Marzipan Butter Cookies
servings20 cookies
These Marzipan Butter Cookies are rich with crisp edges and a chewy center.
Ingredients
- 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)
Instructions
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.
Recipe Notes
1. Marzipan: I used my Easy Homemade Egg-Free Marzipan for these cookies, but store-bought marzipan works just as well.
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:
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.
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.
Nutrition
Serving: 1cookie | Calories: 107kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 39mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 8g | Calcium: 6mg | Iron: 0.3mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!