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Chocolate Orange Sandwich Cookies Recipe

★★★★★

4.9 from 85 reviews
  • Author: Elara
  • Total Time: 4 hours 30 minutes
  • Yield: About 36 sandwich cookies (72 cookie pieces) 1x

Description

These Chocolate Orange Sandwich Cookies combine buttery, tender cookies infused with fresh orange zest and a rich, smooth chocolate ganache. Perfectly balanced with a touch of citrus brightness and indulgent chocolate, these sandwich cookies are ideal for any occasion and can be stored easily for several days.

Ingredients

Scale

For the Cookies

  • 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

For the Ganache

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

Instructions

  1. Preliminary Note: The chocolate ganache needs at least 45 minutes to thicken before it can be used in the cookie sandwiches. It’s best to start the ganache while the cookies bake in the oven.
  2. Make the Cookie Dough: In a large bowl, beat the softened butter on medium-high speed using a handheld or stand mixer with a paddle attachment until smooth and creamy, about 2 minutes. Add confectioners’ sugar and fresh orange zest, beating until fully combined. Scrape down the bowl as needed. Add the egg, egg yolk, vanilla extract, and salt, then beat on medium-high speed until incorporated. Finally, add the flour and beat on low speed until combined, gradually increasing speed until the dough comes together. The dough will be very soft.
  3. Roll Out the Dough: Generously flour a rolling pin and roll the dough out on a heavily floured sheet of parchment paper or silicone baking mat to about 1/4-inch thickness. Use more flour to prevent sticking. Optionally, place parchment over the dough to prevent the rolling pin from sticking.
  4. Chill the Dough: Transfer the rolled dough with the parchment or mat onto a baking sheet and refrigerate for at least 3 hours, up to 2 days. Cover lightly with parchment or plastic wrap if chilling longer than a couple hours.
  5. Prepare for Baking: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  6. Cut the Cookies: Remove chilled dough from refrigerator. Using a 1.5-inch round (preferably fluted) cookie cutter, cut cookies from the dough. Re-roll scraps and continue cutting. Arrange cookies 2 inches apart on baking sheets. Optionally sprinkle coarse sparkling sugar on top and gently press it in.
  7. Bake: Bake for 9–11 minutes until cookies are very lightly browned around the edges but not much browned on top. Rotate baking sheets halfway through baking for even cooking.
  8. Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack and cool completely before filling.
  9. Make the Ganache: Place chopped chocolate in a heat-safe bowl. Heat heavy cream in a small saucepan until it gently simmers (avoid boiling). Pour the hot cream over the chocolate and let sit for 2–3 minutes to melt. Stir gently until smooth and fully combined. Let ganache cool and thicken until spreadable or pipeable consistency—this will take at least 45 minutes to 1.5 hours depending on room temperature.
  10. Assemble the Cookies: Fit a piping bag with a large round tip (e.g., Wilton #12). Flip half of the cookies over and pipe a dollop of ganache onto the flat side. Top with the remaining cookies and gently press the sandwich together until the ganache spreads to the edges.
  11. Storage: Store cookies in an airtight container. They keep well at room temperature for up to 3 days or refrigerated for up to 1 week.

Notes

  • Make sure the butter and eggs are at room temperature for best dough consistency.
  • Chilling the dough is essential for ease of cutting and better cookie texture.
  • Do not overbake; cookies should be lightly browned at the edges.
  • Allow ganache to cool and thicken sufficiently before assembling to avoid messy cookies.
  • Optional coarse sugar on top adds a pretty sparkle and slight crunch.
  • Use a silicone baking mat or parchment for easy cleanup and to prevent sticking.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate orange cookies, sandwich cookies, orange zest cookies, chocolate ganache cookies, homemade cookies, holiday cookies

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Find it online: https://kitchenflavorspot.com/chocolate-orange-sandwich-cookies-recipe/