Chocolate Marzipan Sugar Cookies
photo by Lori Mama
- Ready In:
- 3⁄4 cup sugar
- 1⁄2 cup brown sugar
- 1 (7 ounce) package marzipan, cut into chunks
- 3⁄4 cup unsalted butter, softened
- 2 teaspoons vanilla
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 large egg
- 2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- powdered sugar, for dusting
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a food processor, combine both sugars and the marzipan. Process until they resemble a fine sand, about 1 minute
- Transfer mixture to a large bowl. Add the butter, vanilla, baking powder, baking soda, salt and egg.
- Use an electric mixter to beat until smooth, scraping down the bowl once during mixing, about 2 minute.
- Add flour and cocoa powder and mix until incorporated, scraping down the bowl once dufing mixing, about 1 minute The dough should be very stiff.
- Baking in batches, drop 1 T. balls of dough on the prepared baking sheet, leaving about 2 inches around all sides. Bake on the oven's lower rack until cookies are flat and have a crackled surface, about 10 minute.
- The cookies will be very soft. Let them cool for 5 minute on the baking sheet, then transfer to a rack to cook completely. If desired, once the cookies are cool, dust them with powdered sugar.
Questions & Replies
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I made these by processing the sugars and the marzipan, then processing the dry ingredients in. (I used White Wings gluten free SR flour with the same amount of baking powder and baking soda). 250 g butter, egg and vanilla processed at the last to a lovely soft dough. This then became a one dish wonder and gluten free :) Placed on the cookie tray in 1" balls and flattened with a fork. Tapped the tray once cooked for 10 minutes then finished off for a further 5 minutes. Made these lovely large crunchy cookies and have definitely put this is the cookery book for regular baking.
These cookies were absolutely delicious! Admittedly, I am partial to marzipan, but these were seriously awesome. My tube of marzipan was 8 ounces, so I used a little more than the recipe called for, but they turned out perfectly. I made an almond butter cream frosting, but honestly the cookies were better all on their own, they have such a delicate almond flavor, and mixed with the chocolate, oh my gosh...I think these were the best cookies I've ever made!
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