Gingersnaps with Orange-Ginger Cream Filling

By Demi

Ingredients

• COOKIES:
• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 12 tbsp (1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup firmly packed dark brown sugar
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 1/2 tsp vanilla extract
• FILLING:
• 1/4 cup (4oz) cream cheese
• 2 tbsp unsalted butter, room temperature
• 1/2 tsp vanilla extract
• 1 tsp grated orange zest
• 1 tsp orange juice
• 1/2 tsp ground ginger
• 1 3/4 cup powdered sugar

Details

Servings 2

Preparation

Step 1

To make cookies: In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside. In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes. Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds. Reduce speed to low; add flour mixture and mix until well combined. Cocer and chill at least 30 minutes or up to 1 day.

Preheat oven to 350F. Place remaining 1/2 cup granulated sugar in a shallow bowl. Shape dough into 1" balls; roll in sugar to coat. Arrange about 2" apart on 2 ungreased baking sheets. Using the bottow of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4" thick discs. Bake 13-15 minutes, or until firm. Remove from oven and immediately transfer cookies to a cooling rack.

To make filling: In a medium bowl, combine all ingreadients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting). With a small spatula, frost bottoms of half the cookies; top with remaining cookies to make sandwich cookies.