Christmas Marble Sugar Cookies

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Simple go-to sugar cookie recipe that you could roll out, place in the fridge and cut out. I like the recipe by cookie master SweetAmbsCookies (here), and tips (here). The marbling method was simple as well – simply mix 3 bowls of Royal icing with food coloring, create a white base and drip on red and green. Swirl slightly, and dip the cookies. Lift off gently and wipe off the sides or let it drip. Easy way to dress up for any special occasion for whichever color scheme you want!

Christmas Marble Sugar Cookies
Makes 20 3.5 inch cookies
Ingredients

Basic Sugar Cookie recipe adapted from Baking with Best and  SweetAmbsCookies

1 cup of softened unsalted butter
1 and 1/2 cups of sugar
2 eggs
2 teaspoons of pure vanilla extract
3 and 1/2 cups of all purpose flour
1/2 teaspoon baking powder
1/4 salt

Royal Icing adapted from Art and the Kitchen

450 g powdered sugar
5 tbsp meringue powder
1/ 2 cup cold water
Food colouring

To make Sugar cookies

In a stand mixer with a paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs one at a time. Beating each time until just combined. Add vanilla extract and beat until combined

Add the flour, baking powder and salt to a separate bowl. Turn mixer back on, and mix until everything is combined. Once your mixer can’t do anymore, mix with your hands until you have a smooth dough.

Separate dough quarters and wrap each quarter in plastic wrap. You want each quarter to resemble a pancake for easy rolling.

Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line your baking sheets with parchment paper.

Remove one quarter of the chilled dough and, on a lightly floured surface, roll out the dough to a thickness of about 1/2cm using a floured rolling pin. Keep turning the dough as you roll, adding more flour if needed, making sure the dough does not stick to the counter.

Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.

Place the baking sheets with the unbaked cookies in the refrigerator for a minimum of 15 minutes. This will help cookies retain their shape while baking.

Bake at 350 degrees for around 8-14 minutes depending on the size of your cookies (start checking at 8 minutes or when you can beginning to smell the aroma of the cookies). Cookies will be done when edges are just starting to brown.

Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.

To make royal icing

Sift together confectioner’s sugar and meringue powder. Be sure to sift or you will have lumps! Using an electric mixer on medium speed beat together sugar, meringue powder and water for 7 minutes. Icing will be very thick. Thin to desired consistency by mixing very small amounts (1/4 tsp. at a time) to icing for outlining, covering and decorating cookies.

To decorate Marbles

Dip each cookie into white icing swirled with red and green icing to create a fun marble effect. Clean up the edges and allow to dry at room temperature. Watch SweetAmbsCookies youtube channel for more inspiration!

 

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