Valentine’s Day has always been one of my favorite holidays, probably because there is so much pink involved! I always loved doing Valentine’s Day crafts and baking heart shaped cookies or brownies with my mom when I was younger. That’s why when I found this recipe for marbled sugar cookies I couldn’t wait to try it out!
These cookies were surprisingly easy to make; I was somewhat unsure if I could pull them off when I started. All of the ingredients I already had in the house, so I was able to whip them up without having to go to the grocery store (which is my favorite thing).
I think the hardest thing about this recipe is not over kneading it when you are mixing the pink and white dough together. Take it from my experience, even though you want to continue kneading, stop. Once the dough is meshing together, leave it at that. If you continue like I did, you’ll end up with only pink cookies at the end (which isn’t a bad thing, but not what we are going for).
Once the dough had chilled in the fridge for about 30 minutes, it was time to start cutting out the cookies! I got a pack of heart shaped cookie cutters from Wal-Mart for only 98 cents and it came with at least six different sizes. The amount of cookies you get will be determined by what size cookies you cut out as well as the thickness you roll your dough out to be.
As I cut cookies out and had to roll the dough back together, I noticed that the dough was becoming more and more pink and I was losing the marble pattern. The thing that surprised me though is when I took those out of the oven. Even though the went in all pink, they came out marbled! So don’t get discouraged if this is happening to you, just keep going and your cookies will be perfect no matter what!
Marbled Valentine's Day Cookies
Cookies that are almost too beautiful to eat!
Credit: Find the original post here
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 cups all-purpose flour
- gel food coloring
- In a stand mixer, mix together butter and sugar until it becomes light and fluffy. Add the vanilla and eggs and then the salt and baking powder. Remember to scrap the sides of the bowl when needed so everything combines. Slowly add the flour to the mixture and also slowly increase the speed of the beater until the dough is completely combined.
- Divide the dough in half and place on half to the side. To the other half, add food coloring (dark pink or red) until you have your desired color and mix until there are mo streaks left.
- Pinch off golf ball size amounts of the colored dough and normal dough and place on your lightly floured work space in alternating color pattern. Very gently kneed together all the balls until there are swirls of color. Do not over kneed the dough.
- Shape into a disc and wrap in plastic. Place in fridge for 30-60 minutes.
- Preheat your oven to 350 degrees and line your baking sheet with either a silicon baking mat or parchment paper (personal preference)
- Roll out dough on lightly floured work surface until 1/4 inch thick. Cut out whatever shape/size you would like and place on baking sheet 2 inches apart. Freeze cookies for 15 minutes before putting in the oven for 12 minutes. (Rewrap the rest of the dough and place back in the fridge until you are ready to cut again. If you are super savvy, you may be able to freeze, cutout, freeze, bake, ect… without putting dough back in fridge.)
- Let the cookies sit on the sheet for 2 minutes before you transfer them to a wire cooling rack.
- Cookies are able to be enjoyed for up to a week as long as you store them in an airtight container. You can always freeze them to make them last longer!