Sweet treats, family memories, and a kitchen that still shines after the holidays.
As the holidays approach, many of us start digging through old recipe cards, preheating ovens, and filling our kitchens with the smell of freshly baked cookies. Whether you’re hosting a cookie exchange or whipping up Grandma’s famous chocolate chip recipe, one thing’s for sure — your countertops are about to get a workout.
At Landmark Countertops, we love a good holiday baking marathon as much as anyone. But we’ve also seen what can happen when stone surfaces meet hot pans, sticky dough, or food colouring gone rogue. Before you start baking, take note of these countertop-friendly tips to keep your kitchen looking its best all season long.
Rolling Out Your Dough
If you’re lucky enough to have polished natural stone countertops, you already know they’re a baker’s dream. The coolness of the stone helps dough stay firm and consistent while you work — perfect for pie crusts or sugar cookies.
Pro tip: Want to keep your dough extra cool? Place a baking sheet filled with ice on the counter for about 15 minutes before rolling. It’ll chill the surface just enough for an ideal texture.
✅ Safe to do: Roll out uncoloured dough directly on a clean stone.
⚠️ Avoid: Using sharp tools directly on the surface — even granite and quartz can scratch with enough pressure.
Cookie Cutters and Scratches
It’s tempting to cut cookies directly on your countertop, but even the toughest natural stones can get fine scratches from metal cutters or knives.
Instead, place a silicone baking mat or wooden board underneath your dough before cutting shapes. This small step protects your investment and keeps your countertop’s shine flawless for years to come.
Food Coloring & Frosting
The holidays aren’t complete without bright red and green icing, but proceed with caution.
Even though quartz is stain-resistant, it isn’t completely stain-proof — and natural stones like marble and quartzite are more porous, meaning they can absorb colour quickly.
Always:
- Mix and colour icings on a cutting board, silicone mat, or tray, not directly on your stone.
- Wipe up spills immediately.
- Avoid leaving coloured liquids or powders on the surface for an extended period.
A little prevention saves you from carrying a reminder of your baking day all year long.
Hot Pans & Baking Sheets
When your cookies come out of the oven golden and fragrant, it’s easy to set the hot tray right on your counter. Stop right there!
Different countertop materials handle heat differently:
- Granite & quartzite: Can tolerate moderate heat for short periods.
- Marble: Sensitive to rapid temperature change — use caution.
- Quartz: Contains resin that can melt or discolour from direct heat.
Always use trivets, cooling racks, or thick towels to protect your surface from thermal shock or burn marks when using hot pans.
Would you like to know more about the surface you have? Check out our Stone 101 guide or visit our Kelowna showroom to talk to one of our experts.
A Cookie Recipe to Impress
No holiday baking blog is complete without something delicious!
Here’s a crowd-pleasing treat that’s as fun to make as it is to eat — Peanut Butter & Marshmallow Fluff Sandwich Cookies.
Ingredients for the Cookies
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F
- Line baking sheets with parchment paper or silicone liners.
- Whisk flour, baking soda, and salt together.
- Beat butter, peanut butter, and sugar until light and fluffy. Add egg and vanilla.
- Mix in the dry ingredients until just combined.
- Drop by tablespoonfuls onto the sheets, 2 inches apart. Press with a fork to make crosshatch marks.
- Bake 12–16 minutes or until golden. Cool completely before filling.
Homemade Marshmallow Fluff
- ⅓ cup water
- ¾ cup sugar
- ¾ cup corn syrup
- 3 egg whites (room temperature)
- ½ tsp cream of tartar
- 1 tsp vanilla extract (optional)
Instructions:
- In a saucepan, combine water, sugar, and corn syrup. Heat gently until sugar dissolves, then simmer to 240°F (“soft ball stage”).
- Whip egg whites with cream of tartar until soft peaks form.
- Slowly pour the hot syrup into the whites while mixing on low speed.
- Increase to high and beat 6–8 minutes until thick, glossy, and cool.
- Add vanilla and mix again.
- Spread fluff on the bottom of half the cookies and sandwich with the rest.
Tip: Double the recipe — these go fast!
Post-Baking Clean-Up Tips
- Avoid harsh chemicals. Use a mild soap and warm water for daily cleaning.
- Wipe spills quickly. Especially anything acidic (lemon, vinegar, wine).
- Use a soft cloth. No abrasive scrubbers — they can dull the finish.
Frequently Asked Questions
1. Can I roll dough directly on my countertops?
Yes — as long as it’s uncoloured dough and your surface is clean and sealed. For added protection, use a baking mat or parchment paper.
2. Will food colouring stain my quartz or marble?
It can! Always protect your surface when using liquid or gel food colouring. Even “stain-resistant” quartz isn’t stain-proof.
3. Can I put a hot cookie sheet on my countertop?
Use a trivet or cooling rack. Quartz and marble can scorch or discolour from direct heat.
4. How should I clean up after baking?
A few drops of mild dish soap and warm water are all you need. Avoid vinegar or bleach-based cleaners.
5. What should I do if I notice a stain or dull spot?
Blot — don’t scrub. Then contact Landmark Countertops for professional advice on safe stone care or refinishing.
Celebrate the Season (and Protect Your Stone)
From all of us at Landmark Countertops, we wish you a joyful and delicious holiday season.
If your countertop needs a little post-baking polish — or you’re ready to upgrade before the next cookie exchange — visit our Kelowna showroom and see why homeowners across the Okanagan trust Landmark for their dream kitchens.
Professional. Reliable. Service.
That’s Landmark Countertops.
