Print

Marbled Sugar Cookies

Marbled Sugar Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, tender cream cheese sugar cookies topped with a beautiful, swirled royal icing for a stunning and delicious treat perfect for beginners.

Ingredients

Scale
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup (4 oz.) full fat cream cheese, room temp
  • 1 1/2 cups granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract or vanilla bean paste
  • 1 tsp almond extract – optional
  • 3 cups all-purpose flour
  • 1 Tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 3 cups powdered sugar
  • 3 Tbsp meringue powder
  • 1/4 cup water, room temp
  • 2 tsp vanilla or almond extract
  • Additional water to bring to flooding consistency
  • Gel food coloring

Instructions

  1. Beat butter and cream cheese in a large bowl or stand mixer on medium speed until smooth.
  2. Add granulated sugar and mix on medium-high speed for 2 minutes until lighter in color.
  3. Mix in the egg, 2 tsp vanilla extract, and optional 1 tsp almond extract on medium speed until incorporated.
  4. Whisk together flour, cornstarch, baking powder, and salt in a separate bowl.
  5. Add the flour mixture to the butter mixture in two additions.
  6. Mix on low speed until just incorporated, scraping the sides of the bowl between additions.
  7. Divide the sticky dough in half.
  8. Wrap each dough portion in plastic wrap, flattening into a 1/2 inch thick rectangle.
  9. Chill the dough in the fridge for 2 hours or freezer for 30 minutes.
  10. Preheat oven to 350°F (175°C) 30 minutes before rolling out dough.
  11. Line two large baking sheets with silicone baking mats or parchment paper.
  12. Take one piece of dough from the fridge, leaving the other to chill.
  13. Unwrap dough onto a flat piece of plastic wrap on your counter.
  14. Dust both sides of the dough and your rolling pin with flour.
  15. Roll the dough to 1/3 inch thick.
  16. Cut out shapes with a flour-dusted cookie cutter.
  17. Brush any excess flour off the cookies with a kitchen brush.
  18. Place cookies on the prepared baking sheets, about 1 inch apart.
  19. Chill the cut-out cookies in the fridge for 15 minutes or freezer for 5 minutes.
  20. Bake one sheet of cookies at a time on the top rack for 10-12 minutes.
  21. Pull cookies out before the edges start to brown.
  22. Let baked cookies cool on the pan for 15 minutes.
  23. Transfer cookies to a wire rack to finish cooling completely.
  24. Knead together cookie dough scraps and rewrap in plastic wrap.
  25. Chill dough scraps in the fridge.
  26. Repeat steps 9-11 with the second chilled dough portion and then with the chilled dough scraps.
  27. Whisk together powdered sugar and meringue powder in a large bowl or stand mixer.
  28. Add 1/4 cup water and 2 tsp vanilla extract to the powdered sugar mixture.
  29. Mix on low speed to incorporate, then increase to medium speed.
  30. Mix until stiff peaks form, about 4 minutes with a hand mixer.
  31. Scrape the sides and bottom of the bowl as needed.
  32. Add additional water 1 Tbsp at a time until a flooding consistency is reached (approximately 3 Tbsp).
  33. Perform the Figure 8 test: lift a spoon and draw a figure 8 with the runoff icing.
  34. If the figure 8 disappears in 8 seconds, the icing is ready.
  35. If it disappears faster, add 2 Tbsp powdered sugar to thicken.
  36. If it takes longer, add 2 tsp water to thin.
  37. Repeat the test and adjust until the icing passes.
  38. Place plastic wrap directly on top of the royal icing to prevent crusting.
  39. Once ready to decorate, use 2/3 cup of royal icing for each desired color.
  40. Color each portion with gel food coloring and place into small piping bags.
  41. Seal the top of each bag with a rubber band and set aside.
  42. Transfer the remaining uncolored royal icing into a smaller bowl for dipping.
  43. Cut the tips of the piping bags to create a small 1/4 inch opening.
  44. Drizzle the colored icing onto the uncolored icing in the dipping bowl.
  45. Use a toothpick or scribe to drag lines through the colors to create a swirled, marbled pattern.
  46. Dunk cooled cookies into the glaze one at a time, covering the entire surface.
  47. Shake off excess icing before flipping the cookie over and setting aside to dry.
  48. Keep a damp cloth nearby to wipe icing from fingers.
  49. Drizzle and swirl more colored icing onto the dipping bowl after each cookie to maintain the pattern.
  50. If the dipping icing starts to crust, carefully scoop off the top layer before dipping the next cookie.
  51. Let the cookies dry for 1 hour or until firm to the touch before enjoying.

Notes

Ensure butter and cream cheese are truly at room temperature for a smooth dough.
Do not overmix the dough once flour is added to keep cookies tender.
Chill dough thoroughly to prevent spreading and maintain cookie shape.
For perfect royal icing, use the ‘Figure 8 test’ to get the right flooding consistency.

Nutrition

Find it online: https://pinchofwarmthbakes.com/marbled-sugar-cookies-easy/