Introduction

These Chocolate Orange Sandwich Cookies combine tender, buttery cookies with a rich chocolate ganache that’s infused with a bright hint of fresh orange zest. They’re perfect for sharing or enjoying with a cup of tea, offering a delightful balance of citrus and chocolate flavors.

A white oval plate filled with about twenty small round sandwich cookies, each made of two pale golden-yellow biscuit layers with a slightly rough texture, sprinkled with tiny bits of orange zest and sugar on top, sandwiching a smooth dark chocolate filling visible in the sides; one cookie near the center is bitten showing the contrast between the soft outer biscuit and thick chocolate inside. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 cup (120g) confectioners’ sugar
1 and 1/2 Tablespoons fresh orange zest (about 1 large orange)
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 cups (250g) all-purpose flour (spooned & leveled), plus more as needed for rolling
Optional: coarse sparkling sugar for topping
2/3 cup (160g/ml) heavy cream
6 ounces (170g) semi-sweet chocolate, finely chopped

Instructions

Step 1: In a large bowl, beat the softened butter on medium-high speed until smooth and creamy, about 2 minutes. Add the confectioners’ sugar and orange zest, and beat until fully combined. Scrape down the sides and bottom of the bowl as needed.
Step 2: Add the egg, egg yolk, vanilla extract, and salt. Beat on medium-high speed until thoroughly combined, scraping the bowl as necessary.
Step 3: Gradually add the flour and beat on low speed until incorporated, then increase speed until the dough comes together. The dough will be very soft.
Step 4: Generously flour a rolling pin and roll out the dough on a heavily floured sheet of parchment paper or silicone baking mat to about 1/4-inch thickness. Use more flour as needed to prevent sticking. Optionally, place parchment on top before rolling to avoid sticking.
Step 5: Transfer the rolled dough with the parchment or mat to a baking sheet and refrigerate for at least 3 hours or up to 2 days. Cover lightly with parchment paper or plastic wrap if chilling longer than a few hours.
Step 6: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Step 7: Remove dough from refrigerator. Using a 1.5-inch round cutter, cut out cookies. Re-roll scraps and continue cutting until all dough is used. Place cookies 2 inches apart on prepared baking sheets. Optionally, sprinkle coarse sugar on top and gently press it in.
Step 8: Bake cookies for 9–11 minutes until edges are lightly browned. Rotate baking sheets halfway through baking.
Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: Make the ganache: Place chopped chocolate in a heat-safe bowl. Heat cream in a small saucepan until it gently simmers (do not boil). Pour hot cream over chocolate and let sit 2–3 minutes. Stir slowly until smooth. Let ganache cool and thicken for at least 45 minutes to a spreadable consistency.
Step 11: Fit a piping bag with a large round tip or plan to spread with a knife. Pipe or spread ganache onto the flat side of half the cookies, then sandwich with the remaining cookies, pressing gently to spread ganache to edges.
Step 12: Store cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.

Tips & Variations

Chill the dough thoroughly to make rolling and cutting easier and to help the cookies hold their shape.
Use a silicone baking mat to roll the dough evenly and prevent sticking without adding too much extra flour.
Add a pinch of cinnamon to the dough for a warm spice note that complements orange and chocolate.
Substitute dark chocolate for semi-sweet if you prefer a more intense chocolate flavor.
For an extra festive touch, decorate the top of the cookies with finely grated orange zest or a dusting of confectioners’ sugar.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days to keep them tender and fresh. For longer storage, refrigerate for up to 1 week. Before serving, allow refrigerated cookies to come to room temperature for the best texture. Ganache-filled cookies can also be frozen for up to a month; thaw in the refrigerator before serving.

How to Serve

A stack of five round sandwich cookies is shown on a white plate with a wavy edge, set on a white marbled surface. Each cookie has two light golden, crumbly layers with a smooth, dark chocolate filling in between. The top cookie in the stack has a bite taken out, revealing the soft texture of the cookie and the thick chocolate layer. Next to the stack, two more cookies lie flat, showing the same creamy dark chocolate filling. The top of the cookies has tiny sparkling sugar crystals, adding a slight shimmer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before baking. This resting time helps the dough firm up and the flavors develop.

What if I don’t have a piping bag or tip for the ganache?

You can simply spread the ganache onto the cookies using a small knife or the back of a spoon. The sandwich may be a bit messier, but the flavor will be just as delicious.