Description

These Chocolate Orange Sandwich Cookies combine buttery, tender cookies infused with fresh orange zest and a rich, creamy semi-sweet chocolate ganache filling. The cookies are rolled thin, chilled, and baked to a delicate light brown, then sandwiched with luscious ganache for an elegant dessert that balances bright citrus with smooth chocolate.

Ingredients

Scale

Cookie Dough

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

Ganache Filling

2/3 cup (160g/ml) heavy cream
6 ounces (170g) semi-sweet chocolate, finely chopped

Instructions

Preliminary note: Start by noting that the ganache needs about 45 minutes to thicken before assembling the cookies, so plan to prepare it while the cookies bake.
Make the cookie dough: Using a mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar and fresh orange zest, beating until fully combined. Add the egg, egg yolk, vanilla extract, and salt; beat until the mixture is uniform. Incorporate the flour gradually, starting on low speed then increasing until a soft dough forms.
Roll and chill the dough: Generously flour a rolling pin and roll the dough to an even 1/4-inch thickness on a well-floured parchment or silicone mat. If needed, place parchment on top of dough while rolling to prevent sticking. Transfer the rolled dough with the paper to a baking sheet and refrigerate for at least 3 hours or up to 2 days, covering lightly if chilling longer.
Preheat oven and prepare to bake: Set oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
Cut and arrange cookies: Remove dough from fridge. Using a 1.5-inch round fluted cookie cutter, cut cookies from the chilled dough. Re-roll scraps as necessary. Place cookies 2 inches apart on baking sheets. Optionally, sprinkle and press coarse sugar on top.
Bake the cookies: Bake for 9 to 11 minutes until edges are very lightly browned, rotating sheets halfway through. Cookies will not brown much on top.
Cool the cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Make the chocolate ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it simmers gently—do not boil. Pour cream over chocolate and let sit 2–3 minutes. Stir gently until smooth and fully combined. Allow ganache to cool and thicken for at least 45 minutes to a spreadable consistency.
Assemble the cookies: Fit a piping bag with a large round tip (e.g., Wilton #12). Fill the bag with thickened ganache. Flip half the cookies over and pipe a dollop of ganache onto their flat sides. Top each with a second cookie and gently press until the ganache spreads to the edges.
Store properly: Place sandwich cookies in an airtight container. Store at room temperature up to 3 days or refrigerate up to 1 week.

Notes

Chilling the dough is essential to prevent spreading and to develop flavor; do not skip the 3-hour chill minimum.
Use finely chopped chocolate for the ganache to ensure it melts smoothly and thoroughly.
Rolling the dough between parchment or on a silicone mat makes handling easier and reduces sticking.
Coarse sugar on top adds a pretty sparkle and slight crunch but is optional.
Ganache consistency will depend on room temperature; cooler kitchens may require additional chilling time.
These cookies are best enjoyed within a few days for optimal freshness and texture.

Prep Time: 20 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate orange cookies, sandwich cookies, orange zest cookies, chocolate ganache sandwich, holiday cookies, citrus chocolate dessert