These gorgeous marbled sugar cookies are easier to make than they look and do not require any chilling of the dough. They do require you making a base sugar cookie recipe, then dividing the dough and adding a little flour and cocoa powder to each half of the dough. Once done, you assemble it by layering, twisting and rolling the two dough together. Don't worry if that sounds confusing, there's a super short video below that shows you how easy it is to form the cookies! One thing to note, because of the mixed dough, these cookies are fairly large, about 4 inches in diameter! So be prepared to indulge.
Course Dessert, Snack
Cuisine American
Keyword chocolate, cookies, marbled, vanilla
Prep Time 30 minutesminutes
Cook Time 12 minutesminutes
Servings 18
Calories 168kcal
Author Irvin
Ingredients
Base Dough
1cupwhite sugar200 g
1/2cuppacked light brown sugar110 g
1cupunsalted butter2 sticks or 225 g, cut into 1/2 cubes
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking sheet.Make the base dough by placing the sugar, brown sugar, butter, vanilla extract, baking soda, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix the ingredients together on low speed, until they start to blend together, then increase the speed to medium low until the entire mixture looks creamy and sticks to the side of the wall of the bowl.
Add the egg and mix on low speed to incorporate. Scrape down the sides and bottom of the bowl with a flexible spatula, then add the flour and slowly mix it in until incorporated, scraping down the sides and bottom once or twice to make sure everything is well mixed.
Divide the dough in half, putting one of the dough in a bowl. If you have a scale, this is about 410 grams per half. Leaving one half of the dough in the bowl, add the additional 1/4 cup of flour (35 g) and mix to incorporate. Scoop the dough out (this is the vanilla dough) and put in a clean bowl. Add the reserve dough back to the mixing bowl. Add 1/4 cup of cocoa (30 g) to that dough and mix to incorporate, making two different doughs.
Now assemble the cookies. Place the white sugar for finishing in a shallow bowl or small plate with a high rim.Scoop out 1 tablespoon of the vanilla dough and 1 tablespoon of the chocolate dough. Cut or squeeze each dough lump in half, so you have 4 pieces of dough. Layer them, alternating, so you have vanilla, chocolate, vanilla, chocolate in a row. Squeeze them together to create a flatten 1-inch thick disk.
Then using your index finger and thumb, squeeze the edges of the disk and twist in opposite directions, with your left hand twisting toward you, and your right hand twist away from you. Then roll the dough together into a ball.
Roll the ball in the white sugar all over. Look at the ball and find the most interesting part of the ball that looks the most marbled. Place it on the cookie sheet with that part facing up. Repeat 5 more times, placing the marbled cookie dough balls about 2 inches apart from each other.Bake for 11 to 13 minutes or until the edges of the cookie look wrinkled and the vanilla part look golden brown. Let cool for 10 minutes on the pan, before moving them to a wire cooling rack. Repeat with the remaining cookie dough.