Marbled Valentine Sugar Cookies: The easiest and cutest treats you need right now! Simple ingredients and a touch of pink natural food color is all what you need to surprise your loved one on Valentine Day with these pink heart cookies.
I must confess that as Italian I always have room for a cookie or two as they are to me the perfect excuse for another coffee… I need something to dip the cookie into almost until they become soggy.
Why you will love this recipe
– Classic homemade sugar cookies are a sweet way to show how much you care about your loved one!
– Ideal as a treat, you can serve these Valentine cookies for breakfast or wrap them in a box and give them as a gift to your loved one.
MARBLED VALENTINE SUGAR COOKIES INGREDIENTS
You will need the following ingredients to make these cookies:
Butter: choose unsalted butter and melt it. Melted butter makes the cookies softer and crunchier.
Sugar: You will need white caster sugar and powdered sugar. The caster sugar is needed for the dough, while the powdered sugar will help you making the icing.
Eggs: one egg at room temperature, as it will disperse better. Eggs add richness and texture to the cookies and make them soft.
Flour: white all-purpose flour.
Baking powder: makes the cookies rise better, make sure to use the amount indicated as more will make your cookies becoming to cakey.
Vanilla extract and salt: provide additional flavor.
Food coloring: for Valentine’s day I recommend pink colors or red colors. I love Suncore Foods product as they are natural and free of anything chemical. I used this product to make this recipe and I like its vibrant color.
And you will need a heart shaped cookie cutter!
HOW TO MAKE Marbled Valentine Sugar Cookies
In a medium bowl, stir together flour, baking powder, and salt. Set aside.
Beat the butter and sugar together at medium speed until it’s fluffy, about 3 minutes. Use a stand mixer or hand mixer.
Add the egg and vanilla, mix well. Scrape the bowl down as needed. Add the dry ingredients and mix just until the flour is incorporated and the dough comes together.
Divide the dough into 2 halves and wrap each in plastic wrap. Refrigerate the discs for at least 1 hour and up to 2 days. PRO TIP: chilling the dough is essential to make firmer cookies that will not spread too much and will maintain their shape. And definitely you want these cute cookies to retain their heart shape!
Lightly sprinkle your surface with flour. Remove the chilled dough from the refrigerator and wait 10-15 minutes, so that it will be easier to roll it out. Once chilled, use a lightly floured rolling pin to roll out each dough disc into a ¼ inch thick circle. Use more flour as needed to keep the rolling pin from sticking and make sure to have always a floured surface.
Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
Use cookie cutters to cut the dough into your desired shapes and re-roll the heart sugar cookie cutouts into more ¼ inch thick discs to cut more cookies out until no scraps are remaining.
Place cookies on the prepared baking sheet 2-3 inches apart. Bake for 9-11 minutes until just starting to turn light golden brown. Cool on the baking sheet for a couple of minutes and then transfer to a wire rack to cool completely. This recipe yields 25 cookies, using a heart shaped cookie cutter of
HOW TO MAKE PINK ICING
Making the pink icing is so much fun! In a medium bowl that is at least as wide as your largest cookie, combine powdered sugar, 3 tablespoons of milk stir until a thick icing forms. Add more milk by the tablespoon until you reach a thick consistency, about the consistency of glue.
Place about 2 tablespoons of icing into a small bowl. Add 1 tsp of food coloring, mixing well reaching your desired colors.
In the medium bowl with the white icing, drizzle a small amount of colored icing into the white glaze and lightly swirl once with a toothpick. PRO TIP: be careful to avoid mixing too much as you will lose the marble effect.
Dip the top side of each cookie into the glaze, pushing into the glaze lightly and twisting slightly and then lifting up and drizzling off any excess. Place on a wire rack to dry and continue with the rest of the cookies. If the color wears off, drizzle a bit more of each color back into the white icing and swirl once with a toothpick.
Let the cookies dry on the cooling rack for at least 3 hours. If you want to store the cookies layered, then allow them to dry for 12-24 hours before layering and layer between wax paper or parchment paper. Store in an airtight container
MORE DELICIOUS RECIPES FOR YOU
NUTELLA CHOCOLATE CHIP COOKIES
CANTUCCI: ONE OF THE MANY ITALIAN WAYS TO MAKE DELICIOUS COOKIES
PAVLOVA WITH CHERRY AND AMARENA
TRADITIONAL ITALIAN TIRAMISU RECIPE
HOW TO STORE MARBLED SUGAR COOKIES
These cookies will keep for 4 days in an airtight container… If you need to store multiple layers of cookies, place wax paper or parchment paper between each layer to not damage the icing.
Equipment
- 1 cookie cutters heart shaped
Ingredients
- 2¼ cups flour all purpose
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup butter unsalted
- 3/4 cup sugar caster
- 1 unit egg
- 1 tsp vanilla extract
For the icing
- 2 cups powder sugar
- 5 tbsp milk
- 1 tsp pink food coloring
Instructions
- In a medium bowl, stir together flour, baking powder, and salt. Set aside. Beat the butter and sugar together at medium speed until it’s fluffy, about 3 minutes.
- Add the egg and vanilla, mix well. Scrape the bowl down as needed. Add the dry ingredients and mix just until the flour is incorporated and the dough comes together.
- Divide the dough into 2 halves and wrap each in plastic wrap. Refrigerate the discs for at least 1 hour and up to 2 days.
- Lightly sprinkle your surface with flour. Remove the chilled dough from the refrigerator and wait 10-15 minutes, so that it will be easier to roll it out. Once chilled, use a lightly floured rolling pin to roll out each dough disc into a ¼ inch thick circle.
- Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
- Use cookie cutters to cut the dough into your desired shapes and re-roll the heart sugar cookie cutouts into more ¼ inch thick discs to cut more cookies out until no scraps are remaining.
- Place cookies on the prepared baking sheet 2-3 inches apart. Bake for 9-11 minutes until just starting to turn light golden brown. Cool on the baking sheet for a couple of minutes and then transfer to a wire rack to cool completely.
TO MAKE THE PINK ICING
- In a medium bowl that is at least as wide as your largest cookie, combine powdered sugar, 3 tablespoons of milk stir until a thick icing forms. You should get the consistency of a glue.
- Place about 2 tablespoons of icing into a small bowl. Add 1 tsp of food coloring, mixing well reaching your desired colors.
- In the medium bowl with the white icing, drizzle a small amount of colored icing into the white glaze and lightly swirl once with a toothpick (be careful to avoid swirling too much as you will lose the marble effect).
- Dip the top side of each cookie into the glaze, pushing into the glaze lightly and twisting slightly and then lifting up and drizzling off any excess. Place on a wire rack to dry and continue with the rest of the cookies.
- Let the cookies dry on the cooling rack for at least 3 hours.
Nutrition
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