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+ servings
Sugar Cookie bark in blue bowl

Sugar Cookie Dough Bark

Make a from scratch (or take a semi-homemade step) and make a no-bake sugar cookie bark! Leave out the eggs and you've got an edible cookie dough sandwiched between white chocolate - the perfect sugar cookie for summer!
Servings 4 cups
Author Dorothy Kern


  • Semi-homemade version: use a pouch or box sugar cookie mix the kind that calls for 1/2 cup butter and make as directed, substituting 1 tablespoon milk for the egg.
  • Homemade version:
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 16 ounces white chocolate candy melts such as Candiquik
  • Sprinkles


  • Cream butter and sugar, then mix in vanilla, milk salt, and flour using a hand or a stand mixer. Mix until a cookie dough forms.
  • Melt white chocolate in the microwave on 50% power in 30 second increments, stirring between each, until melted and smooth. (Or follow the package directions.)
  • Line a cookie sheet with wax or parchment paper. Spread half the chocolate into an approximately 8x10 rectangle on the cookie sheet.
  • Scoop handfuls of the cookie dough and flatten them between the palms of your hand, then place onto the melted chocolate. Cover the entire rectangle, leaving a small border around the edges. Spread remaining white chocolate over the top and sprinkle with sprinkles, as desired.
  • Chill until firm. Use a knife to cut into pieces. Store in the refrigerator, serve room temperature.