Starry Night Sugar Cookies (Print Version)

Vanilla sugar cookies with mesmerizing blue-black marbled icing and edible star decorations for celestial occasions.

# What You Need:

→ For the Sugar Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, at room temperature
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ For the Icing

08 - 2 cups powdered sugar, sifted
09 - 2-3 tablespoons milk
10 - 1 tablespoon light corn syrup
11 - 1/2 teaspoon vanilla extract
12 - Blue and black gel food coloring
13 - Edible gold or silver star sprinkles

# Directions:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Add egg and vanilla extract to the butter mixture, mixing until fully incorporated.
04 - Gradually add dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
05 - Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one disc at a time to 1/4-inch thickness. Cut out stars or rounds with cookie cutters.
08 - Place cookies on prepared baking sheets, spacing 1 inch apart.
09 - Bake for 9-11 minutes, until edges are just golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Mix powdered sugar, 2 tablespoons milk, corn syrup, and vanilla until smooth. Add more milk if needed for a thick but pourable consistency.
11 - Divide icing into two bowls. Tint one bowl deep blue, the other black. Swirl the two colors together gently in a shallow dish.
12 - Dip cooled cookies face-down into the marbled icing. Immediately sprinkle with edible stars. Let set for at least 30 minutes.

# Insider Tips:

01 -
  • The marbled icing creates a completely unique pattern on every single cookie, so no two are exactly alike
  • These hold their shape beautifully and stay soft for days, unlike other cutout recipes that turn into hockey pucks
02 -
  • Overworking the dough after adding the flour will make your cookies tough, so stop mixing as soon as everything is combined
  • If the icing is too thick, it will drag when you dip, but if it is too thin, the colors will run together and lose their marble effect
03 -
  • Freeze the uncut dough discs for up to two months and thaw overnight in the refrigerator whenever the cookie mood strikes
  • If your kitchen is warm, chill the cut shapes on the baking sheet for 10 minutes before baking to help them hold their edges

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