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Easy Christmas Sugar Cookie Bark – 15 Min Prep

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A quick and easy Christmas dessert that delivers all the nostalgia of traditional sugar cookies without the fuss. This bark features a buttery, tender center with crispy edges, topped with melted chocolate and festive sprinkles.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • ½ cup white chocolate chips
  • ¼ cup holiday sprinkles
  • Optional: ¼ cup crushed candy canes

Instructions

  1. Preheat your oven to 350°F (175°C). Line your half-sheet baking pan with parchment paper, leaving some overhang on two opposite sides.
  2. Cream the butter and sugar together in a large mixing bowl for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  3. Add the egg and vanilla extract and beat until fully incorporated, about 30 seconds.
  4. Whisk the flour, salt, and baking powder together in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Transfer the dough to your prepared pan. Use an offset spatula or the back of a spoon to spread it into an even rectangle about ¼-inch thick.
  7. Bake for 12-15 minutes until the edges are golden brown and the center looks set and lightly golden.
  8. Remove from the oven and let cool for 10 minutes on the pan placed on a cooling rack.
  9. While the bark cools slightly, melt your chocolate chips. Place the semi-sweet chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until smooth and fully melted. Do the same with the white chocolate chips in a separate bowl.
  10. Drizzle the melted semi-sweet chocolate over the warm bark and spread it into an even layer with your spatula. Then drizzle the white chocolate on top. Use a toothpick or skewer to swirl the two chocolates together.
  11. Sprinkle the holiday sprinkles and optional crushed candy canes over the melted chocolate while it’s still wet. Press them in gently with your fingers.
  12. Let the bark set completely at room temperature for about 1-2 hours, or place it in the refrigerator for 30 minutes. Once fully set, lift the parchment paper handles to remove the bark from the pan. Break it into irregular pieces with your hands.

Notes

For clean breaks, let the bark set fully at room temperature. Do not refrigerate for storage as moisture can soften the bark and cause chocolate bloom. If bark loses crispness, reheat in a 300°F oven for 3-5 minutes and cool completely.

Nutrition

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

Find it online: https://cookluma.com/easy-christmas-sugar-cookie-bark-15-min-prep/