Have you started any holiday baking yet? Making special goodies to hand out to neighbors, teachers and friends has always been one of my favorite Christmas traditions. Today I am sharing a new recipe, ginger and orange cream cookie sandwiches. These dainty little treats pack a punch in flavor and they’re so beautiful too! The soft molasses cookie is packed with fresh ginger and cinnamon, pairing perfectly with a creamy orange filling.

Ginger and Orange Cream Cookie Sandwiches

My Favorite Holiday Cookies

If you need a few recipes to add to your holiday round up, be sure to try some of these! I love sharing my very favorites with you.

Molasses Cookies with White Chocolate

Stamped Gingerbread Glaze Cookies

Holiday Pie Cookies

The BEST Sugar Cookies

Favorite Soft Gingerbread Cookies

Tips for making Ginger and Orange Cream Cookie Sandwiches

You can make these cookies with a 1/2 teaspoon or a 1 teaspoon as your measuring scoop. I prefer the 1 teaspoon size.
Make sure to freeze your rolled cookies for 15 minutes before baking. It does make a difference!
Watch your time! You do not want to overcook these because they are much more delicious when they’re soft!
Cookies can be made ahead by baking, cooling and then freezing in a gallon ziplock bag.
Grab some pretty little boxes and wrapping supplies so you can share with a friend!

Ginger and Orange Cream Sandwich Cookies

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

2 1/2 Cups All purpose flour
1 Teaspoon Baking powder
1 Teaspoon Baking soda
1/4 teaspoon Kosher Salt
1/2 Teaspoon Ground Cinnamon
3/4 Cup Salted Butter Room Temperature
1 Cup Sugar (Plus a 1/2 cup for rolling dough)
1 Large Egg
1/4 Cup Molasses
1 Tablspoon Peeled, fresh ginger

Orange Buttercream

1/2 Cup (1 Stick) Butter Room temperature
1 heaping teaspoon orange zest
1 Teaspoon Orange extract
1 Tablespoon Heavy cream or milk
2 cups Powdered sugar

Instructions

Preheat oven to 350°
Whisk together baking powder, soda, salt, cinnamon and flour.
Use a mixer to beat together sugar and butter. Add egg, molasses and ginger, and gradually add in the flour mixture.
Cover dough in plastic wrap once combined and refrigerate 1 hour.
Line baking sheets with parchment paper and use a 1/2 teaspoon or teaspoon to scoop dough. (I prefer the full teaspoon size).
Roll dough into balls and roll in sugar. Chill dough balls on sheets for 15 minutes. Bake for 8-9 minutes once chilled. You will want to make sure you do not over-bake the cookies! They're much better when they're on the soft side.
Allow the cookies to set 2 minutes and then carefully transfer to a cooling rack.