Marzipan-Stuffed Almond Sugar Cookies

This recipe was created in partnership with White Lily® Premium Flour Blends. Thanks for supporting us and the brands we love!

I’ve made plenty of stuffed cookies before. I’ve made marzipan-laced cookies before. But what I haven’t done before is stuff cookies with marzipan.

I mean, it seems obvious now that I’ve done it, and now that I have, I’m not sure how I lived without these cookies in my life for so many years before this moment.

Taylor, upon taking a single bite of my first batch warm from the oven, promptly declared this the best cookie he’s ever eaten. I acknowledged his compliment and went back to work, knowing full well that he often speaks in hyperbole and his “best ever” changes on a near-daily basis. Besides, you already know my feelings on designating recipes the “best ever”…. because really, unless you never plan to bake another cookie for the rest of your life, all you can honestly say is it is the “best so far”. It’s not quite as finite that way.

But then I shared a few of these cookies with our contractor and crew currently hard at work over at the new house, and he too exclaimed it was the best cookie he’s ever eaten.

Perhaps I’m on to something here?

Marzipan-Stuffed Almond Sugar Cookies made with White Lily Almond Flour Blend

These utterly soft, almond-flavored sugar cookies are stuffed with pillows of marzipan filling, lightly scented with orange blossom water (because, as I discovered before, orange blossom and almond are a match made in confection heaven).

Marzipan-Stuffed Almond Sugar Cookies

The cookies are stuffed, then rolled in some crushed sliced almonds for an added layer of crunch. They puff when they bake, then slightly sink when they cool, forming darling little mounds around the almond filling, a visual hint that there is more to these cookies than meets the eye.

Marzipan-Stuffed Almond Sugar Cookies made with White Lily Almond Flour Blend

This is the second recipe I’ve created using White Lily’s new Premium Wheat & Almond Flour Blend, and for an almond-lover like me it’s quite possibly the best thing ever (or excuse me, the best thing SO FAR). It can be used as a cup-for-cup replacement for regular all-purpose flour in just about any recipe, adding a hint of almond flavor and texture to baked goods and beyond.

Soft Almond Sugar Cookies Stuffed with Marzipan

Stuffing the cookies is fairly straightforward. Simply split your dough ball in two and slightly flatten in against your palm. Place your disk of almond paste filling in the center, then top with the other half of the dough. Press to seal around the edges, then press the whole ball into the crushed sliced almonds before placing on the baking sheet.

I used the soft sugar cookie base from America’s Test Kitchen, one that I’ve used many times before, which incorporates melted butter, oil, and a bit of cream cheese into the cookie base. This perhaps unusual combination results in a pillowy soft sugar cookie that stays soft for days.

In this version I used a mix of white and brown sugars, which results in a cookie that’s somewhere in between a sugar cookie and a chip-less chocolate chip.

Soft Almond Sugar Cookies Stuffed with Marzipan

Almond lovers (my people): this one’s for you.

(You can find the new White Lily® Premium Flour blends, including the newest Wheat & Almond Flour blend, in stores now in select states or online at


Marzipan-Stuffed Almond Sugar Cookies

Yield: 3 dozen cookies

Cook Time: 12 minutes

Total Time: 1 hour


For Cookies:

  • 2 1/4 cups (10.5 ounces) White Lily® Wheat Almond Flour Blend*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup (2 ounces) cream cheese, at room temperature
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup vegetable oil
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

For Filling:

  • 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


  1. Preheat oven to 350 degrees F. Line a baking sheet or two with parchment paper or a silicone baking mat.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. Combing sugar, brown sugar, and cream cheese in a large mixing bowl; smoosh and blend with a large rubber spatula until uniform and paste-like. Add melted butter and oil and stir until smooth. Add egg and extracts and stir until smooth and shiny.
  4. Pour in dry ingredients and fold until just incorporated and no dry ingredients remain.
  5. To make filling, knead together almond paste, corn syrup, powdered sugar, and orange blossom water until smooth, using a light dusting of powdered sugar to prevent the paste from sticking. Form into 3/4-inch diameter balls (approximately 1/2 teaspoon each), then flatten slightly into a 1-inch diameter disk.
  6. Spoon dough by the tablespoonful. Split in half and slightly flatten in the palm of your hand. Place one almond paste disk in the center, and top with other half of dough. Seal edges and smooth into a flattened ball shape. Press into crushed almonds until fully coated, then arrange on prepared baking sheets, leaving 2 inches of space between cookies.
  7. Bake for 10 to 12 minutes or until tops are puffed and edges are lightly golden brown. Let cool for 5 minutes on baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining dough. Cookies will keep in an airtight container for up to 5 days.

