Marble Cookies are eggless, buttery, crispy, and simultaneously melt in the mouth after each bite. These cookies are perfectly balanced with vanilla and chocolate flavors.
Marble Cookies are tempting with a beautiful marble effect. The recipe is easy with simple ingredients and makes delicious bakery-style cookies.
About Marble Cookies
I always love the combo of vanilla and chocolate in the form of marble baking goodies. And these marble cookies are perfect for a light chocolatey flavor with vanilla.
The recipe is simple without the need for baking soda or baking powder. Making the dough is straightforward and quick, and providing a marble effect is equally easy.
Eggless Marble Cookies are simple but very pleasant and comforting. They are fantastic to have as a snack with a cup of tea, coffee, or milk.
Texture: Marble Cookies are slightly crispy and flaky and melt in the mouth after each bite. These are the slice and bake cookies, so they will not spread much.
Flavor: These Cookies are buttery and sweet and have vanilla and chocolate flavors. Marble cookies are simple and traditional in flavor, and that’s what makes them delicious and tempting.
Ease of Making: The dough comes together super quickly, and all we need is some simple pantry ingredients. However, we must roll the dough into a log and chill it for at least a few hours. But chilling makes it super easy to slice the dough log quickly.
Why You Will Love These Cookies
- Marble Cookies recipe is easy and quick.
- These cookies have a beautiful marble effect.
- They have a crispy exterior with a melt-in-the-mouth interior.
- The cookies are flavored with vanilla and chocolate.
- These delicious buttery cookies are eggless.
- Kids would love the eggless marble butter cookies.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour. It is essential to measure the flour correctly. Fluff your flour with the spoon, then spoon it into a measuring cup. Then, level it off with the knife. The other best way is to weigh the flour using the kitchen scale if you have one. Too much flour will make the cookies cakey and crumbly.
- Salt: It provides a pleasant contrast to the sweetness of the cookies.
- Butter: Use unsalted butter, and it should be at room temperature.
- Granulated Sugar: It provides sweetness to the cookies and adds structure.
- Vanilla: It adds a sweet flavor to these Eggless Marble Cookies.
- Cocoa Powder: I have used Dutch-processed cocoa powder for this recipe. But natural cocoa powder will work as well.
How To Make Marble Cookies
Making The dough
- Place the butter, sugar, and vanilla in a stand mixer bowl.
- Instead of a stand mixer, you can also use a hand-held electric mixer.
- Cream the butter, sugar, and vanilla using a paddle attachment, initially at low speed and then at medium to high speed, until light and fluffy.
- Scrape down the sides and bottom of the bowl.
- Add flour and salt, and mix on low speed until just combined.
- Scrape down the sides and bottom of the bowl.
- Do not overmix.
- Transfer the mixture onto a working surface and combine to form a soft dough.
- The dough should be smooth and hold its shape but not sticky or crumbly.
- Divide the dough into two halves and place one half aside.
- Add sifted cocoa powder to one-half and mix until well combined.
- Sifting the cocoa powder for even mixing is essential, so do not skip this step.
- Roll both dough portions into logs and twist them like a rope.
- Then, bring the ends together and form a dough with the marble effect.
Note: If your dough is very soft and you are having trouble rolling it, refrigerate both the dough for about 15-20 minutes. And once they are a little firm, roll them into logs.
- Roll the dough again into an approximately 8-inch log and wrap it with a cling wrap.
- Place the log in the fridge for at least two hours.
Baking The Cookies
- When ready to bake, preheat the oven to 340°F (170°C) and line a baking sheet with parchment paper or a silicone mat.
- Take the dough log out of the fridge and cut it into ¼ inch or 1 cm thick slices.
- Place the cookie slices into the prepared baking sheet.
- Bake the cookies for 16 to 18 minutes or until the edges and bottoms are golden.
- Remove from the oven and let them cool completely before serving.
Storing Suggestions
These cookies can stay at room temperature for several days. Store them in an airtight container.
Marble Cookies also freeze well. Store them in a freezer-safe container or bag for up to a month.
Baking Tips For Marble Cookies
Measurements: For the perfect cookies, measure the flour and other ingredients correctly. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
Butter: Butter should be at room temperature for a perfect creaming method.
Cocoa Powder: Sifting the cocoa powder before mixing it into the dough is essential. So do not skip this step.
Dough: Do not overwork the dough; otherwise, the butter will start warming, and the dough will become sticky. Once everything is combined, stop mixing and bring the dough together with a spatula or your hands. If your dough is crumbly and not coming together, add a teaspoon of milk to get it together. However, make sure not to add too much milk. Or, if the dough is very sticky and hard to handle, place it in the fridge for about 15 minutes and then continue with the following procedures.
Chilling The Dough: The chilling of the dough is essential for this recipe. You can refrigerate the dough log for two hours to 24 hours.
More Eggless Cookies
Recipe Card
Marble Cookies (Eggless) / Eggless Marble Butter Cookies
Equipment
- Stand Mixer
- Kitchen Scale
- Mixing Bowls
Ingredients
- ½ cup (113g) unsalted butter softened to room temperature
- ¼ cup + 2 tablespoon (75g) granulated sugar
- 1¼ cup (150g) all-purpose flour
- ¼ teaspoon salt
- 1½ tablespoon (8g) cocoa powder sifted
- 1 teaspoon pure vanilla
Instructions
Making The dough
- Place the butter, sugar, and vanilla in a stand mixer bowl.
- Instead of a stand mixer, you can also use a hand-held electric mixer.
- Cream the butter, sugar, and vanilla using a paddle attachment, initially at low speed and then at medium to high speed, until light and fluffy.
- Scrape down the sides and bottom of the bowl.
- Add flour and salt, and mix on low speed until just combined.
- Scrape down the sides and bottom of the bowl. Do not overmix.
- Take the mixture onto a working surface and combine to form a soft dough. The dough should be smooth and hold its shape but not sticky or crumbly.
- Divide the dough into two halves and place one half aside.
- Add sifted cocoa powder to one half and mix until well combined.
- Roll both dough portions into logs, and twist them like a rope. Then bring the ends together and form a dough with the marble effect.
- Roll the dough again into an approximately 8-inch log, and wrap it with a cling wrap.
- Place the log in the fridge for at least two hours.
Baking The Cookies
- When you are ready to bake, preheat the oven to 340°F (170°C) and line a baking sheet with parchment paper or a silicone mat.
- Take the dough log out of the fridge and cut it into ¼ inch or 1 cm thick slices.
- Place them on the baking sheet and bake for 16 to 18 minutes or until the edges are set and golden.
- Remove from the oven and let them cool completely before serving.
Storing Suggestions
- These cookies can stay at room temperature for several days. Store them in an airtight container.
- Marble Cookies also freeze well. Store them in a freezer-safe container or bag for up to a month.
Notes
- Measurements: For the perfect cookies, measure the flour and other ingredients correctly. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Butter: Butter should be at room temperature for a perfect creaming method.
- Cocoa Powder: Sifting the cocoa powder before mixing it into the dough is essential. So do not skip this step.
- Dough: Do not overwork the dough; otherwise, the butter will start warming, and the dough will become sticky. Once everything is combined, stop mixing and bring the dough together with a spatula or your hands. If your dough is crumbly and not coming together, add a teaspoon of milk to get it together. However, make sure not to add too much milk. Or, if the dough is very sticky and hard to handle, place it in the fridge for about 15 minutes and then continue with the following procedures.
- Chilling The Dough: The chilling of the dough is essential for this recipe. You can refrigerate the dough log for two hours to 24 hours.
Nutrition (Approximate Values)
Thanks for coming! Let me know what you think.