Marbled Vanilla Chocolate Butter Cookies – Christmas Cookies
Besides traditional sweet breads, Christmas has to come with cookies – at least that’s what I’ve grown used to over the years, always wanting something to nibble on during the days at home. So I always make a few batches of different cookies, with less sugar and a specific texture. I’m not a fan of chewy cookies; I prefer crumbly, intensely flavoured ones. These marbled cookies are exactly that: easy to make, fragrant, not too sweet, with a texture that makes you reach for another one. They also look lovely – perfect for a mixed cookie box.
Cookies may look simple, but they are quite strict. Any change to the recipe changes the result, especially since the ingredients are usually limited to flour, fat, sugar, egg and flavourings. Whatever you change will affect the final texture or how much the cookies spread in the oven.
Planning your Christmas baking? See all 21 Christmas cookies & holiday treats.
Marbled Vanilla Chocolate Butter Cookies
Ingredients
- 230 g butter (at room temperature)
- 2 g salt
- 5 g vanilla extract
- 240 g powdered sugar (sifted)
- 100 g eggs
- 20 g egg yolk
- 495 g plain white flour
- 45 g cocoa powder (sifted)
- 20 g cornflour (cornstarch)
- 30 g whipping cream
- 3 g orange zest (freshly grated)
Instructions
- Combine the butter, salt, vanilla and powdered sugar in a bowl.
- Mix for 2–3 minutes on the lowest speed.
- Gradually add the eggs, then the yolk, mixing only until incorporated.
- Add the flour and mix until combined.
- Divide the dough into two equal parts. Set one aside on the work surface.
- Add the cocoa, cornflour, cream and orange zest to the other half and mix until smooth.
- Combine the two doughs on the work surface, marbling them – don’t knead too much, or you’ll lose the marbled effect.
- Divide into four equal parts and roll each into a log 4–5cm in diameter.
- Wrap each log and refrigerate for 1–2 hours, until firm.
- Slice into 6–8mm rounds and place on a tray lined with baking paper.
- Bake at 160°C (320°F) for 15–20 minutes, until golden and crisp.
- Cool completely, then store in airtight tins.
More festive cookies: pistachio chocolate chip cookies and cocoa ginger sandwich biscuits.
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