Marzipan-Stuffed Almond Sugar Cookies

If you’re craving a cookie that’s tender, nutty, and bursting with a sweet almond center, these Marzipan-Stuffed Almond Sugar Cookies are your dream come true. Each bite reveals a delicate balance of crunchy edges, soft sugar cookie dough, and a luscious marzipan core that melts in your mouth. This recipe takes classic almond sugar cookies up a notch by hiding a rich almond paste filling inside, making every cookie a delightful surprise. Whether you’re baking for a festive occasion or just treating yourself to something special, these cookies hit all the right notes.

Why This Recipe Works

This recipe works beautifully because it combines the best of almond flavor in two textures: a soft, buttery sugar cookie dough enriched with almond flour and extracts, and a luscious, smooth marzipan filling that stays moist even after baking. The combination of cream cheese, melted butter, and vegetable oil keeps the cookies tender without being greasy, while the baking powder and baking soda give them just the right lift and chewiness.

The use of almond flour alongside all-purpose flour enhances the almond flavor naturally and adds a subtle nutty texture that complements the marzipan stuffing perfectly. Plus, the light crust of sliced almonds on top gives a satisfying crunch and visual appeal that makes these cookies irresistible.

Ingredient Breakdown

• All-purpose flour (2 cups / 240 grams): Provides structure to the cookie dough, ensuring a soft but sturdy base for the filling.
• Almond flour (1/2 cup / 70 grams): Adds a rich, nutty flavor and tender crumb, enhancing the almond theme.
• Baking powder (1 teaspoon) & Baking soda (1/2 teaspoon): These leavening agents work together to give the cookies a light rise and perfect texture.
• Kosher salt (1/2 teaspoon): Balances the sweetness and enhances the almond flavors.
• Granulated sugar (1 cup): Sweetens the dough and helps create a slight crisp on the edges.
• Light brown sugar (1/2 cup, packed): Adds moisture, depth of flavor, and a hint of caramel notes.
• Cream cheese (1/4 cup, room temperature): Contributes to tenderness and richness in the cookie dough.
• Unsalted butter (6 tablespoons, melted): Brings buttery flavor and moisture without weighing cookies down.
• Vegetable oil (1/4 cup): Keeps cookies moist and soft, complementing the butter.
• Large egg (1, room temperature): Binds ingredients and adds richness.
• Vanilla extract (1 teaspoon): Provides warm, sweet aromatic notes.
• Almond extract (1/2 teaspoon): Intensifies almond flavor, essential for this recipe.
• Almond paste (8 ounces): The star ingredient for the filling, giving a smooth, sweet almond center.
• Light corn syrup (2 teaspoons): Softens the almond paste for easy shaping and adds a subtle sweetness.
• Powdered sugar (1/2 cup, plus more as needed): Used to dust the cookies for a pretty finish and add delicate sweetness.
• Orange blossom water (1/2 teaspoon, optional): Adds a floral note that beautifully complements almond flavors.
• Sliced almonds (1 cup, lightly crushed): Provides a crunchy topping that adds texture and visual appeal.

Setup & Equipment

• Mixing bowls: One large for dough, one small for marzipan filling.
• Electric mixer or stand mixer: Makes creaming sugars, butter, and cream cheese easier.
• Measuring cups and spoons: For precise ingredient amounts.
• Rubber spatula: Ideal for folding and scraping dough.
• Baking sheets: Preferably lined with parchment paper or silicone mats for easy cleanup.
• Cooling rack: To cool cookies evenly without sogginess.
• Small bowl for dusting powdered sugar: To gently coat the cookies once baked.

From Start to Finish: Marzipan-Stuffed Almond Sugar Cookies

Step 1: Prepare the marzipan filling

In a small bowl, crumble the almond paste into pieces. Add the light corn syrup and orange blossom water (if using). Mix with your hands or a spoon until smooth and pliable. Divide into 1-tablespoon portions and roll each into a small ball. Set aside.

Step 2: Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and kosher salt. Set aside.

