Gingersnaps with Cream Cheese Filling Rolled in Citriburst Pearls

Serves 9 cookie sandwhiches


  • 3/4 cup butter
  • 1 1/4 cups sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger


  • 4 oz cream cheese, room temperature
  • 3 tablespoons butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons Citriburst pearls (6 finger limes)


Preheat oven 350F.

Blend butter and 1 cup of the sugar, in the bowl of an electric mixer fitted with a paddle blade, until the mixture is pale and fluffy, about 3 minutes. Add the egg and the molasses and mix well after each addition. Meanwhile, in a medium bowl, combine flour, baking soda, and ginger. With the mixer on low speed, mix in the dry ingredients in two or three additions, until combined. Use a Tablespoon measure to form uniform balls from the dough roll in the remaining sugar. Place dough balls on a parchment-lined baking sheet, 2 inches apart. Bake in preheated oven 10 to 12 minutes or until light golden brown.

Let cookies cool slightly and with a spatula move them to a rack to cool completely.

For the filling, beat cream cheese and butter until light and fluffy, about 3 minutes. Add the powdered sugar, a little at a time, until the mixture is smooth and thick. Refrigerate covered with plastic wrap until ready to use.

To assemble spoon a little filling between two cooled cookies and gently press together, spread some filling around the edges of the cookie sandwich and roll the cookies in finger lime pearls. Zing!

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