Chocolate Orange Sandwich Cookies: A Delightful Treat

Soft, buttery orange-scented cookies sandwiched with rich chocolate ganache.

Scale

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

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Start the ganache while the cookies bake. It needs at least 45 minutes to thicken.
In a large bowl, beat the butter on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar and orange zest, and beat until combined.
Add the egg, egg yolk, vanilla extract, and salt. Beat until combined.
Add the flour and beat on low speed until incorporated, then increase speed until the dough comes together.
Roll out the dough on a floured surface to about 1/4-inch thickness. Use flour to prevent sticking.
Refrigerate rolled-out dough for at least 3 hours or up to 2 days.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Cut cookies with a 1.5-inch round cookie cutter and arrange them on baking sheets.
Bake for 9–11 minutes until lightly browned around the edges. Rotate sheets halfway through.
Cool on baking sheets for 5 minutes, then transfer to a cooling rack.
Make the ganache by pouring hot cream over chopped chocolate. Stir until melted.
Cool ganache until thickened, at least 45 minutes.
Pipe ganache onto half the cookies and top with remaining cookies.
Store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.