Step 1

In medium bowl,

Step 2

whisk together flour,

Step 3

baking powder, baking soda and salt.Using an electric

Step 4

mixer, beat butter

Step 5

and 1 cup sugar on

Step 6

medium until light and

Step 7

fluffy, about 3 minutes.

Step 8

Beat in egg, molasses

Step 9

and ginger. Reduce mixer

Step 10

speed to low and

Step 11

gradually add flour

Step 12

mixture, mixing until

Step 13

just incorporated

Step 14

(dough will be soft).

Step 15

Cover and refrigerate

Step 16

until firm enough to

Step 17

handle, about 1 hour. Line 2 large baking

Step 18

sheets with parchment paper. Place

Step 19

remaining 1⁄2 cup

Step 20

sugar in small bowl.

Step 21

Working with 1 sheet

Step 22

at a time and keeping dough covered,

Step 23

roll 1⁄2 teaspoon dough into a ball and then

Step 24

roll in sugar to

Step 25

coat. Place balls 1 inch apart on prepared

Step 26

sheet. Freeze until

Step 27

firm, about 15 minutes. Repeat with

Step 28

remaining dough.Heat oven to

Step 29

350°F. Bake, rotating sheets halfway

Step 30

through, until cookies

Step 31

are puffed and set, 8 to 10 minutes. Let cool

Step 32

on sheets 2 minutes,

Step 33

then slide paper

Step 34

with cookies onto

Step 35

wire rack to cool

Step 36

completely. Make Orange Buttercream: Using an electric

Step 37

mixer, beat butter on

Step 38

medium speed until

Step 39

creamy, 2 minutes;

Step 40

beat in orange

Step 41

zest. Reduce mixer

Step 42

speed to low and

Step 43

gradually add confectioners’ sugar

Step 44

(sifted); beat in heavy cream. Once cool,

Step 45

sandwich cookies

Step 46

with small amount of

Step 47

Orange Buttercream.