Fairy Tale Sugar Cookie Bark
Yield: 20 sweet, sweet squares + disc of dough that can be used for animal cracker cookies or regular sugar cookies
- 16.25 oz Cake Mix
- 6.50 oz Roux Mix
- 1 tsp baking soda
- ½ tsp salt
- 8 oz butter, room temp.
- 7.50 oz sugar
- 2 large eggs
- 1 tsp almond extract
- ½ tsp vanilla bean paste
- ½ batch Swiss Meringue Buttercream
- 2 oz melting chocolates
- QS sprinkles of your choice
Preheat oven to 275°F. Line one half sheet pan with parchment paper. Place racks near center of oven.
- In medium bowl whisk together Cake Mix, Roux Mix, baking soda, and salt.
- In bowl of stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy; approximately doubled in size.
- Add eggs, almond extract, and vanilla bean paste, beat on medium-low speed until combined.
- Add dry ingredients and beat until incorporated and dough forms.
- Divide dough in half. Form each half into a disc and wrap tightly in plastic wrap. Chill 1-hr or until firm to touch.
- Remove one disc of chilled dough from refrigerator, unwrap, and place between two sheets of parchment. It might help to massage dough slightly before placing between sheets; this will make it easier to roll out. I simply press down on the dough a few times around with the palm of my hand before using a rolling pin. Roll out dough to a 12-inch-by-11-inch rectangle, around ¼-inch thickness. You can even go thinner than this, especially if you want crunchier bark. Rotate your parchment paper every few rolls so that the dough rolls out more evenly.
- Refrigerate dough on prepared sheet pan for 30 minutes to chill.
- Bake bark for approximately 20 minutes, rotating halfway through, or until the top is starting to turn golden brown. Baking time may vary here because it depends on how thin you rolled your dough and on how long you chilled your dough for.*
- Remove from oven. Let cool on sheet pan until room temperature.
- Once bark is cool, add desired flavoring to your buttercream. I chose to add raspberry jam to mine. Other flavor options could be vanilla-bean paste, almond extract, lemon zest, orange zest, flavoring oils such as lavender or strawberry, peanut butter, or jam. When adding flavoring, add a little at a time and then taste test until you get the flavor you were going for. This would be the step to add food coloring if you’d like.**
- Using an offset spatula, spread frosting all over bark. You can make the frosting as thin or as thick as you’d like! Then lather in sprinkles and lastly, drizzle in melted white chocolate.
P.s. Here’s where I got the sprinkles 🦄
*Note: Keep in mind that if your dough is chilling in your refrigerator but you keep opening + closing your fridge, you’re dough will take longer to chill 🙂
**Vanilla extract or vanilla-bean paste do not add color to your buttercream so if you wanted a blue or green or purple buttercream, this would be the perfect flavor to choose! Keep in mind that all jams will turn your buttercream a pinkish color, PB tan, cocoa brown, and so on.