Ginger Cookie Sandwiches with Orange Buttercream

Ginger Cookie Sandwiches with Orange Buttercream

In the land of cookie sandwiches there are three distinct sizes: the little debbie, the tea time and the fat kid. These, my friends, are the fat kid.

Ginger Cookies | Minimalist Baker

This recipe combines two of my favorite things: Chewy ginger cookies and sweet citrus frosting. Thought they don’t fit my current dairy-free bill, I made them a while back for a party I attended and were mostly devoured by fellow guests. I made some with modest amounts of frosting and others with obscene amounts. Guess which ones went first? OBSCENE. Fat kids are popular, what can I say?

Ginger Cookies with Orange Buttercream

Not only are these cookie sandwiches fun to look at, they’re also quite delectable. Fluffy orange-flavored buttercream makes the perfect glue between two chewy ginger cookies. The flavor combo just works. Plus, they’re quite simple to throw together, requiring just one bowl and about 30 minutes to prepare. This is a the kind of party favor I can get behind.

Ginger Cookie Sandwiches | minimalist baker

If you’re not a fan of the cookie sandwich, simply top each single cookie with a touch of the frosting. Or, if frosting makes you gag simply opt out of it all together (who ARE you?). The cookies themselves are pure perfection on their own.

Ginger Cookies with Orange Buttercream | minimalistbakerGinger Cookie Sandwiches with Orange Buttercream copy

5.0 from 4 reviews
Ginger Cookie Sandwiches with Orange Buttercream
Prep time
Cook time
Total time
Simple Factor: Requires 1 bowl, ~ 30 minutes
Recipe type: Dessert
Cuisine: Cookies
Serves: 14
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup sugar
  • 1 medium egg
  • scant 1/4 cup molasses
  • scant 1 1/2 cups unbleached all purpose flour
  • pinch salt
  • 1 1/2 tsp baking soda
  • 1 tsp ea. ground cinnamon and ginger
  • For the Orange Buttercream:
  • 1/2 cup (1 stick) butter, softened
  • 2 1/2 – 3 cups powdered sugar
  • zest of 1 orange
  • 2-3 Tbsp orange juice
  1. Preheat oven to 350 degrees F. 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 side 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.
*Make this recipe vegan by subbing the butter for non-dairy butter and the egg for a flax egg.
Nutrition Information
Serving size: Per sandwich Calories: 274 Fat: 11 g Saturated fat: 7 g Sugar: 30 g Protein: 1.5 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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Talk About It

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  1. says

    Dana they look amazing and last night I *almost* made ginger/molasses cookies because I just had a craving but went with something else. Now I am regretting it that I see these. I want them! They flavors, the contrast, the soft and chewy…oh yes!

  2. says

    spicy ginger goods + citrus is one of my favorite (and underrated, imo) combinations…ever. plus, who can resist a sandwich cookie? lovely!

  3. says

    There’s just something about ginger cookies. They are perfect with a cup of tea. (Of course, they’d probably be best tea sized, though fat kid would just go perfectly with a giant cup of tea! ;)

    What a delectable twist! Orange buttercream…I never would’ve thought of that! Well done.


    • john says

      Hi Rachel! I just sent you an email to see what the issue might be. I can’t notice anything wrong with the pdf, but I’m happy to look into it.

      Thanks for the notice!

    • Dana says

      My batch made 14 individual cookies, so 7 sandwiches. But I made them quite large. If you shrink the size down it can yield closer to 2 dozen. Just watch your cooking time. Hope that helps!

  4. says

    I made these last night, and they were AHmazing! The cookies were a perfect chewy texture, and I love how the buttercream dried nicely after a while. The orange flavor was really unique, and all my party guests loved them. Thanks for a great recipe!

  5. Kashmira says

    These look great!! Is there a substitute for molasses? I never bake, so don’t have it in my pantry. Have to go to a cookie bake tomorrow and want to make these. Am wondering if there is some everyday ingredient that I can use instead, since this recipe calls for a very little amount?


  6. Kashmira says

    Thank you, thank you, thank you!
    I made these today and this recipe has revived my faith in my baking skills!
    I did get molasses, and followed the recipe exactly. Soooooooooo good!

  7. Rachel says

    I love ginger cookies- snaps, crinkles, bread, you name it I love it! These maybe the BEST ever cookies. I love the freshness of the orange buttercream- but still buttery and sinful…I’m in HEAVEN! Can’t wait to try that butter cream on a dark chocolate cake!

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