Marbleizing is essentially being a lazy color mixer, which is perfect for me since I’m a bit of a lazy, cut-any-corners-necessary kind of crafter (and why my sewing is sub-par). If the project requires perfection or takes more than 20 minutes, it’s not for me. I love the simple designs of these mini marbleized egg cookies. They’re perfectly imperfect and don’t need to be decorated at all before being devoured up.

Photography and styling by Liz Stanley, assisted by Hanalei

Keep reading to see how to make them and a few tips on keeping that shape + color…

Step 1: Separate sugar cookie dough with a few dots of food coloring in one bowl for each color.

Step 2: Mix, but only briefly. This is the trick here. DO NOT mix until the color is all incorporated. You want it to be quite uneven.

Step 3: Roll out each section of dough and cut out using a mini egg cookie cutter. Be sure to roll them out thin so the eggs will retain their shape. I bought my mini cookie 2” cutter here

Step 4: Under bake so the colors don’t brown