Festive Marbled Christmas Sugar (Print Version)
Enjoy soft, chewy cookies with vibrant marbled red and green swirls, ideal for holiday gatherings and sharing.
# Ingredients You'll Need:
→ Dairy & Fat
01 -
1 stick (113 g) unsalted butter, softened
→ Sugars
02 -
1/2 cup (100 g) granulated sugar
03 -
2 tablespoons (27 g) brown sugar, packed
04 -
1/3 cup (67 g) granulated sugar for rolling
→ Eggs & Extracts
05 -
1 large egg white
06 -
1 teaspoon vanilla extract
→ Dry Ingredients
07 -
1 1/3 cups (167 g) all-purpose flour
08 -
1/2 teaspoon baking soda
09 -
1/4 teaspoon baking powder
10 -
1/4 teaspoon salt
→ Coloring
11 -
1/8 teaspoon red gel food coloring
12 -
1/8 teaspoon green gel food coloring
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone mat.
02 -
Using a stand mixer fitted with a paddle attachment, beat the softened butter with granulated and brown sugars until light and creamy.
03 -
Add the egg white and vanilla extract to the creamed mixture and mix for 30 seconds until fully combined.
04 -
Add flour, baking soda, baking powder, and salt, mixing just until the flour disappears and a soft dough forms.
05 -
Divide the dough into three equal portions, placing each into a separate bowl. Dye one portion red, one green, and leave the third uncolored.
06 -
Scoop one teaspoon from each colored dough portion and gently press together. Optionally, split each teaspoon into halves and layer randomly for a more intricate marbled effect, then roll gently to combine.
07 -
Place the formed dough balls onto the prepared baking sheet and bake at 350°F (177°C) for 7 minutes.
08 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve alongside a glass of milk if desired.
# Extra Tips & Details:
01 -
Gel food coloring preserves dough texture better than liquid alternatives.
02 -
Avoid overmixing the dough to maintain soft, chewy cookies.
03 -
Use gloves or wash hands between coloring dough to prevent color blending.
04 -
Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days.
05 -
Cookie dough can be frozen in individual balls for up to 3 months; bake directly from frozen adding 1–2 minutes to baking time.