Ginger Creme Sandwiches
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For day three of Christmas Cookie week, I am sharing a new favorite! I have wanted to make these since I first clipped the page from O Magazine last February. The cookies mix ginger with a creamy orange filling.
The cookies are great alone but combined with the filling they make for a tasty bite. One cooking note: Place far apart, these cookies spread quite a bit! The filling just filled the cookies I had, there is no room to spare…or eat. The cookies are a bit time-consuming but are worth the effort.
Ginger Cookies with Orange Cream Filling
Adapted from a recipe by Rori Travato
Ingredients:
Makes 2 dozen cookies
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 (1 1/2 sticks) unsalted butter , room temperature
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 (4 ounces) 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
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.
Preheat oven to 350°. 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 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.
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