Frosted Sugar Cookie Bark
A thick and chewy sugar cookie with crisp edges serves as a base. It's then frosted with buttery hardening frosting, lots of sprinkles and broken into pieces making this a unique a fun sugar cookie bark!
Servings: 24 servings
Cost: $7.50
Ingredients
Cookie Bark Base
- 1 cup salted butter
- 1½ cups granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon pure vanilla extract
- 2¾ cups all-purpose flour
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- nonstick baking spray
Hardening Buttercream Frosting
- ½ cup butter softened (one stick) room temperature, salted or unsalted
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 4-5 tablespoons heavy cream substitute half and half or milk
- Sprinkle variety of choice
Instructions
- Preheat oven to 350 F. Grease a 9x13 baking dish with nonstick cooking spray
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. or in a large mixing bowl using a hand mixer. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add egg + extra yolk, one at a time and mix on low until smooth, about 30 seconds. Beat in vanilla.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Evenly spread the cookie dough to the bottom of the prepared baking dish. I used gloved hands as it takes a lot of handling to smooth out evenly.
- Bake for 20-25 minutes, turning the dish halfway through. Cookie base is done when the edges are golden brown and a toothpick inserted in the center comes out clean. Be careful not to over bake. Allow to cool in the baking dish until fully cool (about an hour).
Frosting
- Once the cookie base has fully cooled, turn out onto a parchment lined sheet pan, flipping right side up.
- In a large mixing bowl or stand mixer, whip butter until light and fluffy. Gradually add powdered sugar. Add vanilla and almond extracts and heavy cream and mix until smooth. Texture will be thick. Melt your icing in the microwave for about 30-45 second until it's smooth and runny.
- Pour icing directly onto the cookie base. Use an offset spatula to smooth out corner to corner. Immediately add sprinkles before the frosting has a chance to cool.
- Once frosting has hardened (about 20 minutes), use a large kitchen knife to break into cookie bark. You should get about ~24 pieces of bark.
Notes
* Have sprinkles ready on standby to decorate the frosting with as it hardens very quickly.
* Food handling gloves come in handy in this recipe as you have to do a lot of handling of the dough in order to evenly spread out the cookie dough onto the pan.
* I used cellophane bags with cute ribbons to package these and gave them away as valentine's gifts to my friends and neighbors. Since the frosting hardens, you can also easily stack them into an airtight container and they'll last a few days.
Nutrition
Calories: 240kcal