Best 8 Mandarin Orange Marmalade Cookies Recipes

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Indulge in the delightful flavors of citrus and spice with our Mandarin Orange Marmalade Cookies! These delectable treats combine the tangy sweetness of mandarin oranges with the warmth of aromatic spices for a truly unique and irresistible taste. Each bite offers a burst of citrusy goodness that perfectly complements the chewy texture of the cookies. Whether you're a seasoned baker or just starting out in the kitchen, our detailed recipe will guide you through the process of creating these delicious cookies with ease.

For those who prefer a vegan option, we've included a special variation that uses plant-based ingredients to deliver the same delightful flavor and texture. And if you're looking for a fun and festive twist, try our Orange Marmalade Thumbprint Cookies. These charming cookies feature a sweet and tangy orange marmalade filling nestled in the center, creating a delightful contrast of flavors.

With step-by-step instructions and helpful tips, our recipe ensures that you'll be able to create perfect Mandarin Orange Marmalade Cookies every time. So gather your ingredients, preheat your oven, and let's embark on a delicious baking journey together!

Let's cook with our recipes!

CHUNKY ORANGE MARMALADE COOKIES



Chunky Orange Marmalade Cookies image

My mother had this recipe in her cookie collection and she and I began baking these when I was a young teen. There is no sugar among the ingredients, just the subtle taste of marmalade to add sweetness. It's a soft cookie with an interesting combination of orange and chocolate.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 12

1/4 cup shortening
1 egg yolk
1/2 cup orange marmalade
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Steps:

  • In a small bowl, cream the shortening, egg yolk and marmalade until light and fluffy. Beat in vanilla. Combine the flour, salt, baking powder, baking soda, cinnamon and nutmeg; add to creamed mixture and mix well. Stir in chocolate chips and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 181 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 177mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

ORANGE MARMALADE COOKIES



Orange Marmalade Cookies image

Just a simple cookie recipe I found online while searching for recipes that use orange marmalade. My son loved them, as he said they reminded him of the Orange Crescent Swirls (recipe #94879), posted by winkki, that he dearly loves. Results may vary depending on the type of the marmalade you use, and whether it is on the sweet or bitter side. Textures also vary, and if your marmalade is the type that has large pieces of peel, I would suggest chopping them up before mixing in the batter.

Provided by GaylaJ

Categories     Drop Cookies

Time 18m

Yield 40 serving(s)

Number Of Ingredients 6

1/3 cup unsalted butter, softened
2/3 cup granulated sugar
1 egg
6 tablespoons orange marmalade
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder

Steps:

  • Preheat oven to 375°F Grease a cookie sheet (I just use parchment paper).
  • In a large mixing bowl, cream together the butter and sugar. Add the egg and orange marmalade and mix until thoroughly combined. Add additional marmalade if the batter is too stiff.
  • In another bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture to the creamed mixture until blended.
  • Drop by spoonfuls on the cookie sheet; do not crowd the cookies as the batter will spread during baking. Bake until the cookies spread out and are lightly browned, 8-10 minutes.
  • Cool a minute or two on the cookie sheet before transferring to a wire rack to cool.
  • *The original yield was 40 cookies, but I must have made them a little large, because I only ended up with 22.

Nutrition Facts : Calories 52.8, Fat 1.7, SaturatedFat 1, Cholesterol 8.7, Sodium 17.4, Carbohydrate 8.9, Fiber 0.1, Sugar 5.2, Protein 0.7

SOFT ORANGE MARMALADE COOKIES



Soft Orange Marmalade Cookies image

My family likes a soft cookie, and this recipe is one of their favorites. The frosting is so pretty and the marmalade is flavorful, plus it keeps the cookies nice and tender. -Margaret Peterson, Forest City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-1/2 dozen.

Number Of Ingredients 13

1/2 cup shortening
1 cup sugar
2 large eggs
1 cup sour cream
1/2 cup orange marmalade
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1/2 cup butter, softened
1/4 cup orange marmalade
3 cups confectioners' sugar

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine sour cream and orange marmalade; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely., For frosting, in a small bowl, combine butter and marmalade. Gradually beat in confectioners' sugar until blended. Frost cookies.

Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

MANDARIN ORANGE MARMALADE COOKIES



Mandarin Orange Marmalade Cookies image

A tasty little cookie that comes from the about.com site. I have made this once (today actually lol) and used semi sweet chocolate and added a teaspoon of orange extract....very very good. Prep time includes chilling time for dough.

Provided by JanetB-KY

Categories     Drop Cookies

Time 1h33m

Yield 3-4 Dozen Cookies

Number Of Ingredients 9

2 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 cup salted butter, at room temperature
1 cup sugar
1 large egg
1/2 cup orange marmalade
1 (8 ounce) can mandarin oranges, chopped and drained
1 cup white chocolate chips
powdered sugar (optional)

Steps:

  • Preheat oven to 300 degrees F & Line cookie sheets with parchment paper or silpats.
  • Whisk together flour and baking powder in a medium bowl; set aside.
  • Place butter and sugar in a large mixing bowl and blend with an electric mixer on medium speed until the mixture appears grainy but well-mixed.
  • Add egg and orange marmalade, beating until smooth; reduce mixer speed to low and add flour mixture and mandarin oranges.
  • Mix only until combined; do not overmix.
  • Fold in white chocolate chips; chill mixture for 30 to 60 minutes to firm up.
  • Drop tablespoons of dough onto prepared cookie sheets, placing cookies 1-1/2 inches apart.
  • Bake 15 to 18 minutes, until bottoms just begin to brown.
  • Let rest on cookie sheets for 5 minutes before using a spatula to move them to racks.
  • Cool to room temperature and dust with powdered sugar, if desired.

Nutrition Facts : Calories 1583.3, Fat 67.2, SaturatedFat 40.9, Cholesterol 195.9, Sodium 635.2, Carbohydrate 233.6, Fiber 4.9, Sugar 140.4, Protein 18.5

ORANGE MARMALADE



Orange Marmalade image

Provided by Alton Brown

Categories     condiment

Time P1DT1h45m

Yield 10 (8-ounce) jars

Number Of Ingredients 4

1 3/4 pounds oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar

Steps:

  • Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
  • While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
  • Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
  • Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
  • Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

NEIMAN MARCUS' ORANGE MARMALADE COOKIES



Neiman Marcus' Orange Marmalade Cookies image

Helen Corbitt, Neimans first chef, developed this recipe back in the 50's; and it's still as good as ever. The secret is to ice the cookies when they have completely cooled; you can spread a thicker layer of icing that sets up well and won't smear. The recipe was adapted from the book, Neiman Marcus Taste.

Provided by lynnski LA

Categories     Drop Cookies

Time 1h

Yield 36 cookies

Number Of Ingredients 14

3 cups flour, all purpose
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, unsalted
1 cup sugar
2 eggs, large and beaten
1 cup marmalade, orange
2 teaspoons orange zest, grated
1 teaspoon lemon zest, grated
1/4 cup orange juice
1 teaspoon lemon juice
3 tablespoons butter, unsalted and softened
3 cups confectioners' sugar, icing sugar
1/8 teaspoon salt

Steps:

  • Preheat the oven to 300F; and generously butter a cookie sheet.
  • Sift together the flour, baking soda, and salt into a bowl and set aside.
  • In a work bowl, add the butter and beat on low speed; add the sugar and continue beating for about 2 minutes, until light and fluffy.
  • Add the eggs and mix well, add the reserved dry ingredients and the marmalade and mix thoroughly.
  • Drop dough in 2 tablespoon amounts onto the prepared cookie sheet.
  • Bake for about 20 minutes or until the cookies are light brown.
  • While the cookies are baking, prepare the icing.
  • Combine the orange and lemon zests and juices in a bowl, set aside.
  • In a separate bowl, beat the butter on low speed, add 1 cup of confectioners (icing) sugar and blend throughly.
  • Add the remaining confectioners sugar, the salt, and the citrus mixture and blend until smooth.
  • Remove the cookies from the oven and transfer to a wire rack to cool,.
  • Ice the cooled cookies with a butter knife.

