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Plate of Ginger Cookie Sandwiches filled with Orange Buttercream frosting
4.82 from 11 votes

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.
Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 14 (sandwiches)
Category: Dessert
Cuisine: Vegan (optional), Vegetarian
Freezer Friendly 1 Month (cookies only)
Does it keep? 3-4 Days

Ingredients

GINGER COOKIES

  • 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

ORANGE BUTTERCREAM

  • 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.

Notes

*Make this recipe vegan and dairy-free by subbing the butter for non-dairy butter and the egg for a flax egg.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 14 sandwiches)