Gingersnap Cookie Sandwiches w/ Lime Cream Cheese Frosting

1 ½ sticks butter - room temp

1 cup brown sugar 

¼ cup molasses 

1 egg 

2 ½ cups flour

2 tsp baking soda

½ tsp salt 

2 tsp cinnamon 

2 TB ginger 

Pre-heat your oven to 350. 

Beat the butter with the brown sugar until it is combined. Then beat in the molasses + eggs. Slowly add in the flour and remaining dry ingredients, mixing until it is just combined. Scoop small balls, about 2tsp and place them on a lined baking tray. They’ll expand so give them space to grow. Press them down with your palm and sprinkle with sugar. Bake for 12 minutes or until the bottoms are a darker brown. If you like a really crunchy gingersnap add 2-3 more minutes. 

Once the cookies cool you can sandwich them with the Lime Cream Cheese Frosting. I also just topped some of them with the frosting, and then I left some plain as well (since they’re so yummy as they are!). 

Lime Cream Cheese Frosting: 

8oz softened cream cheese 

Zest of 1 lime + juice of 2

2 cups powdered sugar 

Using your mixer beat the cream cheese until it is smooth. Add the lime zest and juice and slowly integrate it. Very slowly, add in the powdered sugar, and beat until it is smooth and thick. 

Note: If you’re dairy free you can sub the butter for dairy-free butter. If you’re egg free you can sub the egg w/ ¼ cup applesauce. If you’re gluten free I prefer the Bobs Red Mill 1 to 1 gluten free flour.