Enjoy tangy orange marmalade in a buttery cookie with this Orange Marmalade Thumbprint Cookies recipe. Perfect for both casual snacking and elegant gatherings, these cookies offer a burst of citrus flavor in every bite.
My husband wanted me to make an orange vanilla type of cookie, similar to my Raspberry Thumbprint Cookies. These cookies came out better than expected and our eldest son says they are one of his favorites. These cookies are so tasty, they'll disappear quicker than a plate of free samples at Costco.
Give them a try and let us know what you think in the comments!
Try some of our other favorite cookies: Birthday Cake Cookies, Double Chocolate Chip Cookies, Soft and Chewy Peanut Butter Cookies, Copycat Lofthouse Cookies, or Mint Chocolate Chip Cookies.
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Ingredients for Orange Thumbprint Cookies
- unsalted butter
- granulated sugar
- salt
- cornstarch
- all purpose flour
- orange or vanilla extract
- orange marmalade
- powdered sugar
- orange or vanilla extract
- milk
FAQs
They are delightful, buttery cookies filled with tangy orange marmalade. Typically characterized by their crumbly texture and the indentation made in the center of each cookie where the marmalade is placed.
Yes, you can prepare the cookie dough ahead of time and store it in the refrigerator until you're ready to bake. You can also freeze the unbaked cookie dough balls and bake them straight from the freezer, adding a couple of extra minutes to the baking time.
Orange Marmalade Thumbprint Cookies are perfect for serving as a sweet treat with afternoon tea or coffee. They also make lovely gifts during the holiday season or for special occasions. Enjoy them alongside other cookies or desserts for a delightful spread.
Top Tips
- Make sure your butter and eggs are at room temperature before beginning. This ensures even mixing and a better texture in your cookies.
- After mixing, chill the dough in the refrigerator for at least 30 minutes. Chilled dough is easier to work with and helps the cookies maintain their shape while baking.
- Use a cookie scoop or your hands to shape the dough into evenly sized balls. This ensures that your cookies bake evenly.
- Are your cookies speeding too much? The dough likely needs to be colder or you need a little more flour. On the other side, if your dough is too crumbly, keep mixing until it comes together or add a tiny bit of milk.
- Want more orange flavor or texture, add orange zest to the cookie dough.
- To store, place in an airtight container or covered tightly with plastic wrap for up to 4 days.
How to make Thumbprint Cookies
- Whisk all purpose flour, salt, and cornstarch in a medium bowl. Set aside. In a large bowl or stand mixer bowl, cream butter and granulated sugar, on medium speed, about 2 minutes.
- Add egg and vanilla/orange extract. Mix in the dry ingredients until no dry flour, but do not overmix. Cover and refrigerate 30 minutes to 1 hour.
- Preheat oven to 350 degrees F. Prepare cookie sheets with parchment paper or silicone mats. Place ⅓ cup of granulated sugar in a bowl. Remove cookie dough from the refrigerator and roll into tablespoon sized balls, then into the sugar.
- Place on prepared baking sheet about 2 inches apart.
- Using your thumb, back of a spoon or the end of a wooden spoon handle, make an indentation in the center of each ball. If you get cracks, smooth them out with your finger.
- Fill ½ teaspoon of marmalade into each cookie. Bake 9-10 minutes or until slightly golden brown on the edges. Cool about 5 minutes on baking sheet, then place on cooling racks. Cool completely before frosting.
- Whisk glaze ingredients (powdered sugar, 1-2 tablespoon milk, 1-2 tablespoons vanilla or orange extract) in a small bowl until smooth.
- Place glaze into a Ziploc bag or piping bag. I placed a piping bag into a glass and filled the bag. Cut the end so you have just a small hole.
- Drizzle over the cookies. Allow the glaze to set, then enjoy!
Orange Marmalade Thumbprint Cookies Recipe
Ingredients
Thumbprint Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 1 tablespoon orange or vanilla extract
- ¼ teaspoon salt
- 2 ½ cups all purpose flour
- 2 teaspoon cornstarch
- ½ cup orange marmalade
- ⅓ cup granulated sugar
Cookie Glaze
- 1 cup powdered sugar
- 1-2 tablespoon milk
- 1-2 tablespoon vanilla or orange extract
Instructions
- Whisk all purpose flour, salt, and cornstarch in a medium bowl. Set aside. In a large bowl or stand mixer bowl, cream butter and granulated sugar, about 2 minutes.
- Add egg and vanilla/orange extract. Mix in the dry ingredients until no dry flour, but do not overmix. Cover and refrigerate 30 minutes to 1 hour.
- Preheat oven to 350 degrees F. Prepared cookie sheets with parchment paper or silicone mats. Place ⅓ cup of granulated sugar in a bowl. Remove cookie dough from the refrigerator and roll into tablespoon sized balls, then into the sugar.
- Place on baking sheet about 2 inches apart.
- Using your thumb, back of a spoon or the end of a wooden spoon handle, make an indentation in the center of each cookie. If you get cracks, smooth them out with your finger.
- Fill ½ teaspoon of marmalade into each cookie. Bake 9-10 minutes or until slightly golden on the edges. Cool about 5 minutes on baking sheet, then place on cooling racks. Cool completely before frosting.
- Whisk glaze ingredients (powdered sugar, 2-3 tablespoons vanilla or orange extract) in a small bowl until smooth.
- Place glaze into a Ziploc bag or piping bag. I placed a piping bag into a glass and filled the bag. Cut the end so you have just a small hole.
- Drizzle over the cookies. Allow the glaze to set, then enjoy!
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