This marbled star cookies post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
I love making these marbled star cookies for Christmas and although I always use the same recipe, I change the icing colors depending on my mood. This year I envisioned a snowy night, so I went with blue and white and I really love how they turned out!
It’s especially fitting since I woke up this morning to a six-inch blanket of snow with more coming down every minute.
Marbled Star Cookies
Prepare the cookie batter and roll out on a floured surface. Cut out into stars and bake. Cookies will puff up slightly, but they won’t spread.
Let them cool completely before icing.
Prepare the icing and remove half to a separate bowl. Leave one bowl white and tint the other one a wintry shade of blue. Keep a wet paper towel over the tops of the bowls when not using icing so it doesn’t dry out.
Dip half the cookies in white,
and the other half in blue. I just press the top of the cookie into the icing letting the extra fall back into the icing bowl.
Because the icing firms up rather quickly, I work in small batches dipping about six at a time.
Using a toothpick dipped into the opposite color icing, place dots onto your solid colored star, then draw the toothpick out to pull the color out in a marbled design.
There’s no right or wrong way to do this. It’s all going to look pretty!
Immediately add some colored sprinkles for the perfect wintry finish.
Then let the cookies dry completely before moving and stacking them.
Aren’t they pretty?
I’m just so in love with these marbled star cookies, I can hardly take it!
Pin the marbled star cookies recipe for your own Christmas cookie celebrations.
Marbled Star Cookies
- 1 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 3 cups all-purpose flour
Heat oven to 375 degrees.
In electric mixer, beat together butter and sugar until combined. Beat in egg. Add flour until combined.
Roll half of the dough at a time out onto a floured surface until about 1/8" thick. Cut with star-shapped cookie cutter. Reroll trimmings and cut again. Place on ungreased baking sheet. Bake 6-7 minutes. Transfer to wire grid to let cool completely.
Glaze cooled cookies with white or tinted powdered sugar glaze. Before it sets, dot icing with contrasting color glaze and pull a toothpick through to create marbling. Let dry completely.
Store in airtight container, using waxed paper to separate layers.
Christmas Sweets Week recipes:
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