If you adore the delightful pairing of citrus and chocolate, then this Chocolate Orange Sandwich Cookies Recipe is going to become your new obsession. Tender, buttery cookies burst with vibrant fresh orange zest and are sandwiched together with a luscious, silky chocolate ganache that perfectly balances sweet and tangy notes. This recipe delivers a sophisticated, yet homey treat that’s as fun to make as it is to eat, and is sure to impress friends and family with every bite.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is wonderfully straightforward, yet each plays a crucial role in delivering the perfect texture, flavor, and appearance. From the fragrant orange zest that adds brightness to the rich butter that ensures softness, each component harmonizes beautifully.
- Unsalted butter (1 cup, softened to room temperature): Provides a creamy, rich base that makes the cookies tender and flavorful.
- Confectioners’ sugar (1 cup): Adds sweetness and a smooth texture, helping to create the soft cookie crumb.
- Fresh orange zest (1½ tablespoons): Gives the cookies their signature bright citrus aroma and taste that lifts the entire recipe.
- Large egg (1) and large egg yolk (1): These add moisture, structure, and richness to the dough, making the cookies tender yet sturdy.
- Pure vanilla extract (1½ teaspoons): Enhances the overall flavor depth with warm, sweet undertones.
- Salt (¼ teaspoon): Balances the sweetness and intensifies all other flavors.
- All-purpose flour (2 cups): The structure-builder that creates a delicate, chewy biscuit with just the right amount of body.
- Coarse sparkling sugar (optional): Adds a lovely crunch and sparkle for extra flair.
- Heavy cream (â…” cup): Essential for making the silky smooth chocolate ganache that fills the sandwiches.
- Semi-sweet chocolate (6 ounces, finely chopped): Delivers that rich, chocolate intensity which perfectly contrasts the zesty orange.
How to Make Chocolate Orange Sandwich Cookies Recipe
Step 1: Prepare the Chocolate Ganache
The magic starts with the ganache, which needs time to thicken and develop the perfect spreadable texture. Warming the cream until just simmering and pouring it over finely chopped chocolate allows the two to gently melt together, creating a glossy, decadent filling. Let it cool for at least 45 minutes, or up to 1.5 hours, so it thickens enough to pipe or spread easily without melting the cookies later on.
Step 2: Make the Cookie Dough
Using a mixer fitted with a paddle attachment, cream the softened butter until smooth and silky—this is where the cookie’s rich texture begins. Beat in confectioners’ sugar and freshly grated orange zest until evenly mixed, releasing that fragrant citrus aroma. Add the eggs, vanilla, and salt, combining thoroughly before incorporating the flour carefully to avoid overmixing. The dough will be soft and delicate, ready for rolling.
Step 3: Roll and Chill the Dough
Generously flour your rolling surface and rolling pin to prevent sticking—rolling the dough to an even ¼-inch thickness ensures uniform baking and that signature tender bite. Using parchment paper or a silicone baking mat underneath makes transfer easier. Once rolled out, refrigerate the dough for at least 3 hours, or up to 2 days, to help it firm up and make cutting clean and simple.
Step 4: Cut and Bake the Cookies
Cut the dough into 1.5-inch rounds using a fluted or plain cookie cutter for charming shapes. Arrange them spaced apart on lined baking sheets to allow for even baking. If you want a little sparkle and crunch, sprinkle coarse sugar over the tops before baking. Bake at 350°F (177°C) for 9 to 11 minutes until the edges barely begin to brown; the cookies themselves won’t get much color on top, but the hint of golden edge signals perfection. Cool completely before filling.
Step 5: Assemble the Sandwich Cookies
Once the ganache is thickened and the cookies are cooled, it’s time to bring everything together. Fit a piping bag with a large round tip and pipe a dollop of ganache onto the flat side of half the cookies. Gently press the remaining cookies on top, so the ganache spreads to the edges, forming beautiful sandwich cookies that look as good as they taste. You can also spread the ganache with a butter knife if desired, though piping is neater!
How to Serve Chocolate Orange Sandwich Cookies Recipe
Garnishes
These cookies look stunning simply on their own, but feel free to sprinkle some extra orange zest or dust with fine powdered sugar just before serving. For festive occasions, a touch of edible gold dust or some candied orange peel on top adds a glamorous finish that elevates your presentation effortlessly.
Side Dishes
Chocolate Orange Sandwich Cookies are a perfect accompaniment to a warm cup of tea or freshly brewed coffee—the citrus notes beautifully cut through the richness of the ganache. For an indulgent afternoon, serve alongside vanilla ice cream or a silky custard for an extra luxurious treat.
Creative Ways to Present
If you want to wow guests, arrange the cookies on a tiered dessert stand with other citrus-themed or chocolate desserts. Wrapped individually in wax paper and tied with a pretty ribbon, they also make delightful homemade gifts. For brunch or parties, stack them neatly in small boxes or jars for a charming display that invites everyone to indulge.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Chocolate Orange Sandwich Cookies in an airtight container at room temperature for up to 3 days. This keeps the cookies tender and the ganache soft and luscious without drying out, so you can enjoy fresh-tasting treats anytime.
