Gingerbread Cookie Dough Bark

This decadent gingerbread bark has a layer of eggless cookie dough sandwiched in between – it’s a perfect holiday treat!

Gingerbread Cookie Dough Bark

I love making cookie dough bark – it’s so good and so simple to make.  All the sweet awesomeness of cookie dough, without the risk of salmonella poisoning (because who wants to deal with that at Christmastime!?!) 

This is made without eggs, and takes a shortcut from a bagged mix – pretty awesome, right? 

This Gingerbread Cookie Dough Bark is a great treat to whip up when you need just one more thing for the dessert table.  It’s also great for gift giving!

Is raw flour safe to eat?

Now, flour doesn’t look like “raw” food, right? The truth is that raw flour can contain bacteria. Take proper safety precautions by lightly toasting your flour or baking mix before using it, here’s how:

1. Preheat the oven to 350-degrees F.
2. Line a baking sheet with parchment paper.
3. Spread the baking mix out on it in a thin layer.
4. Bake for 5 minutes.
5. Remove from the oven and let cool completely before using.

Not only will this make your baking mix safe to eat, but it also enhances the flavor by cooking out the ‘raw’ taste.

The buttery flavor of the cookie dough is so good with the spicy gingerbread-flavored chocolate.  Your guests will literally not be able to stop eating this!

More Great Homemade Gifts

Before we get to the Gingerbread Cookie Dough Bark recipe, I want to share a few more homemade gift ideas with you. I just love making gifts for family and friends and these are some of my favorites!

from left to right:

• Make Your Own Christmas Crayons
• DIY Flannel Coasters
• Peppermint Sandwich Cookies
• Gingerbread Sugar Scrub
• Sharpie Project Gift Ideas
• Mocha Truffles
• Snowman Mason Jar Gift
• Peppermint Sugar Scrub

Fudge Brownies with Peppermint Icing

Everyone will love these chewy chocolate brownies topped with peppermint frosting and crushed candy canes.

Get the Recipe >>>

Christmas Snickerdoodles

These soft and chewy cookies with slightly crispy edges are sprinkled with cinnamon and colored sugar for a festive holiday treat.

Get the Recipe >>>

Mom’s Homemade Fudge

A classic recipe that’s been in our family for over six decades, this homemade fudge recipe will soon become a part of your holiday traditions, too.

Get the Recipe >>>

Salted Caramel Banana Bread

A perfect blend of salt and sweet with delicious banana flavor all wrapped up in a quick bread.

Get the Recipe >>>

Gingerbread Cookie Dough Bark

When you make this please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!

Gingerbread Cookie Dough Bark

This decadent gingerbread bark has a layer of eggless cookie dough sandwiched in between – it's a perfect holiday treat!

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Author: Angela Paris – Juggling Act Mama

Ingredients

• 1 pouch sugar cookie mix
• 1 stick butter room temperature
• 2 tablespoons milk
• 1 bag 24oz gingerbread flavored candy melts
• Sprinkles

Instructions

• Start by lining a cookie sheet with parchment paper – set aside.
• In a large bowl, combine the sugar cookie mix with the butter and milk. You may find it is easiest to mix this dough with your hands.
• In a medium microwave-safe bowl, melt half the candy melts per the instructions on the bag. Once smooth, pour the candy melts onto the parchment paper and spread to about ¼ inch thick. Working with a little dough at a time, top the chocolate with the dough. Refrigerate for 10-15 minutes until it is starting to harden.
• Melt the remaining candy melts and pour over the top of the dough spreading it with a spatula. Top with sprinkles or other decorations.
• Chill for 1 hour until completely hardened, then break apart and package up.

Notes

Adapted from Crazy for Crust.

Is raw flour safe to eat?

Now, flour doesn’t look like “raw” food, right? The truth is that raw flour can contain bacteria. Take proper safety precautions by lightly toasting your flour or baking mix before using it, here’s how:

1. Preheat the oven to 350-degrees F.
2. Line a baking sheet with parchment paper.
3. Spread the baking mix out on it in a thin layer.
4. Bake for 5 minutes.
5. Remove from the oven and let cool completely before using.

Not only will this make your baking mix safe to eat, but it also enhances the flavor by cooking out the ‘raw’ taste.

 

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.