Easy Funfetti Sourdough Cookie Bars Recipe

These delightful Funfetti Sourdough Cookie Bars are a quick and easy dessert, perfect for birthday treats or any celebration.

Made with a box mix, these sugar cookie bars are a simple and delicious way to satisfy your sweet tooth. This recipe takes the guesswork out of baking, delivering chewy, colorful bars that everyone will adore.

Get ready to whip up a batch of these vibrant cookie bars that are as fun to make as they are to eat. With minimal effort and maximum flavor, they’re sure to become a go-to for any occasion when you need a sweet treat in a hurry.

Funfetti Sourdough Cookie Bars

---

• Total Time: 30-35 minutes
• Yield: 12-16 bars 1x

Print Recipe

Pin Recipe

Description

These delightful Funfetti Sourdough Cookie Bars are a quick and easy dessert, perfect for birthday treats or any celebration. Made with a box mix, these sugar cookie bars are a simple and delicious way to satisfy your sweet tooth. This recipe takes the guesswork out of baking, delivering chewy, colorful bars that everyone will adore.

---

Ingredients

Scale 1x2x3x

1 (17.5-ounce) package sugar cookie mix

1/2 cup (1 stick) unsalted butter, melted

1 large egg

1/4 cup active sourdough starter, unfed

1 teaspoon vanilla extract

1/2 cup sprinkles (rainbow nonpareils or jimmies)

---

Instructions

1. Preheat your oven to 350 F (175 C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper for extra non-stick insurance.

2. In a large mixing bowl, whisk together the melted butter, large egg, active sourdough starter, and vanilla extract until well combined and smooth. The mixture might look a little separated at first, but keep whisking until it’s uniform.

3. Pour the entire package of sugar cookie mix into the wet ingredient mixture. Use a sturdy spoon or a rubber spatula to mix until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain. Overmixing can lead to tougher cookie bars.

4. Gently fold in the sprinkles until they are evenly distributed throughout the dough. Again, avoid overmixing, as excessive stirring can cause the colors to bleed.

5. Transfer the cookie dough to the prepared 9×13-inch baking pan. Use your hands or the back of a spatula to press the dough evenly into the bottom of the pan, making sure it reaches all the corners.

6. Place the pan in the preheated oven and bake for 20-25 minutes. The bars are done when the edges are lightly golden brown and the center is set. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

7. Once baked, remove the pan from the oven and let the cookie bars cool completely in the pan on a wire rack. This is crucial for them to set properly and be easy to cut. Once fully cooled, use the parchment paper overhang to lift the entire slab of cookie bars out of the pan and cut them into squares or rectangles.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: dessert
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 bar

Keywords: funfetti, sourdough, cookie bars, easy dessert, birthday, box mix, sprinkles, quick, chewy, celebration

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone looking for a stress-free dessert that still feels special. It’s perfect for busy parents, new bakers, or anyone who wants to bring a smile to faces without spending hours in the kitchen. The use of a box mix streamlines the process, making it incredibly beginner-friendly. You’ll love how quickly these come together, transforming simple ingredients into a festive and flavorful treat. These Funfetti Sourdough Cookie Bars are ideal for last-minute birthday parties, school bake sales, potlucks, or simply as a cheerful after-dinner dessert. They’re designed for real life – easy to make, easy to share, and always a hit.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these cookie bars is straightforward. You’ll find everything you need at your local grocery store, making this a convenient recipe to pull together on a whim. The beauty of using a box mix is that it already contains many of the dry ingredients, simplifying your shopping list and reducing the number of measuring steps.

INGREDIENTS:

• 1 (17.5-ounce) package sugar cookie mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg
• 1/4 cup active sourdough starter, unfed
• 1 teaspoon vanilla extract
• 1/2 cup sprinkles (rainbow nonpareils or jimmies)

For the sugar cookie mix, any standard brand will work beautifully. Ensure your butter is fully melted but not boiling hot, as this helps it incorporate smoothly into the dough. The active sourdough starter adds a subtle tang and chewy texture without requiring any complex fermentation steps – it’s simply another liquid ingredient here. Feel free to use your favorite type of sprinkles; rainbow nonpareils tend to give that classic Funfetti look, but jimmies work just as well.

Time Needed From Start To Finish

This recipe is designed for speed and convenience, making it perfect for those times when you need a delicious dessert without a lengthy commitment.

• Prep time: 10 minutes
• Cook time: 20-25 minutes
• Total time: 30-35 minutes

These times are approximate and can vary slightly depending on your oven and how quickly you assemble the ingredients. The beauty of cookie bars is that they bake faster than individual cookies and require no chilling time for the dough, getting you to dessert faster.

How To Make It Step By Step With Visual Cues

Creating these delightful Funfetti Sourdough Cookie Bars is a breeze. Follow these simple steps for perfect results every time.

