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Festive Christmas Sugar Cookie Bark: Easy Holiday Treat

Christmas sugar cookie bark - featured image
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A quick and easy holiday dessert made from a buttery sugar cookie base topped with melted white chocolate and festive sprinkles. Perfect for cookie swaps, potlucks, and holiday gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups (255g) white chocolate chips or melting wafers
  • 1 teaspoon coconut oil or shortening (optional)
  • ¼ cup (40g) Christmas sprinkles
  • 2 tablespoons crushed candy canes (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a half-sheet pan (18×13 inches) with parchment paper, leaving overhang on two sides.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides halfway through.
  3. Add the egg and vanilla extract, and beat on medium speed until fully combined.
  4. In a medium bowl, whisk together the flour, baking powder, and salt.
  5. Add the flour mixture to the butter mixture in two additions, mixing on low speed after each. Stop as soon as the flour disappears.
  6. Transfer the dough to the prepared baking sheet. Press it into an even layer about ¼-inch thick, reaching all the way to the edges. Lightly wet your hands if the dough sticks.
  7. Bake for 12-15 minutes, until the edges are lightly golden and the center is set but still pale. Cool completely on the pan on a wire rack for at least 30 minutes.
  8. Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring after each, until mostly melted. Stir until smooth. If too thick, stir in the coconut oil or shortening.
  9. Pour the melted white chocolate onto the cooled cookie base. Use an offset spatula or spoon to spread it evenly, leaving a small border around the edges.
  10. While the chocolate is still wet, generously sprinkle the Christmas sprinkles and crushed candy canes (if using) over the surface. Press them in gently.
  11. Place the pan in the refrigerator for about 20 minutes, or leave at room temperature for 1-2 hours, until the chocolate is firm.
  12. Lift the bark out of the pan using the parchment paper overhang. Place on a cutting board and break into irregular pieces, about 2-3 inches each.

Notes

For best results, do not overmix the dough. Watch the bake time closely to avoid overbaking. White chocolate is sensitive to moisture and heat; melt at 50% power in short intervals. The bark can be stored in an airtight container at room temperature for up to one week, or frozen for up to 3 months.

Nutrition

Keywords: Christmas sugar cookie bark, holiday bark, easy cookie bark, white chocolate bark, festive dessert, cookie swap recipe

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