Marbled Icing Sugar Cookies - Christmas Sugar Cookies Recipe (2024)

FAQs

How to make royal icing marbled? ›

Place a few drops of food coloring into the icing and use a toothpick to swirl it through (don't overdo it, just swirl it enough to blend the coloring into the icing). Working with one cookie at a time, sweep the cookie through the top of the icing, making a backward “C”.

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

Start by outlining the cookie with piping-consistency icing in any color you choose. Then, use flooding-consistency icing to fill the outlined area, starting by flooding around the edges and working your way towards the center. If the flooding is inconsistent in thickness, redistribute the wet icing with a toothpick.

Attaching the icing

Lightly brush the icing with water. This will allow the icing to adhere to the biscuit. Carefully lay the icing onto the biscuit and use your finger to gently round out any rough edges.

Flood the Cookies

Grab the thinner flooding icing and drizzle the icing all over the inside of the cookie. Since it's thinner, it will spread to fill most of the cookie. Try to squeeze the frosting as close to the thicker edge as possible without squeezing too much, so it won't spill over.

Excess Sugar and Fat

If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

This is a common baking mistake, and it's easily fixable. Adding too much sugar to cookie dough can result in a number of issues, such as making the dough too sticky, causing it to spread too much during baking, and making the final product overly sweet.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

My favorite way to decorate sugar cookies—especially for holidays and special occasions—is by using royal icing. The secret to getting precise lines, dots, and other details with royal icing is using a squeeze bottle.

When should I put sprinkles on sugar cookies? ›

Dip cookie dough rounds in sprinkles or sugar before baking. On ungreased cookie sheet, place cookie dough rounds about 2 inches apart. Bake 12 to 16 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix.

Form the frosting into a log by rolling up the plastic wrap and twisting the ends. Cut off one end of the plastic wrap. Fit a piping bag with a tip (I use a Wilton 1M piping tip which is a star tip). Place the frosting log in the bag, and then pipe the swirl frosting onto your cupcakes or cake.