How to make marbled sugar cookies?
I’m starting to like cooking, but baking will also be the first thing! Yum! So I searched for a simple sugar cookie recipe online, and there are so many out there. I wanted to give these to my friends just because I finally found one here and decided to go with it!
I tweaked it a little, adding a few tips, but you’d find prettier pictures from the original recipe. Just a little note before you start: you need time to chill the dough here and there – definitely bake a day ahead. I got more than 40 because my cookies weren’t too thick, and my cookie cutter was small.
Marbled Sugar Cookies Ingredients:
- 1 stick unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 egg (strain this to get rid of any eggy smell)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2.5 cups all-purpose flour
- gel food coloring (definitely need gel coloring to get the intensity you want, and these won’t affect the taste of the cookies)
- cookie cutters
You can easily find these on Amazon.com
Method To Make Marbled Sugar Cookies:
While I wouldn’t say I like too many steps, this one had quite a few, but they looked too pretty to resist.
- Beat together butter and sugar until light and fluffy.
- Mix in egg, vanilla extract, salt and baking powder slowly.
- Slowly mix in the flour as it gets incorporated well. Make sure it is not too buttery, as it will be difficult to roll it out and cut out shapes. Add more flour if you need it.
- I used 2 gel colorings, and you can use 1 or more. Divide your dough accordingly – I had 3 portions. Add your desired colorings and mix well to your preferred intensity.
- Roll out small balls and create alternate colored balls of dough. Knead them together until you see a nice swirl/marble effect. I did plain + red, plain + purple, and red + purple. Be gentle but not too gentle. You will get 3 big dough balls now.
- Shape them into discs and wrap them in plastic. Chill for 60 mins.
- Preheat your oven to 180-degree celsius.
- Take each dough disc one at a time when you are ready to roll. Leave it out for a few minutes if they are too cold to avoid them breaking.
- Dust your work surface, rolling pin, cookie cutters and dough discs with flour. Roll it out to your desired thickness and cut out your shapes.
- Line your baking tray with parchment paper and lay out cut cookies.
- Chill these for another 15 mins. Then bake them for 10 mins.
- While you wait for etc., keep the dough in the fridge.
- Let them rest for a few mins before transferring them to a wire rack to cool completely. They will break otherwise.
- Store in airtight containers and enjoy!
Chilling the dough helps it not to rise too much. Her tip of alternating small colored balls is useful for the marbled effect. Just mixing two large colored sections won’t deliver a nice swirl.
I wanted to do a frosting and create the marbled effect, too, but this was a bit of a long process after my work too! I skipped it, but I will do it the next time!
The cookies are a big hit, and they are so lovely. Just the right amount of sweetness and bite to them. The colors make them feel tastier too!
Have you tried Marbled Sugar Cookies?
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