marbled sugar cookies

marbled sugar cookies

Baking is one of my favorite stress relievers. If I am feeling overwhelmed or frustrated or even just tired, I turn on some Spotify and bake away. It's calming and just makes sense to me. These cookies were born out of a day of frustrating toddler mom-ing. I had run across some marbled icing on Instagram and decided to give it a go. Ohhhhh I love them. They look SO impressive and I promise you can do them too. 

If you have a go-to sugar cookie cutout recipe use it! I decided to try out a new one and they were so delicious. You can find the recipe for the cookies I used here. The almond extract gives them that amped up bakery taste. For the icing I also used her recipe but I had to play around with the proportions of milk to powered sugar to get it the right consistency. Err on the side of thicker since you will be dipping. I also rolled them out a bit thicker- about a 1/4 inch. The consistency is somewhere between crispy sugar cookies and those big fluffy ones. 

OK on to the method!

Make your icing in a wide shallow bowl. Choose your food dye color and put a couple drops in your icing. There is soooo much room for playing around with this. Mix two colors in one or separate your icing into multiple bowls so you can do different colors. 

Using a toothpick give your drops a swirl. Dip your cookie pulling it up and letting the excess drip off one side. There is a bit of a learning curve with this. It took me a couple times to get into a groove. Run a toothpick along the edge of the cookie to clean up the drip once the excess has come off. You will probably also need to poke out a couple bubbles in the icing- just make sure you do this right away so they don't dry in there! Place cookies on a wire rack to dry and DON'T stack. Even if you think they are really dry or even the next day, you will ruin your beautiful marbling! 

I can't wait for you to try this! Show me your pictures! 

Brunchiladas.

Brunchiladas.

sweet potato frittata

sweet potato frittata