If you adore the classic combination of zesty orange and rich chocolate, then you are in for a real treat with this Chocolate Orange Sandwich Cookies Recipe. These cookies bring together buttery, melt-in-your-mouth rounds infused with fresh orange zest and sandwiched around a silky, semi-sweet chocolate ganache. The perfect balance of bright citrus and deep chocolate makes every bite absolutely irresistible, and the sandwich style adds a delightful elegance that makes these cookies ideal for sharing or gifting. Whether it’s a special occasion or a cozy afternoon snack, this recipe will quickly become one of your favorites to make and enjoy.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that pack a punch in flavor and texture. Each one plays a vital role, from creating a tender cookie base to crafting a luscious filling that melts in your mouth.
- Unsalted butter: Provides a creamy richness and tender crumb when softened to room temperature.
- Confectioners’ sugar: Ensures a smooth, sweet texture and blends perfectly into the dough without grittiness.
- Fresh orange zest: Adds vibrant citrus aroma and flavor, elevating the cookie’s character.
- Large egg and yolk: Bind the dough together while keeping it soft and pliable.
- Pure vanilla extract: Enhances the sweetness and depth of the overall flavor profile.
- Salt: Balances the sweetness and brightens the flavors.
- All-purpose flour: Forms the structure and texture of the cookies when measured correctly.
- Coarse sparkling sugar (optional): Adds a beautiful, crunchy sparkle on top before baking.
- Heavy cream: Creates a smooth and creamy base for the chocolate ganache.
- Semi-sweet chocolate: The star of the ganache, bringing a deep chocolate richness and silky finish.
How to Make Chocolate Orange Sandwich Cookies Recipe
Step 1: Creaming the Butter and Sugar
Start by beating the softened butter on medium-high speed until it turns creamy and smooth, about 2 minutes. This step is crucial for a tender texture and letting the flavors meld beautifully. Then, add the confectioners’ sugar and orange zest, beating everything together until fully combined. Don’t forget to scrape the bowl often to mix every bit evenly.
Step 2: Incorporating the Eggs and Flavorings
Next, mix in the large egg, egg yolk, pure vanilla extract, and salt. Beat on medium-high speed to ensure these ingredients fully emulsify with the butter mixture, lending moisture and enhancing the flavor profile. This combination is what makes your dough silky and soft.
Step 3: Adding the Flour
Slowly add the flour while mixing on low speed at first, then increase until fully incorporated. The dough will be very soft, so don’t worry if it feels delicate. This is the secret to those tender, luscious cookies.
Step 4: Rolling and Chilling the Dough
Generously flour your rolling pin and surface, then roll the dough out to about 1/4-inch thick. Using parchment or a silicone mat makes it easier to roll and transfer the dough. Chill the rolled dough on the baking sheet in the refrigerator for at least 3 hours or up to two days. This resting period firms up the dough, making it easier to cut cookies that hold their shape perfectly.
Step 5: Cutting and Baking the Cookies
Preheat your oven to 350°F (177°C). Using a 1.5-inch round cookie cutter, cut out your cookies and place them spaced evenly on lined baking sheets. If you want extra sparkle, sprinkle coarse sugar on top before baking. Bake for about 9 to 11 minutes until the edges just begin to turn light brown. Allow them to cool completely on a rack before adding the luscious filling.
Step 6: Preparing the Chocolate Ganache
While the cookies bake, finely chop the semi-sweet chocolate and place it in a heat-safe bowl. Warm the heavy cream gently until it starts to simmer, then pour over the chocolate. Let it rest for a few minutes to soften the chocolate, then stir slowly to create a silky ganache. Let it cool and thicken for at least 45 minutes until spreadable or pipeable.
Step 7: Assembling the Sandwich Cookies
Fill a piping bag with the thickened ganache. Flip half the cookies so their flat side is up and pipe a generous dollop of the ganache on each. Top with the remaining cookies, pressing gently so the filling reaches the edges. Voilà! You have gorgeous, decadent Chocolate Orange Sandwich Cookies ready to enjoy.
How to Serve Chocolate Orange Sandwich Cookies Recipe
Garnishes
For an elegant touch, you can sprinkle a little orange zest or a light dusting of confectioners’ sugar on top of the finished sandwiches. If you want a festive sparkle, some finely chopped candied orange peel or a gentle drizzle of melted white chocolate adds a visually stunning contrast to these delicious treats.
Side Dishes
Pair these sandwich cookies with a warm cup of tea, fresh coffee, or even a chilled glass of milk for the ultimate indulgence. They also complement dessert plates featuring citrus sorbet or creamy vanilla ice cream beautifully, balancing the richness of the chocolate and the brightness of the orange.
Creative Ways to Present
Try arranging the cookies in a pretty tin layered with parchment paper to gift a friend, or serve them on an elegant platter with edible flowers for a special get-together. You can even cut some cookies into heart shapes for a delightful twist during holidays or celebrations — these Chocolate Orange Sandwich Cookies Recipe are as versatile as they are delicious.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Chocolate Orange Sandwich Cookies in an airtight container at room temperature for up to 3 days. This keeps the cookies fresh and the ganache perfectly creamy but firm enough to enjoy without mess.
