Gingersnap Sandwich Cookies with Coconut Orange Filling

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/2 tsp Orange extract
  • 3/4 cup Powdered sugar
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/4 cup Coconut, Flaked

• Dairy

  • 1/2 cup Butter

Found on letsdishrecipes.com

Ingredients

• 1/3 cup butter, softened
• 1/3 cup packed brown sugar
• 1 large egg
• 1/3 cup molasses
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup butter, softened
• 3/4 cup powdered sugar
• 1/2 teaspoon orange extract
• 1/4 cup flaked coconut

Directions

• Preheat oven to 375 degrees. Line baking sheets with parchment paper.
• In a large bowl, cream butter and brown sugar with an electric mixer until light and fluffy. Beat in the egg and molasses.
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Gradually beat the dry ingredients into the butter and sugar mixture.
• Drop dough by level teaspoonfuls onto the prepared baking sheets. Bake for 6-8 minutes or just until edges begin to brown. Do not overbake. Remove cookies from pans to wire racks to cool completely.
• To make the filling, in a small bowl, beat together the butter, powdered sugar and extract until blended. Stir in coconut. For a finer filling, mix everything in a food processor.
• Spread filling on bottoms of half of the cookies, then cover with remaining cookies.