Ingredients
2 c. 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. unsalted butter
1/2 c. dark brown sugar
1 c. granulated sugar
1/4 c. molasses
1 large egg
1/2 tsp. vanilla extract
1/4 c. cream cheese
2 tbsp. unsalted butter
1/2 tsp. vanilla extract
1 tsp. grated orange zest
1 tsp. orange juice
1/2 tsp. ground ginger
1 3/4 c. powdered sugar
Preparation
Step 1To 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 1/2 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.Step 2Preheat oven to 350 degrees F. 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.Step 3To 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.Step 4Note: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.
