Ginger & Cream Sandwich Bites
- 30m Prep Time
- 10m Cook Time
- 1h Ready In
These tiny cookie sandwiches are brimming with flavor, featuring fresh grated ginger in the chewy bite-sized cookies and orange zest in the buttercream filling.
Ingredients
- 651 ml all-purpose flour
- 4.93 ml baking powder
- 4.93 ml baking soda
- 1.23 ml kosher salt
- 177 ml unsalted butter at room temperature
- 355 ml sugar
- 1 large egg
- 59.1 ml molasses
- 14.8 ml grated peeled fresh ginger grated
- 118 ml unsalted butter at room temperature
- 4.93 ml orange zest
- 473 ml confectioners' sugar sifted
- 14.8 ml heavy cream
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.9 mg
- Iron: 0.9 mg
- Magnesium: 12.3 mg
- Phosphorus: 28.3 mg
- Potassium: 74.2 mg
- Zinc: 0.15 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 651 ml all-purpose flour
- 4.93 ml baking powder
- 4.93 ml baking soda
- 1.23 ml kosher salt
- 355 ml sugar
- 1 large egg
- 59.1 ml molasses
- 4.93 ml orange zest
- 14.8 ml heavy cream
Prepare
- 177 ml unsalted butter, at room temperature
- Grate 14.8 ml grated peeled fresh ginger
- 118 ml unsalted butter, at room temperature
- 473 ml confectioners' sugar, sifted
Let's Cook
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Step 1.
In a medium bowl, whisk together 2¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat ¾ cup (1½ sticks) unsalted butter at room temperature and 1 cup sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg, ¼ cup molasses, and 1 tablespoon grated peeled fresh ginger. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated (dough will be soft). Cover the dough and refrigerate until firm enough to handle, about 1 hour.
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Step 3.
Heat oven to 350°F. Line 2 large baking sheets with parchment paper. Place the remaining ½ cup sugar in a small bowl. Working with one baking sheet at a time and keeping the dough covered, roll ½ teaspoon of dough into a ball, then roll in the sugar to coat. Place the balls onto the prepared sheet, spacing them 1 inch apart. Freeze until firm, about 15 minutes. Repeat with the remaining dough.
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Step 4.
Bake the cookies until puffed and set, 8 to 10 minutes, rotating the positions of the baking sheets halfway through. Let cool on the baking sheets for 2 minutes, then slide the parchment paper with cookies onto a cooling rack to cool completely.
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Step 5.
While the cookies are cooling, make the filling: Using an electric mixer, beat ½ cup (1 stick) unsalted butter at room temperature in a large bowl on medium speed until creamy, about 2 minutes. Add 1 teaspoon orange zest. Reduce speed to low and gradually add 2 cups sifted confectioners’ sugar, then beat in 1 tablespoon heavy cream.
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Step 6.
Once the cookies are cool, assemble the sandwiches: Spread a small amount of filling onto half the cookies, then top with the remaining cookies.