Ginger and Cream Sandwich Cookies

By Wendy GoodmanPublished: Nov 20, 2017

Jump to recipe

ginger and cream sandwich cookies christmas cookies

Mike Garten

Yields:

Total Time:

2 hrs

These cookies combine winter's quintessential flavors: Ginger on the outside and a punch of citrus on the inside.

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Ingredients

Cookies

2 3/4 cups
all-purpose flour
1 tsp.
baking powder
1 tsp.
baking soda
1/4 tsp.
Kosher salt
3/4 cup
unsalted butter, at room temperature
1 cup
plus 1/2 cup sugar
1
large egg
1/4 cup
molasses
1 Tbsp.
grated peeled fresh ginger

Orange Buttercream

1/2 cup
unsalted butter, at room temperature (1 stick)
1 tsp.
orange zest
2 cups
confectioners' sugar
1 Tbsp.
heavy cream

Directions

1. Step 1In medium bowl, whisk together flour, baking powder, baking soda and salt.
2. Step 2Using an electric mixer, beat butter and 1 cup sugar on medium until light and fluffy, about 3 minutes. Beat in egg, molasses and ginger.
3. Step 3Reduce mixer speed to low and gradually add flour mixture, mixing until just incorporated (dough will be soft). Cover and refrigerate until firm enough to handle, about 1 hour.
4. Step 4Line 2 large baking sheets with parchment paper. Place remaining 1⁄2 cup sugar in small bowl. Working with 1 sheet at a time and keeping dough covered, roll 1⁄2 teaspoon dough into a ball and then roll in sugar to coat. Place balls 1 inch apart on prepared sheet. Freeze until firm, about 15 minutes. Repeat with remaining dough.
5. Step 5Heat oven to 350°F. Bake, rotating sheets halfway through, until cookies are puffed and set, 8 to 10 minutes. Let cool on sheets 2 minutes, then slide paper with cookies onto wire rack to cool completely.
6. Step 6Make Orange Buttercream: Using an electric mixer, beat butter on medium speed until creamy, 2 minutes; beat in orange zest. Reduce mixer speed to low and gradually add confectioners’ sugar (sifted); beat in heavy cream.
7. Step 7Once cool, sandwich cookies with small amount of Orange Buttercream.

Nutritional information (per sandwich cookie): About 70 calories, 3 g fat (2 g saturated), 1 g protein, 30 mg sodium, 11 g carbohydrates, 0 g fiber.

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