Marbled Valentine Cookies You’ll Love To Bake Together
Delight in baking these marbled Valentine cookies, perfect for celebrating love with a visually stunning treat.
Equipment
- - Large bowl
- - Stand mixer
- Baking sheet
- - Cookie cutters
- - Plastic wrap
Ingredients
For the Dough
- 1 cup unsalted butter Adds richness and moisture; margarine works for dairy-free option.
- 1 cup granulated sugar Provides sweetness and contributes to structure.
- 1 large egg Binds ingredients; swap with flax egg for egg-free version.
- 1 teaspoon vanilla extract Infuses depth of flavor; almond extract is an alternative.
- 1/4 teaspoon salt Balances sweetness; can be omitted for sodium-restricted diets.
- 1 teaspoon baking powder Helps cookies rise; baking soda and vinegar can be used as a substitute.
- 2 cups all-purpose flour Provides essential structure; gluten-free flour blend can be used.
- 1 tablespoon gel food coloring Essential for marbled effect; liquid food coloring can replace it.
For Baking
- 1 sheet parchment paper Prevents cookies from sticking to the baking sheet.
Instructions
How to Make Marbled Valentine Cookies
- In a large bowl or stand mixer, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes. Then, mix in the large egg and vanilla extract, followed by salt and baking powder. Gradually add the all-purpose flour until fully combined.
- Divide the dough in half, and tint one half with dark pink gel food coloring. Mix until you achieve a vibrant color, ensuring the color is evenly distributed.
- Pinch off golf-ball-sized portions from each dough. Arrange them in alternating colors on a clean surface and gently knead them together until a marbled look emerges. Be careful not to overmix for the best effect!
- Shape the marbled dough into a disc, wrap it with plastic wrap, and chill it in the refrigerator for 30 to 60 minutes to maintain their shape.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/4-inch thick and cut it into fun shapes using cookie cutters. Transfer the shapes onto a lined baking sheet and freeze for 15 minutes to keep their shape while baking. Bake for 12 minutes, allowing the cookies to rest on the pan for 2 minutes before cooling on a wire rack.
- Optional: Sprinkle some colored sugar on top before baking for an extra festive touch!
Notes
Chilling the dough is key for maintaining beautiful shapes and achieving the marbled effect while baking.