Marbled Christmas Sugar Cookies
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These Marbled Christmas Sugar Cookies are a must for your holiday baking!
They’re naturally dyed, and the marble affect is way easier than you’d think! And yes, I even used artificial dye-free colorants!
These cookies are totally gluten free, have a dairy free option, and are low sugar, too!
Why You’ll Love These Marbled Christmas Sugar Cookies
- They’re gluten free, refined sugar free, and use artificial dye-free toppings
- The kids will LOVE helping you make these
- The cookies themselves are incredibly soft
- They are sure to be a show stopper at your Christmas gatherings!
Ingredients
- 1/4 cup Butter, Unsalted, Softened, or ghee, or vegan butter
- 2 Tbsp Coconut Oil, Softened
- 1/4 cup Granular Sugar Substitute – Swerve, +2 tbsp Or organic cane sugar
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Almond Extract
- 1 cup Almond Flour, +2 tbsp
- 1/4 cup Coconut Flour
- 1/4 tsp Baking Soda
- 1 pinch Sea Salt
- 1 1/2 cup Confectioners Sugar, Powdered – Swerve, Or organic powdered sugar
- 2 1/2 Tbsp Almond Milk, Any milk should work
- 1 pinch Artificial Dye-Free Food Coloring
Process
- Beat butter, coconut oil, and sugar together
- Add egg & extracts and beat again
- Add remaining ingredients until smooth
- Wrap dough in plastic wrap and refrigerate for half hour
- Dust a surface with coconut flour and roll out dough
- Use cookie cutters of choice to cut your dough, then place cookies on parchment paper lined baking sheet
- Freeze for 10 min
- Then bake at 325 for 12-13 minutes. Allow to cool several minutes on baking sheet, then move to cooling rack
- Prepare icing by whipping sugar and milk together until smooth
- Divide into 3 bowls. Add natural green dye to one bowl & natural red dye to another bowl (Watkins or go supernatural are good brands)
- In a bowl add your plain icing, then drizzle red and green. Swirl together with a toothpick lightly (alternatively you can use just green and white as seen in half the cookies)
- Dip sugar cookie in icing, then lift straight up and allow excess to drip off for 10-15 minutes
- Quickly flip over and place on cooling rack
- Refrigerate for icing to set
Variations for Dietary Preferences
- Butter– if dairy free you can sub this foe vegan butter or coconut oil
- Sweetener – You can use coconut sugar or organic cane sugar in place of the sugar free sweetener in the cookies
- Egg – I have not tried for certain, but a flax egg should hold up well in this recipe
- Almond flour – unfortunately, almond flour holds moisture much differently than other flours. I don’t believe substituting another flour would work well here.
If you make these fun Christmas Cookies I’d love to hear your thoughts in the comments below! Or, tag me on social media so I can see your version!
Ingredients
- 1/4 cup Butter Unsalted, Softened, or ghee, or vegan butter
- 2 Tbsp Coconut Oil Softened
- 1/4 cup Granular Sugar Substitute – Swerve +2 tbsp Or organic cane sugar
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Almond Extract
- 1 cup Almond Flour +2 tbsp
- 1/4 cup Coconut Flour
- 1/4 tsp Baking Soda
- 1 pinch Sea Salt
- Royal icing
- 1 1/2 cup Confectioners Sugar Powdered – Swerve, Or organic powdered sugar
- 2 1/2 Tbsp Almond Milk Any milk should work
- 1 pinch Artificial Dye-Free Food Coloring
Instructions
- Beat butter, coconut oil, and sugar together
- Add egg & extracts and beat again
- Add remaining ingredients until smooth
- Wrap dough in plastic wrap and refrigerate for half hour
- Dust a surface with coconut flour and roll out dough
- Use cookie cutters of choice to cut your dough, then place cookies on parchment paper lined baking sheet
- Freeze for 10 min
- Then bake at 325 for 12-13 minutes. Allow to cool several minutes on baking sheet, then move to cooling rack
- Prepare icing by whipping sugar and milk together until smooth
- Divide into 3 bowls. Add natural green dye to one bowl & natural red dye to another bowl (Watkins or go supernatural are good brands)
- In a bowl add your plain icing, then drizzle red and green. Swirl together with a toothpick lightly (alternatively you can use just green and white as seen in half the cookies)
- Dip sugar cookie in icing, then lift straight up and allow excess to drip off for 10-15 minutes
- Quickly flip over and place on cooling rack
- Refrigerate for icing to set