Stunning Marbled Holiday Sugar Cookies

Featured in: Desserts

These jolly treats use confectioners' sugar in the dough for extra softness, topped with a simple marbling technique that makes impressive designs without any complicated decorating know-how.
Twistytaste.com
Updated on Sat, 26 Apr 2025 17:15:33 GMT
A decorated sugar cookie shaped like a Christmas tree, featuring red and green marbled icing. Pin it
A decorated sugar cookie shaped like a Christmas tree, featuring red and green marbled icing. | twistytaste.com

I just gotta tell you about my go-to holiday treat. These Swirled Holiday Sugar Cookies have become what everyone expects from me each December. What makes them so dang good? My special dough with powdered sugar that gives them this amazing softness. When you add those twirled icing designs, they look fancy enough for a bakery window. My crew fights over them every year, and I bet yours will too.

What Makes These Treats So Special

These cookies mix everything fantastic about traditional sugar cookies with eye-catching swirly patterns. My little ones help make the marble designs and no two ever look the same. You get that melt-in-your-mouth buttery base with sweet icing on top for the perfect bite we all want during the holidays. Whenever I bring them to cookie swaps, they vanish before anything else.

What You'll Need To Grab

  • Butter: Softened salted butter or grab unsalted and toss in ¼ tsp salt.
  • Powdered Sugar: Creates tender cookies and smoother dough texture.
  • Egg: Let it sit out first for better mixing.
  • Vanilla Extract: Gives that classic taste; bourbon vanilla works great too.
  • Flour: Regular all-purpose or go with organic unbleached if you want.
  • Baking Powder & Salt: You need these for good cookie structure and taste balance.
  • Royal Icing: Whip up with powdered sugar, meringue powder, water, and food coloring gels for those pretty swirls.

Baking Time Fun

Whip The Wet Stuff
Beat your butter and powdered sugar till it's light and fluffy. Drop in the egg and vanilla, and mix everything well.
Mix The Dry Stuff
Stir flour, baking powder, and salt together. Slowly add this to your wet mix.
Cool Your Dough
Shape your dough into flat rounds, wrap in plastic, and stick in the fridge for 30 minutes.
Shape Your Cookies
Roll out cold dough about ¼ inch thick, cut shapes with cookie cutters, and place them on lined cookie sheets.
Pop In The Oven
Bake at 350°F (175°C) for 9–15 minutes until you see light golden edges.

Getting That Gorgeous Swirled Effect

Making those swirls is super fun and honestly my favorite bit. Get your royal icing nice and smooth, then split it between a few bowls. Add different gel colors and just barely mix them. Don't stir too much or you'll lose those cool patterns. Just dip each cooled cookie face down into your icing and let extra drip off. You'll get amazing one-of-a-kind designs every single time.

Add Your Personal Touch

I'm always trying different color mixes with these cookies. Red and green work great at Christmas but I've done red and pink for Valentine's and light colors for spring holidays too. Sometimes I swap in a bit of almond flavor or even caramel to change things up. While the icing's still wet, try sprinkling some sugar crystals or tiny silver balls on top for extra sparkle.

Keeping Them Tasty Longer

Store your cookies in a sealed container on the counter and they'll stay good about 4 days. Stick them in the fridge and you'll get a whole week out of them though the tops might get a little tacky. I often freeze extra dough for when friends drop by unexpectedly. Just remember to put wax paper between cookie layers so they don't stick together.

No Gluten Version

My sis can't have gluten so I worked out a special version just for her. You'll want to use a really good gluten free flour mix. I sometimes throw in some almond flour too for extra flavor. Just make sure all your stuff is certified gluten free and follow the same steps as usual. They come out just as yummy as the regular ones.

Gifting Your Goodies

These cookies make such wonderful holiday presents. I pack them in cute Christmas tins with parchment paper between layers. People always smile big when they see those pretty swirled patterns. They work great for teacher gifts cookie parties or just dropping off to neighbors during December.

A platter of decorated sugar cookies shaped like Christmas trees and ornaments, featuring swirls of red, green, and white icing. Pin it
A platter of decorated sugar cookies shaped like Christmas trees and ornaments, featuring swirls of red, green, and white icing. | twistytaste.com

Frequently Asked Questions

→ What's the benefit of confectioners' sugar in the recipe?
Confectioners' sugar makes your cookies softer and stops them from spreading while they bake. If you're at high elevation, you'll want to use less.
→ How can I tell if my royal icing is good to go?
When you lift the icing, it should flow back and level out within 5-8 seconds. Too thick? Add water drops. Too runny? Mix in more confectioners' sugar.
→ How long will these cookies stay fresh?
After the icing dries completely, they'll stay good for up to a week when stored in a sealed container at room temp. Put wax or parchment paper between layers.
→ What's the point of cooling the dough?
Cooling for 30 minutes keeps the cookies from spreading out and makes the dough much easier to work with when you're cutting shapes.
→ Can I make these if I live in the mountains?
Sure! Just add 2 extra tablespoons of flour, cut back on the powdered sugar, add a splash of water if things get crumbly, and follow mountain baking times.

Marbled Holiday Sugar Cookies

Traditional cut-out cookies with a creative spin - topped with swirled royal icing that creates eye-catching patterns without needing any fancy decorating skills.

Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 35 Servings (35 cookies)

Dietary: Vegetarian

Ingredients

01 1 cup softened butter at room temp.
02 1½ cups confectioners' sugar.
03 1 large egg, taken out of fridge ahead of time.
04 2 teaspoons pure vanilla extract.
05 3 cups plain white flour.
06 1 teaspoon baking powder.
07 ¼ teaspoon fine kosher salt.
08 2 teaspoons cold water (add if mixture seems dry).
09 2½ cups confectioners' sugar (for the cookie topping).
10 1¼ tablespoons meringue powder.
11 3-4 tablespoons slightly warm water.
12 ¼-1 teaspoon transparent vanilla extract.
13 Concentrated food coloring gels (green, blue, red).

Instructions

Step 01

Whip butter with sugar till light and airy. Mix in egg and vanilla. Combine with the sifted dry stuff until it all comes together.

Step 02

Split dough in half and shape into discs. Wrap them in plastic and cool in fridge for half an hour.

Step 03

Flatten dough to ¼ inch, cut into shapes. Pop in oven at 350°F and bake 9-10 minutes until just golden at edges.

Step 04

Mix the confectioners' sugar with meringue powder, warm water and flavoring until it flows smoothly but isn't too runny.

Step 05

Split the icing up, add different colors and swirl with a toothpick. Dunk cookie tops, let excess drip. Set aside for 2 hours to harden.

Notes

  1. Special instructions for high altitude baking included.
  2. Stays fresh for 7 days when stored in sealed container.

Tools You'll Need

  • Cookie shaper.
  • Flat baking tray.
  • Wire rack for cooling.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk products.
  • Egg ingredients.
  • Wheat proteins.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 152
  • Total Fat: 5 g
  • Total Carbohydrate: 26 g
  • Protein: 2 g