Sweetheart Swirl Sugar Cookies ❤️
Delightful sugar cookies with a beautiful pink and white swirl, perfect for Valentine's Day or any sweet occasion. Easy to make and fun to decorate!
Equipment
- Large Bowl
- Stand Mixer (optional)
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Silicone Baking Mat (optional)
- Rolling Pin
- Cookie Cutters
- Wire Rack
Ingredients
Cookie Dough Base
- 0.5 cup unsalted butter softened
- 0.5 cup granulated sugar
- 1 large egg
- 1.5 tsp vanilla extract
- 0.25 tsp salt
- 0.5 tsp baking powder
- 2 cups all-purpose flour
Coloring
- gel food coloring (pink or red for Valentine's)
Instructions
- In a large bowl, or using a stand mixer, cream together your softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until well combined. Then, add the salt and baking powder, mixing until just blended. Don't forget to scrape down the sides of your bowl occasionally to ensure everything is evenly mixed.
- Slowly add the all-purpose flour, mixing on low speed until the dough comes together and no dry streaks of flour are visible. Be careful not to overmix!
- Divide your dough into two equal portions. Place one half into a separate bowl and set it aside.
- To the other half of the dough, add a tiny bit of dark pink (or red) gel food coloring. Mix it gently until the color is vibrant and evenly distributed throughout the dough.
- Pinch off small, golf-ball-sized pieces from both the plain and colored dough, rolling each into a smooth ball. Arrange these alternating colored balls on your clean workspace.
- Gently knead the combined dough balls just until beautiful swirls of pink and white appear. Remember, a light touch is key to prevent overmixing and keep your cookies tender.
- Form the marbled dough into a flat disc, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 to 60 minutes. This helps the dough firm up for easier rolling.
- While your dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
- Use your favorite cookie cutters to cut out festive shapes. Place them about 2 inches apart on your prepared baking sheet.
- For best shape retention, pop the cut-out cookies into the freezer for 15 minutes before baking.
- Gather any dough scraps, gently press them together, re-wrap, and chill again before re-rolling to make more cookies.
- Bake for about 12 minutes, or until the edges are just lightly golden.
- Let your delicious cookies cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely.
- Once cooled, store these lovely treats in an airtight container for up to a week to keep them fresh.
Notes
Once cooled, store these lovely treats in an airtight container for up to a week to keep them fresh.
Nutrition Information (per cookie): Calories: 100kcal, Total Carbs: 13g, Net Carbs: 12.7g, Fats: 5g, Protein: 1g.
Nutrition Information (per cookie): Calories: 100kcal, Total Carbs: 13g, Net Carbs: 12.7g, Fats: 5g, Protein: 1g.
