Oprah.com: What could make a zingy gingersnap even better? Sweet, creamy frosting sandwiched between two gingersnaps!

Cookies:

• 2 cups all-purpose flour
• 1/2 tsp. baking soda
• 1 1/2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. salt
• 12 Tbsp. (1 1/2 sticks) unsalted butter , room temperature
• 1/2 cup firmly packed dark brown sugar
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 1/2 tsp. vanilla extract

Filling:

• 1/4 cup (4 ounces) cream cheese
• 2 Tbsp. unsalted butter , room temperature
• 1/2 tsp. vanilla extract
• 1 tsp. grated orange zest
• 1 tsp. orange juice
• 1/2 tsp. ground ginger
• 1 3/4 cups powdered sugar , plus more as needed

1. To make cookies: In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside. In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes. Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds. Reduce speed to low; add flour mixture and mix until well combined. Cover and chill at least 30 minutes or up to 1 day.
2. Preheat oven to 350°. Place remaining 1/2 cup granulated sugar in a shallow bowl. Shape dough into 1-inch balls; roll in sugar to coat. Arrange about 2 inches apart on 2 ungreased baking sheets. Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks. Bake 13 to 15 minutes, or until firm. Remove from oven and immediately transfer cookies to a cooling rack.
3. To make filling: In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting). 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.