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Festive Christmas Sugar Cookie Bark | Easy Holiday Dessert

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This Festive Christmas Sugar Cookie Bark is a buttery, crunchy, and chocolatey holiday treat that comes together in under an hour. It’s perfect for gifting, cookie swaps, or simply enjoying with a cup of hot cocoa.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/3 cup holiday sprinkles
  • 1 teaspoon coconut oil (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 13×18-inch baking sheet with parchment paper, leaving a little overhang on the long sides.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3 to 4 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl halfway through.
  3. Crack the egg into a small bowl, then add it to the butter mixture along with the vanilla extract. Beat on low speed until just combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add this to the wet mixture in two additions, mixing on low speed after each. The dough will be soft and slightly sticky.
  5. Transfer the dough to your prepared baking sheet. Using your hands or a rolling pin, press it into an even rectangle about 1/4 inch thick, roughly 12×16 inches.
  6. Bake for 15 to 18 minutes, or until the edges are golden brown and the center is set. Transfer the baking sheet to a wire cooling rack and let the cookie cool completely (at least 30 minutes).
  7. Melt the semi-sweet chocolate chips in a heatproof bowl set over a pot of simmering water (or microwave in 30-second bursts). If the chocolate seems thick, stir in 1 teaspoon of coconut oil.
  8. Pour the melted semi-sweet chocolate over the cooled cookie base and spread it evenly with an offset spatula or the back of a spoon.
  9. Melt the white chocolate chips using the same method. Transfer to a small piping bag or a zip-top bag with a tiny corner snipped off. Drizzle over the semi-sweet chocolate layer in zigzag patterns.
  10. While the chocolate is still wet, generously sprinkle the holiday sprinkles over the entire surface. Press them in gently with your fingertips.
  11. Place the baking sheet in the refrigerator for at least 1 hour, or until the chocolate is completely firm.
  12. Once set, lift the bark out of the pan using the parchment overhang. Break it into irregular pieces with your hands or a sharp knife.

Notes

For best results, use room temperature ingredients. Do not overbake the cookie base; it continues to crisp as it cools. Let the chocolate set fully before breaking. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Nutrition

Keywords: Christmas sugar cookie bark, holiday bark, easy holiday dessert, sugar cookie bark, Christmas dessert, cookie bark

Find it online: https://bitesienna.com/festive-christmas-sugar-cookie-bark-easy-holiday-dessert/