Marzipan Snowballs

If you’ve never worked with marzipan (almond candy) before, these cookies are the perfect introduction! Their festive appearance is perfect for holiday cookie plates, and their buttery almond flavor is such a treat. In fact, it might be worth making a double batch—they’re sure to disappear quickly!

Prep Time

0 minutes

Cook Time

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24 Cookies


2 cups flour, all-purpose
3⁄8 teaspoon salt
10 tablespoons butter, unsalted (softened)
1⁄3 cup marzipan (plus 1 tablespoon)
1⁄4 cup sugar
1⁄2 teaspoon almond extract
1 teaspoon vanilla extract
1 egg yolk (large)
1⁄2 cup sugar, powdered (to coat)


Preheat the oven to 300°F.

In a medium mixing bowl, stand mixer, or food processor, beat together the butter, marzipan, sugar, extracts, and egg yolk at medium-high speed until pale and creamy, about 1 minute, scraping the bowl as necessary.

Whisk together the salt and flour, then blend into the wet ingredients.

Roll the dough into walnut-sized balls. If the dough is too crumbly to hold together, add water a teaspoon at a time until it does. Space them about 2" apart on ungreased baking sheets.

Bake the cookies until they're a light golden brown on the bottoms (their tops will still be pale), about 18 to 25 minutes. Rotate pans halfway through baking if your oven bakes unevenly.

Remove the cookies from the oven, cool them for a minute or two, then coat in a bowl of powdered sugar, using two forks. Transfer to a rack to cool completely.

Store leftover cookies in an airtight container for up to 5 days or freeze.