Name: Chocolate Orange Sandwich Cookies Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 4 h 30 min
Cuisine: American
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

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: Begin by preparing the chocolate ganache as it needs at least 45 minutes to thicken. You can do this while the cookies bake.

Step 2: 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, then beat until fully combined. Scrape down the bowl as needed.

Step 3: Add the egg, egg yolk, vanilla extract, and salt. Beat on medium-high speed until combined, scraping the bowl as necessary.

Step 4: Add the flour and beat on low speed until incorporated, then increase speed gradually until the dough comes together. The dough will be very soft.

Step 5: Generously flour a rolling pin and roll the dough on a heavily floured sheet of parchment paper or silicone baking mat to about 1/4-inch thickness. Use another piece of parchment on top if needed to prevent sticking, adding more flour as necessary.

Step 6: Place the rolled dough, still on the parchment or mat, onto a baking sheet and refrigerate for at least 3 hours or up to 2 days. Cover lightly with parchment or plastic wrap if chilling longer.

Step 7: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 8: Remove the dough from the refrigerator and use a 1.5-inch round cookie cutter to cut cookies. Re-roll scraps and continue cutting until all dough is used. Place cookies 2 inches apart on the baking sheets. Sprinkle and gently press optional coarse sugar on top if desired.

Step 9: Bake for 9–11 minutes until edges are very lightly browned. Rotate the baking sheets halfway through baking. Cookies won’t brown much on top.

Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before filling.

Step 11: For the ganache, place chopped chocolate in a heat-safe bowl. Heat the cream in a small saucepan until it just begins to simmer—avoid boiling. Pour the hot cream over the chocolate and let sit 2–3 minutes to soften. Stir slowly until smooth and fully combined. Let cool and thicken until spreadable, about 45 minutes to 1.5 hours.

Step 12: Fit a piping bag with a large round tip (or use a knife if preferred). Fill with ganache. Flip half the cookies and pipe a dollop onto the flat side. Top with the remaining cookies and gently press together until ganache spreads to the edges.

Tips & Variations

For extra orange flavor, add a teaspoon of orange extract to the dough.

Chilling the dough overnight can improve texture and make cutting easier.

Use dark chocolate instead of semi-sweet for a richer ganache.

If you don’t have a piping bag, spread the ganache with a butter knife, but be prepared for a messier process.

Sprinkle tops with coarse sparkling sugar before baking for a festive crunch.

FAQs

Can I make the dough ahead of time?

Yes, you can roll out and refrigerate the dough up to 2 days before baking. Just cover it lightly with parchment or plastic wrap to prevent drying.

How do I know when the ganache is thick enough?

The ganache should be thick enough to hold its shape when piped but still soft enough to spread easily. This usually takes at least 45 minutes of cooling at room temperature.