Marbled Heart Sugar Cookies
If you're looking to create a stunning Valentines treat, look no further than these Marbled Heart Sugar Cookies. These cookies are a sweet, crisp sugar cookie base covered in a marbled glaze made with powdered sugar and milk. So simple but SO effective!
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Servings: 24
Ingredients
- 160 g (12 tbsp) Unsalted Butter Room Temperature
- 150 g (1 ¼ cups) Caster Sugar
- 1 (1) Medium Egg
- 1 tsp (1 tsp) Vanilla Extract
- 350 g (3 cups) All Purpose Flour
- 1/2 tsp (½ tsp) Baking Powder
For the Glaze
- 300 g (2 ½ cups) Powdered Sugar
- 3 tbsp (3 tbsp) Milk
- Pink Food Colour
Instructions
- In a large bowl or the bowl of a stand mixer, combine the butter and sugar until fully creamed together. Add the egg and vanilla and combine again.
- Add the flour and baking powder and combine to form a soft cookie dough. Place this dough onto a large piece of baking paper. Add another large piece of baking paper on top and use a rolling pin to roll the dough to about 2cm thick. Place this sheet of dough into the fridge for at least 30 minutes.
- Preheat the oven to 350℉/175℃. Line 3 large baking trays. Use a heart shaped cookie cutter to cut shapes in the dough and place on the lined baking sheets. They don't spread too much so can be placed fairly close together.
- Bake for 10-12 minutes until just golden at the edges. Let cool on a wire rack.
- Once cool, make the glaze by combining the powdered sugar and milk. Add a few drops of pink (or any) food colouring and swirl a little with a knife or end of a spoon.
- Take a cookie, and dip the top (whatever will be the 'front'/top side of the cookie) into the glaze. Remove carefully, letting the excess icing drip off. Quickly flip the cookie and let set on a wire rack. If any has a little too much/too little icing, use that chopstick or similar to push around.
- Repeat for all cookies, adding more colour when needed! Let set for at least an hour before serving!