Marzipan-Stuffed Almond Sugar Cookies
These Marzipan-Stuffed Almond Sugar Cookies are tender, nutty, and bursting with a luscious almond center. Perfect for festive occasions or special treats!
Servings: 24 servings
Ingredients
Dry Ingredients
- 2 cups All-purpose flour 240 grams
- 1/2 cup Almond flour 70 grams
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
Sugars and Fats
- 1 cup Granulated sugar
- 1/2 cup Light brown sugar packed
- 1/4 cup Cream cheese room temperature
- 6 tablespoons Unsalted butter melted
- 1/4 cup Vegetable oil
Wet Ingredients
- 1 large Egg room temperature
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Almond extract
Filling and Topping
- 8 ounces Almond paste
- 2 teaspoons Light corn syrup
- 1/2 cup Powdered sugar plus more as needed
- 1/2 teaspoon Orange blossom water optional
- 1 cup Sliced almonds lightly crushed
Instructions
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.
Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and kosher salt. Set aside.
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.
Add Wet Ingredients
- Add the vegetable oil, egg, vanilla extract, and almond extract to the creamed mixture. Beat until fully incorporated.
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.
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.
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.
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.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring Cups and Spoons
- Rubber spatula
- Baking Sheets
- Cooling Rack
- Small bowl for dusting powdered sugar
Notes
- Seal the dough completely around the marzipan filling to prevent leaking during baking.
- Avoid overmixing the dough to keep cookies tender and prevent them from becoming dry or crumbly.
- If dough is spreading too much, chill it before shaping or reduce vegetable oil slightly.
- Lightly crush sliced almonds and press gently onto dough to avoid burnt toppings.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.