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5 from 1 vote

Marbled Christmas Sugar Cookies

Add these marbled Christmas sugar cookies to your list of holiday baking this year.
Author: Jane and Sonja

Ingredients

  • 3/4 cup unsalted butter room temperature
  • 3/4 cup white sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour plus more for rolling
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon Red food coloring

For the Glaze:

  • 1 cup powdered icing sugar
  • 1-2 tablespoons warm water
  • 1 tablespoon butter melted
  • 1 teaspoon vanilla extract optional

Instructions

  • In a large bowl, beat together the butter and sugar until light and fluffy, about 2 minutes.
  • Beat in the egg, vanilla extract and optional peppermint extract until combined.
  • In a small bowl, whisk together the flour, baking powder, cream of tartar and salt.
  • Beat the flour mixture into the butter mixture.
  • Divide dough in half and dye half red with the food dye.
  • On a clean floured surface, place small balls of each color of dough in a random pattern.
  • Use a floured rolling pin to roll the doughs together. You may want to fold and re-roll a couple times to get the marbled effect you desire.
  • Wrap the dough in plastic wrap and refrigerate 1 hour.
  • Preheat oven to 350F and remove the dough from the fridge.
  • Line or grease 2 cookie sheets.
  • Use cookie cutters to cut out your desired shapes and place on prepared cookie sheet.
  • Bake for 4-6 minutes, until lightly browned and set on the edges.
  • Allow cookies to cool completely before preparing the glaze.

Adding the Glaze

  • In a wide bowl, combine all glaze ingredients and stir well until no powdered sugar lumps remain.
  • Dip each cookie into the glaze and allow the excess glaze to run off.
  • Place the cookies back on the cooling rack or cookie sheet and allow to dry for 1-2 hours before attempting to store or serve.