Citrus Sandwich Cookies
Citrus sandwich cookies infused with orange zest and filled with a homemade orange chocolate ganache.
If you orange and chocolate, you will love these Citrus Sandwich Cookies!
These cookies were inspired by a similar cookie concept that I discovered at the back of a September 1989 issue of Chocolatier magazine.
These sugar cookies are soft, tender, and fairly fool-proof. The dough will be soft and almost sticky when you first prepare it. It is essential that this cookie dough be thoroughly chilled before cutting out the cookies. The best way to do this is to divide the dough into portions and roll it out thinly between sheets of wax paper.
Once baked, the cookies are sandwiched together with a delicious orange chocolate ganache filling. In many ways, these cookies remind me of my favorite Orange Bundt Cake.
The chocolate ganache is a simple mixture of chopped semisweet chocolate, hot cream, and fresh orange zest. To create a thick, spreadable consistency, be sure to prepare and allow it to firm up in the fridge before assembling the cookies.
I recommend baking these cookies for no more than 8 to 9 minutes. Anything less will result in cookies that are too delicate.
Citrus Sandwich Cookies
Orange Chocolate Ganache Filling:
- 1½ ounces (42g) semisweet chocolate finely chopped
- 3 tablespoons (45 mL) heavy cream
- ½ teaspoon finely grated orange zest
Citrus Cookie Dough:
- 1½ cups + 2 tablespoons (200g) unbleached all-purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon Diamond Crystal kosher salt
- 4 oz (115g) unsalted butter softened
- ½ cup (100g) granulated sugar
- ½ teaspoon grated orange zest
- ¼ teaspoon grated lemon zest
- 1 large egg yolk
- 1 teaspoon whole or low fat milk
- 1¼ teaspoon pure anilla extract
- 2 drops red food coloring optional
- 6 drops yellow food coloring optional
- Prepare and Chill Ganache Filling: Place the finely chopped chocolate in a heat-proof bowl. Heat the cream in the microwave in 10 second intervals until almost boiling. Pour the hot cream over the chocolate and allow to sit undisturbed for 30 seconds.
- Whisk the chocolate and cream together until shiny and very smooth. Stir in the orange zest. Cover the bowl with plastic wrap and allow mixture to chill in the fridge for 45 minutes to an hour or until firm enough to spread.
- Prepare Cookie Dough: Combine the flour, baking powder, and salt in a small bowl and whisk together. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, orange zest, and lemon zest. Rub the zests into the sugar until very fragrant. Add the softened butter to the bowl. Beat the sugar and butter together over medium speed until creamy.
- Over low speed, add the egg yolk, milk, vanilla extract, and food coloring (if using) and beat until just incorporated, scraping the bowl down with a spatula if needed. With the mixer over low speed, slowly add the flour mixture to the wet ingredients, beating until just absorbed. Scrape down the bowl and divide the dough in half.
- Place each portion of dough between two sheets of wax paper. Using a rolling pin, roll the dough until it is ⅛ to ¼-inch thick. Chill the dough in the refrigerator for 30 to 45 minutes or until very cold and firm. If the dough is warm, it will not cut cleanly and the cookies will spread in the oven during baking.
- Preheat the oven to 350°F (175°C) with a rack in the center position. Line a half sheet pan with parchment paper or a Silpat. Set aside.
- Working with one sheet of chilled dough at a time, peel away the top layer of wax paper. Replace with a clean sheet of wax paper and flip the dough over - discarding the original bottom sheet of wax paper. Using a 2-inch round cookie cutter, cut out cookies and transfer to the lined sheet pan, spacing the cookies apart by at least one inch. Repeat with the remaining sheet of rolled cookie dough. If the dough gets warm, refrigerate the cut out cookies for at least 10 to 15 minutes before baking. They should be firm and chilled when you put them in the oven.
- Bake the cookies for 8 to 9 minutes, or until the tops are just beginning to gain color. Set pan on a wire rack and allow the cookies to cool on the sheet pan for 5 to 10 minutes, then lift and transfer the cookies to a wire rack to cool completely. Note: Any leftover cookie dough scraps can be pressed together, layered between wax paper, rolled out, and chilled using the instructions above.
- Add Filling and Assemble: Once the cookies have cooled completely, spread the bottom side of one cook with the thick chocolate ganache filling. Top with another cookie to create a sandwich. If needed, refrigerate the filled cookies for 10 to 15 minutes to set the filling. Leftover cookies can be layered between sheets of wax paper in a container and store in a cool kitchen for up to 4 days.
28 Comments on “Citrus Sandwich Cookies”
And if you have some free time, visit me.
Ohhhh!!! They looks so yummy 😉
I will bake them, that’s for sure.
I love to visit you, and your sucess!
Claudia from Portugal
Never mind–should’ve read more closely!
LOVE the look and sound of these–can’t wait to try! One question so I can make the right size batch: how big are the cookies, roughly?
No problem Maddie! You could definitely make them a little bit smaller or bigger if you don’t have the right size cutter. Let me know if you try them! 🙂
they look yummy!
Thanks so much Dina!
Nothing better than homemade cookies with citrus flavors. Thanks for the recipe!
Thanks so mnuch Hobson! Glad you enjoyed it and thanks for visiting!
I love the combination of orange and chocolate! It is my favourite combination. Gorgeous pictures and super tempting recipe.
Thank you Medha! So glad that you enjoy it too. Thanks for visiting!
These might be Halloween-ish but I think they’d be perfect for Christmas too! I love orange flavored things (but not with chocolate…I KNOW!) and these would be great on a cookie tray!
Haha, don’t worry, I forgive you 🙂 I really think its a love-hate thing. These would be great with peppermint extract too! Definitely think I’ll be doing that over the holidays. Thanks Taylor!
I love chocolate and orange! Especially those chocolate orange candies that you smash and they break in to little “orange” wedges.
These cookies look good!
Terry’s chocolate oranges! Those were (are?) my favorites. You totally read my mind with this comment, because that is sort of what I was thinking of when I made these. Thanks so much Natalie!
I just have to say, I am totally in love with your Throwback Thursdays recipes. They remind me so much of the recipes my grandma would cook when I was young! Keep them coming! P.S. can you please deliver a crate of these cookies to my house??
Thanks so much Meghan! I am SO glad that you are enjoying them–really, sometimes you have no idea until people give feedback and yours is much appreciated. Haha! I wish I could deliver these to you!!! 🙂
These sound awesome, and they look so sophisticated! I love anything with a bright-and-bold citrus flavor. Yum!
Awww, thanks! 🙂 Thanks so much for visiting Meg–I love hearing from new reader, it sort of makes my day.
maybe i will make these for our housewarming party in a few weeks?!
Or you could make the NYC chocolate chunk (from the bicoastal cookies!) –and just skip the other half to save some time!
Oh, true!! I do want to make those bicoastals!! I always think of bi-focals when I write that!
So totally NOT lame! I would make this any day of the year.
Awww shucks, thanks Ashley!
I only recently got on the citrus-chocolate wagon. Sandwich cookies with ganache will win me over any time! Love these little gems!
Yay!! So glad you like the combo now! I feel like I’m sometimes the only one who does, haha.
Ummm……they look pretty dang awesome to me! Plus, they are a perfect winter cookie! I mean, hello citrus! 🙂
My favorite it the chocolate ganche filling. Need that!
I actually really want to make a peppermint version! The base sugar cookie is great with powdered sugar icing too over the holidays–my sisters and I used to make them all the time around Christmas. Thanks Tieghan!