Gingersnaps are likely on many Christmas cookie baking lists. But have you ever made gingersnap cookie sandwiches?  They’re a real treat! The orange ginger cream filling that sits between two soft gingersnap cookies brings these amazing cookies to the next level. They are so delicious!

How to make Gingersnaps with Orange Ginger Cream Filling:

You’ll be making a typical gingersnap cookie dough for this recipe. After the dough is chilled a bit, you will roll it into cookie dough balls and then roll them in sugar.

The cookie dough balls are placed on parchment-lined baking sheets (or you can use silpat mats), and then each cookie dough ball is flattened using the bottom of a drinking glass that has been greased and then dipped in sugar. On their own, the ginger cookies are really good. They’re more on the soft side than crunchy.

The filling is a cream cheese + butter + powdered sugar frosting that has a gingery flavor as well as specks of orange zest.  It’s spread onto the bottom of half of the cookies, and then a 2nd half is placed on top to create a sandwich cookie. This recipe for Gingersnaps with Orange Ginger Cream Filling makes 24 sandwich cookies.

How to store these cookies:

If you want to eat them within about 7 days, store them in a covered container in your refrigerator. Place a piece of waxed paper between layers to prevent the cookies from sticking together. You can bring them to room temperature to display on a holiday cookie platter for munching. If you’d like to freeze these cookies, place them in an even layer on a baking sheet and stick the baking sheet in the freezer. Let the cookie sandwiches become solidly frozen, and then you can move them to a large freezer zip baggie or well-sealed container. They’ll stay good in the freezer for several weeks. Thaw to serve and eat.

Enjoy these “bakery quality” cookies that are perfect for the holiday season!

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