Marzipan Cookies (Authentic German Ochsenaugen)

These marzipan cookies are one of the first things to sell out at my market-people come back just to tell me how much they loved them. If you enjoy the rich, soft flavor of marzipan, this authentic German Ochsenaugen recipe is truly worth making. I'll even show you how to make your own marzipan so you get that same bakery-style result at home.

What Are German Marzipan Cookies (Ochsenaugen)?

Ochsenaugen are a traditional German cookie made with a simple shortcrust dough (Mürbeteig), which is the same base used in many classic German cakes-like my German shortcrust cake recipes-as well as Linzer cookies. What makes these different is the ring of marzipan piped around the center, adding a deeper almond flavor and a softer texture.

In Germany, these cookies are often made larger and sold individually in bakeries. At my market, I do the same, but for home baking, I like to keep them smaller-they're easier to handle and perfect for sharing.

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Ingredients for Marzipan Cookies

These cookies are simple to make, but a few key ingredients make all the difference in flavor and texture.

• Flour: You can use white spelt or all-purpose flour-both work well. I recommend using unbleached flour and never bromated flour (I explain why in my flour guide).
• Eggs: I always recommend using higher-quality eggs. The quality really does make a difference in flavor.
• Baking Powder: I prefer using baking powder without aluminum for a cleaner taste.
• Butter: Unsalted American butter works well here. While it has a higher water content (which I don't prefer for German buttercreams), it works perfectly for German shortcrust dough.
• Marzipan: Marzipan can be expensive to buy. I usually stock up at Lidl during the Christmas season, but for my market baking, I almost always make my own (you can find my marzipan recipe here).
• Jam: This is the most important part-your cookie is only as good as your jam. I make my own, and my jam recipes are included in my cookie ebook with my best-selling market recipes. If you prefer store-bought, I recommend Bonne Maman for the best flavor.

See recipe card below for quantities.

How to Make Marzipan Cookies (Step-by-Step)

Step 1: Prepare the shortcrust dough-In a stand mixer fitted with a dough hook, combine all dough ingredients. Make sure everything is cold before mixing. Mix just until the dough comes together into a smooth ball.

Step 2: Chill the dough-Wrap the dough and refrigerate for about 30 minutes. This makes it easier to work with and helps the cookies hold their shape.

Step 3: Make the marzipan filling-While the dough chills, cut the marzipan into small pieces. Add the egg whites and mix with a paddle attachment until smooth and pipeable.

Step 4: Adjust the consistency if needed-If the marzipan is too soft and won't hold its shape, add a bit of almond flour or more marzipan. (I explain this more in the video tutorial.)

Step 5: Shape the cookies-Roll out the dough and use a round cookie cutter (any size you prefer) to cut out circles. Pipe a ring of marzipan around the edges of each cookie.

Step 6: Bake and fill- Bake at 350°F (175°C) for about 15 minutes, just until lightly golden. Let them cool slightly, then add your jam to the center.

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Substitutions

• Dairy-free: You can use margarine in place of butter, but you may need to add a bit more flour to get the right dough consistency. The texture can vary slightly, so keep an eye on it while mixing.
• No marzipan option: If you prefer to skip the marzipan, you can use this same dough to make classic Linzer-style cookies instead.
• 2 in 1 Cookies: I will use the same base and will make ½ of my cookies as linzer cookies and the other ½ as marzipan cookies.

Variations of German Marzipan Cookies

• Pistachio marzipan: If you're making your own marzipan, you can substitute pistachios for almonds to create a pistachio version. This pairs especially well with a cherry jam.
• Larger bakery-style cookies: In Germany, these are often made larger and sold individually. I do the same at my market, but for home baking, you can choose whatever size you prefer.
• Jam: You can use any jam flavor you like. My personal favorite is Strawberry and Apricot.

Equipment You'll Need

You don't need anything fancy for these cookies-just a few basic tools that make the process easier and more consistent.

