These Chocolate and Vanilla Marble cookies are the best of both worlds! When you are craving something sweet, these biscuits are simply the best. As a result here is nothing quite like the smell of freshly baked cookies! Best of all – when you can round up the little ones to help mix, roll and eat…
How do you make Marbled Cookies?
This cookie recipe makes the most delicious cookies. It is super easy and simple to make and tastes soooo good. Just look at these ones from A Baking Journey. Deliciously buttery, soft and tender, these biscuits almost remind me of melting moments… Yes please!
This recipe uses two different flavoured cookie dough that you combine and bake into these tasty cookies.
- Vanilla shortbread cookie dough
- Chocolate shortbread cookie dough
The best thing about these cookies is that it’s a simple one bowl buttery vanilla shortbread recipe.
First off, combine all the ingredients (except the cocoa powder) in one bowl. Next, simply divide the dough and add cocoa powder to create the chocolate version. Lastly, remember to chill in the fridge before you roll and bake to firm up. As we are using quite a lot of butter in this versatile vanilla shortbread dough, chilling is essential.
Finally, once the cookie dough has had time to rest, simply roll the two flavours each into two logs and layer them to create a bigger “log” or roll. To finish off, roll the log in some granulated white sugar and slice the cookie log into 5mm thick cookies. Bake, cool and enjoy.
What are the ingredients for Marble Cookies?
You most likely have all the ingredients for these yummy biscuits in your pantry and fridge right now!
Therefore you will need:
- Plain flour
- Confectioners sugar (icing sugar)
- Unsalted butter
- Vanilla essence
- Cocoa powder
- Granulated sugar
What flavours can you make Marbled Cookies?
You can make these cookies in any flavour you like! The classic combination of chocolate and vanilla can be elevated to mouthwatering combinations. You can add lemon or orange zest to the vanilla cookies for a citrus kick. Why not try a red velvet version, by adding red food colouring to the chocolate cookie dough. I’m thinking espresso and caramel might be the next experiment…your options are limitless!
What is the best way to store cookies?
The best way to store these biscuits is in an airtight container, like a Tupperware dish or in a plastic zip lock bag. Make sure to keep it airtight as they can go very soft if they are not stored properly.
More Easy Cookie Recipes To Try:
Easy Oat and Honey Blender Cookies
Chewy Chickpea and Peanut Butter Cookies
|Prep Time||10 min|
|Cook Time||10 min|
|Passive Time||30 min chilling time|
- 380 gr flour
- 100 gr icing sugar
- 250 gr butter softened
- 2 tablespoons milk
- 2 teaspoons vanilla essence
- 3 tablespoons cocoa powder
- 2 tablespoons sugar to roll in before baking
- Prepare two baking trays with non stick spray and preheat the oven to 180 degrees Celsius.
- Sift the flour and icing sugar together, and gently rub in the butter with your fingers.
- As the mixture comes together, add the milk and vanilla essence.
- Divide the dough into two and add sifted cocoa powder to one batch.
- Lightly and gently knead the two cookie doughs separately until smooth. Roll each flavour dough into two logs each. Cover in cling wrap and refrigerate for 30 minutes.
- Once the dough as chilled, place a log of each flavour next to each other and place the other two logs on top, to create one big cookie dough log.
- Gently roll in granulated sugar, cut into slices of 5mm thick and arrange on the baking trays.
- Bake for 8 - 10 minutes at 180 degrees Celsius and cool on a wiring rack.
- Store in an airtight container for 5 - 7 days.