Creamy white chocolate frosting sandwiched between two soft and chewy Gingersnaps — the perfect combination!
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.
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).
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
- 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
- 1/2 cup white chocolate
- 3 tablespoons cream or milk
- 1 cup butter softened
- 2 cups powdered icing sugar
- 1 tsp vanilla
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!
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