stand mixer fitted with the paddle attachment or a large
bowl with a handheld mixer, place the butter and granulated sugar, and beat
on medium-high speed until light and fluffy (about 5 minutes).
* Add the egg, egg yolk, and vanilla and beat to combine. Add the
confectioners’ sugar, and beat until smooth, then the sour cream and beat
again until smooth. Add the dry ingredients and mix until just combined. The
cookie dough will be thick but relatively soft.
* Transfer the cookie dough to the prepared baking pan. Using a moistened
spatula, spread it into an even layer in the prepared pan. Sprinkle the top
evenly with a thin layer of vanilla sugar (about 3 tablespoons). Turn the pan
toward each side to distribute the sugar evenly over the top.
* Place the pan in the center of the preheated oven and bake until set all the
way to the center and a toothpick comes out clean (about 30 minutes for the
square pan; about 22 minutes for the rectangular pan). Allow to cool
completely in the pan before slicing into squares and serving.
For the vanilla sugar
To make vanilla sugar, place granulated sugar and as many vanilla bean seeds as
you’re willing to spare in a food processor. Pulse a few times.
In place of vanilla sugar, you can of course use plain granulated sugar on top
of the bars—or no sugar at all. If you’re partial to a buttercream frosting on
Nutrition information is automatically calculated, so should only be used as an
Sour cream sugar cookie bar on a spatula and on a plate with a bite taken
cream sugar cookie bar on a spatula and on a plate with a bite taken