Introduction

These Chocolate Orange Sandwich Cookies combine the rich, silky texture of chocolate ganache with a bright hint of fresh orange zest in a tender, buttery cookie. Perfect for a special treat or holiday gift, they’re as delightful to make as they are to eat.

A white oval plate filled with multiple round sandwich cookies that have two light beige, slightly crumbly textured cookie layers each with tiny specks of orange zest and sugar crystals on top, and a smooth dark brown chocolate filling layer in the middle; one cookie near the center shows a bite taken, revealing the dark filling and crumbly texture clearly; the plate is placed on a white marbled surface with a few crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

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: In a large bowl, beat 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 to the mixture. Beat on medium-high until incorporated, scraping down the sides again.
Step 3: Gradually add the flour and beat on low speed until the dough comes together. The dough will be very soft.
Step 4: Generously flour a rolling pin and roll the dough out on a well-floured sheet of parchment paper or silicone baking mat to about 1/4-inch thickness. Use more flour as needed to prevent sticking. You can place parchment over the dough to keep the rolling pin from sticking.
Step 5: Transfer the rolled dough on the parchment or mat to a baking sheet and refrigerate for at least 3 hours, up to 2 days. Cover lightly if chilled longer.
Step 6: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Step 7: Remove the dough from the refrigerator. Use a 1.5-inch round cookie cutter to cut shapes. Re-roll scraps and continue cutting. Place cookies 2 inches apart on the sheets. If desired, sprinkle coarse sugar on top and lightly press it in.
Step 8: Bake cookies 9–11 minutes until edges are very lightly browned, rotating halfway through. The tops will remain pale.
Step 9: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.
Step 10: Make the ganache. Place chopped chocolate in a heat-safe bowl. Heat the cream until it just begins to simmer, then pour over the chocolate. Let sit 2–3 minutes, then stir until smooth. Let ganache cool and thicken for at least 45 minutes until spreadable.
Step 11: Fit a piping bag with a large round tip. Fill the bag with ganache. Flip half the cookies over and pipe a dollop of ganache onto the flat side. Top with the remaining cookies and gently press to spread the filling to the edges.
Step 12: Store sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Tips & Variations

For a more intense orange flavor, add a teaspoon of orange extract along with the zest.
Use a silicone baking mat for easier rolling and clean-up.
Try dipping the edges of the filled cookies in melted chocolate for an extra special touch.
If you don’t have a piping bag, spread the ganache gently with a butter knife, but be careful not to break the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days, which helps keep the cookies tender. For longer storage, refrigerate up to 1 week; bring to room temperature before serving for best flavor and texture. The ganache filling may firm up when chilled, so allow a little time to soften before eating.

How to Serve

A close-up of a stack of round sandwich cookies on a white plate with scalloped edges, sitting on a white marbled surface. Each cookie has two light golden, slightly crumbly layers with a thick dark chocolate filling in between. The top cookie in the stack has a bite taken out, showing the soft and crumbly texture of the cookie and the smooth chocolate layer inside. Some cookies around the stack have small orange specks and a sprinkling of sugar on top. The background is softly blurred in a warm, light beige tone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days after rolling. This resting time helps improve texture and flavor. Just keep it covered to prevent it from drying out.

What if I don’t have fresh oranges for zest?

Fresh orange zest provides the best flavor, but if unavailable, you can use about 1 teaspoon of high-quality dried orange peel or a small amount of orange extract, keeping in mind that extracts are more potent.