Gingersnaps With Orange-Ginger Cream Filling

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   TO MAKE THE COOKIES:

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   In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.

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   In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes.

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   Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds.

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   Reduce speed to low; add flour mixture and mix until well combined.

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   Cover and chill at least 30 minutes or up to 1 day.

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   Preheat oven to 350u00b0F

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   Place remaining 1/2 cup granulated sugar in a shallow bowl.

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   Shape dough into 1-inch balls; roll in sugar to coat.

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    Arrange about 2 inches apart on 2 ungreased baking sheets.

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    Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks.

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    Bake 13 to 15 minutes, or until firm.

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    Remove from oven and immediately transfer cookies to a cooling rack.

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    TO MAKE THE FILLING:

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    In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting).

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    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.

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    *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.

* Per serving · 4 servings · Values may vary.