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–+ servings

Chocolate Orange Butter Cookies with Ganache Filling

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Warm, buttery cookies brightened with fresh orange and a silky chocolate center, perfect for holiday cookie swaps or afternoon tea.
Print Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 3 hours 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened Use room temperature butter so it creams easily into a smooth base for the dough.
  • 1 cup confectioners’ sugar Adds fine sweetness and helps create a tender, melt-in-your-mouth texture.
  • 1.5 tablespoons fresh orange zest Provides bright, fragrant citrus flavor; zest only the orange peel, avoid the white pith.
  • 1 large egg, at room temperature Helps bind the dough and adds structure.
  • 1 large egg yolk, at room temperature Adds richness and contributes to a soft, tender crumb.
  • 1.5 teaspoons pure vanilla extract Rounds the flavor and complements the orange and chocolate.
  • 0.25 teaspoon salt Balances sweetness and enhances the overall flavor.
  • 2 cups all-purpose flour, plus more for rolling The structure of the cookies; flour the surface lightly to prevent sticking.
  • to taste coarse sparkling sugar for topping Adds sparkle and a slight crunch when pressed onto cookie edges.
Ganache Ingredients
  • 2/3 cup heavy cream For the ganache, gives a creamy, smooth texture when combined with chocolate.
  • 6 ounces semi-sweet chocolate, finely chopped Melts into a glossy ganache with the heated cream for the filling.

Method
 

Cookie Dough Preparation
  1. In a large mixing bowl, beat the softened butter with an electric mixer until smooth.
  2. Gradually add the confectioners’ sugar and orange zest, mixing until combined.
  3. Scrape the bowl occasionally to ensure even mixing.
  4. Mix in the egg, egg yolk, vanilla extract, and salt until fully incorporated and the dough looks uniform.
  5. Gradually add the 2 cups of all-purpose flour until the dough just comes together; be careful not to overmix.
Chilling and Baking
  1. Roll out the dough to about 1/4-inch thick on a floured surface.
  2. Wrap the rolled dough tightly in plastic wrap and chill for at least 3 hours.
  3. Preheat the oven to 350°F (175°C).
  4. Cut the chilled dough into desired shapes and place on a parchment-lined baking sheet.
  5. Bake for 9 to 11 minutes, or until edges are lightly golden.
  6. Remove from the oven and cool completely on a wire rack.
Ganache Preparation
  1. Heat the heavy cream in a small saucepan until it just begins to simmer.
  2. Pour the hot cream over the finely chopped semi-sweet chocolate, let sit for a minute, then stir gently until smooth and glossy.
Assembly
  1. Allow the ganache to cool until thick enough to pipe.
  2. Pipe ganache onto the flat side of half the cookies, then sandwich with the remaining cookies.
  3. Optionally, press coarse sparkling sugar onto the edges before the ganache sets.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 55mgSugar: 10g

Notes

Tips: Use fresh orange zest for best flavor. Chill the dough thoroughly for clean edges and minimal spreading. Store finished cookies in an airtight container for up to 3 days.

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