Baking these Gingersnaps with Orange Ginger Cream Filling is one way to step up your gingersnap cookie game!
Gingersnaps are likely on many Christmas cookie baking lists. But have you ever made gingersnap cookie sandwiches? They’re a real treat! The orange ginger cream filling that sits between two soft gingersnap cookies brings these amazing cookies to the next level. They are so delicious!
How to make Gingersnaps with Orange Ginger Cream Filling:
You’ll be making a typical gingersnap cookie dough for this recipe. After the dough is chilled a bit, you will roll it into cookie dough balls and then roll them in sugar.
The cookie dough balls are placed on parchment-lined baking sheets (or you can use silpat mats), and then each cookie dough ball is flattened using the bottom of a drinking glass that has been greased and then dipped in sugar.
On their own, the ginger cookies are really good. They’re more on the soft side than crunchy.
The filling is a cream cheese + butter + powdered sugar frosting that has a gingery flavor as well as specks of orange zest. It’s spread onto the bottom of half of the cookies, and then a 2nd half is placed on top to create a sandwich cookie. This recipe for Gingersnaps with Orange Ginger Cream Filling makes 24 sandwich cookies.
How to store these cookies:
If you want to eat them within about 7 days, store them in a covered container in your refrigerator. Place a piece of waxed paper between layers to prevent the cookies from sticking together. You can bring them to room temperature to display on a holiday cookie platter for munching.
If you’d like to freeze these cookies, place them in an even layer on a baking sheet and stick the baking sheet in the freezer. Let the cookie sandwiches become solidly frozen, and then you can move them to a large freezer zip baggie or well-sealed container. They’ll stay good in the freezer for several weeks. Thaw to serve and eat.
Enjoy these “bakery quality” cookies that are perfect for the holiday season!
Here are a few more holiday cookie recipes you might like to try:
- Chocolate Peppermint Bark Cookies
- Eggnog Cookies
- Candy Cane Kiss Cookies
- Linzer Pinwheel Cookies
- Red Velvet Gooey Butter Cookies
- Italian Christmas Cookies
- Chocolate Turtle Cookies
- Strawberry Thumbprint Cookies
Gingersnaps with Orange Ginger Cream Filling
- 2 cups all purpose flour
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (1½ sticks) unsalted butter, at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup molasses
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated white sugar, for rolling
- 1¾ cups powdered sugar, plus more as needed
- 4 ounces (1/2 cup) cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 teaspoon grated orange zest
- 1 teaspoon orange juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
PREPARE THE COOKIES:
- In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves and salt. Set aside. In a large bowl, use an electric mixer to combine the butter, 1/2 cup white sugar and brown sugar until fluffy, about 2 minutes. Add the molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds. Reduce the speed to low; add the flour mixture and mix until well combined. Cover and chill at least 30 minutes or up to 1 day.
- Preheat the oven to 350° F. Place 1/2 cup white sugar in a shallow bowl. Shape the dough into 1-inch balls; roll in the sugar to coat. Arrange the cookies 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 the dough into ¼-inch-thick disks. Bake 13 to 15 minutes, or until firm. Remove from the oven and immediately transfer the cookies to a cooling rack.
MAKE THE FILLING:
- In a medium bowl, combine all of the filling ingredients; mix until smooth, adding more powdered sugar as needed (the filling should have the consistency of very thick frosting). With a small spatula, frost the bottoms of half the cookies (about 1 teaspoon of filling each); top with the remaining cookies (so the bottom sides are together) to make sandwich cookies.