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
