Ginger Molasses Cookies with Blueberry Filling

To make the dough: In a large bowl, combine the butter, brown sugar, spices, salt, and baking soda, mixing until smooth. Beat in the egg, then mix in the molasses. Scrape the bowl and add the flour and crystallized ginger, mixing until everything is thoroughly combined. Chill the dough for at least 1 hour (it will be quite soft).

Preheat the oven to 350°F. Line two baking sheets with parchment.

Scoop the dough by the tablespoonful onto the prepared baking sheets. Grease the flat bottom of a glass or measuring cup, dip in granulated sugar, and use to press the balls of dough 1/4" thick.

Bake the cookies for 14 to 17 minutes, until they're firm when lightly touched in the center. Remove them from the oven and let cool on the pans for 15 minutes before transferring to a rack to cool completely.

To make the filling: Place the blueberries and confectioners’ sugar in the bowl of a food processor and process, pulsing occasionally, until the blueberries are mostly pulverized. Whisk the mixture through a fine-mesh strainer over a mixing bowl to remove any remaining chunks. Add the cream cheese, butter, vanilla, and lemon juice, and mix until the filling is smooth.

To assemble: Spread or pipe a tablespoon of the filling onto the bottom side of half the cookies. Sandwich with the remaining cookies, top-side up.

Store cookies, well wrapped, in the refrigerator for a few days; freeze for longer storage.