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Chocolate Orange Sandwich Cookies Recipe

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4.3 from 1 review

  • Author: Sara
  • Total Time: Approx. 2 hours including chilling and ganache setting time
  • Yield: 32 sandwich cookies

Description

These Chocolate Orange Sandwich Cookies are a delightful treat combining buttery, tender cookies infused with fresh orange zest and a rich, creamy chocolate ganache filling. The cookies are rolled thin, cut into charming rounds, baked until just lightly golden, and then sandwiched with a smooth semi-sweet chocolate ganache for an irresistible balance of citrus and chocolate flavors. Perfect for special occasions or a sophisticated snack, these cookies offer a wonderful homemade touch with an elegant flavor profile.

Ingredients

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

  1. Preliminary Note: The chocolate ganache requires at least 45 minutes to thicken before use, so it’s best to prepare it while the cookies are baking.
  2. Make the Cookie Dough: In a large bowl with a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar and orange zest, beat until fully combined, scraping down the bowl sides. Add egg, egg yolk, vanilla extract, and salt, and beat again on medium-high speed until incorporated. Gradually add the flour and mix on low speed until the dough comes together. The dough will be very soft.
  3. Roll Out the Dough: Generously flour your rolling pin and roll out the dough onto a well-floured sheet of parchment paper or silicone baking mat to an even 1/4-inch thickness. Use extra flour as needed to prevent sticking. Optionally, place parchment over the dough to prevent sticking while rolling.
  4. Chill the Dough: Transfer the rolled dough with parchment onto a baking sheet and refrigerate for at least 3 hours or up to 2 days. If chilling longer than a couple hours, cover lightly with parchment or plastic wrap.
  5. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
  6. Cut the Cookies: Remove 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 spaced 2 inches apart on baking sheets. Optionally sprinkle coarse sparkling sugar on top and lightly press.
  7. Bake the Cookies: Bake for 9–11 minutes until edges are lightly browned; tops remain pale. Rotate baking sheets halfway through baking for even cooking.
  8. Cool the Cookies: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  9. Prepare the Ganache: Place chopped chocolate in a heat-safe bowl. Heat cream in a small saucepan until it gently simmers—avoid boiling. Pour hot cream over chocolate and let sit for 2–3 minutes. Stir gently until smooth and fully combined. Allow ganache to cool and thicken for at least 45 minutes or up to 1.5 hours until it is pipeable/spreadable.
  10. Assemble the Sandwiches: Fit a piping bag with a large round tip (e.g., Wilton #12). Fill with thickened ganache. Turn half the cookies over and pipe ganache onto the flat side. Top with remaining cookies and gently press until ganache spreads to edges.
  11. Storage: Store the finished sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

  • The dough is very soft before chilling, so chilling it well helps make cutting easier and prevents spreading during baking.
  • Using fresh orange zest is key to getting a vibrant citrus flavor.
  • Gently simmer the cream rather than boiling to avoid seizing the chocolate.
  • Coarse sparkling sugar topping is optional but adds a lovely texture and sparkle to the cookies.
  • Re-rolling dough scraps ensures no waste and uniform cookie thickness.
  • If you don’t want to use a piping bag, you can spread ganache with a knife, but it may be messier.
  • Prep Time: 30 minutes (plus 3 hours chilling time)
  • Cook Time: 10 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/chocolate-orange-sandwich-cookies-recipe/