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: Prepare the cookies by beating 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 down the bowl as needed.

Step 2: Add the egg, egg yolk, vanilla extract, and salt. Beat on medium-high speed until mixed well, scraping the bowl as needed.

Step 3: Gradually add the flour and beat on low speed until incorporated, then increase speed until the dough comes together. The dough will be very soft.

Step 4: Generously flour a rolling pin and roll the dough on a heavily floured sheet of parchment paper or silicone mat to about 1/4-inch thickness. Use extra flour as needed to prevent sticking. Optionally, place parchment over the dough before rolling to keep the rolling pin from sticking.

Step 5: Transfer the rolled dough with parchment to a baking sheet and refrigerate for at least 3 hours or up to 2 days. Cover lightly if chilling longer.

Step 6: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.

Step 7: Remove dough from the refrigerator. Use a 1.5-inch round cookie cutter to cut shapes. Re-roll scraps and continue cutting. Arrange cookies 2 inches apart on the baking sheets. Optionally, sprinkle and lightly press coarse sugar on top.

Step 8: Bake for 9–11 minutes until edges are lightly browned. Rotate sheets halfway through baking.

Step 9: Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Step 10: Make the ganache by placing chopped chocolate in a heat-safe bowl. Heat cream until it just begins to simmer—do not boil. Pour cream over chocolate and let sit 2–3 minutes, then stir until smooth.

Step 11: Let ganache cool and thicken for at least 45 minutes, until spreadable. Fill a piping bag fitted with a large round tip and pipe ganache onto the flat sides of half the cookies. Top with remaining cookies and press gently to spread the filling.

Step 12: Store the sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Tips & Variations

For extra sparkle, sprinkle coarse sugar on top of the cookies before baking for a festive touch.

You can substitute dark chocolate for semi-sweet for a richer ganache flavor.

Chill the dough longer if it feels too soft to cut easily; this helps maintain cookie shape.

If you don’t have a piping bag, spread the ganache with a small spatula or butter knife but work quickly as it can get messy.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before cutting and baking. This resting time improves the texture and flavor.

How do I know when the cookies are done baking?

Look for very lightly browned edges; the tops won’t brown much. Slightly underbaking will keep them tender once cooled.

Dessert

Chocolate Orange Sandwich Cookies Recipe

Introduction