Easy Marzipan Cookies

4.56 from 25 votes

Easy Marzipan Cookies

These German Marzipan cookies are quick and easy to make. The dough is so soft, that you can just pipe them with a piping bag.

Course Cookies/ Biscuits, Dessert

Cuisine German

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 112kcal

Author by Marita Sinden

Equipment

hand mixer or stand mixer
Piping Bag or Cookie Press
baking trays
baking parchment

Ingredients

200 g marzipan
120 g butter room temperature
75 g granulated sugar
1 teaspoon almond extract
2 teaspoon vanilla extract
2 eggs medium size
75 g corn starch / corn flour
150 g all-purpose flour

To decorate

50 gr powdered sugar

Metric - US Customary

Instructions

Preheat your oven to 180°C or 356°F. Prepare two baking trays with baking parchment. You might want to warm the marzipan for 30 seconds in the microwave to make it smoother to work it.
200 g marzipan
Using a hand or stand mixer, combine the butter and marzipan to a smooth mass.
120 g butter
One by one add in the sugar, vanilla extract, and almond extract. Mix until everything is combined.
75 g granulated sugar, 1 teaspoon almond extract, 2 teaspoon vanilla extract
Now add the eggs one by one into the mass. The mixer should be on its highest setting for 30 seconds while you add them.
2 eggs
Combine the flour and cornstarch/corn flour. Sieve the flour mixture. Add the dry ingredients to the dough in two separate portions. Mix after adding each portion.
75 g corn starch / corn flour, 150 g all-purpose flour
Cover the dough with a towel and place into the fridge for30 minutes.
Add the dough in small portions to the piping bag fitted with a star tip or to cookie press (whichever you are using). Pipe the cookies in circles (5 cm/2-inch diameter Ø) onto the prepared baking tray.
Place the piped cookies in the fridge (or as it's cold at Christmas time outside) for 30 minutes. This will help the cookie keep its shape when baking.
Bake for around 10-15 minutes until the cookies are firm.
Once the cookies cooled down dust them with icing sugar.
50 gr powdered sugar

Video

Notes

Please note that I have improved the recipe slightly on 11/21 to make the cookie texture more stable and prevent it from losing shape in the oven. This cookie has been made with German marzipan which has about 50% almond content.

Difference between German marzipan and UK/US marzipan

In Germany, marzipan has at least 50% almond content. In the UK and US, most major brands have only 22% almond content. You will find the almond percentage of your marzipan in the ingredients.

This will affect the stability of the cookies. Please use marzipan with at least 50% almond content.

Where to find high almond content marzipan in the UK and US?

UK: Wholefoods High Quality Marzipan or Koro Marzipan Paste (Made in Germany)
US: Almond Percent 50%, Mandelin Natural Almond Paste, (affiliate links)

Storage Instructions

You can start making these marzipan cookies around four weeks before Christmas. They can last a long time.

In Germany, we store them in biscuit tins. Make sure you store them in an airtight container and at room temperature. You can store different kinds of cookies in one cookie tin. If you store different kinds of cookies in one tin, you can separate them with a sheet of baking parchment, so the flavours do not mix.

Can you freeze marzipan cookies?

Some Christmas cookies can be frozen, and this recipe is one of them. Place them in portions in plastic bags and seal them airtight. The cookies can be frozen for up to a month, so it is best to write down the date on a label.

You can defrost the cookies at room temperature. It is important to note, that they may lose a bit of their texture and even flavour when being frozen.

You can also defrost the frozen cookies in the oven, but ensure that they are being baked further, as this may result in them getting too hard.

Nutrition