Two-Tone Festive Sugar Cookies Recipe

Introduction

These Two-Tone Festive Sugar Cookies combine classic vanilla dough with rich chocolate dough to create a beautiful marbled effect. Perfect for holiday celebrations, they’re as fun to make as they are to eat.

Ingredients

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour*
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 cup (226g) unsalted butter, at room temperature
• 1 cup (198g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/4 cup (21g) black cocoa*
• Coarse sparkling sugar, for topping (optional)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, and salt.
2. Step 2: In a stand mixer fitted with the flat beater attachment or using a hand mixer, beat butter and sugar on medium speed until light and fluffy, about 1 to 2 minutes.
3. Step 3: Add the egg and vanilla and beat until well combined, 1 to 2 minutes, scraping the bowl as needed.
4. Step 4: Add the flour mixture and mix on low speed until a stiff dough forms, about 1 to 2 minutes, scraping the bowl as needed.
5. Step 5: Transfer half the dough (about 1 1/2 cups or 420g) to a sheet of parchment paper. Place another sheet on top and press to flatten slightly. Roll to 1/4″ thickness, making a roughly 10″ round.
6. Step 6: Add the black cocoa to the remaining dough in the bowl and mix on low until fully combined, about 30 to 60 seconds.
7. Step 7: Transfer chocolate dough to another parchment sheet, top with a second sheet, and press to flatten. Roll to 1/4″ thickness into about a 10″ round.
8. Step 8: Place both dough rounds, still between parchment layers, on a baking sheet and refrigerate at least 30 minutes or up to overnight.
9. Step 9: Preheat oven to 350°F with a rack in the center.
10. Step 10: Remove dough from fridge. Peel off top parchment sheets and use them to line two baking sheets.
11. Step 11: Use a 2 1/2″ round cutter to cut circles from each dough round. Then use a 1 3/4″ mini cutter to cut shapes from the centers. Swap the cut-out centers between vanilla and chocolate dough to create two-tone inlaid cookies.
12. Step 12: Transfer cookies with a small offset spatula to lined baking sheets, spacing evenly (up to 12 per sheet). Sprinkle with sparkling sugar if using.
13. Step 13: Bake for 12 to 14 minutes, until edges of vanilla cookies just begin to brown. Dough chilled overnight may need a few extra minutes.
14. Step 14: Let cookies cool on the baking sheet for 5 minutes before moving them to a rack to cool completely.
15. Step 15: While the first batch bakes, gather scraps, reroll, and chill as needed. Repeat cutting, inlaying, and baking until all dough is used.
16. Step 16: Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Tips & Variations

• For gluten-free options, use King Arthur Gluten-Free Measure for Measure Flour as noted.
• Try swapping black cocoa with regular unsweetened cocoa for a lighter chocolate flavor and color.
• Use colored sparkling sugar to match seasonal themes for added festive flair.
• Chilling the dough overnight improves flavor and makes cutting easier.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, freeze cooled cookies in a sealed container or bag for up to 3 months. Reheat gently in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa?

Yes, but regular unsweetened cocoa will produce a lighter color and milder chocolate flavor compared to black cocoa.

Do I need to chill the dough before baking?

Chilling the dough firms it up, making it easier to roll and cut, and helps cookies keep their shape during baking. It also enhances the flavor, so it’s recommended but not mandatory.

Two-Tone Festive Sugar Cookies Recipe

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★★★★★

5 from 51 reviews

• Author: Isabella
• Total Time: 1 hour 15 minutes (including chilling and baking multiple batches)
• Yield: Approximately 36 cookies 1x
• Diet: Gluten Free

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Description

These Two-Tone Festive Sugar Cookies are a delightful treat featuring a beautiful inlaid design using classic vanilla and rich black cocoa doughs. Perfect for holiday celebrations or any special event, the cookies combine a tender, lightly sweetened vanilla base with a deep chocolate counterpart, creating a stunning visual and delicious flavor contrast. The recipe involves rolling, cutting, and inlaying dough rounds for an impressive effect, then baking to a tender, slightly crisp finish. These cookies can be customized with optional coarse sparkling sugar for a festive touch.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1/4 cup (21g) black cocoa powder

