Gingersnaps With Orange-Ginger Cream Filling

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 20 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TO MAKE THE 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.
  • Preheat oven to 350°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.
  • TO MAKE THE 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.
  • *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.
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