Easy Marzipan Cookies Recipe

Introduction

These Easy Marzipan Cookies are a delightful treat, combining the rich almond flavor of marzipan with a tender, buttery texture. Perfect for festive occasions or anytime you want a sweet, elegant cookie with minimal fuss.

Ingredients

• 200 g marzipan
• 120 g butter (at room temperature)
• 75 g granulated sugar
• 1 tsp almond extract
• 2 tsp vanilla extract
• 2 medium eggs
• 75 g corn starch (corn flour)
• 150 g all-purpose flour
• 50 g powdered sugar

Instructions

1. Step 1: Preheat your oven to 180°C (356°F) and line two baking trays with baking parchment. Warm the marzipan in the microwave for 30 seconds to soften it slightly.
2. Step 2: Using a hand or stand mixer, blend the butter and marzipan together until smooth.
3. Step 3: Gradually add the granulated sugar, vanilla extract, and almond extract, mixing until well combined.
4. Step 4: Add eggs one at a time, mixing on the highest speed for 30 seconds after each addition to incorporate fully.
5. Step 5: Sift together the all-purpose flour and corn starch. Add the dry ingredients to the dough in two portions, mixing thoroughly after each addition.
6. Step 6: Cover the dough with a towel and refrigerate for 30 minutes to firm up.
7. Step 7: Portion the dough into a piping bag fitted with a star tip or use a cookie press. Pipe 5 cm (2-inch) diameter circles onto the prepared trays.
8. Step 8: Chill the piped cookies in the fridge (or outside if cold) for another 30 minutes to help them maintain their shape when baking.
9. Step 9: Bake in the preheated oven for 10 to 15 minutes until the cookies are firm but not browned.
10. Step 10: Once cooled, dust the cookies generously with powdered sugar before serving.

Tips & Variations

• For extra almond flavor, sprinkle sliced almonds on top before baking.
• You can substitute almond extract with orange or lemon extract for a different aroma.
• Use a cooling rack to let cookies cool evenly and avoid sogginess.
• If you don’t have a piping bag, shape small cookie dough balls and flatten slightly with a fork.

Storage

Store the marzipan cookies in an airtight container at room temperature for up to one week. They keep well and remain soft if layered with parchment paper. To refresh slightly, warm them briefly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these marzipan cookies?

Yes, you can freeze baked marzipan cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

What can I use if I don’t have corn starch?

You can substitute corn starch with an equal amount of potato starch or tapioca starch for similar texture results.

Easy Marzipan Cookies Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

These Easy Marzipan Cookies are a delightful treat combining smooth marzipan, fragrant almond and vanilla extracts, and a tender buttery dough. Perfectly shaped with a piping bag and lightly dusted with powdered sugar, these cookies have a soft yet firm texture and a rich nutty flavor, ideal for festive occasions or everyday indulgence.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 5 minutes
• Yield: About 25–30 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 200 g marzipan
• 120 g butter (at room temperature)
• 75 g granulated sugar
• 1 tsp almond extract
• 2 tsp vanilla extract
• 2 medium-sized eggs
• 75 g corn starch / corn flour
• 150 g all-purpose flour

Topping

• 50 g powdered sugar

Instructions

1. Preheat Oven and Prepare Baking Trays: Preheat your oven to 180°C (356°F). Line two baking trays with baking parchment to prevent sticking. Slightly warm the marzipan in the microwave for about 30 seconds to soften it, making it easier to mix.
2. Create Marzipan-Butter Mixture: Use a hand mixer or stand mixer to blend the softened marzipan and room-temperature butter together until smooth and creamy.
3. Add Sugar and Extracts: Gradually add the granulated sugar, almond extract, and vanilla extract to the marzipan-butter mixture. Mix thoroughly until the ingredients are fully incorporated.
4. Incorporate Eggs: Add the eggs one at a time to the mixture. Keep the mixer running at its highest speed for about 30 seconds while adding each egg to ensure a smooth and fluffy dough.
5. Mix Dry Ingredients: Combine the all-purpose flour and corn starch (corn flour) and sift the mixture to remove lumps. Add the flour mixture to the dough in two batches, mixing well after each addition until fully blended.
6. Chill the Dough: Cover the dough with a towel and refrigerate it for 30 minutes to allow it to firm up and enhance the texture.
7. Pipe the Cookies: Fill a piping bag fitted with a star tip or use a cookie press to shape the dough into circles approximately 5 cm (2 inches) in diameter on the prepared baking trays.
8. Chill Piped Cookies: Place the piped cookies in the fridge (or outside if it’s cold) for another 30 minutes. This step helps the cookies keep their shape during baking.
9. Bake: Bake the cookies for 10-15 minutes in the preheated oven, until they are firm to the touch and lightly golden.
10. Finish and Serve: Allow the cookies to cool completely on a wire rack. Once cooled, generously dust them with powdered sugar before serving.

Notes

• Softening the marzipan makes mixing easier and prevents lumps in the dough.
• Chilling the dough both before and after shaping helps the cookies maintain their shape and develop a better texture.
• Use a star tip on the piping bag for classic ridged cookie shapes, or a cookie press for consistent sizing.
• These cookies keep well in an airtight container for up to one week.
• For a festive touch, you can add a small almond or a few drops of food coloring to the dough before piping.

Keywords: marzipan cookies, almond cookies, holiday treats, baked cookies, festive cookies, easy cookie recipe