Marble Cookies Recipe

Introduction

Marble cookies are a delightful blend of vanilla and chocolate peppermint doughs, creating a beautiful marbled effect with a refreshing hint of peppermint. These buttery cookies are both visually appealing and deliciously flavorful, perfect for any occasion.

Ingredients

• 12 tbsp (1 1/2 sticks or 3/4 cup) salted butter, softened
• 1/2 cup powdered sugar
• 1 1/2 tsp vanilla extract
• 1 1/2 cup all purpose flour
• 6 tbsp salted butter, softened
• 1/4 cup powdered sugar
• 3/4 tsp peppermint extract
• 2 tbsp cocoa powder
• 3/4 cup all purpose flour

Instructions

1. Step 1: In the bowl of a stand mixer fitted with a paddle attachment, cream 12 tbsp butter, 1/2 cup powdered sugar, and vanilla extract until smooth. Add 1 1/2 cups flour and mix on low speed until the dough just begins to clump, about 1 minute. It will be crumbly but stick together when squeezed. Transfer to a work surface and shape into a 1-inch thick square disk. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Step 2: Using the same bowl (no need to wash), cream 6 tbsp butter, 1/4 cup powdered sugar, and peppermint extract until combined. Add cocoa powder and 3/4 cup flour and mix on low speed until dough begins to clump, about 1 minute. It will be crumbly but should stick when squeezed. Shape into a 1-inch thick square disk, wrap in plastic, and refrigerate for 30 minutes.
3. Step 3: Roll out the vanilla dough between two sheets of parchment paper into a 9-by-12 inch rectangle and set aside. Roll out the chocolate peppermint dough similarly; it will be thinner. Tear the chocolate dough into irregular pieces and place them randomly over the vanilla rectangle, leaving small gaps to mimic giraffe spots. Fold the dough in half lengthwise and roll out again to about 9-by-12 inches.
4. Step 4: Tear remaining chocolate dough into pieces and place randomly on the rolled dough. Fold it in half lengthwise, press to flatten, then fold in half again to form a rough log. Twist the log like wringing a towel to marble the dough, pressing to close any cracks. Roll the log firmly to smooth it, wrap in plastic wrap, and optionally place inside a slit paper towel roll secured with rubber bands to maintain its shape. Refrigerate for at least 30 minutes until very firm.
5. Step 5: Preheat the oven to 350°F (175°C). Slice the chilled log into 1/4-inch thick slices and arrange them on a parchment-lined baking sheet. The cookies don’t spread much, so they can be placed close together.
6. Step 6: Bake for 16 to 20 minutes or until the vanilla dough starts to turn slightly golden. Remove from oven and let cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use a paper towel roll to help keep the dough log perfectly round while chilling, which aids in even slicing.
• For a more intense peppermint flavor, adjust the peppermint extract to taste, but be careful not to overpower the other flavors.
• If you prefer, substitute salted butter with unsalted and add a pinch of salt for better control of seasoning.
• To add texture, fold in small chocolate chips or chopped nuts into either dough before assembling.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm in a low oven or microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough log can be prepared and chilled overnight or frozen for up to a month. Just thaw completely in the refrigerator before slicing and baking.

Why do I need to twist the dough log?

Twisting the dough log helps blend the vanilla and chocolate peppermint doughs together, creating the signature marbled pattern and enhancing the cookie’s flavor and texture.

Marble Cookies Recipe

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★★★★★

4.7 from 58 reviews

These marble cookies combine the rich flavors of vanilla and chocolate peppermint in a stunning marbled pattern. The dough is prepared in two parts and skillfully combined to create unique swirls and spots, resulting in visually striking and delicious treats with a tender, buttery texture and a hint of refreshing peppermint.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 8 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vanilla Dough

• 12 tbsp (1 1/2 sticks or 3/4 cup) salted butter, softened
• 1/2 cup powdered sugar
• 1 1/2 tsp vanilla extract
• 1 1/2 cup all-purpose flour

Chocolate Peppermint Dough

• 6 tbsp salted butter, softened
• 1/4 cup powdered sugar
• 3/4 tsp peppermint extract
• 2 tbsp cocoa powder
• 3/4 cup all-purpose flour

Instructions

1. Prepare Vanilla Dough: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, powdered sugar, and vanilla extract until smooth. Add the flour and mix on low speed until the dough begins to clump together, about 1 minute. It will be crumbly but should stick together when squeezed. Transfer the vanilla dough to a work surface, shape into a 1-inch thick square disk, wrap in plastic wrap, and refrigerate until chilled, about 30 minutes.
2. Prepare Chocolate Peppermint Dough: Using the same bowl (no need to wash), cream the butter, powdered sugar, and peppermint extract. Add the cocoa powder and flour, mixing on low speed until the dough starts to clump together, about 1 minute. It will be crumbly but hold together when squeezed. Transfer to a work surface, shape into a 1-inch thick square disk, wrap in plastic wrap, and refrigerate until chilled, about 30 minutes.
3. Combine and Shape Dough: Roll out the vanilla dough between two pieces of parchment paper to form a 9-by-12 inch rectangle. Set aside. Roll out the chocolate peppermint dough (it will be thinner). Tear random, irregular pieces of the chocolate dough and place them on the vanilla dough with small gaps, resembling giraffe spots. Fold the dough in half lengthwise, roll out again to a 9-by-12 inch rectangle. Repeat by tearing remaining chocolate dough pieces and placing randomly on surface, then fold lengthwise again. Press to flatten and fold in half again forming a rough log. Twist the log as if wringing out a towel to marble the dough, ensuring no cracks remain, then roll smoothly on the counter. Wrap in plastic. Optionally, insert the log into a slit paper towel roll secured with rubber bands to keep its round shape and refrigerate until very firm, at least 30 minutes.
4. Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C).
5. Slice and Bake: Slice the dough log into 1/4 inch thick slices and arrange them on a parchment-lined baking sheet. Cookies do not spread much and can be placed fairly close. Bake for 16–20 minutes, depending on thickness, until the vanilla dough is slightly golden. Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Ensure both doughs are well chilled to make rolling and shaping easier and to maintain the cookie shape during baking.
• Use parchment paper to prevent sticking and aid in rolling dough evenly.
• If you don’t have a stand mixer, beat the butter and sugar by hand or with a hand mixer until smooth.
• The marbling technique requires some patience but results in beautiful unique cookie patterns.
• Cookies can be stored in an airtight container for up to 5 days, or frozen for longer storage.

Keywords: marble cookies, peppermint cookies, chocolate peppermint, vanilla cookies, holiday cookies, marbled cookie dough