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Vanilla & Orange Cream Sandwich Cookies

Vanilla & Orange Cream Sandwich Cookies! A wholesome batch of golden vanilla biscuits sandwiched together with a luscious homemade orange cream infused with fresh orange zest + juice! 

These beautiful sandwich biscuits easily come together in your mixing bowl with only 5-ingredients:
Baking powder
You will be creaming together the butter and sugar until fluffy. Then beat in your egg and flour until it forms a rough dough. Help it come together with your hands and divide into two pieces. Wrap and refrigerate so it can firm up ready to roll. 

These biscuits are the kind that you roll out on your bench top and cut out the shapes. Although this process takes longer than your usual dough and roll into biscuits, it’s well worth the extra effort. They’ll turn out golden with a slight crisp, ready to sandwich with your orange filling. 
Let’s chat about this glorious creamy filling shall we? Created with 4-ingredients (technically 3 as the zest and juice comes from the same orange) icing sugar, melted butter and lemon juice. In one bowl and a whisk to bring it altogether, the best right? This is one of my most favourite icings/cream fillings I have created. As you can see it’s incredibly simple to make and the only way I can describe it is, is that it’s a softer/smoother version of whipped buttercream frosting. 

I have mentioned on my instagram that one of my baking dislikes is making buttercream frosting, why? Because it’s tedious and I personally find it quite boring to make, to eat it is of course a different story. However, this orange cream filling I LOVE to make, because it takes less than 5 minutes and is not tedious at all. You can create different flavours with it too, I also made it lemon, in this Lemon Biscuit Slice. Next I’ll be experimenting how it goes using cocoa powder or melted chocolate. I have not attempted to pipe this on cupcakes though, the consistency will not hold it’s shape for piping. 
Once you have made your biscuits and orange cream filling, it’s now time to assemble your sandwich biscuits! This part is easy. Dollop one teaspoon of filling onto the underside of one biscuit. Then take another biscuit and gently press down on the filling to sandwich the two biscuits together, ensuring the filling doesn’t ooze out the sides. If it does, that’s ok, just wipe it up with your finger, delicious! 

All of your biscuits should be equal in size but some of mine were not, due to some changing during baking. No big deal, just make sure you’re sandwiching biscuits together roughly the same size. 
A light dusting of icing sugar to finish these beauties off and they’re ready to enjoy. HOT TIP: I found these biscuits were better to eat the day after making them. Because the biscuits soften overnight as they’re in direct contact with the cream, which softens the biscuit. When you eat them like this, it’s a melt-in-your-mouth experience. I tried one as soon as I sandwiched them together and the biscuit was crunchy and the filling oozed out everywhere. So my tip is to enjoy your sandwich biscuits the next day. 

Enjoy this recipe! Sam x 
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Orange cream biscuits stacked in a tall tower

Vanilla & Orange Cream Sandwich Cookies

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A wholesome batch of golden vanilla biscuits sandwiched together with a luscious homemade orange cream infused with fresh orange zest + juice! 


  • Vanilla Cookies
  • 2 cups (300g) plain all purpose flour 
  • 1/2 tsp (3g) baking powder 
  • 160g unsalted butter, softened to room temperature 
  • 1/2 cup (100g) raw caster sugar  
  • 1 large egg (70g in shell), at room temperature 
  • 1 tsp vanilla extract 
  • Orange Cream
  • 2 cups (225g) icing sugar/powdered sugar 
  • 1 tsp finely grated orange zest 
  • 2 Tbsp freshly squeezed orange juice, approx. 1 medium orange 
  • 60g unsalted butter, melted


  1. Vanilla Cookies
  2. In a medium size mixing bowl, add flour and baking powder, whisk until well combined. Set aside. 
  3. In a large mixing bowl using an electric hand beater or the bowl of a stand mixer with the paddle attached, add softened butter and sugar. Beat for 2 minutes until fluffy, pale and the sugar has been well combined with the butter. Scraping down the sides as needed. 
  4. Add egg and vanilla and beat until well combined, about 30 seconds. Scraping down the sides as needed. 
  5. Add flour mixture and slowly beat until a soft crumbly dough forms, ensuring not to over-beat. 
  6. Transfer dough to a lightly floured surface and bring it together into a ball of dough. Cut into two equal pieces and flatten each into a thick round disc. Wrap each in plastic wrap and place in refrigerator to chill for 30 minutes. 
  7. Whilst dough is chilling, preheat oven to 180ºC (356ºF). Line a large flat baking tray with parchment paper, set aside. Or line 2 smaller flat baking trays if you don’t have a large one. 
  8. Remove dough from fridge and allow to soften on the bench for 10 minutes. 
  9. On a lightly floured surface, roll out one disc of dough to a 14-inch (35cm) circle, about 1/4 inch (6mm) in thickness. 
  10. Take a 2 1/2 inch (6cm) round crinkle edge cookie cutter (or smooth edge) and cut out 24 circles. 
  11. Place on lined tray, 1 inch (2.5cm) apart. Re-roll any excess trimmings to create more biscuits. 
  12. Bake for 10-12 minutes until lightly golden around the edges and the middle has set. 
  13. Remove from oven and allow to cool on tray for 5 minutes. Then transfer to a wire rack to cool completely. 
  14. Repeat above method with second disc of dough. 
  15. Orange Cream
  16. In a medium sized mixing bowl, add icing sugar, orange zest + juice and melted butter. Use a whisk to mix it altogether until well combined, it will turn thick. Continue to whisk until smooth and no lumps of sugar remain. 
  17. Dollop 1 teaspoon of cream onto the underside of one biscuit. Take another biscuit and gently press down on the cream and sandwich the biscuits together, ensuring the cream does not ooze out but has spread out evenly. Place back on the wire rack or a large tray/board. Repeat with remaining biscuits.
  18. Dust a light layer of icing sugar over each biscuit. 
  19. Serve and enjoy!
  20. Store in an airtight container, refrigerated, for 5 days – 1 week. 
  • Prep Time: 30min
  • Chill Time: 30 minutes:
  • Cook Time: 15min

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