Gather all of your ingredients and equipment before you get started!

Preheat the oven to 350°F.

Put sanding sugar into bowls. 

Measure out the butter, confectioners’ sugar and salt into a bowl. Beat with an electric mixer on medium high-speed until pale and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. 

Beat in vanilla. Reduce speed to low; add flour, and mix just until combined. 

Shape dough into 2 centimetre balls. If dough is too sticky, chill it for about 15 minutes. Roll each ball in sanding sugar, and place on parchment-lined baking sheets, spacing 1 inch apart. 

For the icing, measure out the butter and sugar into a bowl. Peel the ginger using a spoon, and grate finely using a rasp. Add to the bowl with the honey. 

Bake, rotating sheets halfway through, until edges are lightly golden, 15 to 18 minutes. Let cookies cool completely on a wire rack.

While the cookies cool, make the icing. Beat all the ingredients together until smooth. Store in an airtight container in the fridge for up to 3 days. 

Spread 2 cookies with just enough filling to allow them to stick together. Cookies can be stored in an airtight container at room temperature up to 3 days.