Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Marbled Sugar Cookies with Royal Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 52 reviews
  • Author: Mia
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 2 hours 1 minute
  • Yield: 36 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Marbled Sugar Cookies combine a tender, cream cheese-infused sugar cookie base with a stunning marbled royal icing glaze. Perfectly soft yet slightly crisp, the cookies are decorated by dipping into a smooth icing flood and swirled with vibrant shades of gel food coloring to create an eye-catching marbled effect that’s both beautiful and delicious.

Ingredients

Scale

Cream Cheese Sugar Cookies

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature (170g)
  • 1/2 cup or 4 oz. full fat cream cheese, room temperature (113g)
  • 1 1/2 cups granulated sugar (300g)
  • 1 large egg, room temperature (56g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1 tsp almond extract (optional) (5g)
  • 3 cups all-purpose flour (375g)
  • 1 Tbsp cornstarch (8g)
  • 1/2 tsp baking powder (2g)
  • 1/2 tsp fine salt (3g)

Marbled Royal Icing (adapted from Wilton)

  • 3 cups powdered sugar (375g)
  • 3 Tbsp meringue powder (30g)
  • 1/4 cup water, room temperature (60g)
  • 2 tsp vanilla or almond extract (8g)
  • Additional water to bring to flooding consistency (approximately 3 Tbsp)
  • Gel food coloring (various colors)

Instructions

  1. Prepare the dough: In a large mixing bowl or stand mixer bowl, beat the butter and cream cheese on medium speed until smooth and creamy.
  2. Add sugar: Add granulated sugar and mix on medium-high speed for a couple of minutes until the mixture lightens in color and is fluffy.
  3. Incorporate wet ingredients: Add the egg, vanilla extract (or vanilla bean paste), and optional almond extract. Mix on medium speed until fully combined.
  4. Mix dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
  5. Combine wet and dry: Add the flour mixture to the butter mixture gradually in two additions, mixing on low speed just until incorporated. Scrape the bowl sides with a spatula between additions to ensure even mixing.
  6. Chill dough: Divide the sticky dough into two halves, flatten each into a rectangle about 1/2 inch thick, wrap in plastic wrap, and refrigerate for about 2 hours or freeze for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C) and prepare baking sheets with silicone mats or parchment paper.
  7. Roll out dough: Remove one dough portion from the fridge, unwrap, and place on floured plastic wrap. Dust the rolling pin and dough with flour, then roll the dough to about 1/3 inch thickness.
  8. Cut shapes: Use a floured cookie cutter to cut desired shapes. Brush off excess flour, and transfer to prepared baking sheets, spacing cookies about 1 inch apart. Chill cut cookies for 15 minutes in the fridge or 5 minutes in the freezer to maintain shape.
  9. Bake cookies: Bake one sheet at a time on the top oven rack for 10-12 minutes, watching closely to prevent browning edges.
  10. Cool cookies: Let baked cookies cool on the baking sheet for 15 minutes, then transfer to wire racks to cool completely. Meanwhile, rework and chill any dough scraps for further use.
  11. Prepare royal icing: In a clean bowl, whisk powdered sugar and meringue powder together. Add 1/4 cup water and vanilla extract. Mix on low then increase to medium speed until stiff peaks form, about 4 minutes. Add additional water 1 Tbsp at a time until flooding consistency is achieved, testing with the ‘figure 8’ test to ensure icing is just right.
  12. Prevent icing crust: Cover icing with plastic wrap directly on its surface to avoid crusting until ready to use.
  13. Color the icing: Divide about 2/3 cup of the royal icing into separate bowls and tint with gel food coloring in 3 shades from the same color family. Transfer each colored icing into small piping bags, seal the tops.
  14. Apply marbling effect: Pour remaining uncolored icing into a small bowl for dipping. Drizzle colored icing into this bowl and use a toothpick to swirl and create a marbled pattern.
  15. Dip cookies: Dip each cooled cookie into the marbled icing, covering the surface completely. Shake off excess icing and set aside on drying racks. Wipe fingers as needed to keep the process neat.
  16. Decorate further: Use the piping bags with colored icing to drizzle and swirl additional colors onto the dipped cookies for extra marbled detail.
  17. Dry cookies: Let the decorated cookies dry until firm to touch, about 1 hour. Store in an airtight container at room temperature for up to 2 days.

Notes

  • Make sure all your ingredients are room temperature for easy mixing and a smooth dough.
  • Keep the dough and cut-out cookies well chilled to avoid spreading and maintain cookie shape during baking.
  • The ‘figure 8’ test is a great way to test royal icing flooding consistency.
  • Use gel food coloring for vibrant colors without altering the icing consistency.
  • Cover royal icing with plastic wrap directly on its surface to prevent crusting and keep it workable.
  • Cookies can be stored at room temperature in an airtight container for up to 2 days for the best texture.
  • Optional almond extract adds a subtle nutty flavor—feel free to omit or adjust to taste.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 160
  • Sugar: 15g
  • Sodium: 70mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 30mg

Find it online: https://mealsbymia.com/marbled-sugar-cookies-with-royal-icing-recipe/