Poppy seed cookies filled with cherry marzipan are like a little touch of magic that melts on the tongue.

Jump to Recipe Print recipe

This is what you can expect in this recipe

Toggle

These poppy seed cookies with cherry marzipan are wonderfully delicate, slightly nutty, and deliciously fruity! A delectable cherry marzipan filling is nestled inside the fine poppy seed shortcrust pastry. Decorated with white chocolate and colorful sprinkles, they become a real eye-catcher on the Christmas plate. I especially love that we baked and decorated these cookies together as a family.

Why you'll love these poppy seed cookies

• Wonderfully tender: The fine shortcrust pastry made with clarified butter becomes wonderfully crumbly.
• Slightly nutty: Ground poppy seeds give the cookies their special flavor.
• Fruity filling: The cherry-marzipan jam goes perfectly with the Mohn.
• Beautifully decorated: White chocolate and colorful sprinkles make them a real eye-catcher on the cookie plate.
• Baking together: Children can also help wonderfully with cutting out shapes, filling and decorating.

I especially cherish the memory of baking these cookies with my daughter. While I prepared the dough, she was allowed to cut out the little circles and later decorate them to her heart's content. It's precisely these shared moments that make Christmas baking so special for me.

Ingredients for poppy seed cookies with cherry marzipan

For these filled Christmas cookies, you only need a few ingredients that together create a wonderfully aromatic pastry.

• Clarified butter: It makes for a particularly crumbly dough. Alternatively, you can also use butter.
• Ground poppy seeds: They give the cookies their slightly nutty flavor. Use freshly ground poppy seeds if possible, so that the aroma is nice and intense.
• Flour, sugar, and egg: these ingredients, together with clarified butter, form the basis of the shortcrust pastry. Vanilla sugar rounds off the flavor.
• Cherry marzipan jam: It joins two cookies together and provides a fruity-sweet filling.
• White chocolate coating and sprinkles: Use these to decorate the finished double-decker cakes to your liking.

5 tips for perfect poppy seed cookies

• Chill the dough well: Place the finished shortcrust pastry in the refrigerator for at least 30 minutes. This will make it easier to roll out and cut into shapes.
• Roll out the dough evenly and thinly: Roll the dough out to about 2 mm thick. This will make the cookies nice and tender and ensure they bake evenly.
• Keep an eye on the baking time: At 180 °C (top/bottom heat), the cookies need approximately 10–12 minutes. They should only turn a light golden yellow.
• Fill only after cooling: Let the cookies cool completely before assembling them with the cherry-marzipan jam. This will ensure they remain stable and are easier to work with.
• Gently melt the chocolate coating: Melt the white chocolate over a double boiler at a low temperature. Sprinkle the decorations directly onto the still-soft chocolate coating so that everything adheres well.

Poppy seed cookies filled with cherry marzipan

Poppy seed cookies filled with cherry marzipan are like a little touch of magic that melts on the tongue.

Print

Portions: 30 large

Baking utensils:

• 1 x round cookie cutter(approx. 4 cm diameter)
• 1 x rolling pin
• 2 x baking paper

• 125 g cold clarified butter (Alternatively, butter)
• 75 g ground poppy seeds
• 100 g sugar
• 1 parcel vanilla sugar
• 200 g all-purpose flour plus a little more for the work surface
• 1 large egg Size M
• 4 EL Cherry marzipan jam
• 150 g white chocolate coating
• Sprinkles of your choice

Metric – US Customary

Preparation:

Make the dough:

• Place the cold clarified butter, cut into small pieces, into a large bowl along with the poppy seeds, sugar, vanilla sugar, flour and egg.
• Knead everything with your hands or a hand mixer (dough hooks) until a smooth dough is formed.
• Wrap the dough in cling film and refrigerate for 30 minutes.

Prepare the oven:

• Set the oven to 180 degrees (top and bottom heat) and let it preheat.
• Line two baking trays with baking paper so that the cookies don't stick later.

Roll out the dough and cut out shapes:

• Dust your work surface with a little flour. Take the dough out of the refrigerator and roll it out with a rolling pin to a thickness of about 2 mm.
• Cut out small circles using a round cookie cutter (approx. 4 cm in diameter). If you don't have a cookie cutter, a glass or a cup works great too!
• Carefully place the circles onto the baking trays.

Bake:

• Bake the cookies on the middle rack for 10–12 minutes. They should be golden yellow, not brown.
• Take them out of the oven and let them cool down completely – they will be soft at first, but will harden as they cool.

Fill:

• Spread about half a teaspoon of cherry-marzipan jam on the underside of one cookie and carefully press a second cookie on top. This creates a "double-decker".

Decorate:

• Gently melt the white chocolate over a double boiler. To do this, fill a small saucepan with a little water, heat it, and place a bowl containing the chocolate over the top. Stir until melted.
• Coat half of the baked cookies with the chocolate coating. Sprinkle colorful sprinkles on top as desired before the chocolate hardens.
• Let the cookies dry thoroughly – ideally on a wire rack or baking paper.

large 1

Calories: 135 kcal

Carbohydrates: 16.5 g

Protein: 2.1g

Fat: 8.8 g

Sugar: 10.8 g

Have you tried this recipe yet?

I’d love to see how yours turned out! If you share a photo, tag me @sonntagsistkaffeezeit or use #sonntagsistkaffeezeit. Let me know how you liked it in the comments. I’d love to hear what you think. Thank you so much! ❤️

How do I store the filled poppy seed cookies?

Store the finished cookies in a tightly sealed cookie tin in a cool, dry place. Place a piece of parchment paper between each layer to prevent the white chocolate from sticking to the other cookies.

Since the cookies are filled with jam, they will soften slightly over time. This is perfectly normal for filled shortcrust pastry and makes them particularly tender.

For best flavor, I would recommend enjoying them within about one to two weeks, provided the filling is suitable for that time. If the filling is very moist or if stored in warm conditions, consume them sooner..

Frequently asked questions about poppy seed cookies with cherry marzipan

Discover even more delicious Christmas cookies

If you enjoy baking a variety of cookies, you'll find many more ideas for the Christmas season on my blog.

Save this recipe for later

Want to bake these poppy seed cookies with cherry marzipan for Christmas? Then save the recipe to Pinterest. That way you can easily find it again when Christmas baking season starts.