Marmalade cookies AKA jam cookies, also known as Sablé...

This is a sandwich cookie that is filled with jam. You may also sandwich with a type of cream, then fill the jam in the opening of the top part. I have kept it simple here only with the jam without the cream, simply because my DS Lemon & Lime Marmalade is so gorgeous, and its low sugar content, along with the lemonade flavor balance out the cookie flavor beautifully. Try this once and its a keeper of a recipe as you will be making this all the time!


I have also included for you a video that demonstrates how the cookie cutouts are made. Also shows you how to make the cream filling should you want to do that. But most importantly because it has such a cool tip! How to still bake cookies f you do not own an oven!! Yes check it out and see how you can bake cookies on your range top! I thought that was super cool, don’t you?


  • 1 cup unsalted butter, at room temperature
  • 3/4 cup icing sugar, sifted, plus extra for dusting
  • 1/4 tsp DS Himalayan Pink Salt
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour, sifted, plus extra to roll the dough
  • 1/2 cup DS Lemon & Lime Marmalade

Preheat oven to 325°F. In stand mixer with paddle attachment, beat together butter, icing sugar, salt and vanilla until light and fluffy. (about 3 minutes). Continuing with the stand mixer, add flour to the mixture until just combined. At this point, a ball of dough will begin to form.

Remove the dough from the stand mixer, and knead with your hands until a full ball forms (about 1 minute). Wrap in plastic wrap, and place in fridge for at least 30 minutes. This will allow the dough to harden so it’s easier to roll out.

On a floured surface, roll out dough between 2 baking sheets. Roll out to 1/4 inch thickness.

Using 3 inch circle cookie cutter, cut out circle shapes using half of the dough, re-rolling and cutting scraps.

Using a 3 inch frilled cookie cutter cut out the remaining half of the cookie dough.

Using 1/2 inch round cookie cutter, cut out a circle shape in the center of the frilled cookies to get a frilled doughnut shape.

Arrange whole and cutout cookies on parchment-lined baking sheet
Bake in preheated oven, until edges are light golden (about 15-20 minutes).
Remove cookies from the oven and let them cool
Spread DS Lemon & Lime Marmalade over each whole circle cookie. Place on the frilled doughnut cut out cookie over the jam filling cookie.
Dust with icing sugar

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