Soft Gingersnaps with Sweet Orange Cream Cheese



¾ cup unsalted butter, softened

¼ cup canola oil

¼ cup molasses (not blackstrap)

1 cup granulated sugar

1 large egg

1 tsp. grated ginger

2¾ cups all-purpose flour

2 tsp. baking soda

½ salt

1 tsp. ground ginger

1 tsp. ground cinnamon

Sugar for coating cookies


Sweet Orange Cream Cheese

12 ounces cream cheese, softened

½ tsp. vanilla extract

½ tsp. orange zest

½ cup powdered sugar




Heat oven to 350°F. In bowl of an electric mixer with a paddle, beat together butter, oil, molasses, and sugar until light and fluffy, about 3 minutes. Beat in egg and fresh ginger. Add flour, baking soda, salt, ground ginger, and cinnamon. Mix at low speed to combine completely.


Roll dough into ¾-inch balls (about 2 teaspoons each) and then roll balls in granulated sugar to coat. Bake in in batches on ungreased cookie sheets until edges are crispy and center is soft but starting to set, 8-10 minutes. Cool.


When cookies are completely cool, use Sweet Orange Cream Cheese to frost the underside of one cookie with 2 teaspoons of filling and sandwich with another cookie. Repeat for all cookies.


Cookies can be stored in an airtight container up to 1 day or refrigerated up to 3 days.


Sweet Orange Cream Cheese

In the bowl of an electric mixer with a paddle, beat cream cheese with vanilla and zest until smooth, about 1 minute. Add powdered sugar and beat until smooth.


via LDS Living/Tara Bench

No comments:

Christmas Countdown