Gingersnaps with Orange Ginger Cream Filling
Gingersnaps stepped up a notch with a delicious filling!
Servings: 24 cookie sandwiches
Ingredients
COOKIES:
- 2 cups all purpose flour
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (1½ sticks) unsalted butter, at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup molasses
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated white sugar, for rolling
FILLING:
- 1¾ cups powdered sugar, plus more as needed
- 4 ounces (1/2 cup) cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 teaspoon grated orange zest
- 1 teaspoon orange juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
Instructions
PREPARE THE COOKIES:
- In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves and salt. Set aside. In a large bowl, use an electric mixer to combine the butter, 1/2 cup white sugar and brown sugar until fluffy, about 2 minutes. Add the molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds. Reduce the speed to low; add the flour mixture and mix until well combined. Cover and chill at least 30 minutes or up to 1 day.
- Preheat the oven to 350° F. Place 1/2 cup white sugar in a shallow bowl. Shape the dough into 1-inch balls; roll in the sugar to coat. Arrange the cookies about 2 inches apart on 2 ungreased baking sheets. Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten the dough into ¼-inch-thick disks. Bake 13 to 15 minutes, or until firm. Remove from the oven and immediately transfer the cookies to a cooling rack.
MAKE THE FILLING:
- In a medium bowl, combine all of the filling ingredients; mix until smooth, adding more powdered sugar as needed (the filling should have the consistency of very thick frosting). With a small spatula, frost the bottoms of half the cookies (about 1 teaspoon of filling each); top with the remaining cookies (so the bottom sides are together) to make sandwich cookies.
Nutrition
Serving: 1sandwich cookie | Calories: 214kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 69mg | Potassium: 82mg | Fiber: 1g | Sugar: 24g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg