Marble Almond Sugar Cookies
Red marbled almond sugar cookies are soft, buttery treats with a delicate almond flavor that truly melt in your mouth. Their pretty swirls of red make them perfect for Valentine’s Day, whether you’re gifting them or sharing at a party.
Equipment
- Hand Mixer Optional
Ingredients
Cookie
- 3 Cups Flour
- 1 1/2 Cup Sugar
- 2 Tsp Baking Powder
- 1 Tsp Cream of Tartar
- 1 Cup Butter Room Temperature
- 1 ½ Tsp Almond Extract
- 2 Egg
Icing
- 3 Cup Powdered Sugar
- 1 Tsp Almond Extract
- 1 Tsp Corn Syrup
- 4 Tbsp Heavy Whipping Cream
- 3-4 Tbsp Water
- Food Coloring One Drop
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the eggs, vanilla, baking powder, and cream of tartar; mix until well combined.
- Gradually add the flour and mix just until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for 2 hours.
- Prepare cookie sheets by lining them with a silicone mat or parchment paper and lightly spraying with nonstick spray.
- Cut the chilled dough ball in half and knead one half for about 2 minutes. Lightly flour your work surface and roll the dough out to ¼-inch thickness.
- Use cookie cutters to cut out shapes and transfer cookies to the prepared baking sheets using a jumbo turner.
- Gather and reroll the remaining dough, repeating until all dough is used.
- Bake for 11–12 minutes.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before decorating.
- Mix all ingredients using the whisk attachment until smooth and fully combined. When you lift the stand mixer head, the icing should cling to the whisk and gently drizzle back into the bowl
- Pour the icing into a bowl.
- Add a single drop of red food coloring.
- Gently swirl the color through the icing with a toothpick to create a marbled effect.
- Dip the top of each cookie face-first into the icing, then lift it out, letting any excess drip off.
- Use a sugar stir needle to pop any air bubbles in the icing.
- Place the cookies on a cooling rack and allow them to dry for 12–24 hours, until the icing is fully set.
Notes
Note: For the icing to fully harden, let the cookies dry for 12–24 hours at room temperature. For faster drying, you can use a fan to help set the icing more quickly.
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