Marbled Christmas Sugar Cookies
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These gorgeous and whole sugar cookies are a must for your holiday baking! They’re naturally dyed, and the marble affect is way easier than you’d think, too!
These cookies are totally gluten free, have a dairy free option, and are low sugar, too!
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
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