Orange Cream Sandwich Cookies

Orange cream biscuits laid out on marble platter with milk jugs behind

Orange Cream Sandwich Cookies filled with a smooth homemade orange cream. This easy orange cream biscuit recipe is bright, citrusy, and perfect for afternoon tea or gifting!

Prep Time 40

Cook Time 10

Total Time 50

Servings cookies

Calories 176kcal

Author Samantha Pickthall

Equipment

1 6cm (2½-inch) scalloped-edge cookie cutter

Ingredients

Cookies

125 g unsalted butter, softened to room temperature
1/2 cup superfine sugar
1 large egg, at room temperature
1 3/4 cups cups all-purpose flour, scoop & leveled
1 tsp baking powder

Orange Cream Filling

2 cups powdered sugar
1 Tbsp orange zest, about 1 large orange
1 Tbsp freshly squeezed orange juice, about 1 large orange
60 g unsalted butter, melted

US Customary - Metric

Instructions

Cookies

Prepare the Oven: Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper and set aside.
Cream Butter and Sugar: 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. Scrape down the sides as needed.
Add the Egg: Beat in the egg until fully incorporated, about 15 seconds.
Add Dry Ingredients: 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.
Roll and Cut the Cookies: Lightly flour a work surface and rolling pin. Roll the dough to approximately 4–5mm thickness. 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.
Bake: Bake for 8–10 minutes or until the cookies are set and still quite pale, with only the slightest hint of golden colour around the edges. Keep a close eye on them, as they can brown quickly. If unsure, it's better to slightly underbake them.
Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Orange Cream Filling

Melt the Butter: Ensure the cookies are completely cooled before making the filling. Melt the butter in a small saucepan over low heat or in the microwave. Set aside.
Prepare the Sugar: In a medium-size mixing bowl, sift the powdered sugar.
Rub in the Orange Zest: 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.
Add Remaining Ingredients: Pour in the melted butter and orange juice. Whisk until smooth, thick, and well combined. If the filling seems too thin, let it sit for 5–10 minutes to thicken slightly before assembling. Avoid leaving it for too long, as it will begin to set and become difficult to spread.
Assemble the Sandwich Cookies: 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. Serve and enjoy!

Video

Notes

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.

Nutrition