Une Gamine dans la Cuisine: Adapted from Oprah's Gingersnaps w/Orange-Ginger Cream Filling. You know you watch her too.

Cookie ingredients:

• 2 cups of all purpose flour
• 1/2 teaspoon of baking Soda
• 1 1/2 teaspoons of ground cinnamon
• 2 teaspoons of ground ginger
• 1/4 teaspoon of allspice
• 1/2 teaspoon of kosher salt
• 1 1/2 sticks (12 Tablespoons) of room temp. butter
• 1 cup of sugar (divided equally into 2 1/2 cups)
• 1/2 cup of tightly packed brown sugar (I used light)
• 1/8 cup of molasses
• 1/8 cup of honey
• 1 egg, at room temp.
• 1/2 teaspoon of vanilla extract

Filling ingredients:

• 4 ounces (1/4 cup) of cream cheese, softened to room temp.
• 1/2 teaspoon of vanilla extract
• 2 1/2 teaspoons of lemon zest
• 2 teaspoons of lemon juice
• 1/2 teaspoon of ground ginger
• 2 cups of powdered sugar (+ more if needed)

1. Cookies: In a medium bowl, whisk together the flour, baking Soda, cinnamon, ginger, allspice, and salt. Set aside.
2. In a large bowl, beat the butter for about 30 seconds. Add 1/2 cup of the granulated sugar, and all of the brown sugar. Beat on medium speed for about 2 minutes until fluffy. Add the molasses, honey, egg, and vanilla. *For easier removal, lightly spray and flour the measuring cups before adding the molasses and honey.* Beat on medium-high speed until well incorporated. Reduce the speed to low and gradually add the flour mixture. Mix until thoroughly combined. Cover well and refrigerate for at least 30 minutes.
3. Preheat the oven to 350F. Line cookies sheets with parchment paper. Place the remaining 1/2 cup of granulated sugar into a wide, shallow bowl. Remove the dough from the refrigerator. Shape into balls about 1-inch in diameter. Roll the balls into the sugar until well-coated. I found it easier to make several at once and place them all into the sugar bowl. Once they are in, shake the bowl around and roll the balls a bit with your hands to coat. Place the cookies about 2-inches apart on the cookie sheets (they will get larger). Dip the bottom of a glass into the cookie dough, just to moisten it, then dip the bottom of the glass into the sugar bowl. This will stop the cookies from sticking to it. Gently press down on each of the balls until they are about 1/4 of an inch thick. Bake for 10-13 minutes or until they are just firm. Remove them from the oven and immediately transfer them to a cooling rack. Cool completely before filling.
4. Filling: In a medium bowl, beat the cream cheese until soft and creamy. Add the vanilla extract, lemon zest, lemon juice, and ground ginger. Beat to incorporate. Slowly add the powdered sugar. Don't add it all at once or it will end up on the ceiling. Beat until you have a creamy, yet spreadable consistency. If it's too thin add a little bit more confectioners sugar. Place a rounded teaspoon on half the cookies. Cover with the remaining cookies and gently press down to form a sandwich.