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White Chocolate Gingersnap Oreos

written by Ashley Fehr

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5 from 9 votes
Prep Time 30 minutes
Total Time 38 minutes
Servings 15 sandwich cookies

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Last updated on March 1, 2024

Creamy white chocolate frosting sandwiched between two soft and chewy Gingersnaps — the perfect combination!

white chocolate gingersnap oreos piled on a white cake plate

Every year when December rolls around and I bake up a batch of these soft and chewy Molasses Cookies, I wonder why I don’t bake them year round.

They’re just so good, and I forget just how good, until I snag that fresh carton of molasses and whip up yet another batch for Christmas.

There are so many flavours I love during the holidays: white chocolate, mint, spice, orange, cranberry… I could go on. It just works, right?

Now, I know my share of white chocolate haters. And I get it. It’s just not chocolate.

But that rich, buttery, creamy white chocolate complements other, stronger flavours so well that its one of my favorites.

stack of 3 gingersnap sandwich cookies in hand

Don’t worry, the gingersnaps are soft and chewy, and not crunchy, and the white chocolate frosting firms up perfectly in the fridge so your frosting won’t go smushing out the sides 😉

I recommend trying this Gingerbread Cake next!

How to store White Chocolate Gingersnap Oreos:

I like to keep these cookies cold when I’m not serving them so that the frosting is firm — when it is warm it does tend to squish out more than I’d like (although they are still delicious).

gingersnap sandwich cookies lined up in metal loaf pan

You can store these cookies in the refrigerator for 1-2 weeks, or in the freezer up to 3 months.

I like to make a big batch and stick them in the freezer for those Christmas cookie cravings!

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White Chocolate Gingersnap Oreos

written by Ashley Fehr

5 from 9 votes
Creamy white chocolate frosting sandwiched between two soft and chewy Gingersnaps — the perfect combination!
white chocolate gingersnap oreos piled on a white cake plate
Review
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Cuisine American
Course Dessert
Servings 15 sandwich cookies
Calories 438cal

Ingredients

Cookies

  • 3/4 cup unsalted butter (room temperature)
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 cup sugar for rolling

Frosting

  • 1/2 cup white chocolate
  • 3 tablespoons cream or milk
  • 1 cup butter softened
  • 2 cups powdered icing sugar
  • 1 tsp vanilla
US Customary – Metric

Instructions

For the cookies:

  • With an electric mixer, cream butter and sugar together until light and fluffy. Add the egg and molasses and beat again until smooth, scraping down the sides of the bowl as necessary.
  • Add the flour, ginger, baking soda, cinnamon and cloves and beat on low-medium until dough comes together. If dough is not firm enough to roll into balls, refrigerate for 1-2 hours.
  • Preheat oven to 350 degrees F and roll cookie dough into 1" balls. Roll cookie dough balls in granulated sugar and place on lightly greased baking sheets about 2" apart, pressing down firmly so that they are flattened (1/8-1/4" thick). Bake for 6-7 minutes, until set at the outer edges. Remove from oven and let cool.

For the frosting:

  • In a small bowl, microwave chocolate and cream for 45 seconds. Stir until smooth and completely melted, returning to the microwave for another 15-20 seconds if necessary.
  • With an electric mixer, beat butter until smooth.
  • Add in slightly cooled chocolate mixture, powdered sugar and vanilla. Beat on low until combined, scraping down the sides if necessary. Beat on medium-high for 3-4 minutes until light and fluffy.
  • Pipe or spread onto half of the cookies and top with an unfrosted cookie — if it is too thin to spread of pipe, refrigerate for 1 hour before filling cookies. Refrigerate filled cookies for 1-2 hours until the frosting has set. These cookies freeze extremely well, too!

Nutrition Information

Calories: 438cal | Carbohydrates: 55g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 210mg | Potassium: 147mg | Fiber: 1g | Sugar: 40g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  2. Abby says

    These look amazing and I can’t wait to make them! Just wondering if you think I could substitute vanilla almond bark for the white chocolate? I have a ton of almond bark on hand but no chocolate to speak of. 🙁

    Reply

    • Ashley Fehr says

      Does it have chunks of almonds in it? You could likely substitute it as long as there are no really big chunks that would poke out and break the seal of the cookie dough, if that makes sense!

      Reply

  3. Jess @ Flying on Jess Fuel says

    I used to hate white chocolate…. then I came to terms with the fact that it’s just not chocolate… it’s something else magical. And now I love it! (For better or for worse, lol.) These cookies look amazing!! Ginger cookies are my fave for the holidays!

    Reply

  14. Kelly - Life Made Sweeter says

    Oh my goodness Ashley, these cookies have everything I love and more! I love gingersnap cookies so much and it sounds amazing with the white chocolate filling! I love how thick and puffy the cookies are and the frosting looks so creamy and delicious!

    Reply

    • Ashley says

      Thanks Ashley! I definitely am loving all the cookies, too… I’m just not sure my pre-pregnancy pants will be thanking me come January!

      Reply
5 from 9 votes (1 rating without comment)

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