-
1
Make the Cookies In a bowl, whisk the flour with the baking soda, cinnamon, ground ginger, nutmeg, cardamom and salt until evenly combined.
-
2
In the bowl of a stand mixer fitted with the paddle, combine the butter and 2 cups of the granulated sugar with the grated ginger, orange zest and vanilla.
-
3
Beat at medium speed until light and fluffy, about 3 minutes.
-
4
Add the eggs 1 at a time and beat until incorporated.
-
5
Beat in the molasses, then add the dry ingredients and beat at low speed until incorporated.
-
6
Scrape the dough into a large bowl, cover with plastic wrap and refrigerate for at least 8 hours or overnight.
-
7
Make the Filling In a small saucepan, cook the butter with the vanilla bean and seeds over moderately high heat, stirring occasionally, until the butter begins to brown and smell nutty, about 4 minutes.
-
8
Pour into a metal bowl set over an ice bath, making sure to scrape the browned solids from the bottom of the pan into the bowl.
-
9
Add the salt and stir the butter until cooled and beginning to solidify.
-
10
Discard the vanilla bean and let the butter stand in the ice bath until completely solid.
-
11
Remove from the ice bath.
-
12
Make the Filling In the bowl of a stand mixer fitted with the paddle, beat the cream cheese at medium speed until light and fluffy.
-
13
Add the brown butter and confectioners sugar and beat at low speed until smooth.
-
14
Increase the speed to high and beat until fluffy, about 2 minutes.
-
15
Scrape the frosting into a medium bowl, cover with plastic wrap and refrigerate for at least 1 hour.
-
16
Make the Filling Preheat the oven to 350.
-
17
Line 2 large rimmed baking sheets with parchment paper.
-
18
Place the remaining 1/2 cup of granulated sugar in a small bowl.
-
19
Working in 2 batches, using a 1-ounce ice cream scoop or two tablespoons, portion the dough into 1-inch balls.
-
20
Roll the balls in the sugar and arrange on the prepared sheets at least 2 inches apart.
-
21
Using the flat bottom of a glass or measuring cup, gently flatten each ball into a thick disk.
-
22
Bake the cookies for 14 minutes, until set at the edges; rotate the baking sheets from top to bottom and front to back halfway through baking.
-
23
Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack and let cool completely.
-
24
Make the Filling Stir the frosting until spreadable.
-
25
Dollop 1 heaping tablespoon on one side of half the cookies, then sandwich with the remaining cookies.
