My first experiment of the season will be a new favorite…
Gingersnaps with Orange- Ginger Cream Filling
These are formed into balls, rolled in sugar…
…and flattened slightly with a glass bottom.
The baked cookies are spread with this amazing frosting.
On their own, these ginger cookies were great- soft- not the crunchy sort. The filling has a gingery flavor as well as specks of orange zest. And when the filling was given its place in between two of these cookies, it brought this cookie recipe to the next level. My husband took one bite and proclaimed them as ‘restaurant quality!’
I froze these on a baking sheet, then removed them to layer in a plastic tub and put them back in the freezer. They’re probably not good ones for mailing, but freezing them will be fine for a few weeks.
This recipe can be found here: Gingersnaps with Orange- Cream Filling
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