*White Lily Wheat & Almond Blend is a mix of both wheat and almond flours. If you can’t find it, substitute all-purpose flour, or use a mix of mostly all-purpose with a little almond flour for flavor and texture.

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whitelilyDisclosure: This post was created in partnership with White Lily. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love.

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29 Comments Leave a Comment »

  1. These look amazing, I love anything marzipan-stuffed really! 

  2. Damn these look good. Although I don’t trust myself around biscuits! ;)

  3. Lindsay, you are an absolute genius and these look AMAZING

  4. I read this post in my inbox right before my morning run.  Feeling inspired to kick my butt so I can eat 2 or 10 of these tasty beasts later.  What almond paste brands do you usually use?  Do you think honey could substitute the corn syrup? Thanks. Almonds are healthy so let’s just pretend these are okayed by my trainer. :)

    • I use Solo brand almond paste since it’s readily available in most grocery stores. The honey would impart more flavor than the corn syrup although not a bad one. However something like a golden syrup may be a better substitute if you can find it.

      Almonds are totally healthy. :)

  5. If we were to make our own flour blend, how much A/P and how much almond flour would you use? Thanks. 

    • I don’t know the exact percentages of the White Lily blend except that it’s a perfect mix. :) However I might try start with maybe 1/2 cup almond flour and go from there? You can also make this with all AP flour and it will definitely still work, although it won’t have quite the same final taste/texture.

  6. These look so good!! I’m totally making this soon!! :) :) 

  7. These look amazing! I adore marzipan (or anything almond really, but especially marzipan) so these are heaven in cookie form!

  8. I’ve made ATK’s chewy sugar cookies dozens of times as my family and my kids classmates love them.  Stuffing them with marzipan is genius! I’ve got to make this recipe! 

  9. Mmmm these look delicious! Never thought to stuff cookies with marzipan, but now I’m wondering why not–genius!

  10. These look incredible!!! Also, obsessed with those before/after photos. That flour blend sounds incredibly cool too. I’m bummed they don’t sell White Lily in my area :(

  11. Did you use almond paste or marzipan? The ingredients state almond paste, but you call them marzipan.

    • I use almond paste (Solo brand), but when mixed with powdered sugar and a bit of corn syrup it becomes marzipan. The distinction between the two is pretty arbitrary. I just find that store-bought marzipan is far too dry and crumbly.

  12. Four types of almond, fantastic! No wonder these are everyone’s favorite, the taste and flavor must be phenomenal!!

  13. These cookies look amazing and the way you described them makes me want to run to the grocery store!
    Looking forward to meeting you in Nashville! 

  14. I love marzipan (and frangipane and almond paste!) These cookies look delicious, Lindsay,. Nice step-by-step photos!
    Thanks for the recipe

  15. The orange blossom water addition sounds delicious! A cookie that is healthy too will be on top of my list!

  16. This looks amazing! Really want to give it a whirl 


  17. I’m an almond fanatic so these sound absolutely incredible….quite possibly the best ever. :)

  18. I love that you said orange blossom and almond go together…. Those are the two fragrances I use… In the shower,  body lotion, perfume……  Now in a cookie? Genius!

  19. Help!  Making these now…My dough is too loose and oily.  I couldn’t find the almond/wheat flour combo, so I bought White Lilly wheat and separate almond flour and used half of each.  My dough seems to need quite a bit more flour.  I don’t want to ruin it, though…  Any suggestions on final consistency so I don’t ruin the whole batch?  

    • The dough has an oily consistency but it should still hold together when you shape it. You could try chilling it a bit if it’s too soft perhaps?

  20. Hi Lindsay,
    This looks really delicious. Love marzipan-stuffed and your blog, Lindsay. 
    Thanks for sharing!

  21. I just made these. I used all purpose flour and did not coat in almonds as I did not have any. They are absolutely delicious! I left them in the oven a few minutes longer than stated. I am definitely saving this recipe for use again. Thank you.

  22. Just made these cookies. Followed the recipe exactly except substituted gluten free flour. Turned out amazing. Took them to a small dinner party and everyone polished off the whole batch.

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