These thin, chewy marzipan cookies are incredibly easy — great for beginner bakers. You need only one bowl, nine ingredients, and about 30 minutes to make them.
This recipe is ideal for using up leftover marzipan after covering a cake or making simnel cakes. I developed it because I had a lot of marzipan left from baking an Irish Christmas cake and wanted simple, satisfying cookies that highlighted the almond flavor.
Use good-quality marzipan, whether homemade or store-bought, for the best flavor.
Why you’ll love them
These cookies are:
- Thin
- Crispy
- Chewy
- Soft in the middle
- Dairy-free
- Egg-free if you use egg-free marzipan
- Made in one bowl
- Require no chilling time
Ingredients and substitutions
The recipe uses nine simple ingredients. Below are notes on substitutions and small adjustments you can make if needed.
Oil: Use a neutral-flavored oil such as sunflower or canola. Avoid strongly flavored oils like olive or coconut (unless deodorized) because they can mask the marzipan.
Flour: All-purpose flour works best. You can substitute whole wheat flour for a nuttier taste; the cookies will be slightly darker and speckled.
Marzipan: Essential for this recipe. Choose a tasty shop-bought marzipan or a good homemade version. If you need a vegan option, use a vegan marzipan recipe that omits egg whites.
Water: Necessary to bind the dough. Substitute with milk or almond milk for a richer dough.
Baking powder: If you don’t have baking powder, increase baking soda by 1/4 teaspoon and add 1/2 teaspoon cream of tartar.
Baking soda: If you’re out of baking soda, add three additional teaspoons of baking powder instead.
Salt: A small amount balances the sweetness; you can omit it if you prefer.
Sugar: Use granulated white sugar or caster sugar. Avoid brown sugar, which alters the flavor and can overpower the marzipan.
Almond extract: Optional. Add it for a stronger almond note or omit or substitute with another extract if desired.
How to make them
Below are clear step-by-step instructions. Weights give the most consistent results, but cup measurements are included if you prefer volume.
1. Preheat the oven to 320ºF (160ºC). Line two large baking trays with baking paper.
2. In a microwave-safe mixing bowl combine the flour, sugar, baking powder, baking soda, and salt. Mix to distribute the dry ingredients evenly.
3. Chop or grate the marzipan depending on its firmness, then toss it into the dry ingredients until coated.
4. Make a well in the center and add the oil, water, and almond extract if using. Stir briefly to combine.
5. Place the uncovered bowl in the microwave and heat on high for one minute. Stir, then continue microwaving in one-minute increments, stirring between each, until the marzipan is softened and the dough becomes smooth and cohesive.
6. Use a large cookie scoop (about three tablespoons) or portion roughly 16 equal amounts of dough. Space each portion at least two inches apart, as the cookies spread.
7. Roll each portion into a rough ball, then flatten with your hands for thin, crispy-chewy cookies. For thicker, moister cookies, leave them more rounded.
8. Place both trays in the oven, one in the upper third and one in the lower third, leaving a few inches between them. Bake for 18 minutes total, swapping the trays halfway at nine minutes. The cookies will remain pale and soft — that’s expected.
9. Remove trays from the oven and let the cookies cool on the trays for at least ten minutes so they set. Transfer carefully to wire racks to cool completely.
Enjoy!
FAQs
Marzipan is a dense, sweet paste made from ground almonds and sugar, used in baking, cake covering, and for making confectionery shapes.
Some commercial marzipans include egg whites, but you can make vegan marzipan at home using water, syrup, or aquafaba to bind the mixture.
Store fully cooled cookies in an airtight container at room temperature for up to six days. They may freeze well, though this has not been tested here.
Yes. The dough can be made ahead and chilled in the refrigerator until you’re ready to bake. Large, thin cookies rise only slightly.
Did you make these marzipan cookies? Let me know how you liked them with a rating, review, or comment below.
Take a picture of your finished cookies and tag me on Instagram (@the_fiery_vegetarian) — I love seeing your creations.
📖 Recipe
Easy Marzipan Cookies
Thin, chewy marzipan cookies made in one bowl with no chilling required. Dairy-free and can be egg-free when using vegan marzipan.
10 minutes
18 minutes
1 minute
29 minutes
Ingredients
- 2 cups all-purpose flour (8.5oz/240g)
- 1 cup sugar (7oz/200g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 10.5 oz marzipan (300g)
- ⅓ cup plus 2 teaspoons sunflower oil (90ml)
- 5 tablespoons water (73ml)
- 1 teaspoon almond extract (optional)
Instructions
- Preheat oven to 320ºF (160ºC) and line two large baking trays with baking paper.
- Add the flour, sugar, baking powder, baking soda, and salt to a microwave-safe mixing bowl and mix. Chop or grate the marzipan, add to the bowl and toss until coated. Make a well in the center and add the oil, water, and almond extract if using.
- Place the uncovered bowl in the microwave and heat on high for one minute. Stir well, then continue microwaving in one-minute increments, stirring between each, until the marzipan softens and the dough becomes smooth.
- Use a large cookie scoop (about three tablespoons) or portion roughly 16 scoops of dough onto the trays, spacing them two inches apart. If needed, bake in two batches.
- Roll each portion into a rough ball and flatten with your hands for thin, crispy-chewy cookies, or leave slightly rounded for thicker cookies.
- Place both trays near the center of the oven with a few inches between them and bake for 18 minutes, swapping the trays at nine minutes. Let cool on the trays for ten minutes before transferring to wire racks to cool completely.
- Done!
Nutrition Information
Yield
16
Serving Size
1 cookie
Amount Per Serving
Calories 186
Total Fat 3g
Saturated Fat 0g
Sodium 146mg
Carbohydrates 38g
Fiber 1g
Sugar 25g
Protein 2g