Ingredientes para Gingersnaps With Orange Ginger Cream Filling
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- ½ teaspoon salt
- Unsalted Butter
- Dark Brown Sugar
- 1 cup granulated sugar
- ½ cup molasses
- 1 large egg
- Vanilla Extract
- Cream Cheese
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 3 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Gingersnaps With Orange Ginger Cream Filling? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Gingersnaps With Orange Ginger Cream Filling
- **Make the Gingersnaps:**
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon ground cloves, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed light brown sugar, and ½ cup granulated sugar until light and fluffy (about 2 minutes using an electric mixer).
- Beat in ½ cup molasses, 1 large egg, and 1 teaspoon vanilla extract until well combined (about 30 seconds).
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Cover the dough and chill for at least 30 minutes, or up to 1 day.
- Place remaining ½ cup granulated sugar in a shallow dish.
- Roll dough into 1-inch balls and roll in the sugar to coat.
- Arrange balls about 2 inches apart on ungreased baking sheets.
- Lightly grease the bottom of a glass and dip it in sugar. Flatten each dough ball into a ¼-inch thick disk using the glass.
- Bake for 13-15 minutes, or until edges are set and cookies are firm.
- Remove from oven and let cool completely on a wire rack.
- **Make the Orange Ginger Cream Filling:**
- In a medium bowl, beat together 1 cup (2 sticks) unsalted butter until smooth and creamy.
- Gradually add 3 cups powdered sugar, beating until combined.
- Add 1 tablespoon orange zest, 1 tablespoon grated fresh ginger (peeled), and 2 tablespoons orange juice. Mix until smooth and creamy, adding more powdered sugar if needed to reach desired consistency.
- Frost the bottom of half of the cooled gingersnaps with the cream filling. Top with the remaining cookies to create sandwich cookies.
- Let the sandwich cookies stand for at least 30 minutes to allow the filling to set before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
112g
Fat
29g
Carbs
12g
