Marble Sugar Cookies

5 from 26 votes

These Marble Sugar Cookies are brightly colored, soft and chewy! Making them the perfect sweet treat.

Prep Time5

Cook Time7

Total Time12

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 160kcal

Author: Wendy

Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
In a mixing bowl, blend the butter and sugar until creamy and light.
Add egg, almond extract, and vanilla extract. Mix well.
Slowly add dry ingredients and mix until combined. Dough may be a little crumbly.
Turn out the dough onto a surface sprinkled with powdered sugar or flour. Press into a roll and divide into four portions. Set aside one portion.
With the remaining three portions, add food coloring to make one portion pink, one portion red, and one portion purple. Mix the colors into the dough well.
On a parchment or lightly floured surface, randomly drop small pieces of the dough. Pushing from the edges, press the dough into a rectangle.
Roll out to ¼ inch thickness. Use cookie cutters to create shapes. Carefully lift shaped cookies to the baking sheet. Using a flat spatula is recommended to help the cookies maintain their shape.
Using a flat spatula is recommended to help the cookies maintain their shape.
Bake cookies for 7 to 9 minutes. Do not brown the cookies.
Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
After cooling, decorate as desired. Allow icing to dry before storing in an airtight container between layers of parchment paper.

Make sure to use gel food coloring for this recipe.
To get the purple color, I mixed equal portions blue and red together. It give me a beautiful purple color.
Do not over mix the dough, otherwise your cookies will become tough.
Allow the cookies to cool completely before storing or decorating them.
I like to line my cookie sheet with parchment paper, but you could also use a silicone baking mat or nonstick cooking spray instead.
To use leftover scraps, avoid pressing into a ball and re-rolling the cookies. Instead, arrange the scraps back into a tighter rectangle by pressing the dough from the sides.