Gingersnap Oreos with Cream Cheese Filling

• Vegetarian

• Produce

  • 2 1/2 tsp Ginger

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 1/2 tsp Cayenne pepper
  • 2 tsp Cinnamon
  • 2 tsp Cloves
  • 4 cups Flour
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 1 Sugar
  • 1 tsp Vanilla

• Dairy

  • 2 1/2 cups Butter
  • 8 oz Cream cheese
  • 1/3 cup Heavy cream

Found on modernhoney.com

Description

Ingredients

• Grandma Geris Gingersnaps:
• 1½ cups (3 sticks) Cold Butter, cut into cubes
• 2 cups Sugar
• 2 Eggs
• ½ cup Molasses
• 4 cups Flour
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• ½ teaspoon Salt
• 2 teaspoons Cinnamon
• 2½ teaspoons Ginger
• 2 teaspoons Cloves
• ½ teaspoon Cayenne Pepper
• Sugar
• Cream Cheese Filling:
• 1 cup Butter, softened
• 8 ounce Cream Cheese, softened
• 4 cups Powdered Sugar
• ⅓ cup Heavy Cream, Milk, or Egg Nog
• 1 teaspoon Vanilla
• ****Recipe can be halved easily.

Directions

• Preheat oven to 350 degrees.
• In large mixing bowl, cream butter and sugar for 4 minutes until light and fluffy and pale in color.
• Add eggs one at a time, mixing after each addition. Add molasses and mix well.
• Add flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and cayenne pepper. Mix just until combined to avoid over-mixing the dough.
• Place sugar into small bowl. Roll dough into small balls and roll into sugar, coating well.
• Place on lined baking pan and bake for 12-15 minutes.
• To make Cream Cheese Filling:
• In large mixing bowl, cream softened butter and cream cheese until light and fluffy. Stir in powdered sugar and cream, milk, or egg nog. Add vanilla.
• To assemble cookies:
• Once cookies have cooled, spread cream cheese filling on the bottom of cookie and top with other cookie.