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Chocolate Orange Sandwich Cookies A plate of orange butter cookies filled with chocolate ganache, some cookies slightly bitten to reveal the rich center.

Chocolate Orange Sandwich Cookies

These soft, Chocolate Orange Sandwich Cookies with a rich chocolate ganache, offering a delightful blend of citrus and chocolate flavors.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American, European
Keyword: chocolate cookies, chocolate ganache, orange cookies, sandwich cookies
Prep Time: 3 hours 30 minutes
Cook Time: 10 minutes
Chill Time: 3 hours
Total Time: 6 hours 40 minutes
Servings: 32
Calories: 225kcal
Cost: $7

Ingredients

Cookies:

  • 1 cup 226g unsalted butter, softened to room temperature (For a rich, creamy base)
  • 1 cup 120g confectioners’ sugar (Sweetness and lightness for the dough)
  • 1 and ½ Tablespoons fresh orange zest from about 1 large orange (Adds fresh citrus flavor)
  • 1 large egg at room temperature (For binding the dough)
  • 1 large egg yolk at room temperature (Increases richness and softness)
  • 1 and ½ teaspoons pure vanilla extract Enhances flavor
  • ¼ teaspoon salt Balances sweetness
  • 2 cups 250g all-purpose flour (spooned and leveled) (Main structure for the cookies, add extra as needed for rolling)
  • Optional: Coarse sparkling sugar for topping

Chocolate Ganache:

  • ⅔ cup 160ml heavy cream (For creating a smooth ganache base)
  • 6 ounces 170g semi-sweet chocolate, finely chopped (The key ingredient for the ganache)

Instructions

  • In a large bowl, use a mixer to beat the softened butter until creamy, about 2 minutes.
  • Add the confectioners' sugar and orange zest, then beat until fully combined.
  • Add the egg, egg yolk, vanilla, and salt to the bowl, beating until smooth.
  • Gradually add the flour, mixing on low until the dough forms. It will be soft.
    Close-up of orange butter cookie dough with a spatula, showing the smooth texture before baking.
  • On a floured surface or silicone mat, roll the dough to ¼-inch thickness. Use plenty of flour to avoid sticking.
  • Chill the dough for 3 hours (or up to 2 days) to firm it up before cutting.
  • Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  • Remove chilled dough, cut into shapes with a 1.5-inch round cookie cutter, and place on baking sheets. Sprinkle with coarse sugar if desired.
    A baking sheet lined with orange butter cookie dough rounds, sprinkled with sugar before baking.
  • Bake for 9-11 minutes, until lightly browned around the edges. Rotate sheets halfway through.
  • Let the cookies cool on the sheets for 5 minutes, then transfer to a rack to cool completely.
  • Heat the heavy cream in a small saucepan until it just begins to simmer.
  • Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir slowly until completely smooth.
  • Allow the ganache to cool and thicken for at least 45 minutes, or up to 1.5 hours
    A glass bowl filled with thickened chocolate ganache, ready to be used for frosting or filling.
  • Fill a piping bag with the ganache, and pipe a dollop onto half the cookies. Top with the remaining cookies and gently press to spread the ganache.

Notes

These cookies get even better after a day, as the flavors meld together, making them perfect for make-ahead treats.

Nutrition

Serving: 1Serving | Calories: 225kcal (11%) | Carbohydrates: 28g (9%) | Protein: 2g (4%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg (10%) | Sodium: 80mg (3%) | Potassium: 100mg (3%) | Fiber: 1g (4%) | Sugar: 16g (18%) | Vitamin A: 6IU | Vitamin C: 5mg (6%) | Calcium: 2mg | Iron: 5mg (28%)
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