Looking for that perfect, from scratch sugar cookie recipe? Try my Marbled Sugar cookies and get lost in those red and pink icing swirls. They look like a beautiful watercolor painting and taste like sweet, buttery goodness.

Valentine’s Day on a plate

Related: Reece’s Peanut Butter Cup Cookies and Strawberry Cookies are 2 more easy, quick and delicious treats that scream, “I LOVE YOU!”

Preheat the oven to 350, find your large bowl and baking sheet because it is time to make these incredible marbled sugar cookies. The ingredients are easy to find and you probably have them in your panty.

7 heart shaped sugar cookies with white, pink and red marbled icing on top, by Skip to my Lou.
Yes, they taste as good as they look

Marble Heart Sugar Cookie Ingredient list

● 1 1⁄2 cups sugar

● 1 1⁄2 cups unsalted butter, softened

● 2 large eggs

● 2 tablespoons vanilla extract

● 4 cups all-purpose flour

● 1 teaspoon salt

● 1 teaspoon baking soda

● 1 teaspoon cream of tartar

Sugar Cookie Icing Ingredients

(Recipe might need to be doubled)

● 1 cup powdered sugar

● 1Tbsp. corn syrup

● 1 Tbsp. water

● 1/4 tsp. vanilla

Instructions for mixing, Baking and Icing

1. In a mixing bowl, cream together sugar and butter until fluffy. A hand mixer will work for this, as well as a stand mixer with the paddle attachment.

2. Add eggs and vanilla; beat well.

Clear glass mixing bowl with beaters and a sugar and butter mixture whipped up inside, by Skip to my Lou.
Cream butter and sugar until fluffy, then add eggs and vanilla

3. Stir together dry ingredients; gradually add to creamed mixture until completely blended.

Glass mixing bowl with sugar and butter mixture on the bottom and flour on top, by Skip to my Lou.

4. Cover with plastic wrap and chill for at least 30 minutes. Preheat the oven to 350 degrees.

Glass mixing bowl with sugar cookie dough inside, by Skip to my Lou.

5. On a lightly floured surface, roll the dough to 1/4-inch thickness with a rolling pin.

PRO TIP Roll chilled dough between two pieces of wax paper. After every couple of rolls, remove the wax paper, place the removed piece of wax paper down on the counter place rolled dough on top of the wax paper, remove and replace the top piece of wax paper and roll again repeat until the dough is desired thickness. Using wax paper keeps you from having to use too much flour when rolling out the dough.

2 sheets of Parchment paper with a slab of rolled out cookie between them, by Skip to my Lou.

6. Cut rolled dough with a cookie cutter dipped in flour.

Two heart-shaped cookie cutters sitting on top of a slab of rolled out cookie dough, by Skip to my Lou.

7. Transfer cookies to an ungreased cookie sheet.

22 heart shaped cookies sitting in rows on a baking sheet before baking, by Skip to my Lou.

8. Bake at 350° for 10-12 minutes. Until the edges are slightly golden.

12 heart-shaped sugar cookies on a cookie sheet after baking, by Skip to my Lou.

9. Cool on wire racks. Make icing while cookies cool. Cookies need to be completely cool before icing.

Sugar Cookie Icing

(This recipe might need to be doubled)

● 1 cup powdered sugar

● 1 Tbsp. corn syrup

● 1 Tbsp. water

● 1/4 tsp. vanilla

  1. Stir together. If necessary, add more water or powdered sugar to adjust consistency.

2. It is essential that the icing is the right consistency. Stir the icing with a spoon and let a few icing ribbons from the spoon drop back onto the surface of the icing and see how long it takes for the ribbon of icing to settle or smooth over or disappear back into the icing. Add water 1 tsp at a time until a ribbon of icing goes flat in about 10-15 seconds. More powdered sugar can be added to make it thicker.

3. Divide the glaze into two small bowls, just big enough for the cookie to fit in face down. Cover the bowl that is not being used.

White ceramic mixing bowl with whisk and confectioner's sugar icing inside, by Skip to my Lou.

4. Working with one bowl at a time, Drop a small amount of gel food coloring on the surface of the icing. Use a toothpick or wooden skewer to lightly drag through the food coloring and glaze until it is just swirled/marbled.

5. Holding the cookie at the base, dip the surface of the cookie into the glaze. Pull straight up and tap off any excess icing. Wipe the edges clean. The refresh the marbelized pattern with additional food coloring as needed.

White ceramic mixing bowl with confectioner's icing and red icing gel swirled around with a wooden mixing stick, by Skip to my Lou.

6. Once the first bowl is finished or the colors become too mixed

together from dipping, move to the second bowl of white frosting and

begin again.

Hand holding a freshly dipped sugar cookie over a white ceramic bowl with red, pink and white confectioner's sugar icing inside, by Skip to my Lou.

7. Let cookies dry completely on the cooling rack before packaging.

Heart shaped sugar cookie topped with a white, pink and red marbled icing, by Skip to my Lou.
You don’t have to tell anyone how easy this marble effect is! It can be our secret!

Before You Go

Thank you for stopping by today. Please check out more delicious recipes, comment and let me know how your family liked this one!

Please leave a comment below letting me know what you thought of the marbled sugar cookies! Here are a few more cookie recipes you might like, too!

I would love to keep you fully stocked with creative ideas, yummy recipes, fun crafts, and loads of free printables. Subscribe to Skip to my Lou to get new ideas delivered to your inbox. Follow me on Facebook, Pinterest, Twitter, and Instagram for all my latest updates.

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  1. I love all your recipes! The sugar cookie heart recipe I will make at Valentine’s Day for my daycare kiddos and grandkids. They will love the pretty marbled look. Going to try the cake mix sugar cookies with gluten free mix. Thanks! Susie

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