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Chocolate Orange Butter Cookies with Ganache Filling

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A tender, buttery sandwich cookie with a bright citrus twist, filled with silky semi-sweet chocolate ganache.

  • Author: daniel-kim
  • Prep Time: 200 minutes
  • Cook Time: 11 minutes
  • Total Time: 211 minutes
  • Yield: 24 cookies (12 sandwich cookies) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Baking
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1 and 1/2 tablespoons fresh orange zest
  • 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 all-purpose flour, plus more for rolling
  • Optional: coarse sparkling sugar for topping
  • 2/3 cup heavy cream
  • 6 ounces semi-sweet chocolate, finely chopped

Instructions

  1. Make the cookie dough. In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the confectioners’ sugar and the fresh orange zest, mixing until well combined and fragrant. Tip: scrape the bowl occasionally for even mixing.
  2. Add the egg, egg yolk, vanilla extract, and salt to the butter mixture. Mix on medium speed until the ingredients are fully incorporated and the batter is smooth.
  3. Gradually add the all-purpose flour to the mixture, mixing just until the dough comes together and no large streaks of flour remain. Do not overmix to keep the cookies tender.
  4. Roll out the dough. Lightly flour your work surface and roll the dough to about 1/4-inch thickness. If the dough becomes sticky, dust with a bit more flour and chill briefly.
  5. Chill the rolled dough. Wrap the rolled dough in plastic wrap and refrigerate for at least 180 minutes to firm up. This makes cutting cleaner shapes and prevents spreading in the oven.
  6. Preheat and cut. Preheat the oven to 350°F (175°C). Once the dough is chilled, unwrap and cut into your desired shapes. Place the cut cookies on a parchment-lined baking sheet, spacing them slightly apart.
  7. Bake the cookies. Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden. They should still be fairly pale in the center for a tender texture.
  8. Cool the cookies. Remove from the oven and allow the cookies to cool completely on a wire rack before filling. Cooling fully prevents the ganache from melting.
  9. Make the ganache. In a small saucepan, heat the heavy cream over medium heat until it is simmering and small bubbles form at the edges. Remove from heat and pour the hot cream over the finely chopped semi-sweet chocolate placed in a heatproof bowl. Let sit for a few minutes, then stir gently until completely smooth.
  10. Fill and assemble. Allow the ganache to cool until it thickens to a piping consistency. Once the cookies are cooled, pipe the ganache onto half of the cookies and then sandwich with the remaining cookies. Optional: press a little coarse sparkling sugar onto the edges before the ganache fully sets.

Notes

For cleaner cookie edges, chill the rolled dough until firm before cutting. Store filled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://daytasty.com/chocolate-orange-butter-cookies-ganache-filling/