Description
These Chewy Ginger Sandwich Cookies with Orange Cream Filling offer a delightful blend of warm spices and citrusy sweetness. The cookies are soft and chewy, coated with granulated sugar for a slight crunch, and paired with a smooth, fluffy orange cream filling that complements the ginger flavor perfectly. Ideal for holiday treats or anytime you crave a comforting spiced dessert with a refreshing twist.
Ingredients
Scale
For the Cookies:
- 1 cup granulated sugar (for coating only)
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 2 ½ teaspoons ground ginger
- 1 ¼ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon cardamom (optional, but delicious)
- ½ teaspoon salt
- ¼ cup (½ stick) unsalted butter, softened
- ½ cup shortening
- 1 cup light or dark brown sugar, packed
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
For the Filling:
- ⅓ cup (5 ⅓ tablespoons) unsalted butter, softened
- ⅓ cup shortening
- Zest of one large or two small oranges
- 3 cups powdered sugar, sifted
- 2 tablespoons milk, heavy cream, or orange juice
- ½ teaspoon vanilla extract
Instructions
- Prep and line: Preheat your oven to 350°F and line three baking sheets with parchment paper. Place 1 cup of granulated sugar in a small, shallow bowl and set aside for coating the cookies later.
- Combine dry ingredients: In a small bowl, mix together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, cardamom (if using), and salt until well combined. Set aside.
- Cream fats and sugar: Using a hand or stand mixer on medium-high speed, cream the softened unsalted butter, shortening, and packed brown sugar for 1-2 minutes until the mixture is light, fluffy, and well combined.
- Add wet ingredients: Beat in the egg, molasses (grease your measuring cup with cooking spray for easy pouring), and vanilla extract just until smooth and blended. Avoid overmixing.
- Incorporate dry mixture: Gradually add the dry flour and spice mixture to the wet ingredients and mix on low speed until just combined to avoid overworking the dough.
- Scoop and shape cookies: Using an ice-cream scoop or spoon, portion the dough into small balls about 1 to 1 ½ inches in diameter. Roll each dough ball between your hands to smooth it out and set them aside on one of the prepared baking sheets.
- Coat with sugar: Roll each dough ball in the reserved granulated sugar until completely coated. Place the coated balls on the other lined baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake cookies: Bake at 350°F for 9-11 minutes, or until the cookies have spread, developed a crackled surface, and feel set to the touch on top. The centers will remain slightly soft for a chewy texture.
- Cool completely: Remove the cookies from the oven and allow them to cool fully on the baking sheets before frosting.
- Make the filling: In a medium bowl, combine the softened unsalted butter, shortening, orange zest, powdered sugar, milk (or cream or orange juice), and vanilla extract. Beat on low speed just to combine the ingredients, then increase to medium speed and beat for about one minute until the filling is smooth, light, and fluffy.
- Assemble sandwiches: Pair cookies of similar size on a work surface or baking sheet with their flat sides facing up. Using a pastry bag, spoon, or knife, spread 1-2 tablespoons of the orange cream filling evenly onto one cookie of each pair, leaving a small border near the edge.
- Sandwich and press: Top the frosted cookie with its matching partner and gently press the cookies together until the filling reaches the edges. For best flavor and texture, let the sandwiches sit at room temperature in an airtight container for 24 hours to allow the filling to soften the cookies.
Notes
- Zest before juicing: If using orange juice in the filling, always zest the orange first as it is difficult and unsafe to zest after the orange has been juiced or cut.
- Liquid choice for filling: You can substitute the 2 tablespoons of milk in the filling with heavy cream for a richer taste or orange juice for a more pronounced citrus flavor, depending on your preference.
- Improves with storage: These sandwich cookies develop better flavor and improved texture after sitting for 1 to 2 days stored airtight at room temperature, allowing the filling to mellow and soften the cookies.
- Cookies alone: The ginger cookies are delicious on their own and can be baked and enjoyed without the filling if you prefer a classic chewy ginger snap or molasses cookie.
Nutrition
- Serving Size: 1 mini cookie sandwich
- Calories: 150
- Sugar: 17g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg
