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
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
- 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.