Wet Ingredients

• 1 cup (226g) unsalted butter, at room temperature
• 1 cup (198g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon King Arthur Pure Vanilla Extract

Optional Topping

• Coarse sparkling sugar, for topping (optional)

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Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined, setting the foundation for the dough.
2. Cream Butter and Sugar: Using a stand mixer fitted with a flat beater or a hand mixer, beat the butter and sugar on medium speed until the mixture is light and fluffy, about 1 to 2 minutes, which helps incorporate air for a tender cookie.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, about 1 to 2 minutes, scraping down the bowl as needed to ensure even mixing.
4. Combine Flour Mixture: Add the dry ingredients to the wet mix and stir on low speed until a stiff dough forms, about 1 to 2 minutes, scraping the bowl to combine thoroughly.
5. Roll Vanilla Dough: Transfer half of the plain dough (approximately 1 1/2 cups or 420g) onto a sheet of parchment paper. Place another sheet on top, press down gently, and roll the dough to about 1/4-inch thickness forming a roughly 10-inch round.
6. Add Cocoa to Remaining Dough: Mix the black cocoa powder into the remaining dough on low speed until uniformly combined, about 30 to 60 seconds, scraping the bowl as necessary.
7. Roll Chocolate Dough: Transfer the chocolate dough to another parchment sheet, top with a second sheet, gently press, and roll to 1/4-inch thickness to form another 10-inch round.
8. Chill Dough: Place both doughs still sandwiched between parchment sheets on a baking sheet and refrigerate for at least 30 minutes or up to overnight to firm the dough for easier cutting.
9. Preheat Oven: Heat the oven to 350°F (175°C) and position a rack in the center to ensure even baking.
10. Prepare Baking Sheets: Remove dough from the refrigerator, peel off the top parchment sheets, and use them to line two separate baking sheets for cookie transfer.
11. Cut Out Cookies: Use a 2 1/2-inch round cookie cutter to cut out rounds from each dough sheet. Then, cut out smaller shapes from the centers of these rounds with a 1 3/4-inch mini cutter.
12. Inlay Cookies: Swap the cut-out shapes between the vanilla and chocolate rounds, inserting each into the negative space of the opposite dough rounds to create the two-tone design.
13. Arrange on Baking Sheets: Transfer the assembled cookies to the prepared baking sheets using a small offset spatula, spacing them evenly with up to 12 cookies per tray. Optionally, sprinkle with coarse sparkling sugar for decoration.
14. Bake: Bake the cookies for 12 to 14 minutes, or until the edges of the vanilla cookies just begin to brown. If dough was refrigerated overnight, baking might require a few extra minutes.
15. Cool Cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly without breaking.
16. Reuse Dough Scraps: While baking, gather the dough scraps, reroll them after chilling if necessary, and repeat the cutting and inlaying process. Continue until all dough is used, baking each batch as directed.
17. Store: Keep baked sugar cookies in an airtight container at room temperature for up to 4 days, or freeze for extended storage to maintain freshness.

Notes

• Use King Arthur Gluten-Free Measure for Measure Flour to make these cookies gluten-free without compromising texture.
• Black cocoa powder has a very dark color and intense chocolate flavor, which creates the striking contrast in these cookies.
• Chilling the dough improves handling and prevents spreading during baking, which is important for maintaining the inlaid shapes.
• If the dough becomes too soft to work with during the process, refrigerate scraps before rolling and cutting again.
• These cookies can be decorated with coarse sparkling sugar for a festive sparkle, but they are delicious plain as well.
• Store cookies in an airtight container to maintain their soft yet slightly crisp texture.
• Freezing the dough or baked cookies extends shelf life without losing flavor or texture.

• Prep Time: 25 minutes
• Cook Time: 12 to 14 minutes per batch
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Two-Tone Sugar Cookies, Festive Sugar Cookies, Vanilla and Cocoa Cookies, Holiday Cookies, Inlaid Sugar Cookies, Gluten-Free Sugar Cookies