
Ingredients:
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
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.













