Ginger Cookie Sandwiches with Orange Buttercream

Ingredients

• 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
• 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

Steps

1. 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. 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. 3

   Chill dough for 10-15 minutes while oven continues to preheat.

4. 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. 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. 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.