Nutrition Facts : Calories 156.3, Fat 3.9, SaturatedFat 2.3, Cholesterol 21.1, Sodium 92, Carbohydrate 29.6, Fiber 0.4, Sugar 20.9, Protein 1.5

ORANGE MARMALADE COOKIES



Orange Marmalade Cookies image

I have not tried these cookies. I'm posting this for safe keeping. I found this recipe in The Breakfast Book. This is an old fashioned cookie that is rather thick and chewy with plenty of tasty orange marmalade in it. These cookies can make splendid dunkers with coffee.

Provided by internetnut

Categories     Drop Cookies

Time 27m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 10

2 eggs
1 1/2 cups sugar
1 teaspoon salt
1/3 cup shortening, melted and cooled
3/4 cup orange marmalade
1 grated lemon, zest of
3 tablespoons fresh lemon juice
3 cups all-purpose flour
2 teaspoons baking powder
1 cup broken walnuts

Steps:

  • Preheat the oven to 375. Grease the baking sheets.
  • Put the eggs and sugar in a mixing bowl and beat until blended. Add salt, shortening, orange marmalade, lemon zest, and lemon juice. Beat until the dough is throughly mixed. Add the flour and baking powder and beat well. This is a stiff dough. Add the walnuts, stirring well to distribute.
  • Drop the cookies by tablespoons onto the baking sheets about 1-inch apart. Bake about 12 minutes, or until the edges of the cookies are golden. Remove from the oven and cool.

SMALL-BATCH MANDARIN ORANGE (OR CLEMENTINE) MARMALADE



Small-Batch Mandarin Orange (Or Clementine) Marmalade image

Not as intense as traditional marmalade. For a variation, add 1/4 c. chopped dried cranberries to it a few minutes before it reaches the gel stage. From "The Complete Book of Small-Batch Preservation". To test for gel, have a saucer or two in the freezer. Put a spoonful of the hot mixture on one plate, return the plate to the freezer for 2 minutes, then remove plate, tilt it, and make sue the mixture has gelled and does not run off the plate. The cooking pot should be removed from heat during the chill time so it does not overcook.

Provided by zeldaz51

Categories     Oranges

Time 1h15m

Yield 2 cups

Number Of Ingredients 4

3 mandarin oranges (or clementines)
1 lemon
1 cup water
1 1/4 cups granulated sugar

Steps:

  • Remove peel from all fruit, being careful to remove only the colored part from the lemon, and slice the peel thinly, using scissors or a sharp knife. Place slivers in a small non-reactive pan with the water, bring to a boil. Reduce heat, cover, and simmer 20 minutes.
  • Remove and discard white pithy rind and seeds from the lemon. Chop orange and lemon pulp finely in a food processor or with a sharp knife.Add to the saucepan, return to a boil, reduce heat, cover, and simmer 20 minutes.Add sugar to mixture, return to boil, and boil rapidly, uncovered, until mixture forms a gel, about 10 minutes, stirring frequently. Remove from heat.
  • Ladle into hot jars and process 10 minutes in a boiling water bath.

Tips:

  • For the best flavor, use fresh mandarin oranges. If you can't find fresh mandarin oranges, you can substitute canned mandarin oranges, but be sure to drain them well before using.
  • To make the marmalade, you will need a food processor or blender. If you don't have either of these appliances, you can finely chop the mandarin oranges and oranges with a knife.
  • Be sure to cook the marmalade until it has thickened. This will help to prevent the cookies from becoming too soft.
  • When you are adding the marmalade to the cookie dough, be careful not to overmix. Overmixing will make the cookies tough.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry.

Conclusion:

These Mandarin Orange Marmalade Cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are bursting with citrus flavor and have a soft and chewy texture. Whether you are looking for a snack, a dessert, or a gift, these cookies are sure to please everyone.

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