Gingersnap cookies (you need an even number of cookies)
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon cinnamon
3/4 cup shortening
sugar for rolling
Preheat oven to 350°F. In a medium bowl mix together the flour, baking soda, salt, ginger, cinnamon and set aside. In your stand mixer beat the sugar and shortening on medium speed until light and fluffy. Beat in the egg and molasses then slowly add the flour mixture.
Once well mixed make 1 inch balls with the dough and roll in the extra sugar. Place on cookie sheet about 2 inches apart and bake for 12 minutes. Let cool briefly on the cookie sheet then transfer to a cooling rack.
Cream Cheese filling
2 8oz packages of room temperature cream cheese
2/3 cup sugar
1 tablespoon vanilla
Beat cream cheese until soft and add the sugar and vanilla. Beat until you are happy with the smoothness.
Place some filling on the bottom of a cookie and top with another! These are great just like this but to add some fun to them I dipped them in white chocolate and decorated them.
Make these cookie early! Say if you need them at night make them that morning. The cookie its self with get all chewy from the cream cheese filling!
Make sure you store these cookies in the refrigerator.