Introduction

These Chocolate Orange Sandwich Cookies combine a tender, buttery cookie with a rich chocolate ganache infused with fresh orange zest. They’re a delightful treat perfect for sharing or enjoying with your afternoon tea.

A close-up view of many round sandwich cookies stacked on a white plate with a scalloped edge. Each cookie has two pale yellow, slightly rough-textured layers with tiny flecks of orange zest and a light dusting of sugar on top. Between the cookie layers is a thick, smooth, dark chocolate filling. One cookie on top has a small bite taken out, showing the soft chocolate cream inside. The plate sits on a white marbled texture surface. 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: Begin by making the cookies. In a large bowl, beat the softened butter on medium-high speed until smooth and creamy, about 2 minutes. Add the confectioners’ sugar and fresh orange zest, beating until fully combined. Scrape down the sides and bottom as needed.
Step 2: Add the egg, egg yolk, vanilla extract, and salt. Beat again on medium-high speed until incorporated, scraping the bowl as necessary.
Step 3: Gradually add the flour, beating on low speed until incorporated, then increase the speed until the dough comes together. The dough will be very soft.
Step 4: Generously flour a rolling pin and roll out the dough onto a floured parchment paper or silicone baking mat to about 1/4-inch thickness. If needed, place a piece of parchment over the dough to prevent sticking while rolling.
Step 5: Transfer the rolled dough with parchment to a baking sheet and refrigerate for at least 3 hours or up to 2 days. Cover lightly if chilling longer than a couple of hours.
Step 6: Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
Step 7: Remove dough from the refrigerator and cut into 1.5-inch rounds using a cookie cutter. Re-roll scraps and continue cutting. Place cookies 2 inches apart on the baking sheets. Optionally, sprinkle coarse sugar on top and press lightly.
Step 8: Bake for 9–11 minutes until the edges are light golden. Cookies will not brown much on top. Rotate baking sheets halfway through baking for even cooking.
Step 9: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: Prepare the ganache while the cookies bake. Place chopped chocolate in a heat-safe bowl. Heat cream until it gently simmers (do not boil). Pour cream over chocolate and let sit for 2–3 minutes. Stir slowly until smooth and fully combined. Cool ganache until thick enough to pipe or spread, at least 45 minutes.
Step 11: Fit a piping bag with a large round tip or prepare to spread with a knife. Pipe or spread ganache onto the flat side of half the cookies. Top with the remaining cookies and gently press to sandwich.
Step 12: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Tips & Variations

For an extra burst of citrus flavor, add a teaspoon of orange extract to the dough along with the vanilla.
If you prefer a firmer ganache, chill it longer before assembling the cookies.
Use a piping bag for neat ganache application or a small offset spatula for a rustic look.
Try using dark chocolate for a richer, more intense flavor, or milk chocolate for a sweeter finish.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to 1 week. Bring to room temperature before serving for the best texture and flavor. Ganache may firm up in the fridge but softens quickly at room temperature.

How to Serve

A stack of six small sandwich cookies is shown close-up on a ruffled white plate placed on a white marbled surface. Each cookie has two pale beige soft biscuits with a slightly crumbly texture and tiny orange specks, sandwiching a smooth, thick, dark chocolate filling layer. The top cookie has a bite taken out, revealing the soft biscuit’s inside and slightly crumbly texture. To the right of the stack, three more cookies lay flat, showing the same two-layer biscuit and chocolate filling structure. The overall look is warm and inviting with a soft focus creamy background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare and roll out the dough, then refrigerate it for up to 2 days before baking. This helps develop the flavor and makes the dough easier to handle.

What can I use instead of fresh orange zest?

If fresh orange isn’t available, you can use 1 teaspoon of high-quality orange extract, but the fresh zest provides the best vibrant citrus flavor.