Description
These Marbled Christmas Butter Cookies feature a tender, buttery base with a festive marbled design and a smooth powdered sugar icing. Perfect for holiday celebrations, these cookies combine classic flavors like vanilla, almond, and citrus zest with a visually stunning swirl of colorful icing.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (226 grams, room temperature)
- â…” cup granulated sugar (135 grams)
- 1 large egg (50 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- ¼ teaspoon almond extract (1 gram)
- 1 teaspoon lemon or orange zest (2 grams, optional)
- 2¼ cups all-purpose flour (295 grams)
- ½ teaspoon kosher salt
Powdered Sugar Icing
- 4 cups powdered sugar (452 grams)
- 6 tablespoons white corn syrup (117 grams, divided)
- ½ cup water (114 grams, divided)
- ¾ teaspoon almond extract (3 grams, divided)
- Food coloring (Soft Gel Paste food color works best)
Instructions
- Prepare the Dough: In a large mixing bowl, beat the unsalted butter and granulated sugar together until creamy and fluffy. Add the egg, vanilla extract, almond extract, and lemon or orange zest, mixing until fully incorporated. Gradually add the all-purpose flour and kosher salt, mixing until a soft dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes to firm up, which will make it easier to roll and cut.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use cookie cutters to cut out desired shapes and place them on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 8 to 10 minutes or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool completely on a wire rack before decorating.
- Prepare the Powdered Sugar Icing: In a medium bowl, combine the powdered sugar, 3 tablespoons of white corn syrup, ¼ cup of water, and half of the almond extract. Mix the icing until smooth and glossy. Divide the icing evenly into separate bowls according to how many colors you want to use, then add a few drops of gel food coloring into each bowl and stir gently to create marbled colors.
- Apply Marbled Icing: Spread a base layer of white icing over each cooled cookie using a small offset spatula or the back of a spoon. Quickly drizzle the different colored icings over the base in stripes or swirls. Use a toothpick or a skewer to gently swirl the colors together to create a beautiful marbled effect. Allow the icing to set at room temperature for at least 1 hour before serving or storing the cookies.
Notes
- For best results, use room temperature butter and eggs for the dough to ensure smooth mixing.
- Chilling the dough is crucial for easier handling and better cookie shape retention during baking.
- Soft gel paste food coloring works better than liquid to prevent icing from becoming too thin.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Optional: Add citrus zest for a subtle bright flavor or omit for a classic vanilla-almond profile.
