Marbleized Sugar Cookies

Spring has sprung and everything just feels pretty and happy! These marbleized sugar cookies are perfect for celebrating the season and they’re easy enough to whip up in an afternoon! Get creative with the shapes, colours, colour combinations, and presentation for a treat that is beautiful and unique.

Marbleized Sugar Cookies

Prep 10 minutes
Cook 30 minutes
Chilling 1 hour 15 minutes
Total 40 minutes



  • 1 cup butter or margarine softened
  • 1 1/2 cup icing sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 3/4 cup flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/4 tsp salt


  • 2-3 cups icing sugar
  • milk or water
  • food colouring


  1. In large bowl, beat butter or margarine with sugar until fluffy; beat in egg and vanilla. 

    In separate bowl, whisk together flour, baking soda, cream of tartar and salt. Stir into butter mixture in 3 additions. Divide in half; flatten into discs. Wrap each disk in plastic wrap; refrigerate until firm, about 1 hour or up to 24 hours.

  2. Dust each disc with flour. Between waxed paper or on a lightly floured surface, roll out to about 1/4" (5 mm) thickness. Using flower-, circle-, and/or egg-shaped cookie cutter, cut out shapes, re-rolling scraps. Place on waxed paper-lined baking sheets; freeze just until firm, about 15-20 minutes. 

  3. Transfer to parchment paper-lined or non-stick baking sheets; arrange about 1" (2.5 cm) apart. Bake in centre of 375°F oven until firm and golden on edges, about 8 minutes. 

    Transfer to racks; let cool completely. 

  4. In a medium bowl, mix icing sugar with milk or water until smooth. Divide among smaller bowls and drop food colouring in, 1-2 drops. Gently swirl with toothpick or knife to just form a marble look. Gently lay each cookie onto surface to pick up a coat of icing and the design. Allow excess to drip off if necessary. Let dry on rack.


Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.

Cookie dipping technique tutorial.

Source: Canadian Living, Ree Drummond


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