By Becky Hardin
Updated Mar 12, 2025
Marbled Christmas Butter Cookies are a must for the holidays with their beautiful swirl of colors. I love how easily these cookies come together with a simple powdered sugar icing for a marbled affect. My family loves making these as a fun Christmas activity and a treat to eat!
5-Star Review
“Tried them for the first time and were great. The icing was so easy and will really make my Christmas platter pop!” -Kim
Christmas Marble Butter Cookies Recipe
Baking butter cookies around the holidays is a fun activity. My kids love decorating the cookies. Like my Christmas sugar cookies you can make them into any shape. I use a variation of my royal icing to make the powdered sugar icing. The marbled effect takes a little extra effort, but it’s surprisingly simple — and the result is stunning, delicious, and the perfect complement to the cookies!
Tip For Beginners
- I did a blue and white marbled look for my snowflake cookies. However, you can follow the basic icing recipe and make single-colored frosting to decorate your cookies.
Ingredients1x2x3x
For the Cookies
- ▢ 1 cup unsalted butter 226 grams, room temperature
- ▢ ⅔ 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
For the 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
For the Cookies
- Combine the butter and sugar in a large bowl and beat with a hand mixer until lighter in color and fluffy, for about 3-4 minutes. 1 cup unsalted butter, ⅔ cup granulated sugar
- Beat in the egg, vanilla, almond, and lemon/orange zest (if using) until well blended. 1 large egg, 1 teaspoon lemon or orange zest, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
- In a separate bowl, whisk together the flour and salt. 2¼ cups all-purpose flour, ½ teaspoon kosher salt
- Add the flour mixture to the butter mixture all at once and mix on low speed until just incorporated.
- Lay out a baking sheet with parchment paper (waxed paper) and sprinkle a little flour on top.
- Divide the dough equally into 2 portions (more if you have doubled the recipe). Using lightly floured hands, hold 1 portion of dough and gently shape it into a disc.
- Place the disc on the floured paper, roll gently into a ¼-inch high oval or rectangle. Cut the cookie dough into shapes, and place cookies on parchment lined cookie sheets. Repeat the process until all the dough is used.
- Tightly cover the baking sheets with plastic wrap and refrigerate for at least 2 hours (or overnight).
- When ready to bake, preheat oven to 350°F.
- Space out the cut-out dough on parchment-lined cookie sheets and bake for 10 minutes, or until the edges begin to turn.
- Take out of the oven, remove from the baking pan and cool on a cooling rack. Once completely cooled, the decorating can begin.
For the Icing (SEE NOTE)
- Place the powdered sugar in a large mixing bowl and turn the hand mixer to the lowest speed. 4 cups powdered sugar
- In a large measuring cup, stir together the corn syrup, water, and almond extract. ½ cup water, 6 tablespoons white corn syrup, ¾ teaspoon almond extract
- With the mixer running, slowly drizzle ½ cup of the corn syrup mixture over the powdered sugar and mix until incorporated. Scrape down the sides as needed. The glaze’s consistency should be similar to sweetened condensed milk. (Set the reserved corn syrup mixture aside to use only if needed.)
- Turn the mixer to medium-low and mix until the glaze is smooth and creamy. If the glaze is too thick, stir in reserved corn syrup mixture, 1 teaspoon at a time, until it is the correct consistency. If the glaze is too thin, add more powdered sugar, 2 tablespoons at a time.
- Pour half of the glaze into a small shallow bowl – be sure the diameter of the bowl is larger than the largest cookie. Cover the remaining half with plastic wrap to avoid a hard shell forming on top.
- Air bubbles will form in the glaze, but just take a small spoon and stir it slowly through the glaze to get rid of them.
- Get a drop of food coloring on a toothpick and swirl it through the glaze. Begin with a tiny amount (gel food coloring is potent) and be sure not to mix the glaze too much or the glaze could turn into a solid color. food coloring
- To glaze a cookie, have a second bowl sitting next to the bowl with the glaze.
- Hold onto the cookie by the edges and turn it upside down. Dip the top of the cookie into the glaze being sure the glaze covers the entire surface of the cookie. Lift the cookie straight up out of the glaze and hold it above the second bowl. Allow the excess glaze to drip off (about 5-10 seconds). Once the glaze stops dripping, flip the cookie over and place it on a cooling rack.
- Allow the glaze to dry completely before storing the cookies in an airtight container. It is best to let the cookies dry 12-24 hours before storing.
