Description
Delight in these elegant Chocolate Orange Sandwich Cookies, featuring tender buttery rounds infused with bright orange zest and filled with a luscious semi-sweet chocolate ganache. Perfectly balanced, these cookies offer a sophisticated blend of citrus and rich chocolate, ideal for an afternoon treat or special occasion dessert.
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
Chocolate Ganache Filling
- 2/3 cup (160g/ml) heavy cream
- 6 ounces (170g) semi-sweet chocolate, finely chopped
Instructions
- Preliminary Note: Begin by planning ahead as the chocolate ganache requires at least 45 minutes to thicken before assembling the cookies. It is best to start the ganache preparation while cookies are baking for efficient timing.
- Make the Cookies: In a large bowl, beat softened butter with a mixer on medium-high for about 2 minutes until creamy. Add confectioners’ sugar and orange zest, then beat until fully combined. Scrape the bowl as needed. Add egg, egg yolk, vanilla extract, and salt, mixing again on medium-high speed until blended. Gradually incorporate flour on low speed, then increase speed until dough comes together. The dough will be very soft.
- Roll Out the Dough: Generously flour a rolling pin and work surface (parchment paper or silicone baking mat). Roll dough evenly to about 1/4-inch thickness, using additional flour to prevent sticking. For ease, place parchment over dough while rolling.
- Refrigerate Dough: Transfer rolled dough on parchment/mat to a baking sheet and chill in the refrigerator for at least 3 hours or up to 2 days. Cover lightly with parchment or plastic if chilling longer than a few hours.
- Prepare for Baking: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Cut Cookies: Remove chilled dough and cut with a 1.5-inch round cookie cutter (fluted preferred). Re-roll scraps as needed. Arrange cookies 2 inches apart on prepared sheets. Optional: lightly press coarse sugar on tops.
- Bake: Bake cookies for 9 to 11 minutes until edges are slightly browned. Cookies will not brown much on top. Rotate pans halfway through baking for even color.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before filling.
- Make Ganache: Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan just to a gentle simmer (avoid boiling). Pour cream over chocolate and let sit 2–3 minutes. Stir slowly until smooth. Allow ganache to cool and thicken to a spreadable consistency for 45 minutes to 1.5 hours depending on ambient temperature.
- Assemble Sandwich Cookies: Fit piping bag with a large round tip (Wilton #12 recommended). Fill bag with thickened ganache. Flip half the cookies to expose flat side, pipe a dollop of ganache on each, then top with remaining cookies. Gently press to spread filling to edges.
- Storage: Store sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
Notes
- The dough is very soft, so generous flouring and chilling are essential for easy handling and clean cookie shapes.
- Chilling the dough for at least 3 hours helps cookies maintain shape and develop better texture.
- Using a silicone baking mat or parchment paper under the dough aids in rolling and transferring cookie shapes without sticking.
- Ganache thickness depends on kitchen temperature; longer chilling will yield firmer, easier-to-pipe filling.
- These cookies can be customized by using dark chocolate or adding a pinch of cinnamon to the dough for spice variation.
- Coarse sugar topping adds a festive sparkle and slight crunch but is optional.
- Prep Time: 25 minutes active + 3 hours chilling
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: Chocolate orange cookies, sandwich cookies, chocolate ganache cookies, orange zest cookies, homemade sandwich cookies, holiday cookies
