Marbled Easter Sugar Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR THE SUGAR COOKIES
plain (all-purpose) flour (3 cups / 13 ¾oz)
½ teaspoon baking powder
1 cup caster sugar or white granulated sugar
7oz unsalted butter, softened (½ cup / 1 stick / 4oz)
1 large egg, room temp
1 ½ teaspoons vanilla extract
3-4 teaspoons milk
FOR THE MARBLED ROYAL ICING
4 ¼ cups icing (powdered / confectioners) sugar
⅓ cup water
½ teaspoon cream of tartar (optional)
2 tablespoons meringue powder (or Pavlova Magic) (notes 1 & 2) gelatin
1 teaspoon vanilla extract
Food coloring in 2-3 pastel colors
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Directions: |
Directions:Preheat the oven to 350 F fan forced and line 2-3 large cookie sheets with baking paper.
FOR THE SUGAR COOKIES:
Sift together flour and baking powder.
Beat the butter and sugar until lightened. Scrape sides of bowl. Add the egg and vanilla. Beat well, scraping down the bowl a couple of times until well mixed.
Add flour mixture in 3 parts. Keep mixer on low and mix until it comes together as a dough. If it looks too crumbly and isn’t coming together, add 1/2 – 1 teaspoon of mil until it starts to form big clumps of dough. Be patient. Don’t add more milk than necessary.
Bring the dough into a smooth ball with your hands and roll out on a lightly floured surface. Roll it to about 3-4mm thick (notes).
Use cookie cutter of choice to cut out cookies. Re-roll the dough as required but get as many out of each rolled batch of dough as possible.
Space the unbaked cookies at least an inch (2.5cm) apart and bake for 10-11 minutes, turning the trays halfway, until just starting to turn gold on edges. Remove from oven and carefully transfer to a cooling rack to cool.
FOR THE MARBLED ROYAL ICING:
Place the icing sugar, water, cream of tartar, meringue powder and vanilla into a glass bowl (if using a handheld beater) or bowl of a stand mixer with a paddle attachment.
Beat on low until all combined then turn it up to med-high for about 1 minute. Now you have a basic royal icing.
Add water 1 teaspoon at a time until you get the consistency you are after. You want it to be runny enough to slowly run off a spoon and leave a visible trail for 8-10 seconds (notes).
Portion ⅓ of the royal icing between 3 small bowls. Add a little coloring to each and mix well. Transfer each colored icing to its own piping bag or small snap lock bag.
Place ⅓ of the remaining royal icing into a small high-sided plate – using just a third of the white at a time means you can refresh your bowl as needed.
Set a wire rack over a baking paper lined tray.
Cut a very small corner off each of the colored bags and drizzle lines of colored icing over the white icing then drag a toothpick through to marble it.
Dip the tops of the cookies into the icing then turn them with the icing facing up, and place onto the wire rack to drain and dry. They will take at least 24 hours to fully set. |
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Personal
Notes: |
Personal
Notes: These Easter sugar cookies are the perfect cookie topped with marble icing and perfect for sharing at Easter. With crisp edges with a soft center and so buttery, they’re just delicious. The marbled royal icing makes them so easy to decorate with all your favorite pastel colors and no skill necessary.
Top Meringue Powder Substitutes
Pasteurized Egg Whites (Liquid/Carton): Safe, readily available in cartons, and creates a similar texture to meringue powder.
Aquafaba (Chickpea Liquid): The liquid from a can of chickpeas, perfect for vegan-friendly royal icing.
Dried Egg White Powder: More stable than raw whites and provides the same binding properties.
Gelatin: Mix 1 tbsp gelatin with 3 tbsp warm water; ideal for thickening and stabilization.
Food52
Food52
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Common Ratios & Tips
For Royal Icing: Combine 3 tbsp pasteurized egg whites (or 1.5 tbsp aquafaba) with 1 lb of powdered sugar and some lemon juice to replace meringue powder.
Stability: If using fresh egg whites, adding
teaspoon of cream of tartar adds essential stability.
Avoid Raw Egg Safety Concerns: Use pasteurized eggs to ensure your icing is safe to eat.
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