Cutout Sugar Cookies with Marbled Icing | Easy Cookie Recipes (2024)

These Cutout Sugar Cookies with Marbled Icing are basically edible art. Each delicious sugar cookie is dipped into homemade swirled icing to create a unique marbled effect.

The result is tasty and stunning cookies that look so fancy and artistic, but are actually quite simple to make.

Set some time aside to create mini masterpieces that you’ll enjoy making almost as much as you’ll enjoy eating.

Sugar cookies with marbled royal icing are customizable for every holiday and event. They can be Christmas cookies by using a tree cookie cutter and green marbled icing. Turn them into Valentine’s Day cookies using a heart cookie cutter and red marbled icing.

Make birthday cookies using any fun cookie cutter and a favorite color marbled icing. You get the idea – you really can personalize them however you want.

If you love sugar cookies but don’t have the time to chill or roll the dough, try these delicious Christmas Sugar Cookies or these Cinnamon Cookies (with similar dough) that don’t need frosting or icing.

This cut-out sugar cookie dough comes together quickly and easily, but it does need to chill for an hour before rolling and cutting into shapes. This classic cookie has the perfect amount of crispness around the edges and softness in the middle, and, most importantly, is sturdy enough to support this beautiful marbled icing.

We want this cookie to maintain its shape and to be flat on the top. For these reasons, the recipe does not use baking soda or baking powder. Instead, it relies on the eggs and the whipped butter and sugar for a slight rise to happen.

We don’t want them getting too puffy or they’ll lose their cute cutout shape. Nor do we want the center of the cookie to rise because having a flat cookie ensures that the icing spreads evenly on the cookie.

Because the icing is firm after it sets up, the cookies are easy to give away without the frosting making a mess. They look so pretty in a cellophane bag tied with a coordinating bow.

Why You’ll Love this Cutout Sugar Cookie Recipe

• Soft and Moist
• Uses Basic Cookie Ingredients + Food Coloring
• Customizable
• Don’t Spread

Tools You Need

• Mixer – Stand or Hand Held
• Large Mixing Bowl – for the dough
• Medium Mixing Bowl – for the icing
• Measuring Cups and Spoons
• Rubber Spatula
• Rolling Pin
• Baking Sheets
• Parchment Paper – optional, but makes baking so much easier
• Cookie Cutters

What You Need to Make Cutout Sugar Cookies

To make the dough, you will need to have these staple ingredients:

• Butter – Softened, unsalted butter is preferred. If you are using salted butter, omit ¼ teaspoon salt.
• Granulated Sugar – White granulated sugar keeps them light and mild in flavor.
• Eggs – Room temperature incorporates better.
• Vanilla – Use pure vanilla for the best flavor. You can substitute almond extract if you prefer.
• Flour – For both the dough and extra for rolling the dough, preventing it from sticking to your rolling pin and surface.
• Salt – Even sweet things need a bit of salt to bring out all the other flavors.

Marbled Icing Ingredients

• Powdered Sugar – The icing base, creates a luxuriously smooth, marble finish.
• Milk – Thins the icing to the right consistency.
• Corn Syrup – Makes the icing smooth and glossy.
• Food Coloring – Use the color of your choice for a beautiful result!

Variations

Flavor – Add a couple drops of vanilla, almond, maple, coconut, or lemon extract to the icing for a subtle flavor.

Glitter – Sprinkle an edible glitter on top of the icing before it sets up to make the cookies sparkle.

Frost – If icing isn’t your favorite, top with a thick layer of this delicious sugar cookie buttercream frosting instead.

Overview | How to Make Cutout Sugar Cookies

The full printable recipe is below

1. Cream Butter and Sugar – Cream the butter and sugar in large mixing bowl until light and fluffy. This incorporates air into the mixture which helps the texture.
2. Add Egg – The binding agent. Mix until combined.
3. Add Flour and Salt – Add the flour a little at a time (reserve 3 tablespoons for rolling).
4. Chill Dough – Cover dough and chill in refrigerator for an hour.
5. Roll and Cut – Sprinkle reserved flour on counter and roll dough to ¼” thickness. Cut into shapes with cookie cutters. Put cut shapes on baking sheet (with parchment, if using). Gather remaining dough into a ball, roll again, and cut more shapes. Repeat until all the dough is used.
6. Bake and Cool – Bake at 350 degrees F for 10 minutes. Let cool for 1 minute before placing on a cooling rack. Let cool completely before dipping into icing.

Overview | How to Make Marbled Icing

1. Combine – Mix powdered sugar, corn syrup, and milk until smooth.
2. Adjust – Adjust corn syrup and milk if needed. The consistency should be similar to glue.
3. Add Color – Squeeze a few drops of food coloring into the icing. Use a toothpick or knife to spread the food coloring around so it is in lines.
4. Dip – Dip one face of the cookies into icing. Let icing drip off a bit and then place on parchment paper to dry.

How to Store

Store iced cookies at room temperature in an airtight container for 2 days. This icing contains milk, so cookies should be moved to the refrigerator or freezer after 2 days.

Freeze baked sugar cookies before you put icing on them. Store in an airtight container with wax paper between the layers for 2-3 months. Thaw when ready to add icing.

Freeze unbaked cookie dough by placing cutout cookies in a single layer on pan in freezer until firm. Then store in an airtight container with wax paper between layers for up to 2 months. Let thaw and bake as directed, or bake from frozen state and add a minute to the baking time.

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