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plate full of pink and red marbled heart sugar cookies surrounded by rose petals and more cookies.

Marbled Rosewater Heart Cookies

Perfectly sweet rosewater sugar cookies get topped with marbled rosewater icing for a delicious & stunning heart sugar cookie recipe!
5 from 1 vote
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Course: Dessert, Vegan Cookies + Brownies
Cuisine: American
Prep Time: 30 minutes
Cook Time: 14 minutes
Resting time (for glaze to set): 1 hour
Total Time: 1 hour 44 minutes
Servings: 16 cookies
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Rosewater Sugar Cookies

  • ½ cup vegan butter room temperature
  • ½ cup sugar
  • 1 flax egg 1 Tablespoon (8 grams) ground flaxseed mixed with 3 Tablespoons water, left to sit 5 minutes
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 teaspoon rose water
  • 1 ⅔ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder

Marbled Rose Water Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon rosewater
  • 1-1 ½ Tablespoons water add gradually until you have a thick but smooth glaze
  • 2-3 drops red food coloring
  • 2-3 drops pink food coloring

Instructions

Making the cookies:

  • Before starting, make the flax egg by mixing together the ground flaxseed and water and setting it aside for 5 minutes until thickened.
  • Add the room-temperature vegan butter and sugar to a bowl and use an electric mixer to cream together for 1-2 minutes until fluffy. Once creamed, mix in the vanilla bean paste, rose water, and flax egg.
  • Next, add the all-purpose flour, baking powder, and salt to the bowl and mix everything into a thick cookie dough.
  • Remove the cookie dough from the bowl and place it between two sheets of parchment paper. Use a rolling pin to roll the cookie dough between the two sheets of parchment paper into a rectangle that is about ⅓ inch thick in height.
  • Once the dough is rolled out, use heart-shaped cookie cutters to cut out the cookies. Take the cookie scraps and continue rolling them out and cutting out cookies until you have used all of the cookie dough.
  • Add the heart-shaped cookies to a parchment-lined tray making sure to keep about 1 inch of space between each cookie. Add the tray of cookies to the freezer for 10-15 minutes to solidify a bit before baking
  • While the tray of cookies is in the freezer, preheat the oven to 350F. Once the oven has preheated, remove the cookies and add them to the oven to bake for 12-14 minutes or until they are cooked through and just beginning to brown on the bottoms.
  • Let the cookies cool on the baking sheet for at least 5 minutes, then move to a wire rack to continue cooling completely before making the icing (if they are not cooled, the icing will just melt off).

Icing the cookies:

  • Once the cookies have cooled, make the icing by whisking the powdered sugar, rose water, and water together until you have a thick royal icing. The icing has to be thick to work, so if yours is too thin or runny, just add in a few Tablespoons of additional powdered sugar until it is thick.
  • Add in 2-3 drops of the red food coloring and 2-3 drops of the pink food coloring. Then, use a fork to gently swirl the food coloring around in the bowl. Make sure not to overmix it so you still can see some white and get a marbling effect.
  • Then, dunk the cookies into the glaze one at a time so that the entire top of the cookie is covered in icing. Lift the coated cookie over the bowl of glaze, shake slightly, and let any excess icing drip off. Flip each cookie over and add to a parchment-lined tray or back to the wire rack to set.
  • Let the cookies sit for at least an hour until they are firm to the touch and the icing has set and hardened. Then, enjoy these heart cookies!

Notes

  • I used Ann Clark Gel Food Coloring in colors Super Red and Bubblegum Pink to decorate these marbled heart cookies- it's vegan & gluten-free and works really well to create marbled icing.
  • Glazed (or unglazed) heart sugar cookies can be stored in a closed container at room temperature for 2 days, in the fridge for up to 5 days, and in the freezer for up to 1 month.
  • I highly recommend storing cookies between sheets of parchment paper so they do not stick together. 

Nutrition

Serving: 1medium cookie | Calories: 153kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 87mg | Potassium: 21mg | Fiber: 1g | Sugar: 14g | Vitamin C: 0.004mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!