Description
Delicious marbled sugar cookies perfect for Valentine’s Day, featuring vibrant colors and a tender texture.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, softened to room temperature
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons (7.5 ml) pure vanilla extract
- 1/4 teaspoon (1.25 ml) salt
- 1/2 teaspoon (2.5 ml) baking powder
- 2 cups (240 g) all-purpose flour
- Gel food coloring, to taste
Instructions
- Step 1: In a large bowl or using a stand mixer, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This should take about 3 to 4 minutes, providing the base for a tender cookie texture.
- Step 2: Gradually mix in the large egg and pure vanilla extract until fully combined. This step binds the ingredients together and ensures a smooth dough.
- Step 3: Add the baking powder and salt to the mixture. Then sift the all-purpose flour and slowly incorporate it while mixing to avoid any streaks of flour. Mix until the dough is fully combined, without overmixing.
- Step 4: Carefully divide the dough in half. Place one half in a clean bowl and cover to keep it moist. Add gel food coloring to the other half and mix thoroughly until the color is evenly distributed.
- Step 5: On a lightly floured surface, roll out both the colored and plain dough into 1/4-inch-thick layers. The consistent thickness will ensure even baking.
- Step 6: Cut the rolled dough into shapes using cookie cutters. Then gently layer the shapes from each dough color on top of each other. Rotate and fold the layered dough gently to create a marbled effect. Be careful not to overmix to retain distinct swirls.
- Step 7: Place the layered and marbled dough into the refrigerator and chill for approximately 30 minutes. Chilling firms the dough and makes it easier to cut shapes that hold definition during baking.
- Step 8: Preheat the oven to 350°F (175°C). Bake the cookies on a prepared baking sheet for about 12 minutes or until the edges are just lightly golden. To ensure even baking and prevent rapid browning, rotate the baking sheet halfway through baking at around 6 minutes. Avoid overbaking as the cookies will continue to firm up while cooling.
- Step 9: Let cookies cool completely on a wire rack before decorating. Use sprinkles, icing, or other Valentine-themed toppings as desired.
Notes
- Room Temperature: Store cookies in an airtight container away from direct sunlight and moisture for up to 3 days.
- Refrigeration: Place cookies in an airtight container and refrigerate for up to 7 days; return to room temperature before serving.
- Freezing: Wrap cookies tightly in plastic wrap or aluminum foil, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature before serving.
- If the dough is too sticky to roll out, refrigerate for 30 minutes to firm it up.
- To prevent cookies from spreading excessively, chill the dough for 20 minutes prior to baking.
- If colors blend too much during marbling, gently use a toothpick to create swirls immediately before cutting shapes.
- For more vibrant colors, add an extra drop of gel food coloring and mix until consistent.
- Rotate the baking sheet halfway through baking to achieve even coloring and prevent edges from browning too fast.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: (Not specified)
- Sodium: (Not specified)
- Fat: (Not specified)
- Saturated Fat: (Not specified)
- Unsaturated Fat: (Not specified)
- Trans Fat: (Not specified)
- Carbohydrates: (Not specified)
- Fiber: (Not specified)
- Protein: (Not specified)
- Cholesterol: (Not specified)