Marble Cookies
Delectable sugar cookies with cocoa and mint swirls.
Servings: 20 cookies
Calories: 150kcal
Cost: $35
Equipment
- 1 stand mixer or electric mixer
- 2 cookie baking sheets
- parchment paper
- 2 small bowls to hold our different colors of dough
- 1 cookie cooling wire rack
Ingredients
- 2 sticks unsalted butter 16 tbsps
- 1 egg
- 1 cup granulated sugar plus more for rolling
- ⅓ cup brown sugar
- 2 tsp vanilla extract
- 2½ cups all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
- 2 tsp mint extract
- red food coloring
Instructions
- In the bowl of your stand mixer, beat the butter until creamed, about one minute on medium speed with the paddle attachment. Then add the brown and granulated sugars and beat them into the butter (on medium speed for 2 more minutes).2 sticks unsalted butter, ⅓ cup brown sugar, 1 cup granulated sugar
- Add the vanilla extract and the egg. Beat on medium speed for 2 more minutes until the batter looks incorporated and soft.1 egg, 2 tsp vanilla extract
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet in two increments, mixing the batter on the lowest setting until just combined. Do not overmix.2½ cups all purpose flour, ½ tsp baking powder, ½ tsp baking soda, 1 tsp salt
- Roughly split the cookie dough into thirds, placing the other two thirds into a separate bowl. Add the cocoa powder to the remaining one third of dough in the stand mixer, and mix on low until just combined. Scoop out the chocolate dough and place it into a small bowl. You might need to wipe out the stand mixer bowl if it is too brown before moving on.2 tbsp unsweetened cocoa powder
- Add another third of dough to the stand mixer. Add the mint extract and about 4-5 drops of red food coloring (more or less depending on the strength of your color). Mix on low until well combined and the dough is red.2 tsp mint extract, red food coloring
- Add the chocolate and plain sugar cookie dough bowls into the fridge. Place the red cookie dough in the freezer and chill for 10 minutes - the red dough is a bit softer from the extra liquid so we want it to firm up more.
- Make the cookies after chilling. Line your baking sheets with parchment paper and preheat the oven to 350℉. To make a cookie, take about a tablespoon each of 2 different colors of dough (can be white and red, brown and white, brown and red). Roll each color of dough into 5 inch wide ropes. Then press the ropes together and twist them gently so they create a spiral. Then roll that spiral into a round, smooth ball with your palms. Don't roll or squish it too much!
- Roll each cookie in granulated sugar before adding to your baking sheet.
- Space out the cookies at least 3-4 inches apart (about 6 cookies per sheet pan). Bake the cookies in the oven in the middle rack for 11 minutes, or until the edges look just set. The cookies will have puffed up slightly and expanded in size.
- Remove the cookies from the oven and let cool for 5 minutes before moving to a wire rack to set. Enjoy!