Marbled Cookie Dough

• Preheat the oven to 350°F/175°C and line two large baking sheets with silicone baking mats or parchment paper. Set aside. NOTE: The cookies will spread less/keep their shape better if baked on parchment paper.
• In a large bowl or the bowl of a stand mixer, beat 3/4 cup butter and 1/2 cup cream cheese on medium speed with a hand mixer or whisk attachment until smooth.
• Next, add 1 1/2 cups of granulated sugar and mix on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.
• Add 1 egg, 2 tsp vanilla bean paste or vanilla extract, and 2 tsp maple extract (optional). Mix on medium speed until incorporated.
• In a separate bowl, whisk together 3 1/4 cups flour, 1 Tbsp cornstarch, 1 tsp fine salt, and 1/2 tsp baking powder. Add the flour mixture into the butter mixture and mix on a low speed until it is JUST incorporated. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly mixed together.
• Divide the dough into 4 equal portions and use gel food coloring to color them red, orange, yellow, and green (or whatever colors you prefer). Then tear off small pieces of each of the four cookie doughs and arrange them in a random, alternating pattern to form a large rectangle. Roll over the dough a couple of times with a rolling pin to press the pieces together, then fold the dough over itself into thirds (like folding a letter).
• Gently knead the dough until you’re happy with the marbled look. Be careful not to overmix it! You still want to see distinct sections of each color.
• Then roll the dough about 1/3 inch thick and cut out the cookies with a 2- or 3-inch flour-dusted cookie cutter. Use a kitchen brush to brush any excess flour off the cookies and place them on the prepared baking sheets. The cookies don't spread much as they bake, so you can place them about 1 inch apart.
• Chill the cut-out cookies one more time in the fridge for 15 minutes or the freezer for 5 minutes to help them keep their shape as they bake.
• Bake one sheet of cookies at a time. Bake for 14-17 minutes on the middle rack of your oven (bake time will vary based on the size and shape of the cookies). Keep a close eye on the cookies and be sure to pull them out before the edges start to brown.
• Let the baked cookies cool on the pan for about 15 minutes, then transfer to a wire rack to finish cooling. While the first batch bakes and cools, knead together the cookie dough scraps and repeat the steps above until you've used all the dough.