Since the last couple of holidays my baking has really taken off. We are seriously making all the goodies over here and we are loving it. The recipe I’m sharing with you today is so good and so easy to make. The instructions will make it sound like a lot. But that is just because you will be making everything from scratch and not using cookie cutters. The best apart about this recipe is your going to be making one giant cookie that you will break or cut into pieces aka cookie bark.
So you want it to expand. That means no cooling or freezing it. No need to cut out into designs. And no need to use frosting bags. It’s so fun to make and very kid friendly… toddlers can help too. It’s just one cookie everyone can help decorate and have fun together. You could really use any ingredients for any holiday or just because.
The awesome part is the frosting is only 3 ingredients! Powdered sugar, vanilla extract and water (you can use milk in place of water but think about storing. On the counter or in the fridge. Unless you decide to add food coloring. But make sure to calculate in the consistency you want liquid wise. Might need less water depending how thick your food coloring is.
Now onto the recipe we use for our Conversation Heart Cookie Bark!
Cookie Ingredients
- 1 1/4 c all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter (room temperature)
- 3/4 c sugar
- 1 tbsp light brown sugar
- 1 egg
- 1 tsp vanilla extract
To Decorate:
- conversation hearts
- 1/4cup sprinkles
Cookie Instructions
- Preheat your oven to 350° and line your baking sheet with parchment paper.
- Combine your flour, baking soda, baking powder and salt in bowl.
- In another bowl cream together the butter, sugar and brown sugar with a mixer on medium to low speed.
- Add the egg and vanilla extract then mix until just fully combined.
- Add the dry ingredients and mix until the dough is combined. Don’t over mix it. Once it’s mixed use a spatula to form a ball.
- Place the ball onto your parchment paper and sprinkle with flour.
- Using a powdered rolling pin, roll your ball out leaving room on the sides for it to expand. You’ll want it about 1/4 inch thick. Make sure that it’s not thicker in the center. It will be a giant cookie you will cut apart.
- Bake cookies for 8-12 minutes, right before the edges start to brown. The cookie will be a little puffy when you take it out but will flatten as it cools.
- Remove from the oven and allow to cool on the baking sheet for about 15-20 minutes. It will break if you transit so we will be frosting and decorating it on the pan and parchment paper.
- While it’s cooling get out your conversation hearts and sprinkles. You’ll want them ready as soon as you place your frosting on.
- After it’s cooled mix your frosting up. You’ll want the frosting to be a little thinner than what your used to for sugar cookies. I’d say it should take about 15 seconds to smooth out when you test it for thickness.
- Spread your frosting over the entire top of your cookie try to get as close to the edges as possible. Then quickly apply your conversation hearts and wrinkles before it starts to harden. Otherwise your sprinkles will roll right off.
- Allow your frosting to settle for about 10-15 minutes. Then using a large butcher knife start cutting your cookie into lots of different sizes and shapes. You can also just break apart pieces if you don’t mind the edges not being clean and smooth.
- After you’ve cut it all apart transfer your cookies to a cookie rack and allow to settle and cool completely.
- Serve and enjoy.
* I’ll have the picture directions below the icing ingredients and directions
Icing Ingredients:
- 2 C Powdered sugar
- 1 tsp Vanilla extract
- 1 Tbsp Water
Icing Directions:
- Mix all ingredients together to form an even consistency. Then test for thickness.
**I like to use the 10 second method to test. It’s my favorite consistency when I want to decorate. But for this icing you want it to be a little more smoother and take longer to harden do it spreads faster. So I’d say go with maybe 15 seconds instead. You’ll be spreading it with a spatula over a giant cookie. And then need to decorate it.
Picture directions for the cookie bark
Roll your dough out about 1/4 inch thick. Make sure the center isn’t thicker. It will take longer to cook and the outside will cook to much.
After you take it out. Let tit cool on the pan. You want to frost and decorate it in the cookie sheet. But you don’t want the frosting to melt into it. You want to control the frosting spread.
Spread on your frosting and decorate with conversation hearts and sprinkles. You’ll want to do decorate it before the frosting dries. Hence why I don’t have a frosting only picture.
Let the frosting dry and settle and then cut into different shapes and sizes.
Place onto a cookie sheet to finish cooking and settling. Then enjoy!
If you try any or do this. Comment below and let me know how you made yours! It’s the perfect blend of baking soda and baking powder. Yes both! Together they both add the texture.. soft and chewy but also stable enough to make into bark. whatever you make have fun with it it!
Until next time, Live a life you love!
Xo Jessica!
