Ginger Cookie Sandwiches with Orange Buttercream (Gluten Free)

My Gluten Free Ginger Cookies paired with this tangy sweet Orange Buttercream is a match made in heaven! The added dulce de leche in the middle of the sandwich is optional, but very much recommend.

Ginger Cookie sandwiches with orange buttercream stacked three high on white plate

These Ginger Cookie Sandwiches with Orange Buttercream are chewy, sweetly spiced and have a citrus kick to balance out the sugar, which keeps you coming back for more.

overhead view of assembling gluten free ginger cookie sandwiches with orange buttercream

Why You Need These Gluten Free Ginger Sandwiches with Orange Buttercream

  • These cookies remind me so much of the Starbucks Ginger Molasses cookies! So they are delicious on their own but by adding the Orange Buttercream and dulce de leche, it transforms this recipe into something really special and worthy of any holiday party or special occasion.
  • Because these cookies are packed with bold spices and flavours you can get away with using most gluten-free flour blends without worrying about any underlying flavours that are often associated with gluten-free flour blends. If you want to know more about baking with gluten free flours and how they can effect the overall bake and flavour then check out this article I wrote for Food Bloggers of Canada
  • This Gluten-Free Ginger Cookie dough gets better with age. You can make a double batch and keep it in the fridge/freezer. Perfect for when you want to whip up some holiday cookies in a pinch or just want your house to smell amazing.
Ginger Cookie sandwiches with orange buttercream stacked three high, top cookie cut open with dripping dolce de leche

What’s the Difference Between Dark Molasses and Blackstrap Molasses?

Molasses is a thick, syrupy sweetener that is the byproduct of sugar production. The key thing to note about molasses is that the lighter the colour, the sweeter the taste. When making ginger cookies I recommend choosing between Dark Molasses or Blackstrap Molasses.

  • Dark Molasses: Is the most common molasses used when making gingerbread cookies as it is sweet with just a hint of bitterness.
  • Blackstrap Molasses: This is the darkest molasses you can buy and its very similar to treacle. Blackstrap molasses in very thick, dark in colour and has a much more pronounced bitter flavour.

So when choosing a molasses for these Gluten Free Ginger Cookies, it really comes down to preference. Dark molasses is going to give you a more classic, sweet gingerbread cookie. Blackstrap molasses will be less sweet and there will be some robust bitter undertones. Both result in a delicious cookie that you won’t be able to stop eating.

overhead view of assembling gluten free ginger cookie sandwiches with orange buttercream

Pastry Chef Tips and Tricks

There are a few things you can do to make sure your gluten free ginger cookie sandwiches stay fresh so you can be enjoy them longer.

  • Don’t over bake the cookies: underbaking the cookies slightly is the key to having soft, chewy ginger cookies that last for days, if not a whole week! Also note that the ginger cookies will continue to bake even after they have been removed from the oven due to residual heat from the sheet pan.
  • Let the dough rest: allowing the dough to rest in the fridge overnight not only helps prevent spreading. It also gives the dough time to absorb all the spices and molasses which enhances the flavour. You will have a MUCH more delicious, flavourful cookie if you give it time to chill out in the fridge.
  • Store them in airtight containers: If you are making these cookies to share with family and friends over the holidays or just want to enjoy them over the course of a week. Then airtight containers are going to be your best bet. The cookies will begin to dry out within a day or two if left out on the counter. Remember to tuck them away in a airtight container for optimum freshness.
Ginger Cookie sandwiches with orange buttercream stacked three high on white plate

How to make Ginger Cookie Sandwich Cookies with Orange Buttercream (gluten free)…Like a Pro!

Side angle Ginger Cookie sandwiches with orange buttercream stacked three high on white plate

Lets get baking! (Step-by-Step Instructions)

Mis en Place

Going back to the Kira Bakes Gluten Free Pastry Principals, this is always our first step when baking as it not only helps ensure accuracy during the mixing process, but it also makes the whole baking process a lot more relaxing and enjoyable. It’s a win/win!

If I’ve said it 100 times, I’ll say it again. Measuring ingredients by weight not volume is the magic sauce to gluten free baking! I always do my best to provide the cup (volume) measurements where possible. If you are going to measure by volume, click this link for tips on the correct way to measure by volume.

