Sugar Cookies with Marbleized Icing

A good sugar cookie can be hard to come by. Who wants to eat cookies that are to floury, cakey or dry? This is a great basic sugar cookie recipe that is sure to be a hit! Crunchy on the outside and tender in the middle.

1 C. real butter
1 C. sugar
1 egg
1 1/2 t. vanilla or almond extract
3 C. flour
1 1/2 t. baking powder
1/2 t. salt
1. Cream butter and sugar until light and fluffy (about 2 minutes). Add in egg and extract and mix until incorporated.
2. In a separate bowl combine flour, baking powder and salt. Slowly add the flour mixture to the butter mixture and mix until completely combined.
3. Separate the dough into 2 balls and wrap each in waxed paper or plastic wrap. Flatten to speed up chilling time. Place in the fridge to chill about 1-2 hours.
4. When the dough is properly chilled, sprinkle a small amount of flour on a work surface and roll dough out with a rolling pin. Roll to about 1/4 inch thick. (don’t use excessive amounts of flour while rolling. It toughens the dough.)
* lets take a break for some sugary cuteness!
5. Use cookie cutters or a paper pattern and knife to cut out your cookies to desired shapes.
*So easy a toddler can do it!

6. Place on an ungreased baking sheet and bake at 350 degrees F. for 8-12 minutes. The longer you bake, the crunchier your cookies will become. For soft cookies, go for about 7-8 minutes. Remove from pan to cool completely on a wire rack.

Now let’s get to the marbleized icing technique! The icing is a powdered sugar glaze, which stays bright and slightly glossy when it dries. Gorgeous!

1 lb. powdered sugar
6 T. whole milk
6 T. light corn syrup (gives it that nice gloss)
1 t. vanilla or almond extract.
food coloring of your choice
1. Wisk sugar and milk until smooth. Then stir in the corn syrup and extract. Glaze should be slightly thin and slowly run off a spoon.
2. Separate glaze to desired containers before adding different food colorings. If you want to have brown icing, use a spoonful of cocoa powder.
To marbleize the icing, start by spreading a base color all over the cookie.
Lightly drizzle a second color in a random stripes or dots on top of the base color. Then, run a toothpick through the glaze in several stripes diagonally, then again in the opposite direction diagonally. The glazes will run together and make a marbleized effect.
Let the icing dry completely, about 2-3 hours before trying to package them. Have fun and be creative!!
Sources: and Martha Stewart


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