Freezing
If you want to make a batch ahead of time, both the baked cookies and the assembled sandwiches freeze beautifully. Wrap them tightly in plastic wrap and place in a freezer-safe container or bag for up to one month. Thaw overnight at room temperature before serving.
Reheating
To refresh frozen cookies, simply allow them to reach room temperature naturally. Avoid microwaving as it can cause the ganache to melt unevenly. For slightly warmed cookies, place them in a 300°F (150°C) oven for 3-5 minutes, watching carefully to preserve their shape and texture.
FAQs
Can I use store-bought orange extract instead of fresh zest?
While you can substitute orange extract, fresh zest delivers a brighter, more natural flavor and aromatic oils that make these cookies truly special. If using extract, use sparingly, as it’s much more concentrated than zest.
What if I don’t have a piping bag or tip?
No worries! You can simply spread the thickened ganache onto the cookies with a small butter knife or offset spatula. It might be a bit messier but just as delicious.
Can I substitute dark chocolate for semi-sweet in the ganache?
Absolutely, dark chocolate offers a richer, slightly more intense flavor which complements the orange zest beautifully. Just pick a chocolate you enjoy eating on its own for best results.
How do I make sure the cookies don’t spread too much while baking?
Chilling the dough rolled out on parchment is key. The cold dough helps maintain the shape during baking, resulting in perfectly round cookies ready for assembling.
Is there a way to make these cookies gluten-free?
You can experiment with a 1-to-1 gluten-free baking flour blend, but results may vary slightly in texture. Make sure your flour blend includes xanthan gum for the best binding and structure.
Final Thoughts
There is something truly joyful about making and sharing these Chocolate Orange Sandwich Cookies Recipe. With their tender crumb, vibrant citrus, and decadent chocolate ganache, they never fail to impress and delight. I can’t wait for you to try this recipe and experience the perfect balance of flavors firsthand — once you do, I have a feeling these cookies will become a beloved staple in your kitchen too.
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Chocolate Orange Sandwich Cookies Recipe
These Chocolate Orange Sandwich Cookies combine a tender, zesty orange-flavored cookie with a luscious, rich semi-sweet chocolate ganache filling. The cookies are delicately crisp around the edges and soft inside, perfectly complemented by the smooth ganache for an elegant treat ideal for sharing or special occasions.
- Total Time: 3 hours 30 minutes
- Yield: 32 sandwich cookies
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
- 2/3 cup (160g/ml) heavy cream
- 6 ounces (170g) semi-sweet chocolate, finely chopped
Instructions
- Preliminary note: Note that the chocolate ganache needs at least 45 minutes to thicken before it can be used. It’s best to start making the ganache while the cookies are baking to save time.
- Make the cookie dough: In a large mixing bowl, beat the softened butter on medium-high speed using a handheld or stand mixer fitted with a paddle attachment until smooth and creamy, about 2 minutes. Add confectioners’ sugar and orange zest, then mix until fully combined. Scrape down bowl as needed. Add the egg, egg yolk, vanilla extract, and salt, beating on medium-high speed until combined, scraping the bowl again if needed. Gradually add the flour and mix on low speed until incorporated, then increase speed slightly to bring the dough together. The dough will be very soft.
- Roll out the dough: Generously flour a rolling pin. Roll the dough out onto a very generously floured sheet of parchment paper or a silicone baking mat to about 1/4-inch thickness. Use additional flour to prevent sticking and place parchment on top if needed to keep the rolling pin from sticking.
- Chill the dough: Transfer the rolled dough with parchment or mat to a baking sheet and refrigerate for at least 3 hours, or up to 2 days. Cover lightly with parchment or plastic if chilling longer than a couple hours.
- Prepare for baking: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Cut the cookies: Remove chilled dough from refrigerator. Using a 1.5-inch round cookie cutter, cut out cookies. Re-roll scraps and continue cutting until all dough is used. Arrange cookies on baking sheets spacing 2 inches apart. Optionally, sprinkle coarse sparkling sugar and press lightly onto the tops.
- Bake the cookies: Bake for 9–11 minutes until edges are lightly browned; the tops remain pale. Rotate baking sheets halfway through baking for even cooking.
- Cool the cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.
- Make the ganache: Place chopped semi-sweet chocolate in a heat-safe bowl. Heat heavy cream in a small saucepan until it just begins to simmer without boiling. Pour hot cream over chocolate and let sit for 2–3 minutes to soften. Stir slowly until smooth and fully combined. Let ganache cool and thicken at room temperature until it reaches a spreadable and pipeable consistency, about 45 minutes to 1.5 hours depending on room temperature.
- Assemble the sandwich cookies: Fit a piping bag with a large round tip, such as Wilton #12, and fill it with thickened ganache. Flip half of the cooled cookies over and pipe a dollop of ganache onto the flat side. Top with the remaining cookies and gently press until the ganache spreads to the edges, forming sandwich cookies.
- Store the cookies: Keep assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week to preserve freshness.
Notes
- Chilling the dough is crucial for easy handling and to maintain the cookie shape during baking.
- The ganache must be adequately thickened before assembling sandwiches to avoid messy filling.
- If you do not have a piping bag, you may spread ganache with a knife but it may be less precise.
- Cookies can be stored both at room temperature and in the refrigerator depending on how soon they will be eaten.
- Prep Time: 20 minutes plus 3 hours chilling
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American