Monday, November 30, 2009

Virtual Cookie Swap

Photo: Ditte Isager

Who doesn't love cookies at Christmas time? I love baking and usually bake at least once every weekend and usually kick it up a notch during the holiday season. My favorite kind of cookies the whole year round are gingersnaps and they are always more prolific at Christmas. One year I went on a quest to find the ultimate gingersnap recipe so when I heard that Burmudaonion and Booking Mama were hosting a Virtual Cookie Swap I knew exactly which cookie recipe I'd be posting: the ultimate Ginger Snap Recipe! Why is it the ultimate you ask? Because it involves a frosting cookie sandwich. Delicious!

Gingersnaps with Orange-Ginger Cream Filling (Makes 2 dozen cookies)



  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • 12 Tbsp. (1 1/2 sticks) unsalted butter , room temperature
  • 1/2 cup firmly packed dark brown sugar
  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1/2 tsp. vanilla extract

  • 1/4 cup (4 ounces) cream cheese
  • 2 Tbsp. unsalted butter , room temperature
  • 1/2 tsp. vanilla extract
  • 1 tsp. grated orange zest
  • 1 tsp. orange juice
  • 1/2 tsp. ground ginger
  • 1 3/4 cups powdered sugar , plus more as needed
To make 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.

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.

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.

Note: The fresh ginger should be peeled unless otherwise noted. To grate fresh ginger, use a microplane grater or a triangular ginger grater, which will catch unwanted ginger fibers in its teeth, leaving behind a juicy, concentrated pulp.

1 comment:

  1. Oh my gosh! Those look and sound amazing! Thanks for sharing your recipe.


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