Scale the following ingredients

Ginger Cookies (gluten free)

*This recipes makes approx 16 large cookies or 8 sandwich cookies

170g unsalted butter (room temperature) *1 ½ sticks of butter

150g Granulated Sugar, plus extra 1/2 cup for rolling the cookies before baking

150g Light Brown Sugar (packed)

85g or 1/4 cup Dark Molasses

1 Egg, Large (room temp)

275g gluten free flour *approx 2 cups

2 tsp baking soda

1 tbsp ground ginger

2 tsp cinnamon

1 tsp clove

1/4 tsp nutmeg

1/2 tsp kosher salt

Orange Buttercream

175g unsalted butter (room temperature)

115g cream cheese

2 tbsp light corn syrup

1 Navel Orange, Large (juiced and zested)

1 tbsp vanilla extract

1 tbsp Triple Sec Orange-Flavoured Liqueur (Optional)

200g icing sugar

1/2 tsp kosher salt

EXTRA

Jar of dulce de leche or homemade. This recipe by Preppy Kitchen is lovely.

Method

Gluten Free Ginger Cookies

Step 1

Preheat the oven to 175°C/350°F degrees. Prep a large sheet pan with parchment paper or a silpat; set pan aside.

In a medium bowl, whisk together gluten-free flour, spices, baking soda, and salt; set aside.

Step 2

Using an electric mixer fitted with a paddle attachment, beat the room temperature butter, granulated sugar and light brown sugar for approx 2 minutes or until the mixture looks light and fluffy.

Beat in the molasses and eggs and mix until combined, scraping the sides and bottom on the bowl. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms. 

Cover the cookie dough with a sheet of plastic wrap and chill in the fridge for 2 to 24 hrs. This cookie dough will become more firm after it has rested and this will also prevent the cookie from spreading too much while baking.

Step 3

Scoop out the dough using a standard cookie scoop. If you don’t have a cookie scoop, you can pinch off smaller dough pieces equal to two tablespoons and roll them until they look about 1-inch in diameter. Roll the cookies in granulated sugar.

Step 4

Place the cookies about 2-3 inches apart on the prepared sheet pan. Flatten slightly with the bottom of a drinking glass, measuring cup or the palm of your hand.

Bake one sheet pan at a time for approx 10-15 minutes, or until the edges of cookies are just firm.

Allow the cookies to cool for approx 5 minutes on the sheet pan before transferring to a cooling rack.

Orange Buttercream

Step 1

Using a stand mixer fitted with a paddle attachment, beat the cream cheese, softened butter, orange zest and vanilla in medium-high speed until smooth.

Step 2

Turn the mixer down to the lowest setting and slowly add the icing sugar, alternately with the orange juice and liquor (if using), beating at a low speed until fully incorporated and smooth. turn the mixer speed to medium-high and beat until smooth.

Assembling the Gluten Free Ginger Cookie Sandwiches with Orange Buttercream

Note that the cookies need to be completely cool before assembling. If they are even a little warm the buttercream will melt.

Place half of the cookies upside down on a baking sheet. Place the orange buttercream in a piping bag fitted with a star tip. Pipe the buttercream round the edge of the cookie making a circle. Spoon a generous amount of dolce de leche (if using) and place another cookie on top and gently press together until the buttercream reaches the edge.

Place the cookies in the fridge for 1 hour so the buttercream can set before serving.

Storing Ginger Cookie Sandwiches with Orange Buttercream

Store the Gluten Free Ginger Cookies with Orange Buttercream in an airtight container in the fridge for up to 1 week. Before serving, take the cookies out of the fridge and let them come up to room temperature.

Ginger Cookie sandwiches with orange buttercream stacked three high on white plate
Print
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Ginger Cookie sandwiches with orange buttercream stacked three high on white plate

Ginger Cookie Sandwiches with Orange Buttercream (Gluten Free)


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Description

These Gluten Free Ginger Cookie Sandwiches with Orange Buttercream are chewy, sweetly spiced and full of citrus flavour! Perfect for any occasion.


