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Ginger and Orange Cream Sandwich Cookies

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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.

Orange buttercream

  • Using an electric mixer, combine all ingredients and pipe a small amount of frosting in between 2 cookies.
Keyword gingerbread cookies, molasses cookie