Marbled Heart Sugar Cookie Cutouts

Bake some Valentine's Day memories with swirly sweet sugar cookies. Easy to make, and fun to gift! MORE+ LESS-

By Betty Crocker Kitchens

March 6, 2017

Ingredients

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

Flour, butter and egg called for on cookie mix pouch for cutout cookies

Betty Crocker™ pink and purple gel food colors

tablespoons coarse white sparking sugar

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1

Heat oven to 375°F.
2

In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. Tint 1 bowl pink and 1 bowl purple by stirring in each food color.
3

On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough rectangle toward center on all sides to make 6x5-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch heart-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Sprinkle with sugar. Press any leftover scraps together, and reroll on floured surface to make more cookies.
4

Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

To help get cutout cookie shapes to the cookie sheet, lightly press back of cookie spatula in flour, and slide under cookie dough for easy lifting.
No sparkling sugar? Try granulated sugar to add extra sparkle to holiday cookies.
Wearing food-safe plastic gloves makes mixing food color in the cookie dough easier and will not stain hands! Single use plastic gloves can be found at most large retailers.
The more cookies are rolled, the more marbled the cookies become!