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 making the cookies. 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, scraping the bowl as needed.

Step 2: Add the egg, egg yolk, vanilla extract, and salt. Beat on medium-high until combined, scraping the sides as necessary. Then add the flour and beat on low speed until incorporated, increasing speed gradually until the dough comes together—it will be very soft.

Step 3: Generously flour a rolling pin and roll the dough out on a heavily floured sheet of parchment paper or silicone mat to about 1/4-inch thickness. Use additional flour to keep the dough from sticking. You may place parchment over the dough to prevent sticking to the rolling pin.

Step 4: Place the rolled dough with the parchment onto a baking sheet and refrigerate for at least 3 hours or up to 2 days. If chilling longer than a couple hours, lightly cover the dough.

Step 5: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 6: Remove the dough from the fridge and cut into 1.5-inch rounds using a cookie cutter. Re-roll scraps as needed. Arrange cookies about 2 inches apart on baking sheets. Optionally, sprinkle and press coarse sugar onto tops.

Step 7: Bake for 9–11 minutes until edges are very lightly browned. Rotate pans halfway through baking. Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Step 8: Make the ganache while cookies bake or cool. Place chopped chocolate in a heat-proof bowl. Heat cream until it just begins to simmer, then pour over chocolate. Let sit 2-3 minutes, then stir gently until smooth. Let cool and thicken for at least 45 minutes until pipeable.

Step 9: Fill a piping bag fitted with a large round tip with the ganache. Flip half the cookies over and pipe a dollop of ganache onto the flat side. Top with remaining cookies and press gently to spread filling to edges.

Step 10: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Tips & Variations

For extra citrus flavor, add a teaspoon of orange extract to the dough along with the zest.

Use fluted cookie cutters for a decorative edge that makes the cookies look extra special.

If you prefer, the ganache can be spread with a knife instead of piped, but piping gives a cleaner look.

Try swapping semi-sweet chocolate for dark or milk chocolate according to your preference.

Storage

Store these sandwich cookies in an airtight container at room temperature for up to three days. For longer freshness, keep them refrigerated for up to one week. If refrigerated, allow the cookies to come to room temperature before serving to enjoy the ganache’s creamy texture. Avoid freezing as the texture may change.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before rolling and cutting. Just keep it covered to prevent drying out.

What if my ganache is too runny?

If the ganache isn’t thick enough, chill it longer at room temperature or in the fridge, stirring occasionally, until it reaches a pipeable consistency.