Gingersnaps with Orange Ginger Cream Filling

Steps

1. 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.

2. 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.

3. 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.