Gingersnaps with Orange Ginger Cream Filling

By á-4202

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 TBS unsalted butter, at room temperature
• 1/2 cup firmly packed dark brown sugar
• 1 cup granulated white sugar, divided
• 1/4 cup molasses
• 1 lrg egg
• 1/2 tsp vanilla
• Filling:
• 4 oz cream cheese
• 2 TBS unsalted butter, at room temperature
• 1/2 tsp vanilla extract
• 1 tsp orange zest
• 1 tsp orange juice
• 1/2 tsp ground ginger
• 1 3/4 cups powered sugar, plus more as needed

Preparation

Step 1

Cookies:
1) In a med 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 mins. Add molasses, egg and vanilla and beat at med-high until incorporated, about 30 secs. Reduce speed to low; add flour mixture and mix until well combined. Cover and chill at least 30 mins or up to 1 day.

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

Filling:
1) In a med bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should be the consistency fo very thick frosting). With a small spatula, frost bottom of half of the cookies (about 1 tsp filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.