1. Prepare your baking pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper for extra non-stick insurance.
2. Combine wet ingredients: In a large mixing bowl, whisk together the melted butter, large egg, active sourdough starter, and vanilla extract until well combined and smooth. The mixture might look a little separated at first, but keep whisking until it’s uniform.
3. Add the cookie mix: Pour the entire package of sugar cookie mix into the wet ingredient mixture. Use a sturdy spoon or a rubber spatula to mix until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain. Overmixing can lead to tougher cookie bars.
4. Fold in the sprinkles: Gently fold in the sprinkles until they are evenly distributed throughout the dough. Again, avoid overmixing, as excessive stirring can cause the colors to bleed.
5. Press into the pan: Transfer the cookie dough to the prepared 9×13-inch baking pan. Use your hands or the back of a spatula to press the dough evenly into the bottom of the pan, making sure it reaches all the corners.
6. Bake the bars: Place the pan in the preheated oven and bake for 20-25 minutes. The bars are done when the edges are lightly golden brown and the center is set. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
7. Cool and cut: Once baked, remove the pan from the oven and let the cookie bars cool completely in the pan on a wire rack. This is crucial for them to set properly and be easy to cut. Once fully cooled, use the parchment paper overhang to lift the entire slab of cookie bars out of the pan and cut them into squares or rectangles.

Easy Variations And Serving Ideas That Fit Real Life

These Funfetti Sourdough Cookie Bars are incredibly versatile and can be customized to suit any occasion or preference.

• Kid-Friendly Toppings: After baking and cooling, let kids decorate their own bars! Provide small bowls of extra sprinkles, mini chocolate chips, or even a simple vanilla glaze for them to drizzle on top. This turns dessert into an activity.
• Seasonal Sprinkles: Swap out the rainbow sprinkles for seasonal colors to match holidays. Red and green for Christmas, pastels for Easter, orange and black for Halloween, or red, white, and blue for patriotic celebrations.
• Add a Glaze: For an extra touch of sweetness and a pretty finish, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or cream and 1/2 teaspoon of vanilla extract. Drizzle this simple glaze over the cooled bars before cutting.
• Chocolate Chip Fun: Fold in 1/2 cup of mini chocolate chips along with the sprinkles for a chocolatey twist.
• Party Platter Perfect: Arrange the cut cookie bars on a large platter alongside other finger desserts like brownies or mini cupcakes. They are sturdy enough for a buffet and easy for guests to grab.
• Ice Cream Sandwich Fun: For a truly decadent treat, cut the bars a bit thicker and use them as “bread” for ice cream sandwiches. Soften your favorite ice cream slightly, spread it between two bars, and freeze until firm.

Common Slip-Ups And How To Avoid Them

Even with a simple recipe like this, a few common mistakes can impact the final result. Knowing what to watch out for will help you achieve perfect Funfetti Sourdough Cookie Bars every time.

• Overmixing the Dough: This is a frequent culprit for tough baked goods. Once you add the dry cookie mix, mix only until the ingredients are just combined and no dry streaks remain. Overworking the gluten in the flour can lead to a less tender bar.
• Overbaking: Keep a close eye on the oven. Cookie bars are done when the edges are lightly golden and the center appears set, but a toothpick inserted still comes out with moist crumbs. If the toothpick comes out completely clean, they might be slightly overbaked, leading to a drier texture.
• Cutting While Warm: It’s tempting to cut into warm cookie bars, but resist the urge! The bars need to cool completely in the pan to firm up and set. Cutting them while warm will result in crumbly, messy pieces that don’t hold their shape well.
• Not Lining the Pan: Skipping the parchment paper can make it very difficult to remove the bars cleanly from the pan. The parchment paper acts as a sling, allowing you to lift the entire slab out for easy cutting.
• Sprinkle Bleeding: If you overmix the sprinkles into the dough, especially with certain types of nonpareils, their colors can bleed into the dough, turning your vibrant Funfetti into a muddy mess. Fold them in gently and quickly.

How To Store It And Make It Ahead Without Ruining Texture

These Funfetti Sourdough Cookie Bars are wonderful for making ahead and storing, ensuring you always have a delightful treat on hand. Proper storage helps maintain their chewy texture and fresh taste.

• Room Temperature Storage: Once completely cooled, store the cookie bars in an airtight container at room temperature for up to 3-4 days. Layer them between sheets of parchment paper if stacking to prevent sticking.
• Freezing for Later: These bars freeze beautifully. After cooling and cutting, place the bars in a single layer on a baking sheet and freeze for about an hour until firm. Then, transfer them to a freezer-safe airtight container or freezer bag, again layering with parchment paper. They can be frozen for up to 2-3 months.
• Thawing Frozen Bars: To enjoy frozen bars, simply remove them from the freezer and let them thaw at room temperature for about 30 minutes to an hour. There’s no need to reheat them, as they are delicious at room temperature. *

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.