Cookies FOOD

Marbled Sugar Cookies (Vegan)

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I’m going to let you in on a little secret… I don’t like Valentine’s Day.
Like, I get it. Cutesy cards, hearts everywhere, pink and red everything. A day set aside to let your partner know how much you care about them. I understand it, but I’m not into it. Yes I’m one of those people. And it’s not like I’m bitterly single or something, I met my soulmate five years ago (and he hates Valentine’s Day too). It’s just too much.

Marbled Sugar Cookies (Vegan)

The only thing I really like about Valentine’s Day is that there’s always glitter and confetti everywhere. Like even if we don’t go to a party, somehow just being out in the world on February 14th gets me covered in glitter (which is how I want to live my life always). Oh, and I really like the super cute Target stuff. I also like making Mike cards that say things like, “you better not remarry” or “I like the cat more than you”, stuff like that.

Marbled Sugar Cookies (Vegan)

If this is the first post you’re reading on my blog, then hi hello, I’m so sorry that this is the first post you read. But if you’ve been reading my blog for a while then you know me and therefore I won’t apologize for my dark sense of humor. ONTO THE COOKIES!

Marbled Sugar Cookies (Vegan)

So these cookies are incredible. They’re like the perfect sugar cookie: chewy in the middle, slightly crispy on the edges, and perfectly sweet without being too sweet or too heavy. Plus I dipped some in melted chocolate, so if you didn’t think they were perfect before, you probably do now. Plus they look really fancy, so they’ll definitely impress whoever you’re spending Valentine’s Day with!

Marbled Sugar Cookies (Vegan)

Marbled Sugar Cookies (Vegan)

These cookies are so fun to make. First, you make the two doughs and let them chill in the fridge for 30 minutes. Then break the dough into chunks and reassemble it alternating colors (you can see in the photo above how the dough looked), and roll it out to about 1/2″ thick. Cut out the hearts, freeze them for 10 minutes, and then bake!

I love how they progressively get more marbled as you work with the dough. I explain in the recipe below, but when you’re ready to cut more cookies, just pat the dough back together and roll it out. Be careful not to overwork the dough or it’ll all turn into one colored dough, and that’s no fun. I love how the later ones look super marbled, and the first ones almost look like cows, which is fitting because I love cows more than life itself.

Here’s What I Used:

Marbled Sugar Cookies (Vegan)

Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Cookies
Servings: 12
Author: Brit Wolfe


Vanilla Bean Sugar Cookie

  • 1/2 cup vegan butter
  • 1/2 cup granulated sugar
  • 1/2 Tbsp. cornstarch + 1 Tbsp. water
  • 1/2 of a vanilla bean or about 1/2 tsp. vanilla bean paste
  • 1 tsp. baking powder
  • 1 1/2 cups all-purpose flour

Chocolate Sugar Cookie

  • 1/4 cup vegan butter
  • 1/4 cup brown sugar
  • 1 1/2 Tbsp. orange juice
  • 1/2 tsp. baking powder
  • pinch of salt
  • 1/2 cup + 3 Tbsp. all-purpose flour
  • 2 Tbsp. cocoa powder


For the vanilla bean cookie dough:

  • Cream together the butter and sugar until light and fluffy, about 5-7 minutes.
  • Scrape out the insides from half of a vanilla bean and add to the butter mixture, mix well.
  • Combine cornstarch and water, mix well, then add to the butter mixture.
  • Sift together the dry ingredients (flour and baking powder) and add to the bowl. Mix until the dough comes together in big chunks, but is still a little crumbly.
  • Wrap in plastic and chill in the fridge for 30 minutes.

For the chocolate cookie dough:

  • Cream together the butter and sugar until light and fluffy, about 5-7 minutes.
  • Add the orange juice.
  • Sift together the dry ingredients (flour, cocoa powder, baking powder, and salt) and add to the bowl. Mix until the dough comes together (the chocolate dough will be creamier and softer than the vanilla dough). Wrap in plastic and chill in the fridge for 30 minutes.

To marble the cookie dough:

  • Preheat the oven to 350ºF.
  • Unwrap both cookie doughs and place on a lightly floured surface.
  • Break the cookie dough into chunks, then reassemble the doughs together. The easiest way to do this is to alternate chunks of dough in a circular shape, chocolate, vanilla, chocolate, vanilla, etc.
  • Using a lightly floured rolling pin, roll the dough out to about 1/2" thick, then use a heart-shaped cutter to cut out the cookies. Arrange on a parchment-lined baking sheet with a few inches between each cookie. The dough doesn't spread, but it needs space around it to bake properly. I put 6 on each baking sheet.
  • While the oven is preheating, place the baking sheet in the freezer for 10 minutes.
  • To use the rest of the dough, just (GENTLY!) pat it together back into a ball and roll it back out. The first few cutout cookies will be more two-toned, and after they get rolled out a second time they look more marbled. Just be sure not to work the dough too much, or it'll all become one light brown dough.
  • Bake 13-15 minutes until the cookies are set and slightly golden brown along the bottom.


I rolled my cookies to 1/2" thick and used a 3" heart cutter. You will get more cookies if you use a smaller cutter, and you will need to adjust the bake time if you roll them thinner or thicker.

Marbled Sugar Cookies (Vegan)

And here’s a photo of one cookie that looks like my cat.

Marbled Sugar Cookies

© PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.


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