Freezing
These sandwich cookies freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. They can be stored for up to 1 month. Thaw at room temperature before serving—this way, they retain that freshly made texture and flavor.
Reheating
Since these are best enjoyed cool or at room temperature, reheating isn’t necessary or recommended as it could soften the cookies too much and cause the ganache to melt. Instead, simply let frozen cookies thaw naturally for a perfect eating experience.
FAQs
Can I use store-bought orange zest instead of fresh?
Fresh orange zest is key to achieving the vibrant and aromatic flavor in this recipe. Store-bought zest often lacks the brightness and essential oils. If you don’t have fresh oranges, consider using a high-quality orange extract but reduce quantity to avoid overpowering the cookies.
What type of chocolate is best for the ganache?
Semi-sweet chocolate works wonderfully here as it provides the perfect balance of sweetness and rich chocolate flavor that complements the orange zest. You can experiment with dark chocolate for a more intense taste or milk chocolate for a sweeter finish.
Is it possible to make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup the same, ensuring that it contains xanthan gum or another binding agent. The texture might be a little different but still delicious!
Can I prepare the dough ahead of time?
Yes, you can make the dough up to 2 days in advance and keep it refrigerated, or freeze it for up to one month before rolling, cutting, and baking. Just make sure to thaw the dough completely in the fridge before working with it.
How do I prevent the ganache from melting the cookies?
Patience is key! Make sure both the cookies and the ganache are fully cooled to room temperature before assembling. Thickening the ganache properly gives it sturdiness that won’t cause the cookies to become soggy or melt.
Final Thoughts
Making this Chocolate Orange Sandwich Cookies Recipe is like inviting a burst of sunshine and comfort into your kitchen. The perfect marriage of zesty orange and luscious chocolate creates an irresistible treat that feels special yet wonderfully approachable. I can’t wait for you to try this recipe and watch your loved ones fall in love with these pretty little sandwiches just as I have. Happy baking!
Print
Chocolate Orange Sandwich Cookies Recipe
- Prep Time: 3 hours 30 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 40 minutes
- Yield: 32 sandwich cookies (64 individual cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Orange Sandwich Cookies feature a delicate, buttery cookie infused with fresh orange zest, filled with a luscious semi-sweet chocolate ganache. Perfectly balanced between citrus brightness and rich chocolate, these elegant cookie sandwiches are ideal for festive occasions or luxurious everyday treats.
Ingredients
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
- Prepare the Ganache: Begin by preparing the chocolate ganache as it requires at least 45 minutes to thicken before filling the cookies. This step can be started while the cookies are baking to save time.
- Make the Cookie Dough: In a large bowl, beat the softened butter on medium-high speed with a handheld or stand mixer fitted with a paddle attachment until smooth and creamy, about 2 minutes. Add confectioners’ sugar and orange zest; mix well until fully combined. Scrape down the bowl sides as needed. Add the egg, egg yolk, vanilla extract, and salt, and continue beating on medium-high until combined. Gradually add flour and beat on low speed until dough comes together; it will be very soft.
- Roll Out the Dough: Generously flour a rolling pin and roll the dough on a heavily floured parchment or silicone mat to about 1/4-inch thickness, ensuring even thickness. Use additional flour to prevent sticking. Optionally, cover the dough with parchment while rolling to avoid sticking to the pin.
- Chill the Dough: Transfer the rolled dough, with parchment or mat underneath, onto a baking sheet. Refrigerate for at least 3 hours up to 2 days; if chilling more than a few hours, lightly cover with parchment paper or plastic wrap.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- Cut Cookies: Remove chilled dough from refrigerator. Using a 1.5-inch round fluted cookie cutter, cut out cookies. Re-roll scraps and continue cutting until all dough is used. Place cookies 2 inches apart on baking sheets. Optionally sprinkle coarse sparkling sugar on top and press lightly.
- Bake Cookies: Bake cookies for 9 to 11 minutes until edges are very lightly browned; tops will remain mostly pale. Rotate sheets halfway through baking for even cooking.
- Cool Cookies: Let cookies rest on baking sheets for 5 minutes, then transfer to wire racks to cool completely before assembling.
- Make the Ganache: Place chopped chocolate in a heat-safe bowl. Heat cream in a small saucepan until it just begins to simmer—avoid boiling. Pour hot cream over chocolate; let sit 2 to 3 minutes to soften chocolate. Stir gently until chocolate is fully melted and mixture is smooth. Allow ganache to cool and thicken at room temperature for at least 45 minutes, up to 1.5 hours, until pipeable.
- Assemble Cookies: Fit a piping bag with a large round tip (Wilton #12 recommended). Fill bag with thickened ganache. Flip half the cookies so flat sides face up; pipe a dollop of ganache onto each. Top with remaining cookies and gently press to spread ganache to edges.
- Storage: Store assembled sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Notes
- Chilling the dough is essential to ensure the cookies maintain their shape and have the right texture.
- The ganache must be thick enough to pipe; chilling it longer might be necessary depending on room temperature.
- Sprinkling coarse sparkling sugar on top before baking adds an attractive sparkle and subtle crunch.
- Cookies are best served at room temperature for optimal texture and flavor of ganache.
- Re-roll dough scraps only a couple of times to avoid toughening the cookies.
