Chocolate Orange Sandwich Cookies Recipe

Introduction

These Chocolate Orange Sandwich Cookies combine zesty fresh orange with rich chocolate ganache for an irresistible treat. Soft, buttery cookies sandwich a smooth, creamy filling that’s perfect for sharing or enjoying with a cup of tea.

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

1. Step 1: Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
2. Step 2: Beat the softened butter on medium-high speed until smooth and creamy, about 2 minutes. Add the confectioners’ sugar and orange zest and mix thoroughly.
3. Step 3: Add the egg, egg yolk, vanilla extract, and salt. Beat on medium-high speed until fully combined, scraping the bowl as needed.
4. Step 4: Incorporate the flour gradually on low speed, then increase speed until the dough comes together. The dough will be soft.
5. Step 5: Generously flour a rolling pin and roll the dough on a floured parchment or silicone mat to about 1/4-inch thickness, using additional flour as needed to prevent sticking.
6. Step 6: Transfer the rolled dough with parchment or mat to a baking sheet, then refrigerate for at least 3 hours or up to 2 days. Cover if chilling longer than a few hours.
7. Step 7: Remove dough from refrigerator and cut out 1.5-inch rounds. Re-roll scraps and continue cutting. Place cookies 2 inches apart on baking sheets and optionally sprinkle with coarse sugar.
8. Step 8: Bake for 9–11 minutes until edges are lightly browned. Rotate sheets halfway through baking.
9. Step 9: Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
10. Step 10: Make the ganache by heating cream until it simmers gently. Pour over chopped chocolate and let sit for 2–3 minutes, then stir until smooth. Cool ganache until thickened and spreadable, about 45 minutes.
11. Step 11: Fill a piping bag with the ganache. Pipe a dollop onto the flat side of half the cookies, then top with the remaining cookies and gently press together.

Tips & Variations

• For extra citrus flavor, add a teaspoon of orange extract to the dough along with the zest.
• If you don’t have a piping bag, spread the ganache gently with a knife for a more rustic look.
• Use dark chocolate instead of semi-sweet for a richer, more intense taste.
• Chill the ganache longer if your kitchen is warm to achieve a firmer consistency for piping.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. If refrigerated, bring to room temperature before serving to soften the ganache.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of confectioners’ sugar?

Confectioners’ sugar and powdered sugar are the same, so you can use powdered sugar without any problem.

How long should I chill the dough before baking?

Chilling the dough for at least 3 hours helps it firm up, making it easier to roll and cut. You can refrigerate it for up to 2 days for convenience.

Chocolate Orange Sandwich Cookies Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

These Chocolate Orange Sandwich Cookies combine a soft, buttery cookie infused with fresh orange zest with a rich, creamy semisweet chocolate ganache filling. Rolled to a delicate 1/4-inch thickness and lightly baked to a tender texture, these elegant cookies are perfect for special occasions or everyday indulgence.

• Author: Ella
• Prep Time: 20 minutes plus 3 hours chilling
• Cook Time: 10 minutes
• Total Time: 3 hours 30 minutes
• Yield: Approximately 30 sandwich cookies (60 cookie discs) 1x
• Category: Dessert, Cookie
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 for rolling
• Optional: coarse sparkling sugar for topping

Chocolate Ganache Filling

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

Instructions

1. Preheat the oven: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
2. Make the cookie dough: In a large bowl with a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar and fresh orange zest; beat until fully combined. Scrape down bowl sides. Add the egg, egg yolk, vanilla extract, and salt; beat on medium-high until combined, scraping as needed. Gradually add flour and beat on low speed until incorporated, then increase speed until dough forms. The dough is very soft.
3. Roll out the dough: Generously flour a rolling pin and roll the dough between floured parchment paper or on a silicone mat to an even 1/4-inch thickness. Use additional flour as needed to prevent sticking. Optionally, place parchment on top of dough while rolling to avoid sticking.
4. Chill the dough: Transfer the rolled dough with parchment or mat to a baking sheet and refrigerate for at least 3 hours or up to 2 days. Cover with parchment or plastic wrap if chilling longer than a couple hours.
5. Cut the cookies: Remove chilled dough from refrigerator. Use a 1.5-inch round fluted cookie cutter to cut shapes from the dough. Re-roll scraps and continue cutting until all dough is used. Place cookies 2 inches apart on prepared baking sheets. Optionally sprinkle and press coarse sugar on top.
6. Bake the cookies: Bake for 9–11 minutes until cookies are very lightly browned around edges but not much browned on top. Rotate baking sheets halfway through for even baking.
7. Cool the cookies: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Make the ganache filling: Place chopped chocolate in a heat-safe bowl. Heat heavy cream in a small saucepan until it begins to gently simmer (avoid boiling). Pour cream over chocolate and let sit for 2–3 minutes to soften chocolate. Slowly stir until smooth and fully combined. Cool until the ganache reaches a pipeable/spreadable consistency, at least 45 minutes and up to 1.5 hours.
9. Assemble the sandwich cookies: Fit a piping bag with a large round tip (Wilton #12). Fill the bag with thickened ganache. Flip half the cooled cookies over and pipe a dollop of ganache onto the flat side. Top each with a remaining cookie and gently press together so ganache spreads to edges.
10. Store: Keep sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

• Ensure all eggs and butter are at room temperature for better dough consistency.
• Do not let the cream boil when making ganache; it should only simmer gently to prevent burning the chocolate.
• The cookie dough is very soft; generous flouring during rolling prevents sticking.
• You can use parchment both below and above dough to help roll without sticking.
• Cool ganache fully before filling to prevent melting the cookies.
• Coarse sparkling sugar is optional but adds a lovely crunch and sparkle to the cookies.

Keywords: chocolate orange cookies, sandwich cookies, chocolate ganache cookies, orange zest cookies, holiday cookies, buttery cookies, chocolate filling