Gingersnaps With Orange Ginger Cream Filling

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What could male a zingy gingersnap even better? sweet creamy frosting sandwiched between two gingersnaps! From great food in the february, 2008 issue of o, the oprah magazine, created by rori trovato. Chill the cookie dough for at least 30 minutes or up to a day.

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Steps

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To make the cookies:.

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In a medium bowl , combine flour , baking soda , cinnamon , ginger , cloves , and salt.

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Set aside.

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In the bowl of an electric mixer , cream butter , brown sugar , and 1 / 2 cup granulated sugar until fluffy , about 2 minutes.

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Add molasses , egg , and vanilla , and beat at medium-high until incorporated , about 30 seconds.

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Reduce speed to low.

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Add flour mixture and mix until well combined.

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Cover and chill at least 30 minutes or up to 1 day.

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Preheat oven to 350f.

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Place remaining 1 / 2 cup granulated sugar in a shallow bowl.

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Shape dough into 1-inch balls.

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Roll in sugar to coat.

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Arrange about 2 inches apart on 2 ungreased baking sheets.

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Using the bottom of a glass that has been lightly greased , then dipped in sugar , flatten dough into 1 / 4-inch-thick disks.

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Bake 13 to 15 minutes , or until firm.

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Remove from oven and immediately transfer cookies to a cooling rack.

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To make the filling:.

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In a medium bowl , combine all ingredients.

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Mix until smooth .

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Ingredients

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all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, salt, unsalted butter, dark brown sugar, granulated sugar, molasses, egg, vanilla extract, cream cheese, orange zest, orange juice, powdered sugar