Who doesn't love a good marbled look? Especially when it's pink and comes in a cookie form. These pink, marbly ladies are the perfect way to get ready for Valentine's day in the tastiest and cutest way possible.
I bundled up some of these and gave them to neighbors. They would also make the perfect teacher gift or a fun gift for your kid's friends!
OK so first let me say - this is not hard! I know a lot of you probably are thinking "this looks like it will be hard - pass!" I promise you it's not. I've been wanting to attempt these for a while but was too scared thinking it had to be some sort of magic, but it's actually pretty simple.
You basically make whatever sugar cookie dough you want (I have the recipe for my very very favorite below by Molly Yeh!) and follow the simple steps below!
Step 1: separate the dough into two halves
Step 2: use gel food coloring (this is my absolute favorite) to die one of the halves pink. To do this, place a few drops of food coloring onto the dough and fold and manipulate it with your hands. As the dough starts to change color, you can decide if you want to add more or not. Continue to fold until the dough is one solid color.
Step 3: roll each half of the dough into small balls (about 2 teapoons big). Line them in an alternating pattern (pink, white, pink, white, etc.) in several rows (mine was about 7 dough balls x 9 dough balls).
Step 4: Squish the balls of dough together and start to fold. Do not fold too much or your dough will be one color. I folded only a few times because I knew I would be folding some more when rolling out the dough.
Step 5: From here, you can either chill your dough or you can roll it out to 1/2" thick, cut your shapes, and then chill the shapes before cooking.
Step 6: Bake the cookies at 350°F for 9-10 minutes.
Molly's Yeh's Almond Sugar Cookie Recipe
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 1/3 cups almond flour
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1 cups unsalted butter, softened
- 2/3 cups granulated sugar
- 2/3 cups powdered sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 tsp almond extract
- In a medium bowl, combine the flour, almond flour, baking powder, and salt and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and the sugars until pale and fluffy, about 3-4 minutes.
- Add in the eggs, one at a time, beating after each, and then add the extracts.
- Add the flour mixture to the butter mixture, mixing until blended.
- For marbled look, refer to the steps above.