Ginger Snaps with Orange-Ginger Cream Filling

By Stef -

I would give these an 8 because I love orange-flavored most things and the orange compliments the ginger really well. I only baked my cookies for 12-13 minutes because you don't want these to be dry. I also used half butter and half canola oil for the cookies.
The recipe says you can also use fresh ginger, but I didn't have any on hand, but I will try that one of these days. I'm sure it would make the flavor only that much better.


Cookies:
2 C. flour
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1 1/2 sticks butter, room temperature
1/2 C. packed brown sugar
1 C. sugar
1/4 C. molasses
1 egg
1/2 tsp. vanilla

Filling:
1/4 C. cream cheese
2 Tbs. butter, room temperature
1 tsp. grated orange zest
1 tsp. orange juice
1/2 tsp. ground ginger
1 3/4 C. powdered sugar

1. 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 C. 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 one day.
2. Preheat oven to 350. Place remaining 1/2 C. 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, flatten dough into 1/4-inch thick disks. Bake 13-15 minutes, or until firm. Remove from oven and immediately transfer cookies to a cooling rack.
3. 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).
Makes 2 dozen cookies.

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