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Chocolate Orange Sandwich Cookies Recipe

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4.1 from 75 reviews

  • Author: Amina
  • Total Time: 2 hours (including chilling and ganache thickening time)
  • Yield: 32 cookies (16 sandwich cookies)

Description

Delight in the rich and zesty flavors of these Chocolate Orange Sandwich Cookies, featuring tender buttery cookies infused with fresh orange zest and filled with a luscious semi-sweet chocolate ganache. Perfectly balanced and elegantly simple, these cookies are ideal for anytime indulgence or special occasions.

Ingredients

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

Ganache Filling

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

Instructions

  1. Preliminary note: Prepare the ganache at least 45 minutes before assembling the cookies to allow it to thicken properly. Starting this step while the cookies bake is recommended.
  2. Make the cookie dough: Using a stand or handheld mixer fitted with a paddle attachment, beat softened butter on medium-high speed for about 2 minutes until smooth and creamy. Add confectioners’ sugar and fresh orange zest, mixing until fully combined. Scrape the bowl as needed. Incorporate the egg, egg yolk, vanilla extract, and salt, beating on medium-high speed until combined while scraping the bowl. Finally, add flour and mix on low speed until just combined, increasing speed gradually until the dough forms. The dough will be very soft.
  3. Roll out dough: Generously flour a rolling pin and roll the dough out onto a heavily floured sheet of parchment paper or silicone baking mat to about 1/4-inch thickness. Use additional flour to prevent sticking, and place another parchment piece on top of the dough before rolling if desired.
  4. Chill the dough: Transfer the rolled dough with the mat or parchment onto a baking sheet. Refrigerate for at least 3 hours or up to 2 days. If chilling longer than a couple hours, lightly cover with parchment paper or plastic wrap.
  5. Preheat oven and prepare baking sheets: Heat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats.
  6. Cut cookies: Remove dough from refrigerator. Using a 1.5-inch round fluted cookie cutter, cut out shapes, re-rolling scraps as needed. Arrange cookies 2 inches apart on the baking sheets. Optionally, sprinkle and gently press coarse sparkling sugar onto the tops.
  7. Bake cookies: Bake for 9–11 minutes, until edges are very lightly browned but tops show minimal color. Rotate baking sheets halfway through the baking time for even cooking.
  8. Cool cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.
  9. Make the ganache: Place chopped semi-sweet chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it reaches a gentle simmer—do not boil. Pour hot cream over the chocolate and let sit 2–3 minutes to soften. Stir slowly until smooth and fully combined. Cool ganache until it thickens to a pipeable or spreadable consistency, at least 45 minutes.
  10. Assemble sandwich cookies: Fit a piping bag with a large round tip (e.g., Wilton #12). Fill the bag with thickened ganache. Flip half the cookies over, pipe a generous dollop of ganache onto the flat side, then top with remaining cookies. Press gently so ganache spreads evenly to edges.
  11. Store: Keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

  • Ensure all dairy ingredients are at room temperature for smooth dough and ganache.
  • Chilling the rolled dough thoroughly before cutting is crucial to maintain cookie shape during baking.
  • Use a silicone baking mat or parchment paper to prevent sticking and ease handling of dough.
  • Adjust ganache thickness by chilling time; cooler kitchens will speed up thickening.
  • Sparkling sugar topping adds a festive crunch and sparkle, but can be omitted.
  • Cookies are best enjoyed within a few days to maintain freshness and ganache texture.
  • Prep Time: 30 minutes plus at least 3 hours chilling time
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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