Delightful Christmas cookie recipes: A festive tradition
Every November, the same delicious question arises: What will I bake this year? For some, this can feel like a stressful decision, but for others, it’s one of the most creative and comforting traditions of the holiday season.
Christmas cookies are a baker’s playground—offering a brief escape during the hectic Advent season to focus on flavor, texture, and design. While I’ll undoubtedly whip up a batch or two of my favorite cookies this year, my main focus will shift toward festive savory treats.
But let’s not overlook this gem: the timeless Marzipanstangen. These elegant cookie sandwiches are more than just a treat—they’re a nostalgic nod to cherished family Christmases in Austria. What I adore most about Christmas cookies is the irresistible combination of nutty, buttery doughs paired with fruity jams—a flavor profile that shines in so many of my favorite recipes.
If you’ve explored this blog, you’ve probably noticed this trend too. Recipes like Hazelnut Raspberry Thumbprints, Spitzbuben, and Marillenringe all highlight this delicious harmony.
Whether you’re seeking classic cookie inspiration or venturing into savory territory this holiday season, these Marzipanstangen are a must-try!
Why you’ll love this recipe?
Perfect flavour balance: The combination of sweet marzipan and tart cherry jam creates a delightful flavour harmony in every bite.
Melt-in-your-mouth texture: The buttery, delicate spritz dough and chewy marzipan make these cookies irresistibly soft and crumbly.
Festive appearance: Their elegant shape and vibrant filling make Marzipanstangen a beautiful addition to any cookie plate.
German-Austrian tradition: Rooted in Austrian and German baking, these cookies often offer a nostalgic taste of classic, artisanal Christmas cookies.
Marzipanstangen
Ingredients
Marzipanstangen
- 200 g marzipan
- 175 g butter
- 100 g sugar
- 1 egg
- 2 tsp vanilla extract
- 4 drops lemon extract
- 50 cornstarch
Filling
- cherry jam
Coating
- 175 g dark chocolate
- 1 tsp sunflower oil
Instructions
- Preheat the oven to 160° circulating air or 180° two-sided heat
- First cut the marzipan into little cubes, then add the butter and mix until you get a smooth paste.
- Add the sugar, vanilla extract, the egg and the lemon extract.
- In a separate bowl, mix the flour and cornstarch, then add them to the wet ingredients and mix until everything is well-combines.
- Put the batter into a piping bag with a medium sized star nozzle and press little lines of about 5-7cm on a lined baking sheet.
- Bake for 12 minutes until golden and do so until all the batter is gone.
Filling
- Once the cookies have completely cooled down, spread one with cherry jam (if it’s not smooth, blend it) and place the other cookie on top. Let sit until every Marzipanstange is done.
Coating
- For the coating, melt the chocolate bain-marie style over medium heat and dip both ends and place them on a lined cooling tray. Let sit for at least an hour.
- Enjoy!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