Ingredients

Scale

Ginger Cookies (gluten free)

*This recipes makes approx 16 large cookies or 8 sandwich cookies

170g unsalted butter (room temperature) *1 1/2 sticks of butter

150g Granulated Sugar, plus extra 1/2 cup for rolling the cookies before baking

150g Light Brown Sugar (packed)

85g or 1/4 cup Dark Molasses

1 Egg, Large (room temp)

275g gluten free flour *approx 2 cups

2 tsp baking soda

1 tbsp ground ginger

2 tsp cinnamon

1 tsp clove

1/4 tsp nutmeg

1/2 tsp kosher salt

Orange Buttercream

175g unsalted butter (room temperature)

115g cream cheese

2 tbsp light corn syrup

1 Navel Orange, Large (juiced and zested)

1 tbsp vanilla extract

1 tbsp Triple Sec Orange-Flavoured Liqueur (Optional)

200g icing sugar

1/2 tsp kosher salt

EXTRA

Jar of dulce de leche or homemade. This recipe by Preppy Kitchen is lovely.


Instructions

GLUTEN FREE GINGER COOKIES

Step 1

Preheat the oven to 175°C/350°F degrees. Prep a large sheet pan with parchment paper or a silpat; set pan aside.

In a medium bowl, whisk together gluten-free flour, spices, baking soda, and salt; set aside.

Step 2

Using an electric mixer fitted with a paddle attachment, beat the room temperature butter, granulated sugar and light brown sugar for approx 2 minutes or until the mixture looks light and fluffy.

Beat in the molasses and eggs and mix until combined, scraping the sides and bottom on the bowl. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms. 

Cover the cookie dough with a sheet of plastic wrap and chill in the fridge for 2 to 24 hrs. This cookie dough will become more firm after it has rested and this will also prevent the cookie from spreading too much while baking.

Step 3

Scoop out the dough using a standard cookie scoop. If you don’t have a cookie scoop, you can pinch off smaller dough pieces equal to two tablespoons and roll them until they look about 1-inch in diameter. Roll the cookies in granulated sugar.

Step 4

Place the cookies about 2-3 inches apart on the prepared sheet pan. Flatten slightly with the bottom of a drinking glass, measuring cup or the palm of your hand.

Bake one sheet pan at a time for approx 10-15 minutes, or until the edges of cookies are just firm.

Allow the cookies to cool for approx 5 minutes on the sheet pan before transferring to a cooling rack.

ORANGE BUTTERCREAM

Step 1

Using a stand mixer fitted with a paddle attachment, beat the cream cheese, softened butter, orange zest and vanilla in medium-high speed until smooth.

Step 2

Turn the mixer down to the lowest setting and slowly add the icing sugar, alternately with the orange juice and liquor (if using), beating at a low speed until fully incorporated and smooth. turn the mixer speed to medium-high and beat until smooth.

ASSEMBLING THE GLUTEN FREE GINGER COOKIE SANDWICHES WITH ORANGE BUTTERCREAM

Note that the cookies need to be completely cool before assembling. If they are even a little warm the buttercream will melt.

Place half of the cookies upside down on a baking sheet. Place the orange buttercream in a piping bag fitted with a star tip. Pipe the buttercream round the edge of the cookie making a circle. Spoon a generous amount of dolce de leche (if using) and place another cookie on top and gently press together until the buttercream reaches the edge.

Place the cookies in the fridge for 1 hour so the buttercream can set before serving.

STORING GINGER COOKIE SANDWICHES WITH ORANGE BUTTERCREAM

Store the Gluten Free Ginger Cookies with Orange Buttercream in an airtight container in the fridge for up to 1 week. Before serving, take the cookies out of the fridge and let them come up to room temperature.

 

Recipe questions? I’d love to help!

Connect with me @kirabakesglutenfree or info@kirabakesglutenfree.com

Gluten Free Pastry Chef Kira McMullan, eating slice of cake

Ready to try another Gluten Free Recipe? Why not bake my Gluten Free Sandwich Bread or Gluten Free Brownies.  

The next lesson is Module Three: Cream and Custard. Modules launch the last Monday of each month. Make sure to sign up to my newsletter for reminders and other gluten free recipes and tips.



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