Why wait until Christmas to make sugar cookies? LET’S DO IT NOW! I love the marble technique in royal icing and it’s so much easier than it looks. This is another one where the messier it gets, THE BETTER IT LOOKS!
The recipes I used are from Baking With Josh & Ange. It’s Angela Kinsey from the Office and her husband and they are so cute and funny and have great recipes. Her husband, Josh, is my favorite kind of food blogger. He makes things so easy! Check out their YouTube channel for great tutorials and the best part- OFFICE CAMEOS!
I’ve found that a half batch of icing is plenty for one batch of cookies. The best part about sugar cookies is that they BAKE IN 6 MINUTES. They’ll literally be done before you even finish cleaning up your counter.
I used leaf pie crust cutters because that’s all I had lying around. These work fine for cookies you just don’t use the stamp part to leave leaf indents on the top. I got these a few years ago in a set from William Sonoma but they still have a similar set. They’re great to have on hand for pie crust accents on your fall pies as well! If you want actual cookie cutters, here’s a cute, affordable set from Amazon.
I was inspired by Chelsweets Marbled Christmas Tree Sugar Cookies from a couple years ago. I always thought these were so cute!
I split the royal icing into a couple of batches to do this. The colors eventually start running together so you’ll want a fresh batch and you go along through the cookies. Add water in small bits, about 1/2 tsp at a time, until you get the consistency you want. I think for our purposes you’ll want it to be like a shampoo-like consistency.
Add in about 4 drops of a few different colors of food coloring. I used red, orange and yellow. Use a toothpick to swirl the coloring into the icing and help get that marbled look. Then you just dip the cookies in! It takes a few to get used to it. You want to lean the edges all down in a rotation to get the icing completely to each edge. Then when you pull up, let the excess fall off before you tilt the cookie back and set aside.
I do have a little bad news. These take FOREVER to fully dry and harden. Like, several hours. I usually leave them to dry overnight. I know, it’s annoying. But, then the icing ends up being super firm and you can pack them up on top of each other and there’s no mess or worrying about ruining any of them. So, you win some, you lose some!
To give my batch of cookies a little variety, I did the second half with just standard white royal icing and this cute fall sprinkle blend from Joann. I only used one of the two styles because my dogs ate a full tube of sprinkles while I was out to dinner. #rude
You can easily do this year round with any shape/color combo that comes to mind. Happy baking!