Why You’ll Love This Recipe

I like this recipe because it combines the melt-in-your-mouth texture of classic shortbread with the nutty sweetness of marzipan. The almond extract adds just the right touch of flavor, and the marzipan topping makes each cookie feel a little extra special. I enjoy making them for holidays, but they’re also perfect for everyday treats with tea or coffee.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup unsalted butter, softened
3/4 cup granulated sugar
2 cups all-purpose flour, sifted
1 tsp almond extract
1/2 cup marzipan, rolled into thin discs
1/4 tsp salt
Powdered sugar for dusting

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I cream together the softened butter and sugar until light and fluffy, about 3–5 minutes.
I gradually mix in the flour and salt until combined—the dough may look crumbly, but it holds together.
I stir in the almond extract until it’s fully incorporated.
I roll the dough into small balls, place them on the prepared baking sheet, and gently flatten them.
I top each cookie with a thin disc of marzipan.
I bake for 12–15 minutes, until the edges are lightly golden.
I cool the cookies on a wire rack and dust with powdered sugar before serving.

Servings and Timing

This recipe makes about 24 cookies. It takes 10 minutes to prepare, 15 minutes to bake, and around 30 minutes total.

Variations

Sometimes I brush the marzipan with a little egg wash before baking for a shinier finish. I also like to drizzle the cooled cookies with melted dark chocolate for a more indulgent touch. If I want a stronger almond flavor, I add finely chopped toasted almonds into the dough. For a festive variation, I’ve cut the marzipan into shapes with small cookie cutters before placing it on top.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—layered between parchment paper in a freezer-safe container—for up to 2 months. To refresh them, I let frozen cookies thaw at room temperature for about 30 minutes.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and keep it chilled until I’m ready to bake.

Do I need to chill the dough before baking?

Not necessarily, but if the butter is too soft, I chill the dough for 20 minutes to help the cookies hold their shape.

Can I use almond paste instead of marzipan?

Yes, but almond paste is less sweet, so the flavor will be slightly different.

Can I make these cookies gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend, and the cookies turn out well.

Can I add other flavors to the dough?

Definitely. A little orange zest or vanilla extract works beautifully with the almond.

How do I prevent the cookies from spreading too much?

I make sure the butter is softened but not overly warm before mixing. Chilling the dough also helps.

Can I roll the dough and cut it into shapes?

Yes, I roll it out lightly and cut into rounds or festive shapes instead of making balls.

Can I skip the marzipan topping?

Yes, the cookies are still delicious on their own, but the marzipan adds a unique flavor and look.

Can I double the recipe?

Absolutely. I often make a double batch when baking for holidays.

Do these cookies stay soft or crisp?

They’re tender and crumbly like traditional shortbread, with just a little bite on the edges.

Conclusion

These Marzipan Shortbread Cookies are one of my favorite simple yet elegant bakes. I love the buttery texture, the almond flavor, and the glossy marzipan topping that makes them stand out. Whether I’m baking for a holiday tray or just treating myself with a cup of tea, these cookies always bring a touch of sweetness and charm.