Description
These Marbled Sugar Cookies feature a rich cream cheese sugar cookie base topped with a beautiful marbled royal icing. Perfectly tender and subtly flavored with vanilla and almond extracts, these cookies are decorated with a colorful, glossy icing swirl that creates an eye-catching marbled effect. Ideal for special occasions or festive celebrations, they deliver both delightful flavor and impressive visual appeal.
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 temp (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 temp (60g)
- 2 tsp vanilla or almond extract (8g)
- Additional water to bring to flooding consistency (approximately 3 Tbsp)
- Gel food coloring
Instructions
- Prepare the Cookie Dough: In a large bowl or stand mixer, beat the unsalted butter and cream cheese on medium speed until smooth and creamy.
- Add Sugar: Gradually add granulated sugar and continue mixing on medium-high speed for about 2 minutes until the mixture lightens in color.
- Incorporate Wet Ingredients: Mix in the egg, vanilla extract or vanilla bean paste, and optional almond extract on medium speed until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until evenly combined.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the butter mixture in two batches, mixing on low speed just until incorporated. Scrape the bowl sides between additions to ensure even mixing.
- Chill the Dough: Divide the dough evenly in half, shape each into a flattened rectangle approximately 1/2 inch thick, wrap in plastic wrap, and chill for 2 hours in the refrigerator or 30 minutes in the freezer.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) about 30 minutes before baking, and line two large baking sheets with silicone mats or parchment paper.
- Roll and Cut Dough: Remove one dough portion from the fridge, unwrap, and roll it out on lightly floured surfaces (rolling pin and dough) to about 1/3 inch thickness. Use flour-dusted cookie cutters to cut shapes and brush off excess flour.
- Chill Cut Cookies: Place cut-out cookies on prepared baking sheets about 1 inch apart, then chill in the fridge for 15 minutes or freezer for 5 minutes to help maintain shape.
- Bake Cookies: Bake one sheet at a time on the top rack for 10-12 minutes, watching carefully so edges do not brown. Cookies will not spread much during baking.
- Cool Cookies: Let cookies cool on baking sheets for 15 minutes before transferring to wire racks to cool completely.
- Repeat: While baking and cooling the first batch, knead together dough scraps and return them to the fridge. Repeat rolling, cutting, chilling, and baking with the second dough portion and scraps.
- Make Royal Icing: Whisk together powdered sugar and meringue powder in a large bowl or stand mixer. Add water and vanilla or almond extract, mixing on low speed to incorporate, then increase to medium speed and beat until stiff peaks form, approximately 4 minutes. Scrape bowl sides as needed.
- Adjust Icing Consistency: Add additional water 1 tablespoon at a time until a flooding consistency is achieved. Perform the ‘Figure 8’ test: icing runoff should disappear in 8 seconds. If too thin, add powdered sugar; if too thick, add water gradually to reach desired consistency.
- Prevent Crusting: Cover royal icing with plastic wrap directly on the surface to prevent crusting until ready to use.
- Color Icing: Divide about 2/3 cup of the royal icing into three smaller bowls and tint each with different shades of gel food coloring to create varying hues of one color family.
- Prepare for Decoration: Transfer uncolored icing to a smaller bowl for dipping. Place each colored icing in separate piping bags with the tips cut to create a 1/4-inch opening. Seal tops with rubber bands.
- Create Marbled Pattern: Drizzle the colored icings over the surface of the uncolored icing in the bowl and use a toothpick or scribe tool to drag through the colors, forming swirled marbled patterns.
- Dip and Decorate Cookies: Dunk the cooled cookies one at a time into the royal icing glaze, ensuring full coverage. Shake off excess and place on a wire rack. Drizzle and swirl more colored icing over the tops for vibrant marbled effects.
- Manage Icing Crust: If icing starts to crust during dipping, scoop off the top crust layer with a spoon before continuing.
- Dry and Store: Allow the decorated cookies to dry for at least 1 hour until firm to the touch. Store in an airtight container at room temperature for up to 2 days.
Notes
- The cream cheese in the dough helps create tender, soft cookies with a subtle tang.
- Chilling the dough thoroughly ensures cookies maintain their shape during baking and prevents spreading.
- Using plastic wrap for rolling dough simplifies cleanup and makes rolling easier.
- The ‘Figure 8’ test is an effective way to check royal icing consistency for flooding cookies.
- Cover royal icing with plastic wrap directly on the surface to avoid crusting.
- Cookies can be stored at room temperature in an airtight container for up to 2 days, but are best enjoyed fresh.
- You can customize colors and shades of icing to suit any theme or event.
- If you don’t have meringue powder, you can substitute with 2 large egg whites but be cautious of food safety and storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 15 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
