Marzipan Cookies Recipe: Soft, Chewy & Irresistibly Almond

There’s a certain magic in the first bite of a perfect marzipan cookie. That crisp, sugared edge gives way to a dense, chewy center bursting with pure, nostalgic almond flavor. It’s like biting into the heart of a fancy European bakery, but from the comfort of your own kitchen.

If you’ve ever wondered how to transform that lovely block of marzipan into melt-in-your-mouth cookies, you’re in the right place. This marzipan cookies recipe is your simple, foolproof path to almond bliss. You’ll find this recipe yields the most tender, flavorful cookies imaginable.

WHY THIS MARZIPAN COOKIES RECIPE IS A KEEPER

Let me tell you why this marzipan cookie recipe will become a staple in your repertoire. First, the texture is absolutely divine, chewy, tender, and slightly dense, with a delicate crumb that speaks to the quality of the marzipan. Second, the almond flavor is front and center, deep and authentic, not artificial in the slightest. Furthermore, this dough comes together in one bowl in about 10 minutes, with no chilling required, meaning you’re moments away from fresh-baked goodness.

Finally, they are beautifully versatile, serving as a blank canvas for dips in chocolate, a drizzle of icing, or a simple roll in powdered sugar. This is truly the best marzipan cookies recipe for consistent, delicious results.

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WHAT YOU’LL NEED: INGREDIENTS FOR MARZIPAN COOKIES

Gathering simple, quality ingredients is the first step to success. Here’s what you need for this marzipan cookies recipe.

For the Cookies:

• 8 ounces (about 225g) high-quality marzipan: This is the star. Look for a product where almonds are the first ingredient, not sugar. The quality of your marzipan directly defines the flavor of your cookies.
• 1/2 cup (100g) granulated sugar: For sweetness and helping to create a slightly crisp exterior in this cookie recipe.
• 1 large egg white, at room temperature: This acts as our binder, providing structure without adding fat, which keeps the cookies delightfully chewy.
• 1/2 teaspoon pure almond extract: This intensifies the natural almond flavor beautifully. Use the real thing, not imitation.
• 1/4 cup (30g) powdered sugar, for rolling: This creates the classic, crackly, snowy-white finish for your marzipan cookies.

TOOLS YOU’LL WANT

You likely have everything you need: a mixing bowl (stand mixer or hand mixer helpful but not essential), a baking sheet, parchment paper or a silicone baking mat, and a small cookie scoop or tablespoon for portioning this easy marzipan cookie recipe.

STEP-BY-STEP: HOW TO MAKE THIS MARZIPAN COOKIES RECIPE

Follow these simple steps for perfect, chewy cookies every time.

PREPARE THE DOUGH

Start by preheating your oven to 325°F (160°C) and lining a baking sheet with parchment paper. Using your fingers or the coarse side of a box grater, grate the block of marzipan into a mixing bowl. This is the key trick to avoid lumps and ensure a smooth dough for your marzipan cookies. Add the granulated sugar, egg white, and almond extract. Mix on medium speed (or vigorously by hand) for 2-3 minutes until the mixture is completely smooth, creamy, and slightly paler in color.

SHAPE THE COOKIES

Place your powdered sugar in a small, shallow bowl. Using a small cookie scoop or a tablespoon, scoop out portions of dough (about 1 tablespoon each). Roll them into smooth balls between your palms. Roll each ball generously in the powdered sugar until fully coated. Place the sugared balls on your prepared baking sheet, spacing them about 2 inches apart, as they will spread slightly while baking this recipe.

BAKE TO PERFECTION

Bake for 12-15 minutes. The cookies are done when the tops are crackled, and the edges are just beginning to turn a very light golden brown. They will still feel soft to the touch. This is crucial for this marzipan cookies recipe! Do not overbake if you want a chewy center. Allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The powdered sugar will set into a lovely, crackly shell as they cool.

THE SECRET TO THE CHEWIEST TEXTURE IN THIS RECIPE

The magic for that perfect chew in this marzipan cookie recipe lies in two things: the quality of the marzipan and the baking time. A marzipan with a higher almond content (around 50% or more) yields a richer, more tender cookie. Additionally, pulling the cookies out of the oven while they still look soft in the center is non-negotiable. They firm up as they cool, resulting in that dreamy, dense-yet-soft texture that makes this recipe so special.

VARIATIONS ON THIS MARZIPAN COOKIES RECIPE

• Chocolate-Dipped: Dip half of each cooled cookie from this recipe into melted dark chocolate. Let it sit on parchment paper.
• Orange-Cardamom: Add the zest of one orange and 1/4 tsp ground cardamom to the dough for a warm, citrusy twist.
• Cherry Almond: Press a dried cherry or a dollop of cherry jam into the center of each dough ball before baking.

MAKE-AHEAD, STORAGE & FREEZING FOR THIS RECIPE

Store completely cooled cookies from this marzipan cookies recipe in an airtight container at room temperature for up to 5 days. They actually taste even better the next day as the flavors meld. To freeze, place the unbaked, powdered sugar-coated dough balls on a parchment-lined sheet and freeze solid. Then, transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.

TROUBLESHOOTING THIS MARZIPAN COOKIE RECIPE

• “My dough is too sticky to handle.” Your marzipan may be very soft. Dust your hands lightly with powdered sugar before rolling the balls for this recipe.
• “My cookies spread too much.” Ensure your oven is fully preheated. If the dough seems overly soft, you can chill the shaped dough balls for 15 minutes before baking this marzipan cookies recipe.
• “They taste too sweet.” Next time, seek out a higher-almond, lower-sugar marzipan for this recipe.

SERVING SUGGESTIONS

These elegant cookies from this marzipan cookies recipe are perfect with a cup of strong coffee or black tea. They shine on a holiday cookie tray and make beautiful edible gifts packed in a pretty tin or box.

FINAL CHECKLIST BEFORE YOU BAKE THIS RECIPE

• Marzipan is grated for a smooth dough.
• Egg white is at room temperature.
• Oven is preheated to 325°F (160°C).
• Baking sheet is lined with parchment.

FREQUENTLY ASKED QUESTIONS

Can I use almond paste instead of marzipan in this recipe?

Not directly for this marzipan cookies recipe. Almond paste is less sweet and contains more almonds. For this recipe, you would need to add additional sugar and adjust the moisture. It’s best to use true marzipan.

Can I skip the powdered sugar coating in this cookie recipe?

You can, but the coating creates the signature look and a delightful textural contrast for this marzipan cookies recipe. For a different finish, you can brush the unbaked balls with a beaten egg white and roll them in sliced almonds instead.