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I couldn't wait to share my absolute favorite cookie recipe with you. These Marbled Christmas Sugar Cookies have become my signature holiday treat. The secret is in my powdered sugar dough recipe which creates the most incredible soft texture. When topped with swirled royal icing these cookies look like little works of art. My family goes crazy for them every Christmas and I know yours will too.
Why These Cookies Are Pure Magic
I love how these cookies combine everything wonderful about classic sugar cookies with stunning swirled designs. My kids help create the marbled patterns and each cookie turns out uniquely beautiful. The soft buttery cookies paired with sweet royal icing create that perfect holiday cookie texture we all crave. They're always the first to disappear at cookie exchanges.
Everything You Need
- Butter: Room-temperature salted butter or unsalted butter with ¼ tsp salt.
- Powdered Sugar: For a softer texture and smoother dough.
- Egg: Room temperature for better consistency.
- Vanilla Extract: Adds classic flavor; try bourbon vanilla for depth.
- Flour: Use all-purpose or organic unbleached flour.
- Baking Powder & Salt: Essential for structure and flavor balance.
- Royal Icing: Made with powdered sugar, meringue powder, water, and gel food coloring for vibrant marbling.
Let's Make Some Cookies
- Mix Wet Ingredients
- Cream butter and powdered sugar until fluffy. Add egg and vanilla, blending well.
- Combine Dry Ingredients
- Mix flour, baking powder, and salt. Gradually incorporate into wet mixture.
- Chill Dough
- Form dough into discs, wrap in plastic, and chill for 30 minutes.
- Roll and Cut
- Roll chilled dough to ¼ inch thick, cut with cookie cutters, and arrange on lined baking sheets.
- Bake
- Bake at 350°F (175°C) for 9–15 minutes until edges are lightly golden.
Creating That Stunning Marble Look
The marbling is my favorite part and it's so fun to do. I mix up my royal icing until it's silky smooth then divide it into bowls. Add your favorite gel colors and give them a gentle swirl. Don't overmix or you'll lose that gorgeous marble effect. Dip each cooled cookie face down into the icing letting the excess drip back into the bowl. The swirls create the most beautiful patterns every time.
Make Them Your Own
I love playing with different color combinations for these cookies. Red and green are perfect for Christmas but I've done pink and white for Valentine's Day and pastels for Easter. Sometimes I'll sneak in some almond extract or even caramel flavoring when I want to switch things up. A sprinkle of sugar or tiny silver balls while the icing is wet adds such pretty sparkle.
Keeping Your Cookies Fresh
These beauties stay fresh in an airtight container on the counter for about 4 days. Pop them in the fridge and they'll last a full week though the icing might get a bit sticky. I often make extra dough and freeze it for unexpected guests. Just remember to put wax paper between layers so they don't stick together.
Making Them Gluten Free
My sister follows a gluten free diet so I've perfected a version just for her. The trick is using a good quality gluten free flour blend. Sometimes I mix in some almond flour too it adds such nice flavor. Just double check all your ingredients are certified gluten free and follow the recipe as usual. They turn out just as delicious.
Sharing The Love
These cookies make the sweetest holiday gifts. I love packing them in pretty Christmas tins with layers of parchment paper. Everyone's faces light up when they see the beautiful marbled designs. They're perfect for teacher gifts cookie exchanges or just sharing with neighbors during the holidays.
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Frequently Asked Questions
- → Why use powdered sugar instead of granulated?
- Powdered sugar creates a more tender, delicate cookie texture and helps prevent spreading during baking. High altitude bakers should reduce the amount.
- → How do I know if my royal icing is the right consistency?
- The icing should drizzle down and smooth out in 5-8 seconds when lifted. Adjust with water or powdered sugar to achieve this flooding consistency.
- → How long do these cookies keep?
- Once the icing is completely dry, cookies will keep up to 1 week in an airtight container at room temperature. Layer with wax or parchment paper.
- → Why chill the dough?
- Chilling for 30 minutes prevents cookies from spreading during baking and makes the dough easier to handle when cutting shapes.
- → Can I make these at high altitude?
- Yes, with adjustments: increase flour by 2 tablespoons, reduce powdered sugar, add water if dough is dry, and follow high altitude baking instructions.