Marzipan-Stuffed Almond Sugar Cookies
Indulging in the sweet, nutty world of baking can often lead to delightful surprises, especially when combining the rich flavors of marzipan and almond. These Marzipan-Stuffed Almond Sugar Cookies are a perfect treat for any occasion, bringing together the delightful crunch of almonds and the softness of marzipan filling, all wrapped in a cookie that is both chewy and satisfying. Whether you are hosting a gathering or simply treating yourself, these cookies will surely impress.
Why It Works Every Time
The magic of these Marzipan-Stuffed Almond Sugar Cookies lies in the balance of textures and flavors. The almond flour adds a delicate nuttiness that complements the marzipan center, while the brown sugar gives the cookies a deep, caramelized flavor. The use of cream cheese adds moisture and tang, making the cookies soft and chewy. With the right combination of baking powder and baking soda, you achieve a perfect rise, ensuring a cookie that is both beautiful and delicious.
Ingredient Breakdown
To make these irresistible cookies, you’ll need the following ingredients:
- 2 cups (8 1/2 ounces or 240 grams) all-purpose flour – Forms the base of the cookie.
- 1/2 cup (2 1/2 ounces or 70 grams) almond flour – Adds a lovely almond flavor and texture.
- 1 teaspoon baking powder – Helps the cookies rise.
- 1/2 teaspoon baking soda – Provides leavening for a chewy texture.
- 1/2 teaspoon kosher salt – Enhances the flavors.
- 1 cup granulated sugar – Sweetens the cookies perfectly.
- 1/2 cup packed light brown sugar – Introduces a rich caramel flavor.
- 1/4 cup (2 ounces) cream cheese, at room temperature – Keeps the cookies moist.
- 6 tablespoons unsalted butter, melted – Adds richness.
- 1/4 cup vegetable oil – Contributes to the tender texture.
- 1 large egg, at room temperature – Binds the ingredients together.
- 1 teaspoon vanilla extract – Adds depth of flavor.
- 1/2 teaspoon almond extract – Enhances the almond flavor.
- 8 ounces almond paste – The star of the filling.
- 2 teaspoons light corn syrup – Helps bind the marzipan.
- 1/2 cup powdered sugar, plus more as needed – For sweetness and texture.
- 1/2 teaspoon orange blossom water (optional) – Adds a floral note.
- 1 cup sliced almonds, lightly crushed – For topping and added crunch.
Gear Checklist
Before diving into this delightful baking adventure, gather the following essential tools:
- Mixing bowls – For combining ingredients.
- Measuring cups and spoons – Accurate measurements are key.
- Baking sheet – To bake the cookies.
- Parchment paper – Prevents sticking and makes cleanup easier.
- Electric mixer – For effortlessly creaming the sugars and fats.
- Cookie scoop – Helps in portioning the dough evenly.
- Cooling rack – Allows cookies to cool properly.
Marzipan-Stuffed Almond Sugar Cookies Cooking Guide
Now that you have your ingredients and gear ready, let’s get baking!
Step 1: Prepare Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and kosher salt. Set this mixture aside.
Step 3: Cream the Sugars and Fats
In another bowl, combine the granulated sugar, brown sugar, cream cheese, melted butter, and vegetable oil. Using an electric mixer, beat on medium speed until the mixture is smooth and well blended.
Step 4: Add Egg and Extracts
Add the egg, vanilla extract, and almond extract to the sugar mixture. Beat until fully combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay!
Step 6: Prepare the Marzipan Filling
In a separate bowl, mix the almond paste, light corn syrup, powdered sugar, and orange blossom water (if using) until smooth and pliable. This will be your delicious filling.
Step 7: Shape the Cookies
Using a cookie scoop, take a portion of the dough and flatten it in your palm. Place a small ball of the marzipan filling in the center and carefully wrap the dough around the filling, sealing it well. Roll it into a ball and place it on the prepared baking sheet.
Step 8: Top with Almonds
Sprinkle the tops of the cookie balls with the crushed sliced almonds for extra texture and crunch.
Step 9: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for a chewy cookie.
Step 10: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Once cooled, dust with additional powdered sugar if desired.
Fresh Seasonal Changes
These Marzipan-Stuffed Almond Sugar Cookies can be easily adapted for seasonal flavors:
- Add pumpkin spice for a fall twist.
- Incorporate peppermint extract during the winter holidays.
- Use lemon zest in the spring for a bright flavor.
- Include pistachios for a different nutty flavor.
If You’re Curious
These cookies are not only tasty but also versatile. If you have leftover almond paste, consider using it in other desserts. It pairs wonderfully with pastries or can be used in thumbprint cookies for an extra touch of flavor.
Save It for Later
If you want to make these Marzipan-Stuffed Almond Sugar Cookies ahead of time, you can freeze the dough balls before baking. Just freeze them on a baking sheet until solid, then transfer them to an airtight container. When you’re ready to bake, no need to thaw; just add a few extra minutes to the baking time.
Troubleshooting Q&A
Why are my cookies spreading too much?
Cookies may spread too much if the butter is too warm or if you didn’t chill the dough. Ensure your butter is melted but not hot, and consider chilling the dough for 30 minutes before baking.
What if my marzipan filling is too sticky?
If the marzipan filling is too sticky to handle, try chilling it in the refrigerator for a short time. This will make it easier to roll into balls.
Can I substitute the almond flour with another type of flour?
You can use other nut flours, like hazelnut or cashew flour, but the flavor and texture will differ slightly. Almond flour is recommended for the best results.
How do I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months.
Save & Share
If you love these Marzipan-Stuffed Almond Sugar Cookies, don’t forget to share them with friends and family. Baking is always better when shared! Consider tagging your creations on social media or sending the recipe to someone special.
These cookies are a beautiful blend of flavors and textures that will surely become a favorite. Happy baking!
Marzipan-Stuffed Almond Sugar Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and kosher salt. Set this mixture aside.
- In another bowl, combine the granulated sugar, brown sugar, cream cheese, melted butter, and vegetable oil. Using an electric mixer, beat on medium speed until the mixture is smooth and well blended.
- Add the egg, vanilla extract, and almond extract to the sugar mixture. Beat until fully combined.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay!
- In a separate bowl, mix the almond paste, light corn syrup, powdered sugar, and orange blossom water (if using) until smooth and pliable. This will be your delicious filling.
- Using a cookie scoop, take a portion of the dough and flatten it in your palm. Place a small ball of the marzipan filling in the center and carefully wrap the dough around the filling, sealing it well. Roll it into a ball and place it on the prepared baking sheet.
- Sprinkle the tops of the cookie balls with the crushed sliced almonds for extra texture and crunch.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for a chewy cookie.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Once cooled, dust with additional powdered sugar if desired.
Notes
- Freeze the dough balls before baking for easy preparation.
- Chill the marzipan filling if it's too sticky to handle.
- Store cookies in an airtight container for up to a week.
