Description
Delight in these elegant Chocolate Orange Sandwich Cookies featuring soft, buttery cookies infused with fresh orange zest and filled with a rich, creamy semi-sweet chocolate ganache. Perfect for any occasion, these sandwich cookies combine the citrus brightness of orange with the indulgence of chocolate, creating a luscious treat that’s both visually appealing and delicious.
Ingredients
Scale
For the Cookies
- 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
For the Ganache Filling
- 2/3 cup (160g/ml) heavy cream
- 6 ounces (170g) semi-sweet chocolate, finely chopped
Instructions
- Preliminary note: The chocolate ganache needs at least 45 minutes to thicken before it can be used to fill the cookies. Starting the ganache preparation while the cookies bake is recommended.
- Make the cookie dough: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed for about 2 minutes until smooth and creamy. Add the confectioners’ sugar and fresh orange zest, then beat until fully combined. Scrape down the bowl as needed. Add the egg, egg yolk, vanilla extract, and salt, and continue beating on medium-high speed until incorporated, scraping the bowl as needed. Gradually add the all-purpose flour, beating on low speed until just incorporated, then increase speed to bring the dough together. The dough will be very soft.
- Roll out the dough: Generously flour a rolling pin and a silicone baking mat or parchment paper. Roll the dough evenly to about 1/4-inch thickness. Use extra flour as needed to prevent sticking. For easier rolling, place parchment paper over the dough before rolling.
- Chill the dough: Transfer the rolled dough with the parchment or mat to a baking sheet. Refrigerate for at least 3 hours and up to 2 days. Cover lightly with parchment or plastic wrap if chilling for longer periods.
- Prepare for baking: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- Cut out cookies: Remove the dough from the fridge. Using a 1.5-inch round cookie cutter, cut out cookies. Re-roll scraps and continue cutting until all dough is used. Place cookies 2 inches apart on baking sheets. Optionally, sprinkle coarse sugar on top and gently press it in.
- Bake the cookies: Bake for 9–11 minutes until edges are very lightly browned. Cookies should not brown much on top. Rotate baking sheets halfway through baking for even cooking.
- Cool the cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.
- Make the ganache: Place chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer—do not boil. Pour the hot cream over the chocolate and let sit for 2–3 minutes to soften. Stir slowly until smooth, fully combining the chocolate and cream. Let ganache cool and thicken for at least 45 minutes to 1.5 hours until spreadable or pipeable.
- Assemble the cookies: Fit a piping bag with a large round tip (Wilton #12 recommended). Fill the bag with ganache. Flip half the cookies, pipe a dollop of ganache onto the flat side, then top with remaining cookies. Gently press together to spread filling to the edges.
- Storage: Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Notes
- Ensure butter and eggs are at room temperature for better dough consistency.
- Chilling the dough is essential to make it easier to roll and cut and to prevent spreading during baking.
- If ganache seems too soft after cooling, extend chilling time, or refrigerate briefly before assembling.
- Coarse sparkling sugar on top adds extra texture and visual appeal but is optional.
- Cookies are best enjoyed within a few days for optimal texture and flavor.
- Prep Time: 20 minutes (plus at least 3 hours chilling time)
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate orange cookies, sandwich cookies, ganache filled cookies, citrus chocolate dessert, holiday cookies
