Ginger Cookie Sandwiches with Orange Buttercream
Delicious Ginger Cookie Sandwiches with Orange Buttercream frosting. Super simple! Requires 1 bowl and ~30 minutes. Vegan/dairy-free options in the notes.
Ingredients
- 1/2 cup butter ((softened* // 1 stick equals 1/2 cup) )
- 3/4 cup sugar
- 1 medium egg*
- 1/4 scant cup molasses
- 1 1/2 scant cups unbleached all-purpose flour
- 1 pinch salt
- 1 1/2 tsp baking soda
- 1 tsp each ground cinnamon and ginger
- 1/2 cup butter ((softened* // 1 stick equals 1/2 cup) )
- 2 1/2-3 cups powdered sugar
- 1 large orange ((zested))
- 2-3 Tbsp orange juice
Instructions
- 1
Preheat oven to 350 degrees F (176 C). In a bowl, cream butter. Then add sugar and egg and mix again. Add molasses and mix until well combined.
- 2
Add flour, salt, baking soda and spices to a sifter and gradually sift over wet ingredients while mixing. Beat until well combined, scraping sides as needed.
- 3
Chill dough for 10-15 minutes while oven continues to preheat.
- 4
Scoop rounded 1 Tablespoon balls of dough onto a parchment-lined cookie sheet – press down slightly with your finger to flatten. (Rolling in sugar is optional, but not necessary.)
- 5
Bake for 9-11 minutes, being careful not to over bake. Cook completely on a cooling rack and then prepare buttercream by creaming butter and zest, then adding in powdered sugar in 1/2 cup measurements. Thin out to desired consistency with orange juice. Mix until well combined and fluffy, scraping down sides as needed.
- 6
Once cookies are cooled, place a generous amount of buttercream on the bottom of half the cookies and top with the other half (you will have leftover frosting). Store in an airtight container for up to a few days. However, they’re best when served fresh.
Nutrition Facts
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