COOKIES:
2 cups all-purpose flour
½ tsp baking soda
1½ tsp ground cinnamon
2 tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
12 Tbs (1½ sticks) unsalted butter, at room temperature
½ cup firmly packed dark brown sugar
1 cup granulated sugar
¼ cup molasses
1 large egg
½ tsp vanilla extract
FILLING:
¼ cup (4 oz.) cream cheese, at room temperature
2 Tbs unsalted butter at room temperature
½ tsp vanilla extract
1 tsp grated orange zest
1 tsp orange juice
½ tsp ground ginger
1¾ 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 ½ 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.
Ready to bake: Preheat oven to 350°F. Place remaining ½ 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 ¼-inch-thick disks. Bake 13 to 15 minutes, or until firm. Remove from oven and immediately transfer cookies to a cooling rack.
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 1 tsp. filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.
Yield: 2 dozen sandwich cookies
Probably my new favorite cookie!!!
