Orange Marmalade Cookies

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Welcome to a recipe that will fill your kitchen with the delightful aroma of citrus and freshly baked butter cookies! These Orange Marmalade Cookies are little bites of sunshine, featuring a rich, crumbly shortcrust pastry that melts in your mouth. Tucked inside is a vibrant, homemade orange marmalade that provides a perfect zesty contrast to the sweet cookie. They are not just a treat for the palate but also a joy to make. Perfect for an afternoon tea, a coffee break, or as a charming homemade gift.

A plate of finished orange marmalade cookies, dusted with powdered sugar.

Orange Marmalade Cookies

Cooking: 1 hour, 15 minutes
Quantity: 6 Servings
Per serving
Calories: 376 kcal
Proteins: 5 g
Fats: 15 g
Carbohydrates: 54 g

Ingredients for the Cookie Dough

  • 200g all-purpose flour
  • 100g butter
  • 50g sugar
  • 1/2 teaspoon vanillin
  • 1 egg
  • 1 tablespoon water
  • pinch of salt

Ingredients for the Orange Marmalade

  • 200g oranges
  • 100g sugar
  • 30 ml water

How to Make Orange Marmalade Cookies

A close-up of a washed orange being diced on a cutting board.

Dice the thoroughly washed orange.

Orange puree simmering in a saucepan to make marmalade.

Simmer the orange puree for 20 minutes.

Ingredients for the cookie dough assembled in a bowl.

Making the dough.


First, prepare the marmalade filling. Thoroughly wash an orange, dice it, and blend it for a few minutes until smooth.

Simmer the orange puree for 20 minutes. In a separate saucepan, heat the sugar and water until the sugar completely dissolves, then boil for 5 minutes. Add the orange puree to the sugar syrup. Cook everything together for 10 minutes, then let it cool on a plate.

Next, make the dough. In a bowl or the bowl of a food processor, combine the granulated sugar, vanillin (a synthetic vanilla flavoring, vanilla extract can be used as a substitute), all-purpose flour, and a pinch of fine salt.

Dry ingredients like flour and sugar being mixed in a bowl.

Mix the dry ingredients.

Mix the dry ingredients together.

Butter and flour mixture being processed into fine crumbs.

Blend the flour with butter into crumbs in a blender or rub with your hands.

An egg being added to the flour and butter mixture.

Add a small egg.

A ball of freshly kneaded shortcrust dough on a surface.

Knead the dough quickly, forming it into a ball.


Dice the cold butter and add it to the dry ingredients. Pulse in the food processor or rub with your hands until the mixture resembles coarse crumbs.

Add one small egg. Pour in a tablespoon of cold water or milk.

Knead the dough quickly until it comes together in a ball. If the dough seems too dry, you can add another tablespoon of water. Refrigerate the dough for 30 minutes.

A piece of dough being rolled out thinly with a rolling pin on a floured surface.

Take a small piece of dough and roll it out thinly on a floured board.

You will need a silicone mold with hemisphere cavities or small muffin tins for baking. Take a small piece of dough and roll it out thinly on a floured surface.

Using the rim of a glass to cut circles from the rolled-out dough.

Cut a circle from the dough using a thin glass.

Pressing dough circles into a hemisphere silicone mold to form cups.

Place the dough circles into the molds, pressing with your fingers to form semi-circular cups.

Cutting smaller dough circles to be used as lids for the cookies.

Cut out circles of a suitable size to seal the filling.


Cut out circles from the dough using a thin-rimmed glass, a cookie cutter, or a metal lid.

Place the dough circles into the molds and press them down with your fingers to form semi-circular cups. This shortcrust dough with egg and water is pliable and easy to work with, like modeling clay. Don’t worry if it tears; you can easily patch it up.

Roll out the remaining dough thinly. Cut out smaller circles of a suitable size to seal the filling.

Spoonfuls of orange marmalade being added to the dough-lined molds.

Fill the cups with the cooled orange marmalade.

Fill the dough cups with the cooled orange marmalade.

Placing dough lids on the filled cookies and crimping the edges with a fork.

Place the cut-out dough circles on top of the filling and press around the edges with a fork.

The silicone mold with uncooked cookies ready to be placed in the oven.

Place the cookies in a preheated oven and bake for 20 minutes.

Turning the silicone mold upside down to release the freshly baked cookies.

Remove the cookies from the oven and carefully turn the mold upside down.


Place the smaller dough circles on top of the filling and press the edges with a fork to seal them tightly. For a more secure seal, you can brush the edges with egg white, which will help the dough pieces stick together firmly.

Preheat your oven to 200°C (400°F). Place the cookies in the preheated oven and bake for 20 minutes. The exact baking time may vary slightly depending on your oven’s characteristics.

Remove the cookies from the oven and carefully turn the mold upside down to release them.

Finished orange marmalade cookies on a plate, dusted with powdered sugar, ready to serve.

Dust the orange marmalade cookies with powdered sugar and serve with a cup of your favorite coffee or tea.

Dust the Orange Marmalade Cookies with powdered sugar and serve with a cup of your favorite coffee or tea. Enjoy!

We hope you enjoy every moment of baking and savoring these wonderful Orange Marmalade Cookies. They are a testament to how simple ingredients can create something truly special. Don't hesitate to experiment—try adding a pinch of cinnamon or cardamom to the dough for a warm, spicy note. For storage, keep the cookies in an airtight container at room temperature for up to a week. Happy baking, and may these little treats bring a touch of warmth and joy to your day!