Gingersnap Sandwich Cookies with Clementine Buttercream
Serves:  Makes 22
  • 1½ cups unsalted butter, softened
  • 1¾ cups firmly packed light brown sugar
  • 1 large egg
  • 1½ teaspoons clementine zest
  • 3¾ cups all-purpose flour
  • 2 tablespoons ground ginger
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground cloves
  • 1¼ teaspoons baking powder
  • ⅓ cup turbinado sugar
  • ¾ cup unsalted butter, softened ¾ cup all-vegetable shortening
  • 7½ cups confectioners’ sugar
  • ¾ cup cornstarch
  • 3 tablespoons clementine zest
  • 3 tablespoons fresh clementine juice
  • 1½ teaspoons vanilla extract
  1. For cookies: In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg and zest.
  2. In another large bowl, whisk together flour, ginger, cinnamon, cloves, and baking powder. Gradually add flour mixture to butter mixture, beating until combined. Shape dough into a ball, and wrap in plastic wrap. Refrigerate for at least 2 hours or up to overnight.
  3. Preheat oven to 350°. Line baking sheets with parchment paper.
  4. Using a 1-tablespoon spring-loaded ice cream scoop, scoop dough into mounds. Roll each mound into a ball. Place on prepared pan, and gently flatten to ¼-inch thickness with the bottom of a glass covered with plastic wrap. Liberally sprinkle with turbinado sugar.
  5. Bake until lightly browned, 10 to 12 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on a wire rack.
  6. For filling: In a large bowl, beat butter and shortening with a mixer at medium speed until creamy. Gradually add confectioners’ sugar and cornstarch, beating until fluffy. Beat in clementine zest and juice and vanilla until combined. Spread 2 to 3 tablespoons filling onto flat side of half of cookies. Top with remaining cookies, flat side down. Store in an airtight container for up to 3 days.
Recipe by Paula Deen Magazine at