Take your icing to a whole new level with this simple marbling technique. All you need is a batch of icing, food coloring, and a toothpick!

For the cookies:

2 cups Hungry Harry's All-Purpose Flour Blend

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup granulated sugar

3 tablespoons powdered sugar

1/2 cup coconut oil or vegetable shortening, softened, not melted

2 eggs or 2 egg replacers, lightly beaten

1 teaspoon gluten-free vanilla extract

For the icing:

1 3/4 cups powdered sugar

1/4 cup milk of choice

1/4 teaspoon gluten-free vanilla extract

Food coloring of choice

Preheat oven to 360°F.

Using a hand mixer, stand mixer, or mixing bowl with a wooden spoon - beat the coconut oil until soft and fluffy, about one minute. Add granulated sugar while still beating the mixture. Add the egg and vanilla, and continue to mix until combined. Add the Hungry Harry's All-Purpose Flour Blend, baking powder, kosher salt, and powdered sugar.

Mix all of that until combined.

Split the dough in half. Form into discs about 1" high, then wrap them in parchment or wax paper. Refrigerate for at least an hour. Don’t forget to preheat your oven when they are almost done in the fridge!

After the dough has chilled, unwrap and lightly dust your counter and rolling pin with Hungry Harry's All-Purpose Flour Blend. Roll the dough to 1/8" thick and cut using your favorite cookie cutters. Place the cookies on a parchment lined sheet tray. Bake for 8 - 10 minutes, depending on size. Turn halfway through the baking process.

 Assemble:

 Once the cookies are completely cooled, make your icing. Start with dumping all the vanilla and half of the milk into a bowl. Whisk powdered sugar in, until a thick, syrupy consistency is formed. If the mixture gets too thick, add more milk, just a few drops at a time.

Add 8 -10 drops of food coloring into the icing at various spots around the bowl. Drag a toothpick through the icing mixture, it will pull the color around the icing until you have a marble effect. (See our instructional video below!) 

Dip the top side of cookies into the icing, allow the excess to drip a bit before placing them on a wire rack to dry. As needed, add more food coloring to the icing and repeat the marbling process with the toothpick.

Once the icing is dry, serve immediately, or store in an airtight container. These cookies will keep for 3 - 4 days.