White Chocolate Gingersnap Oreos - The Recipe Rebel (2024)

5 from 9 votes

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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

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!