Here’s the recipe first, keep scrolling for more explanation and pictures! The base recipe of this powdered sugar icing is from the Better Homes and Gardens cookbook, but you’ve probably seen this in many places since it’s so simple. Note: this post contains affiliate links.
Marbled Sugar Cookie Icing
- 1 cup powdered sugar
- 1 Tbs+ milk
- 1/4 tsp vanilla extract
- Gel food coloring of choice (I like Americolor)
In a small bowl, whisk together the powdered sugar, vanilla, and milk. Stir in additional milk, 1 teaspoon at a time, until it reaches drizzling consistency.
Take a toothpick, and dip the end into the food coloring. Then dip the colored end into the icing and swirl it around in all sorts of directions until you have lots of swirls, but not so much that everything starts to blend together.
Grab a cookie by the edges, and dip it, face first, into the icing. Press it down slightly so it gets full coverage, the slowly lift it up, letting the excess icing drip off back into the bowl. Turn the cookie right side up, and place it on a cooling rack to dry.
After dipping several cookies, if the icing in the bowl is getting pretty pale, just dip another toothpick in food coloring, and swirl some more! This recipe is enough for at least 12 cookies.
Today my niece came over, so I pulled out my only trick for entertaining kids older than my own child – we made cookies. I’m not usually a fan of sugar cookies, but I tried this recipe from the Better Homes and Garden New Cookbook, and not only was it tasty, but it held its shape very well as a cut out cookie! I also had a cute teapot cookie cutter from William Sonoma that I had been wanting to use!
Once my cookies were done and cooled, I mixed up the powdered sugar icing, to a drizzling consistency. Then I took a toothpick, and dipped the end into the Dusty Rose gel food coloring from this Americolor set (side note: I also mixed a few drops into the cookie dough, to give the cookies a little color) and then I took the toothpick and swirled it all around in the icing! You want there to be visible swirls, rather than blending all the food coloring into the icing.
Once the icing was all swirly and pretty, I held a cookie by the edges, and dipped it face-down into the icing. I gave it a press and wiggled it a little to make sure it got full coverage, then I slowly lifted it up and let the excess icing drip back into the bowl. Then I turned the cookie over, and set it on a cooling rack, to let the excess icing drip off of the edges. That’s it! After doing several cookies, if you feel like the icing is getting pretty pale, just dip another toothpick in food coloring and swirl some more!
Once the icing is dry, they are ready to serve.
I am a big fan of food that looks fancy but is actually really easy to make, and I definitely think this marbled icing falls into that category! And it’s so versatile – you can play around with the amount of food coloring to see what you like, or you could even do a few colors instead of just one.
Let me know if you try it! Enjoy!