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Baking Sheet
- Rolling Pin
Becky’s Tips
- NOTE : These are instructions for making the marble technique pictured above. You can also simply make the icing and stir in whichever colors you like, then decorate. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Store
Iced butter cookies can be stored at room temperature in an airtight container. Let the glaze dry completely before storing them—this could take 12-24 hours. To store them without icing, just make sure the cookies have cooled, and then they are ready to go.
More christmas cookies recipes
Splatter Paint Christmas Cookies
40+ Christmas Cookies Recipes
M&M Christmas Cookies
Christmas Cutout Cookies
Christmas Sugar Cookies
Christmas Crack (Cracker Toffee)
Linzer Cookies
No Bake Cookies (Chocolate Peanut Butter)
Marbled Christmas Butter Cookies Recipe with Powdered Sugar Icing
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Baking Sheet
- Rolling Pin
Ingredients
For the Cookies
- 1 cup unsalted butter 226 grams, room temperature
- ⅔ 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
For the 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
For the Cookies
- Combine the butter and sugar in a large bowl and beat with a hand mixer until lighter in color and fluffy, for about 3-4 minutes. 1 cup unsalted butter, ⅔ cup granulated sugar
- Beat in the egg, vanilla, almond, and lemon/orange zest (if using) until well blended. 1 large egg, 1 teaspoon lemon or orange zest, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
- In a separate bowl, whisk together the flour and salt. 2¼ cups all-purpose flour, ½ teaspoon kosher salt
- Add the flour mixture to the butter mixture all at once and mix on low speed until just incorporated.
- Lay out a baking sheet with parchment paper (waxed paper) and sprinkle a little flour on top.
- Divide the dough equally into 2 portions (more if you have doubled the recipe). Using lightly floured hands, hold 1 portion of dough and gently shape it into a disc.
- Place the disc on the floured paper, roll gently into a ¼-inch high oval or rectangle. Cut the cookie dough into shapes, and place cookies on parchment lined cookie sheets. Repeat the process until all the dough is used.
- Tightly cover the baking sheets with plastic wrap and refrigerate for at least 2 hours (or overnight).
- When ready to bake, preheat oven to 350°F.
- Space out the cut-out dough on parchment-lined cookie sheets and bake for 10 minutes, or until the edges begin to turn.
- Take out of the oven, remove from the baking pan and cool on a cooling rack. Once completely cooled, the decorating can begin.
For the Icing (SEE NOTE)
- Place the powdered sugar in a large mixing bowl and turn the hand mixer to the lowest speed. 4 cups powdered sugar
- In a large measuring cup, stir together the corn syrup, water, and almond extract. ½ cup water, 6 tablespoons white corn syrup, ¾ teaspoon almond extract
- With the mixer running, slowly drizzle ½ cup of the corn syrup mixture over the powdered sugar and mix until incorporated. Scrape down the sides as needed. The glaze’s consistency should be similar to sweetened condensed milk. (Set the reserved corn syrup mixture aside to use only if needed.)
- Turn the mixer to medium-low and mix until the glaze is smooth and creamy. If the glaze is too thick, stir in reserved corn syrup mixture, 1 teaspoon at a time, until it is the correct consistency. If the glaze is too thin, add more powdered sugar, 2 tablespoons at a time.
- Pour half of the glaze into a small shallow bowl – be sure the diameter of the bowl is larger than the largest cookie. Cover the remaining half with plastic wrap to avoid a hard shell forming on top.
- Air bubbles will form in the glaze, but just take a small spoon and stir it slowly through the glaze to get rid of them.
- Get a drop of food coloring on a toothpick and swirl it through the glaze. Begin with a tiny amount (gel food coloring is potent) and be sure not to mix the glaze too much or the glaze could turn into a solid color. food coloring
- To glaze a cookie, have a second bowl sitting next to the bowl with the glaze.
- Hold onto the cookie by the edges and turn it upside down. Dip the top of the cookie into the glaze being sure the glaze covers the entire surface of the cookie. Lift the cookie straight up out of the glaze and hold it above the second bowl. Allow the excess glaze to drip off (about 5-10 seconds). Once the glaze stops dripping, flip the cookie over and place it on a cooling rack.
- Allow the glaze to dry completely before storing the cookies in an airtight container. It is best to let the cookies dry 12-24 hours before storing.
Notes
- NOTE : These are instructions for making the marble technique pictured above. You can also simply make the icing and stir in whichever colors you like, then decorate. Enjoy!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
