Orange Cream Sandwich Cookies

Orange sandwich cookies video

Why this recipe works

These orange cream sandwich cookies are designed for the perfect balance of buttery biscuits and creamy citrus filling:

Fresh Orange Flavour
Orange zest and freshly squeezed orange juice provide a natural citrus flavour throughout the filling.

Simple Biscuit Dough
Made with basic pantry ingredients, the dough is easy to work with and rolls out beautifully.

Smooth Orange Cream Filling
The filling comes together in one bowl using just a handful of ingredients and creates a creamy texture without needing buttercream.

Perfect for Make-Ahead Baking
The biscuits stay fresh for several days, making them ideal for entertaining, gifting, or afternoon tea.

Ingredients You’ll Need

Unsalted Butter
Adds richness and creates a tender biscuit texture.

Caster Sugar
Provides sweetness while helping create a light biscuit crumb.

Egg
Binds the dough and adds structure.

All-Purpose Flour
Forms the base of the biscuit dough.

Baking Powder
Provides a light texture and gentle lift.

Powdered Sugar
Creates a smooth, sweet filling.

Orange Zest
Adds bright citrus flavour and aroma.

Fresh Orange Juice
Provides natural orange flavour while helping create a creamy consistency.

Melted Butter
Brings the filling together and creates a silky texture.

How to make orange cream sandwich cookies

Step 1: In a large mixing bowl using electric beaters, or in a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium-high speed for 1 minute until pale and creamy.

Step 2: Beat in the egg until fully incorporated, about 15 seconds.

Step 3: Sift over the flour and baking powder. Beat on low speed until the mixture forms a soft cookie dough. It’s okay if the dough appears slightly crumbly; use your hands or a spatula to gently bring it together.

Step 4: Lightly flour a work surface and rolling pin. Roll the dough to approximately 4–5mm thickness.

Step 5: Using a 6cm (2½-inch) scalloped-edge cookie cutter, cut out rounds and place them onto the prepared baking sheet, leaving a small gap between each. Re-roll any scraps and continue cutting until all the dough is used.

Step 6: Bake for 8–10 minutes or until the cookies are set and still pale, with just a slight hint of golden colour around the edges. Keep a close eye on them as they can brown quickly. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Step 7: Melt the butter first and set aside. In a medium-size mixing bowl, sift the powdered sugar. Add the orange zest and use your fingertips to gently rub it into the sugar for about 30 seconds. This helps release the natural oils from the zest for a stronger orange flavour.

Step 8: Pour in the melted butter and orange juice. Whisk until smooth, thick, and well combined.

Step 9: Spread, dollop, or pipe about 1 teaspoon of filling onto the underside of one cookie. Top with a second cookie and gently press together until the filling spreads evenly to the edges without overflowing. Repeat with the remaining cookies. Enjoy!

How to store

Room Temperature: Store the orange cream sandwich cookies in an airtight container at cool room temperature for up to 3 days.

Refrigerator: If your kitchen is particularly warm or humid, store the cookies in an airtight container in the refrigerator for up to 1 week to prevent the orange cream filling from becoming too soft. Before serving, allow them to sit at room temperature for 15–20 minutes for the best flavour and texture.

Freezing: Wrap the cookie dough tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then allow the dough to sit at room temperature for 10–15 minutes before rolling and baking as directed.