Gingersnaps with Orange- Ginger Cream Filling

This recipe has been featured in a post on The Recipe Girl blog: Gingersnaps with Orange- Ginger Cream Filling

Yield: 2 dozen sandwich cookies

Prep Time: 45 min + chill time

Cook Time: 13 min

Gingersnaps w/ Orange- Ginger Cream Filling


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, at room temperature
1/2 cup firmly packed dark brown sugar
1 cup granulated white sugar
1/4 cup molasses
1 large egg
1/2 teaspoon vanilla extract

1/2 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


1. Prepare 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.

2. 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.

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). 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.

Source: (via

10 Responses to “Gingersnaps with Orange- Ginger Cream Filling”

  1. postedDec 17, 2009 12:16 PM

    Oh my goodness…These are awesome cookies! Just melt in your mouth!

  2. postedAug 10, 2014 1:32 PM

    Hi, you say to use 1/4 cup or 4 oz of cream cheese in the filling… however 4 oz is equal to 1/2 cup. Which measurement is correct?

    • August 12th, 2014 @ 4:00 PM

      Corrected to read 1/2 cup. Sorry for the confusion!

  3. postedAug 16, 2014 12:56 PM

    Thanks for the correction! :) I made these and they were delicious! The cookies were very crispy, like gingersnaps that come in the box, and I enjoyed them individually as well as with the filling. The technique of using the glass to flatten the dough balls also made the cookies perfectly round.

  4. postedAug 31, 2014 2:59 PM

    How strong is the orange flavor? I’m not a big fan of orange – can you leave the orange zest and juice out and just have a cream cheese filling?

    • September 1st, 2014 @ 8:59 PM

      I’m sure you can just leave out the orange zest if you don’t care for orange.

  5. postedDec 16, 2014 3:40 PM
    Claire Link

    How do you store these? In refrigerator? Can they be frozen? Probably without filling if freezing, right? Claire

    • December 21st, 2014 @ 6:49 AM

      You can freeze them filled.

  6. postedDec 21, 2014 6:01 AM

    Do these cookies need to be refrigerated once filled? How long do they last and do you think they would hold up to being shipped?

    • December 21st, 2014 @ 6:46 AM

      They don’t need to be refrigerated. They can be frozen, I’m not certain about shipping.

Leave a Comment