Feeling snappy

Sometimes (and this may sound blasphemous), a girl needs something other than chocolate. Cue gasp - but it's true! I saw this recipe and thought it sounded just wonderful. I'm a big fan of gingersnaps, but in a different way than chocolate chip cookies. They're a little more sophisticated and kind of have a bite to them that makes it dificult to scarf down a ton. But paired with a steaming cup of tea, these little guys are pretty divine. 
Because I'm me and have trouble remembering really important ingredients, I completely left out the powdered sugar from the filling. It's yummy still, but I think the sugar would have been a nice balance to the tang of the ginger and lemon. Leave it to me to completely omit essential ingredients... but I have faith that you can remember :) 

Gingersnaps with Lemon Cream Filling
Adapted from Une Gamine dans la Cuisine

Cookies
2 C all purpose flour
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp allspice
1/2 tsp salt
1 1/2 sticks butter, softened
1 C of sugar (divided in half)
1/2 C packed brown sugar
1/8 C molasses
1/8 C honey
1 egg
1/2 tsp vanilla extract

Filling

4 oz (1/4 cup) cream cheese, softened
1/2 tsp vanilla extract
2 1/2 tsp lemon zest
2 tsp lemon juice
1/2 tsp ground ginger
2 C powdered sugar (+ more if needed)

Directions: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt. Set aside. In a large bowl, cream butter, 1/2 C granulated sugar and all the brown sugar - beat on medium until fluffy. Add the molasses, honey, egg, and vanilla and 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.

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 and shape into balls about 1-inch in diameter. Roll the balls into the sugar until well-coated. Place the cookies about 2-inches apart on the cookie sheets (they will get larger). Wet the bottom of a glass (a shot glass is the perfect size) and 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.

For the 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.