Name: Gingersnaps with Orange-Ginger Cream Filling
Yield: 1
Ingredients: 2 c. 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. unsalted butter -; 1/2 c. dark brown sugar -; 1 c. granulated sugar -; 1/4 c. molasses -; 1 large egg -; 1/2 tsp. vanilla extract -; 1/4 c. cream cheese -; 2 tbsp. unsalted butter -; 1/2 tsp. vanilla extract -; 1 tsp. grated orange zest -; 1 tsp. orange juice -; 1/2 tsp. ground ginger -; 1 3/4 c. powdered sugar -

Gingersnaps with Orange-Ginger Cream Filling

Recipe information

Cooking:

Servings per container:

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Ingredients for - Gingersnaps with Orange-Ginger Cream Filling

1. 2 c. all-purpose flour -

2. 1/2 tsp. baking soda -

3. 1 1/2 tsp. ground cinnamon -

4. 2 tsp. ground ginger -

5. 1/4 tsp. ground cloves -

6. 1/4 tsp. salt -

7. 12 tbsp. unsalted butter -

8. 1/2 c. dark brown sugar -

9. 1 c. granulated sugar -

10. 1/4 c. molasses -

11. 1 large egg -

12. 1/2 tsp. vanilla extract -

13. 1/4 c. cream cheese -

14. 2 tbsp. unsalted butter -

15. 1/2 tsp. vanilla extract -

16. 1 tsp. grated orange zest -

17. 1 tsp. orange juice -

18. 1/2 tsp. ground ginger -

19. 1 3/4 c. powdered sugar -

How to cook deliciously - Gingersnaps with Orange-Ginger Cream Filling

1. Stage

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

2. Stage

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 in sugar, flatten dough into 1/4-inch-thick disks. Bake 13 to 15 minutes, or until firm. Remove from oven and immediately transfer cookies to a cooling rack.

3. Stage

To make filling: In a medium bowl, combine all ingredients; 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 (about 1teaspoon filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.

4. Stage

Note:The fresh ginger should be peeled unless otherwise noted. To grate fresh ginger, use a microplane grater or a triangular ginger grater, which will catch unwanted ginger fibers in its teeth, leaving behind a juicy, concentrated pulp.