Orange Marmalade Cookies w/ fresh Orange Icing

Yield: 36 cookies
Total Time:
2 hrs
Adapted from Neiman Marcus Taste.


Cookie Dough

  • 1/2 cup (115g) unsalted Butter, room temp.
  • 1 cup (200g) Sugar
  • 2 lrg Eggs
  • 1 cup (300g) Seville Orange Marmalade (regular Orange Marmalade will work too-Seville Oranges will give a slight bitterness to cookie to offset icing sweetness)
  • 3 cups (375g) all-purpose Flour
  • 1/2 teaspoon (2g) Baking Soda
  • 1/2 teaspoon (2g) Sea Salt

Orange Icing

  • finely grated zest from 1 Orange
  • finely grated zest from 1/2 a Lemon
  • 1/4 cup (60ml) fresh squeezed Orange Juice
  • 1 teaspoon (5ml) fresh squeezed Lemon Juice
  • 3 Tablespoon (45g) unsalted Butter, melted
  • 1/8 teaspoon (1 g) Sea Salt
  • 3 cups (375g) Confectioners' Sugar


  1. Combine butter and sugar in a mixer bowl and beat with paddle attachment until light and fluffy.  Break eggs in a small bowl, whisk to break up, then incorporate into the butter/sugar mix. Mix in orange marmalade.
  2. Sift together flour, baking soda, and sea salt.  Gently incorporate into wet mix until just combined. Cover bowl with plastic wrap and refrigerate until chilled (@ 1-2 hrs.)
  3. While dough chills, make orange icing. Combine citrus zests, juices, melted butter and sea salt in a bowl.  Whisk in confectioners' sugar until well combined and smooth.  Cover and set aside.
  4. Preheat oven to 300° F. Line sheet pans with baking paper or silpats.
  5. Using 2 teaspoons, drop walnut sized cookie dough balls onto prepared sheet pans, spaced about 3" apart.  Bake for about 20 min. or until cookies are light brown.  Remove from oven, transfer to wire rack and allow to cool completely.
  6. After cookies are completely cool, ice them with a small spatula or butter knife.

Did you make this recipe?

Let us know what you think!

Leave a Comment or share a photo on Instagram with the hashtag #whiteonricecouple.