Introduction

These Two-Tone Festive Sugar Cookies are a delightful twist on classic sugar cookies, featuring a stunning black and white contrast that’s perfect for holiday celebrations. The soft vanilla dough pairs beautifully with rich chocolate, creating a visually striking and delicious treat.

The image shows a stack of six round cookie sandwiches in the center on a white marbled surface. Each cookie is made of two layers: one pale yellow layer with a star-shaped dark brown center, and one dark brown layer with a star-shaped pale yellow center. The cookies have visible coarse sugar crystals sprinkled on top, adding a sparkling texture. Around the stack, there are six separate cookies laid flat on the surface, showing the variation of star and circle colors clearly, alternating between light and dark layers. The background is light blue, contrasting softly with the cookie colors. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 2: In the bowl of a stand mixer fitted with the flat beater attachment, or using a hand mixer in a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 1 to 2 minutes.
Step 3: Beat in the egg and vanilla until well combined, scraping the sides and bottom of the bowl as needed, about 1 to 2 minutes.
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.
Step 5: Transfer half of the dough (about 1 1/2 cups or 420g) onto a sheet of parchment paper. Place another sheet on top and press gently to flatten. Roll to 1/4″ thick to form approximately a 10″ round.
Step 6: Add the black cocoa to the remaining dough in the bowl and mix on low speed until fully combined, about 30 to 60 seconds, scraping the bowl as needed.
Step 7: Transfer the chocolate dough onto a separate sheet of parchment paper. Place another sheet on top and press to flatten slightly. Roll the dough to 1/4″ thick, making about a 10″ round.
Step 8: Place both sandwiched dough rounds on a baking sheet and refrigerate for at least 30 minutes or up to overnight.
Step 9: Preheat the oven to 350°F with a rack in the center position.
Step 10: Remove the chilled dough from the refrigerator. Peel off the top parchment sheets and use them to line two baking sheets.
Step 11: Use a 2 1/2″ round cutter to cut out rounds from each dough sheet. Then use a 1 3/4″ mini cutter to cut out the centers of these rounds. Swap the cut-out centers between vanilla and chocolate rounds to create an inlay effect.
Step 12: Using a small offset spatula, transfer the cookies to the prepared baking sheets, spacing evenly with up to 12 cookies per tray. Sprinkle with coarse sparkling sugar if desired.
Step 13: Bake for 12 to 14 minutes, or until the vanilla cookie edges are just beginning to brown. Dough refrigerated overnight may need a couple extra minutes.
Step 14: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 15: While baking, gather scraps of vanilla and chocolate dough, reroll, refrigerate briefly if needed, and repeat cutting and inlaying until all dough is used. Bake as directed.
Step 16: Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Tips & Variations

Use black cocoa powder for the chocolate dough to achieve the darkest, most striking contrast.
Substitute coarse sparkling sugar with colored sanding sugar to match seasonal themes.
For easy dough handling, chill scraps thoroughly before rerolling to prevent sticking.

Storage

Keep the sugar cookies in an airtight container at room temperature for up to four days to maintain freshness. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. To enjoy after freezing, thaw at room temperature and reheat slightly 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 cocoa powder will result in a lighter brown color rather than the deep black contrast provided by black cocoa.

What if I don’t have two cookie cutters?

You can use any round or shaped cutters you have on hand. Just cut a larger shape for the outer cookie and a smaller one for the center to create the inlay effect.