Ginger Snap Cookies with Cream Cheese Filling

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 1/4 cup molasses
• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar, for rolling
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup butter and 1 cup brown sugar until light and fluffy.
3. Beat in the egg and molasses until well combined.
4. In a separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Roll dough into 1-inch balls. Roll each ball in granulated sugar until coated.
7. Place sugar-coated balls on prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are cracked and tops are set.
9. Remove from oven and let cool on baking sheets for 5 minutes.
10. While cookies cool, prepare the filling: Beat together cream cheese, 1/4 cup butter, powdered sugar, and vanilla until smooth.
11. Once cookies are completely cool, use a knife to cut a small circle in the center of each cookie and remove the center.
12. Pipe or spoon the cream cheese filling into the center of each cookie.
13. Allow filling to set before serving.