Gingersnaps with Orange-Ginger Cream Filling

Cream-Filled GingersnapsThere is something wonderful about Christmas.  Do you know what it is?  COOKIES!  Okay okay…there are lots of wonderful things about Christmas, way too many to count actually!  It is my absolute favorite time of year!!  I’m not one bit embarrassed to start rocking out to Christmas tunes the day after Halloween,  I just can’t help it!   Cream-Filled GingersnapsCream-Filled Gingersnaps

I got this recipe from Recipe Girl; I doubled it and made a couple adjustments, but nothing major, then I dipped them in white chocolate. Yum!  The cookie itself is light and crisp around the outside and gets slightly more dense and almost chewy in the middle of the larger ones.  It has a wonderful flavor that is not too strong/overpowering. Cream-Filled GingersnapsCream-Filled Gingersnaps

The cookies were a little crispy at first, but after they were filled, they became much more soft (for that reason, I wouldn’t make the cookie alone without underbaking it a bit).  The orange-ginger cream had a very mild flavor that paired really well with the cookie and the white chocolate took it to the next level!  These are definitely something I will make again!Cream-Filled Gingersnaps

Gingersnaps:

Yield: 4-5 dozen depending on size

  • 4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 3 sticks (1 1/2 cup) butter, softened
  • 1 cup firmly packed dark brown sugar
  • 1 cup granulated white sugar
  • 1/2 cup molasses
  • 2 large eggs
  • 1 tsp vanilla extract
  1. In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
  2. In the bowl of an electric mixer, cream butter, brown sugar, and 1 cup granulated sugar until fluffy, about 2 minutes.
  3. 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.
  4. Cover and chill at least 30 minutes or up to 1 day.
  5. Preheat oven to 350°. Place remaining 1 cup granulated sugar in a shallow bowl.
  6. Scoop rounded tablespoons of dough and shape into a ball (I did this for the first batch but I wanted them smaller so I did even tablespoons for the rest); roll in sugar to coat. Arrange about 2 inches apart on an ungreased baking sheet.
  7. Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks.
  8. Bake 13 to 15 minutes, or until firm. Remove from oven and immediately transfer cookies to a cooling rack.

Orange-Ginger Cream Filling:

  • 1/4 cup (4 ozs) cream cheese
  • 2 Tbsp butter, softened
  • 1/2 tsp vanilla extract
  • 1 tsp grated orange zest
  • 1 tsp heavy cream
  • 1/2  ground ginger
  • 1 3/4 cups powdered sugar , plus more as needed
  1. In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting).
  2. With a small spatula, frost bottoms of half the cookies (1-2 tsp depending on size of cookie); top with remaining cookie to make sandwich.

White Chocolate Dip

  • 1 package white chocolate chips
  • 1-3 tsp vegetable oil
  1. Melt white chocolate chips and 1 1/2 tsp vegetable oil in a microwave safe dish for a minute at 70% power.
  2. Stir well, then continue to melt in increments of 15-20 seconds until completely melted.  If your chocolate seems to thick, you can add more vegetable oil to thin it out.
  3. Dip cookies in chocolate and let set.

6 thoughts on “Gingersnaps with Orange-Ginger Cream Filling

  1. These look delicious. I pinned them. I really like gingerbread, so these will add to it. Thank you for sharing. Hope you have a great new year. Blessings, Jo-Ann

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