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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/marble-cookies-recipe/