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Festive Sugar Cookie Bark Recipe: Easy Holiday Fun

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This festive sugar cookie bark is a happy accident turned holiday favorite—no rolling, cutting, or piping required. Press the dough into a pan, bake, top with melted chocolate and sprinkles, then break into rustic pieces for an easy, crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (2 sticks) 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 (optional, for drizzling)
  • 1/4 cup holiday sprinkles
  • 1 teaspoon coconut oil or shortening (optional, for thinning chocolate)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a half-sheet pan (13×18 inches) with parchment paper, leaving overhang on the sides.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides halfway through.
  3. Add the room-temperature egg and vanilla extract. Beat on medium speed until fully incorporated, about 30 seconds.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
  6. Transfer the dough to the prepared pan. Using your fingers or a spatula, press it into an even layer about 1/4-inch thick, forming a rectangle roughly 10×14 inches.
  7. Bake for 12-15 minutes, until the edges are golden brown and the center looks set but still slightly soft. Cool completely on a cooling rack, about 30 minutes.
  8. Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Be careful not to overheat.
  9. Pour the melted chocolate over the cooled cookie base and spread evenly with an offset spatula or the back of a spoon.
  10. If using, melt the white chocolate chips in a separate bowl using the same method. Drizzle over the semi-sweet layer using a fork or spoon.
  11. Immediately sprinkle the holiday sprinkles over the melted chocolate. Gently press them in with your fingers.
  12. Place the pan in the refrigerator for at least 1 hour, or until the chocolate is fully set. (The freezer works in 20 minutes.)
  13. Once set, lift the bark out of the pan using the parchment overhang. Place on a cutting board and break into irregular pieces with your hands or a knife.

Notes

Don’t overbake the cookie base—it will continue to set as it cools. Use room temperature ingredients for best results. Let the chocolate set fully before breaking. For a peppermint version, swap sprinkles for crushed candy canes and add a drop of peppermint extract. For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use vegan butter, a flax egg, and dairy-free chocolate chips. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: sugar cookie bark, holiday bark, easy Christmas dessert, no-roll sugar cookies, festive bark, cookie bark recipe

Find it online: https://lolaspoon.com/festive-sugar-cookie-bark-recipe-easy-holiday-fun/