Marbled Sugar Cookies

Marbled Sugar Cookies

With Valentine’s Day around the corner, I decided to give heart shaped sugar cookies a try! I’ve tried to make cookie shapes before and haven’t had much success. I do think I have learned what not to do, which is probably why these turned out so good! I used this Southern Living recipe for the cookies and Royal Icing. See my recipe notes below!

– I did not freeze/roll out my dough like the recipe spelled out. It is hard to roll out frozen dough, so I floured my surface, rolled out my dough to a 1/4 inch thick, cut my shapes, placed them on a cookie sheet lined with a silicone mat, and froze them for about an hour. I put them straight into the preheated oven from the freezer. If your dough sticks to the counter after you’ve cut your shape, gently slide a knife underneath to loosen it. As you can see, this method gave me perfect shapes!

– The Royal Icing recipe calls for 1/2 cup of hot water. The recipe for the marbled cookies says to use a flooding consistency, and I don’t think 1/2 cup of water gave me the right consistency. You will likely need to add several more tablespoons.

– I used one single drop of red food coloring to make the pink color and about six drops to make the darker pink/red color. I happened to have a purple food coloring, but if you do not, just use blue and red.

– Once you dip the cookies in Royal Icing, let them set for an hour or longer so the icing will harden.

And that’s it! If you’re celebrating Valentine’s Day with your gal pals, this would be the perfect treat!



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