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Marble Cookies (Eggless) / Eggless Marble Butter Cookies

By Jigna
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.
5 from 1 vote
Print Pin
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Cuisine World
Course Dessert, Snack
Diet Eggless, Vegetarian
Servings 16 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

  1. 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.
  2. Butter: Butter should be at room temperature for a perfect creaming method.
  3. Cocoa Powder: Sifting the cocoa powder before mixing it into the dough is essential. So do not skip this step.
  4. 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.
  5. 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)

Calories : 105kcalCarbohydrates : 12gProtein : 1gFat : 6gSaturated Fat : 4gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 15mgSodium : 37mgPotassium : 20mgFiber : 0.4gSugar : 5gVitamin A : 176IUCalcium : 4mgIron : 1mg
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