Marble Iced Sugar Cookie Recipe 

These pretty marble-iced sugar cookies are simple to make; you don't need to know a lot about baking to make them. It's also easy to make them fit any event or holiday; just switch up the colors.

DRY INGREDIENTS – 2 1/2 cups all purpose flour – 1 tsp cardamom – 1/2 tsp baking powder – 1/2 tsp kosher or coarse salt WET INGREDIENTS – 3/4 cup unsalted butter, room temperature – 1 cup white sugar – 1 Tbsp vanilla paste or extract – 1 large egg, room temperature if possible ICING* – 2 cups powdered sugar – 6 Tbsp milk – 6 Tbsp water – 1/2 tsp vanilla, optional – various colors of liquid or gel food coloring

Ingredient

Direction

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1

Mix the dry ingredients in a bowl and set aside. Scrape the bowl to mix the butter, sugar, and vanilla. Mix in egg. Fold dry ingredients into wet to make a soft dough.

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2

Roll soft dough to 1/4-1/3 inch thick. To prevent sticking, use a large parchment paper sheet with another layer on top of the dough. Just a little flour was enough, so the top sheet was unnecessary.

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3

Slice the parchment paper and dough onto a baking sheet. Refrigerate for 30 minutes. Heat the oven to 350°F. Parchment two baking sheets.

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4

Take the cookie dough out of the fridge and cut it into 2 1/2-inch rounds. Place 2 inches apart on cookie sheets and bake 12-14 minutes. They will be pale but turning golden around the edges.

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5

Ensure that the cookies are totally cold before dipping them by placing them on a rack.

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6

Make a fluid icing by mixing sugar, milk, water, and vanilla. By hand or in a food processor. Cover two bowls of frosting with plastic wrap. Let sit as biscuits cool to reveal bubbles.

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7

After the cookies are totally cold, drop one headfirst into the glaze and flip it over to set back on the rack to test the icing consistency. Drop or sprinkle each color onto the white icing if the consistency appears fine**. Use a toothpick or chopstick to gently swirl the colors. Avoid overswirling to avoid muddy hues.

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8

Each cookie should be dipped headfirst in the marbled icing, lifted straight up, and twisted to stand on the rack. Move on to the next bowl of icing when the colors turn murky.

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9

Before you serve or store the cookies, let the icing dry all the way through.

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