These Marzipan Butter Cookies are rich with crisp edges and a chewy center. Packed with almond flavor and finished with sugar-coated edges, they’re elegant and easy to make with either homemade or store-bought marzipan.
I made these cookies using my Easy Homemade Egg-Free Marzipan. I’ve also used it in this Cherry Marzipan Almond Cake, and it adds such a great flavor.
But if you’re short on time, no worries! Store-bought marzipan works just as well.
👩🍳Tips for the perfect cookies
Even small details can make a big difference in your cookies' texture, flavor, and appearance. Taking a moment to read these tips will help ensure the best results.
Check out the full printable recipe with instructions and ingredients at the end of the post.
Butter temperature
Timing: Remove butter from the fridge 1 hour before use.
Perfect Texture: Should leave a finger imprint but remain firm.
Importance: Properly softened butter ensures a light, tender cookie texture and helps ingredients mix smoothly.
Avoid Over-Softening: Butter that's too soft or melted can affect the dough’s structure and make cookies greasy.
Refrigerate the dough
- If the dough is too soft to form into logs, especially in a hot and humid kitchen, pop it in the fridge for 15 to 20 minutes.
- Then after shaping it into logs, refrigerate again for up to an hour, or until the dough is firm and easy to slice.
Cookie size
- Roll the dough into two logs that are 4 inches (10 cm) long and 1 ¼ inches (3 cm) thick.
- Slice each log into 10 cookies, each about ½ inch (1 cm) thick.
- Don’t slice them thinner, or the cookies might end up with a brittle texture..
- The cookies may appear small before baking, but they’ll spread to about 2 inches (5 cm) wide while baking, so leave space between them on the baking sheet.
Sugar for coating the cookies
Sanding Sugar: I used sanding sugar (also called sparkling sugar) for coating these cookies. It adds a nice sparkle and holds its shape without melting during baking.
If you don’t have sanding sugar, here are some alternatives that will work
- Turbinado Sugar: Adds a sweet crunch and keeps its coarseness without melting.
- Demerara Sugar: Similar to turbinado, it gives a crunchy texture and golden color without melting.
- White Granulated Sugar: Works as an alternative, will not melt, but won't provide the sparkle or golden finish.
- Brown Sugar: Adds a caramel flavor but softens during baking. It will not melt, but it won't provide a crisp or shiny finish.
Recipe
Marzipan Butter Cookies
- ½ cup (50g / 1.75 oz) marzipan, grated or crumbled. (see note 1)
- ½ cup (113 g) butter, softened (see note 2)
- ½ cup (60 g) powdered sugar (icing sugar) (sifted before measuring)
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ¾ cup (95 g) all-purpose flour (plain flour)
- ¼ cup (50 g) golden or brown sanding sugar, for coating (see note 3 for alternatives)
- Flaked almonds, for topping (optional)
Make the Dough:
- Beat the butter, powdered sugar, and marzipan with a spatula or electric hand mixer until pale and creamy (about 2 minutes on medium speed if using an electric hand mixer).
- Mix in the vanilla and almond extract (if using).
- Sift in the flour and mix with your hands just until you form a soft dough
Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Shape the Dough:
- Divide the chilled dough in half. Roll each piece into a log about 4 inches (10 cm) long and 1 ¼-inch (3 cm) thick.
- Wrap the logs in plastic wrap and refrigerate for 45 - 60 minutes.
Slice, Coat, and Bake
- Preheat the oven to 356°F (180°C) or 320°F (160°C fan). Line a baking sheet with parchment paper (baking paper)
- Roll the chilled logs in sanding sugar until evenly coated.
- Slice into ½-inch (1 cm) cookies. Place on the baking sheet with space between each cookie. (see note 4)
- Gently press flaked almonds onto the top of each cookie (if using).
- Bake for 15–18 minutes, until the edges are golden. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Storage:
- Room temperature: Store cooled cookies in an airtight container for up to 5 days.
2. Butter Temperature: Let the butter soften at room temperature for 1 hour before baking. It should leave a finger imprint but remain firm. If it's too soft or melted, it can make the cookies greasy and affect the dough.
3. Sanding Sugar Alternatives: If you don't have sanding sugar, here are some great options:
- Turbinado Sugar: Adds a golden color and crunch; won’t melt in the oven.
- Demerara Sugar: Similar to turbinado, with a sweet crunch that won't melt during baking.
- White Granulated Sugar: Works as an alternative, will not melt, but won't provide the sparkle or golden finish.
- Brown Sugar: Adds a caramel flavor but softens during baking. It will not melt, but it won't provide a crisp or shiny finish.
4. Cookie Thickness: Don’t slice the dough too thin, or the cookies may turn out brittle. Although they may seem small in size before baking, they'll spread to about 2 inches (5 cm) wide, so leave space between them on the baking sheet.
For more detailed tips on baking these cookies, scroll up to the post above.
Affiliate Disclaimer: This post contains affiliate links, meaning I may earn a small commission if you make a purchase through these links, at no additional cost to you.
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Julie says
Is it ½ or 1 cup of marzipan?
The Gardening Foodie says
Hi Julie, its 1/2 cup of marzipan.
Happy baking 😊