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    You are in: Home / Recipes / Gingersnaps With Orange-Ginger Cream Filling Recipe
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    Gingersnaps With Orange-Ginger Cream Filling

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    45 mins

    15 mins

    Manami's Note:

    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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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    GINGERSNAP COOKIES

    FILLING

    Directions:

    1. 1
      TO MAKE THE COOKIES:.
    2. 2
      In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
    3. 3
      In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes.
    4. 4
      Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds.
    5. 5
      Reduce speed to low; add flour mixture and mix until well combined.
    6. 6
      Cover and chill at least 30 minutes or up to 1 day.
    7. 7
      Preheat oven to 350°F
    8. 8
      Place remaining 1/2 cup granulated sugar in a shallow bowl.
    9. 9
      Shape dough into 1-inch balls; roll in sugar to coat.
    10. 10
      Arrange about 2 inches apart on 2 ungreased baking sheets.
    11. 11
      Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks.
    12. 12
      Bake 13 to 15 minutes, or until firm.
    13. 13
      Remove from oven and immediately transfer cookies to a cooling rack.
    14. 14
      TO MAKE THE FILLING:.
    15. 15
      In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting).
    16. 16
      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.
    17. 17
      *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.

    Browse Our Top Hand-Formed Cookies Recipes

    Ratings & Reviews:

    • on September 17, 2008

      55

      I loved these cookies! The filling was so good, I plan on using it for many more dessert item. And the cookie itself was very tasty too, you did not even really need the filling to make this cookie taste great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2008

      55

      These are so delicious! I love the orange-ginger filling and the light and crispy gingersnaps. I expected these to come out hard but they were nice and thin and perfect! Next time I would use a little less sugar, a little less molasses, and a little MORE ginger. I used boxed ground ginger. This really does call for fresh ginger. And the filling was so yummy. Well done to my PAC (2008) baby!!! (-:

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gingersnaps With Orange-Ginger Cream Filling

    Serving Size: 1 (1185 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 245.1
     
    Calories from Fat 85
    34%
    Total Fat 9.4 g
    14%
    Saturated Fat 5.8 g
    29%
    Cholesterol 35.1 mg
    11%
    Sodium 77.9 mg
    3%
    Total Carbohydrate 38.9 g
    12%
    Dietary Fiber 0.4 g
    1%
    Sugars 28.0 g
    112%
    Protein 1.9 g
    3%

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