Tender and delicate Marzipan Sugar Cookies are one of our family’s favorite Christmas treats. Made with almond flour and powdered sugar then topped with a slice of marzipan then dusted with confectioners sugar.
If you’re a marzipan lover, then I have the perfect cookie for you. So easy to make! It’s soft and chewy with a luscious dose of marzipan.
Tips For Making Perfect Marzipan Sugar Cookies:
- Do not overbake.
- Use soft homemade marzipan. Store-bought marzipan can be stiff and difficult to work with.
- Dust with powdered sugar while still warm.
- Can be frozen.
- Layer cookies between sheets of waxed paper or parchment in a container with a lid.
- Best eaten at room temperature.
- Freeze well for up to 1 month.
Use Quick and Easy Marzipan
This sugar cookie will taste best if made with fresh homemade Quick and Easy Marzipan. Store-bought marzipan in a can may be dry and doesn’t bake as well as homemade. The dough is so easy to make. Start by mixing the dry ingredients together in a separate bowl. Set aside while creaming the butter, sugar, egg white, and almond extract. Then stir in the dry ingredients. It’s just that simple!
Scoop 2 tablespoons of dough and form into a ball. Place on a baking sheet lined with parchment paper. Flatten the ball of dough with the bottom of a cup.
Next roll marzipan into a 1-inch diameter ball. I find it easier to flatten by placing between 2 sheets of plastic wrap then flatten into a thin round that is just a bit smaller than the bottom cookie dough.
Gently press into the top of the cookie. Bake in a pre-heated 325℉ oven for 10-12 minutes. Make sure you do not bake the cookie longer than 12 minutes. Dust with a generous amount of powdered sugar while still warm. Cool completely before storing in an air-tight container.
If you are an almond and marzipan lover, I think this will be your new favorite cookie. Enjoy!
Marzipan Sugar Cookies
Tender and delicate Marzipan Sugar Cookies are one of our family's favorite Christmas treats.
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter , softened
- 3/4 cup granulated sugar
- 1 egg white 3 tbsp pasteurized refrigerated egg whites
- 1/2 teaspoon almond extract
- 8 ounces marzipan Homemade Quick & Easy Marzipan
- Confectioners' sugar for dusting
Instructions
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Heat the oven to 325 degrees. Line a baking sheet with parchment paper.
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Stir together the flour, almond flour, baking powder, and salt. Set aside.
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In a mixing bowl, cream the butter and sugar. Beat in egg white and almond extract. Add in flour and almond mixture, a little at a time, until a workable dough is formed.
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Shape 1 tablespoon of dough into balls. Place balls 2 inches apart on a lined baking sheet. With the bottom of a glass, that has been dipped in a little bit of flour, flatten each ball until it is about 1/2 inch thick. Press a 1-teaspoon ball of marzipan from the bottom of a glass to form a flat disk. Lay the marzipan disk onto the top of the flattened cookie.
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Bake for 12 minutes, or until set but not browned. Remove from the oven and dust with powdered sugar. Let cool. Store in an airtight container.
Recipe Notes
- Do not overbake.
- Use soft homemade marzipan. Store-bought marzipan can be stiff and difficult to work with.
- Dust with powdered sugar while still warm.
- Can be frozen.
- Layer cookies between sheets of waxed paper or parchment in a container with a lid.
- Best eaten at room temperature.
- Freeze well for up to 1 month.
In your recipe for these cookies you don’t include the amount of “blanched Almonds”.
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