Gingersnaps with Orange Ginger Cream Filling
Indulge in the warm, spiced flavors of these irresistible Gingersnaps with Orange Ginger Cream Filling, a delightful twist on a classic cookie sandwich. These cookies combine the perfect balance of chewy and crisp textures, thanks to a rich blend of warming spices like ginger, cinnamon, and cloves paired with golden molasses. The zesty cream filling, infused with fresh orange juice, vibrant orange zest, and a hint of ginger, adds a luscious citrusy brightness that perfectly complements the spiced cookies. Easy to make in under an hour, this recipe is a show-stopping treat for holiday gatherings, afternoon tea, or any time you crave a unique dessert. Whether enjoyed immediately or stored in the fridge for up to five days, these cookies are guaranteed to impress!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 2 teaspoons Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.25 cup Molasses
- 1 unit Large egg
- 0.5 cup Extra granulated sugar (for rolling)
- 4 ounces Cream cheese, softened
- 4 tablespoons Unsalted butter, softened
- 1.5 cups Powdered sugar
- 1 tablespoon Orange zest
- 2 teaspoons Fresh orange juice
- 0.25 teaspoon Ground ginger (for filling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Beat in the molasses and egg until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms.
Using a tablespoon or cookie scoop, roll the dough into 1-inch balls. Roll each ball in the extra granulated sugar to coat.
Place the dough balls about 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with your palm or the bottom of a glass.
Bake in the preheated oven for 8-10 minutes, or until the edges are set. The centers should look slightly underdone for a chewy texture.
Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
For the filling, in a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Add the powdered sugar, orange zest, orange juice, and ground ginger. Mix until the filling is fluffy and well combined.
To assemble, spread a generous layer of the filling on the flat side of one cookie, then top it with another cookie to create a sandwich. Repeat with the remaining cookies and filling.
Store the assembled gingersnaps in an airtight container in the refrigerator for up to 5 days, or enjoy them immediately!
Nutrition Facts
Calories |
5256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.9 g | 305% | |
| Saturated Fat | 146.2 g | 731% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 761.4 g | 277% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 542.5 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 442 mg | 34% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1784 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
