Looking to baking amazing and colorful cookies this Easter? These Marbled Egg Sugar Cookies are a quick, fun, and easy cookie dessert the whole family can enjoy!
Hello! I’m popping in to share a quick recipe with you guys before Easter! *If you can even call this a recipe* Basically it’s my go-to sugar cookie recipe, with a VERY easy method of marbling to look like Easter eggs!
This was totally random and I wasn’t planning to do a blog post on them, but I couldn’t help myself.
I used Wilton gel food coloring, which is what I would highly recommend. I haven’t tried this marbling method with liquid food coloring, but I’m 95% sure it wouldn’t work the same.
I actually prefer to use gel food coloring for most things anyway and they last FOREVER.
Let me know if you guys try these! They’re super easy and pretty addition to any Easter table. You could even wrap them up and add them to an Easter basket!
Would you just look at that color?!?
I didn’t have an egg-shaped cookie cutter, so I just cut them out freehand (obviously). I would recommend picking one up though if you want them all to be uniform. But hey, not all eggs are the same, right?
Marbled Egg Sugar Cookies
Ingredients
- 3 cups unbleached, all-purpose flour
- 2 teaspoons baking powder
- 1 cup sugar
- 2 sticks butter, cut into chunks (leave at room temp for about 30 mins before mixing)
- 1 large egg
- 1 teaspoon pure vanilla extract
- Gel food coloring of your choice. (Maybe pretty pastels for Easter)
Instructions
- Preheat oven to 350 degrees.
- In a small bowl stir flour and baking powder together. Set aside. Cream butter and sugar together. Stir in egg and vanilla.
- Slowly incorporate dry ingredients.
- Separate dough into however many colors you're using. I used 2 colors so I divided mine in half.
- Add about a pea-sized about of food coloring to your individual dough sections. Knead the dough until the color is marbled throughout to your liking (you may want to wear rubber-gloved to avoid rainbow hands).
- Repeat for each color you're using.
- Roll the doughs out onto the floured surface to be just over 1/4" thick. Cut cookies out using cookie cutters and place them onto a parchment paper-lined baking sheet. Bake 5-8 minutes. My flowers took 5 and my eggs took 8.
- Cool 3 minutes on the baking sheet, then remove to cooling racks.
Notes
**DO NOT over-bake your cookies. You may think they won't be done in 5-8 minutes, but I promise they will. They'll continue setting up outside of the oven.
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