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Orange Chocolate Sandwich Cookies are made with orange sugar cookies and filled with chocolate ganache. This is the best cookies recipe for Christmas and the holiday season!

It is finally cold outside, which means that the holiday season is coming! Now it’s time to start making cookies and all our favorite comfort meals.

Holiday season is the perfect time of year when you can try new cookie recipes, like Oatmeal Cookies with Cranberries and White Chocolate, Raspberry Almond Thumbprint Cookies, or Sugar Cookies.

Sandwich Cookies are also on the list on my favorite cookies, especially these Orange Chocolate Sandwich Cookies. They are made from delicious orange sugar cookies filled with chocolate ganache.

How to make Chocolate Ganache:

This is the easiest part to prepare before making the cookie dough, so it has enough time to set and get thicker.

Pour milk in a saucepan and warm it up over medium heat so it’s hot but not boiling. Then remove it from the heat.

In a mixing bowl put chocolate chips and powdered sugar, and pour over hot milk.

Using a whisk or a spatula, mix it together until smooth consistency.

Cover with plastic wrap and let it sit on a counter for a couple of hours.

How to make Orange Chocolate Sandwich Cookies:

The base for these cookies is the same as in my Donut Sugar Cookies. The only difference is that I added a tablespoon of orange zest which brings out a beautiful and refreshing zesty flavor.

To cut the cookies, I used 3 inch in diameter cookie cutter.

To make the cookies soft, you need to beat room temperature butter with sugar very well, so it becomes very fluffy and pale in color.

Then add an egg, orange zest, and vanilla extract and mix again until well combined.

For the dry ingredients (flour, baking powder, and salt), I like to mix them together first in a separate bowl, then add to the wet ingredients in two batches. Mix everything until well combined but don’t overmix gv.

When done, you can slightly knead the dough, making a ball, wrap in a plastic wrap and refrigerate from 1-2 hours to overnight.

It is vital to chill your dough before baking cut out cookies. This will prevent your cookies from spreading and will help them to keep their shape.

When you roll out the dough it might be a bit sticky. You can use a little bit of flour to prevent it from sticking to the roller or counter. However, I have a different trick that always helps me. Put the dough between two sheets of parchment paper, then roll over the parchment paper. The paper will keep the dough smooth and will not stick.

After you cut out the cookies ( I like to use 3 inch round cookie cutters) and put them on the baking sheet, put the sheet with the cookies back in the fridge for 10 minutes to chill. The reason; while you are working the dough it warms up. Chilled dough will help your cookies in keeping their shape.

I usually make my cookies ¼ -inch thick and bake at 350°F for 9-10 minutes. When you take them out of the oven, they will be very soft at first and look under-baked. But trust me, they are perfectly baked. After they cool off they will have a light crisp outside while remaining soft inside. If you like your cookies more crumbly, you can bake them 2-3 minutes longer, but they will be drier than usual.

To assemble, scoop a tablespoon of chocolate ganache on a flat side of a cookie and sandwich with the other cookie.

Comment bellow if you have questions about the recipe or if you want to share your experience! I would love to hear your opinion!)

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If you make this recipe, I would love to see your pictures on Instagram and Facebook! Please use hashtag #VeronikasKitchen