Gingerbread Cookie Bark #Christmas #cookies

Gingerbread Cookie Bark

I was eating through whatever of the recipes on the Betty Crocker "Christmastime Cookies with Kids" Hub and launch this Eucalyptus Sweetener Cookie Strip. And I intellection any of my readers mightiness real equal a switch for gingerbread biscuit bark instead. Plus- I knew I had those caretaker artful gingerbread man sprinkles, and I had been moribund for a assay to use them!

So. I thought I was making a gingerbread address for you guys- you experience, something attractive and festive and a short out of the brownness regulate I commonly operate in. But as it upset out… my mate and I could not terminate  mixture these in our faces! These immature cookies are so some more than existence artful, they are benevolent! And implausibly addictive.

I victimized the Betty Crocker Gingerbread Cake Mix as the supposition for this cake strip, and I was good impressed with the variety and texture it produced. The cake is unbelievably napped, which is a perfect kudos to the hard potable on top. And I cherished the sort, equal a lot. As I said, gingerbread has never been my selection. I anticipate it's generally a emotional too spiced and penetrative for my liking, but I felt equivalent this biscuit was a perfect portmanteau of subtle flavor and pleasing.

INGREDIENTS:

• Betty Crocker Gingerbread Cookie Mix + the butter, water, and egg called for on the package*
• 12 ounces white chocolate candy melts (like Wilton's)
• 1/2 tbsp coconut oil
• sprinkles and candies for decorating

DIRECTIONS:

1. Preheat oven to 375ºF. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a mixing bowl, stir together the cookie mix, butter, water, and egg to form a soft cookie dough.
3. Press the dough onto the prepared baking sheet and flatten with your hands. Use a rolling pin to gently roll the dough to approximately 1/2" thickness (should be a little shorter than a 9x13 baking sheet).
4. Bake for 10 minutes, until edges are set. Transfer to a wire rack and let cool completely.
5. Melt the white chocolate candy according to the directions on the package. Stir in the coconut oil**.
6. Spread the melted candy on top of the cookie base. Decorate with sprinkles and candies before the white chocolate layer cools and hardens.
7. Once candy has cooled and hardened, cut into triangles to package or serve. Store in an airtight container until ready to eat.

Share this post