Step 3: Cream sugars, cream cheese, and butter

In a large mixing bowl, combine granulated sugar, brown sugar, cream cheese, and melted butter. Using an electric mixer, beat until smooth and creamy, about 2 minutes.

Step 4: Add wet ingredients

Add the vegetable oil, egg, vanilla extract, and almond extract to the creamed mixture. Beat until fully incorporated.

Step 5: Combine dry and wet ingredients

Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.

Step 6: Assemble the cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten it in your palm. Place one marzipan ball in the center and carefully wrap the dough around it, sealing completely. Roll the cookie dough ball lightly in powdered sugar, then gently press into the lightly crushed sliced almonds to coat the outside. Place on the baking sheet about 2 inches apart.

Step 7: Bake

Bake the cookies for 12-14 minutes, or until edges are lightly golden but centers still look soft. Avoid overbaking to keep the interior moist.

Step 8: Cool and dust

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled, dust with additional powdered sugar if desired.

No-Store Runs Needed

• All-purpose flour, almond flour, and sugars are pantry staples.
• Cream cheese and unsalted butter are common refrigerator items.
• Almond paste is widely available in grocery stores or online; store extras in the fridge or freezer.
• Vanilla and almond extracts are long-lasting and perfect to keep on hand for baking.
• Sliced almonds can often be found in the baking aisle or bulk bins.

What Could Go Wrong

• Marzipan leaking out: Make sure to seal the dough completely around the marzipan ball to prevent leaking during baking.
• Dry or crumbly cookies: Avoid overmixing the dough and bake just until edges turn golden for tender results.
• Cookies spreading too much: Chill dough slightly before shaping if your kitchen is warm, or reduce vegetable oil by a tablespoon.
• Burnt almonds on top: Lightly crush almonds and press gently onto dough; watch cookies closely near the end of baking.

Meal Prep & Storage Notes

These Marzipan-Stuffed Almond Sugar Cookies store beautifully. Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

If you want to prep the dough and filling ahead, you can make the dough and marzipan balls separately, refrigerate both for up to 24 hours, then assemble and bake fresh. This is perfect for spreading out your baking time during busy weekends.

Your Questions, Answered

Can I substitute almond paste with marzipan?

Almond paste and marzipan are very similar, but marzipan is usually sweeter and smoother. You can use marzipan instead of almond paste in this recipe with excellent results, just adjust the sugar slightly if your marzipan is very sweet.

What can I use instead of cream cheese?

If you prefer not to use cream cheese, you can substitute it with an equal amount of unsweetened yogurt or sour cream for moisture and tenderness. Keep in mind this might slightly change the texture.

Can I make these cookies vegan?

To veganize this recipe, use plant-based butter and cream cheese alternatives, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), and ensure your sugar is vegan-friendly. The flavor may vary slightly but still delicious.

Why add both baking powder and baking soda?

The combination helps achieve the perfect rise and texture in the cookies. Baking soda reacts with the acidic cream cheese and brown sugar, while baking powder provides additional lift for a tender crumb.

Weekend Projects

• Maple Pecan Sticky Buns With Caramel Glaze – A sticky, sweet weekend treat to complement your cookie baking.
• Butterfinger Butterscotch Cookies – Crunchy, rich cookies for those who love a candy twist.
• Matcha White Chocolate Blondies With Pistachios – A sophisticated dessert project with nutty flavors and a hint of green tea.

Next Steps

Once you’ve mastered these Marzipan-Stuffed Almond Sugar Cookies, experiment with flavor variations by swapping almond extract for orange or rosewater extracts for a fragrant twist. Try dipping the cookies in melted chocolate or drizzling icing for a festive touch. Pair them with tea or coffee for a cozy afternoon treat, or package them in decorative tins as thoughtful homemade gifts.

Elevate your baking repertoire by exploring other nutty delights like pistachio or hazelnut cookies, or delve into breads and pastries that showcase almond flavors. The possibilities are endless once you start combining nuts, extracts, and fillings in creative ways.

These Marzipan-Stuffed Almond Sugar Cookies offer a unique, sophisticated flavor profile that will quickly become a favorite in your cookie rotation. Happy baking!

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