Gingersnaps With Orange-Ginger Cream Filling

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.

• Ready In: 1 hr
• Yields: 20 cookies

Ingredients

• GINGERSNAP COOKIES

• 2  cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1 1⁄2 teaspoons ground cinnamon
• 2  teaspoons ground ginger
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon salt
• 12  tablespoons unsalted butter, room temperature (1 to 1/2 sticks)
• 1⁄2 cup  firmly packed dark brown sugar
• 1  cup granulated sugar
• 1⁄4 cup molasses
• 1  large egg
• 1⁄2 teaspoon vanilla extract

• FILLING

• 1⁄4 cup cream cheese
• 2  tablespoons unsalted butter, room temperature
• 1⁄2 teaspoon vanilla extract
• 1  teaspoon  grated orange zest
• 1  teaspoon  orange juice
• 1⁄2 teaspoon ground ginger
• 1 3⁄4 cups powdered sugar, plus more as needed

Directions

1. TO MAKE THE COOKIES:
2. In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
3. In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes.
4. Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds.
5. Reduce speed to low; add flour mixture and mix until well combined.
6. Cover and chill at least 30 minutes or up to 1 day.
7. Preheat oven to 350°F
8. Place remaining 1/2 cup granulated sugar in a shallow bowl.
9. Shape dough into 1-inch balls; roll in sugar to coat.
10. Arrange about 2 inches apart on 2 ungreased baking sheets.
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. Bake 13 to 15 minutes, or until firm.
13. Remove from oven and immediately transfer cookies to a cooling rack.
14. TO MAKE THE FILLING:
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. 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. *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.