• Cookie cutters: I use Linzer-style round cookie cutters for these. I bought mine on Amazon and use them for my bakery-they work really well and give a clean, consistent shape.
• Kitchen scale: For the most consistent and bakery-style results, I always recommend using a kitchen scale. It helps ensure accuracy, especially when working with doughs like this where small differences can affect texture.
• Rolling pin: Nothing fancy here. A simple wooden rolling pin works perfectly.
• Piping bag + 1M tip: For the marzipan, you'll need a piping bag fitted with a 1M tip. After baking hundreds of pounds of cookies for my markets, I've had plenty of piping bags break-especially with firmer doughs like my German spritz cookies. I've found that one brand of pipping bags hold up the best, even though I usually prefer reusable ones.
• Baking tray: A standard baking sheet lined with parchment paper works best.
• Stand mixer (optional): A KitchenAid mixer with a dough hook makes this process easier and quicker, especially for the dough. That said, you can absolutely mix everything by hand if needed.

How to Store Marzipan Cookies

Because of the marzipan, these cookies will soften more each day. They keep for up to 4-5 days, but are best within the first 1-2 days. To keep them fresh longer, I recommend freezing the cookies without the jam in a zip-lock bag. When ready to serve, simply thaw and add the jam. Otherwise, store them in an airtight container at room temperature for up to 4 days.

Frequently Asked Questions when Making German Marzipan Cookies

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Davia Delgado

Marzipan Cookies (Authentic German Ochsenaugen)

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Authentic German marzipan cookies (Ochsenaugen), a bakery favorite made with shortcrust dough, marzipan, and jam for a soft and flavorful finish.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

chilling time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 35 cookies

Course: Baking, Bread, Cookies

Cuisine: German

Calories: 100

Cook ModePrevent your screen from going dark

Ingredients Equipment Method Nutrition Video Notes

Ingredients

 

1x2x3x?

US CustomaryMetric

• For the Cookie Dough
• 250 g all-purpose flour or white spelt flour
• 125 g unsalted butter cold
• 4 tablespoon sugar
• 1 packet vanilla sugar or ½ teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 pinch of salt
• 2 egg yolks or 1 Egg
• For the Marzipan Topping
• 500 g marzipan
• 3-4 egg whites
• Cookie Filling
• Jam of Choice
• Optional
• Powder Sugar

Equipment

• Kitchen Scale
• Kitchen Aid Mixer
• Cookie Cutters
• Rolling Pin
• 1 M Piping Tip
• Piping Bags

Method

 

1. Prepare the dough:
2. Cut the cold butter into small pieces. Add it to a mixing bowl along with the flour, sugar, salt, vanilla sugar (or vanilla extract), baking powder, and egg.
3. Using dough hooks, mix until the dough begins to come together.
4. Use your hands to bring the dough into a smooth ball.
5. Wrap the dough and refrigerate for 30 minutes.
6. Preheat your oven to 350°F (175°C).
7. Roll and cut the cookies:
8. Lightly flour your work surface and roll the dough out evenly. Use round or Linzer-style cookie cutters to cut out cookies (no center cut-out). You should get about 35 small cookies.
9. Prepare the marzipan:
10. Cut the marzipan into cubes (or use about 500g homemade marzipan). Using a paddle attachment, mix while adding one egg white at a time until smooth. You're looking for a consistency similar to spritz cookie dough-firm enough to hold its shape, but soft enough to pipe. (See video for guidance.)
11. Pipe the cookies:
12. Pipe a ring of marzipan around each cookie, making sure it stays on the dough and doesn't spill over the edges.
13. Place the prepared cookies in the freezer for about 10 minutes. This helps them hold their shape.
14. Bake:
15. Bake at 350°F (175°C) for 12-16 minutes, until lightly golden.
16. Cool and fill:
17. Let the cookies cool on a wire rack, then fill the centers with your jam of choice. Be sure to use a high-quality jam for the best flavor.

Nutrition

Calories: 100kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 22mgPotassium: 44mgFiber: 0.4gSugar: 7gVitamin A: 91IUCalcium: 16mgIron: 0.3mg

Video

Notes

• For best results, use a kitchen scale for accurate measurements-this makes a big difference in dough consistency.
• Use a high-quality jam where fruit is the first ingredient. This will make or break your cookie.
• If your marzipan mixture is too soft and won't hold its shape, add a bit of almond flour or more marzipan to thicken it.

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