Ginger Cookies with White Chocolate Filling Recipe – The Cozy Comfort of Sweetness

Nothing brings back the warmth of home quite like the aroma of freshly baked goods wafting through the kitchen. As the gentle scent of ginger mingles with the sweetness of white chocolate, I find myself reminiscing about family gatherings where laughter danced around the table. This is why I’m excited to share my Ginger Cookies with White Chocolate Filling recipe with you. These delightful cookies, with their spiced ginger base and luscious filling, are the perfect treat to brighten your day.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• ¾ cup (170 g) unsalted butter, softened
  Use unsalted butter so you can control the salt.
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) dark brown sugar, firmly packed
• ¼ cup (60 ml) unsulphured molasses
• ¾ teaspoon vanilla extract
• 2 ½ teaspoons ground ginger
  A must for that warm, spicy kick.
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ⅛ teaspoon ground cayenne pepper
  A pinch of heat makes it exciting.
• 1 large egg, room temperature preferred
• 2 ¼ cups (280 g) all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon table salt
• ½ cup (100 g) granulated sugar for rolling
• 3 oz (85 g) white chocolate, finely chopped
• ½ cup (113 g) unsalted butter, softened
• 1 cup (125 g) powdered sugar
• ¼ teaspoon vanilla extract
• Pinch of table salt (about 1/16th teaspoon)

How to Make It

1. Cream the Butter and Sugars: Begin by grabbing a large mixing bowl. Combine the softened butter and granulated sugar. Beat them together until they become creamy and well-combined. The smell? Pure bliss. Now, let’s add in the molasses, vanilla extract, ground ginger, ground cinnamon, ground cloves, and cayenne pepper. Mix until everything is beautifully incorporated.

2. Add the Egg: Crack that large egg into the mixture and stir well. You’ll notice the mixture becoming even smoother.

3. Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure there are no lumps in our dough.

4. Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture until just combined. Don’t overmix, as we want our cookies to turn out soft and tender.

5. Chill the Dough: Wrap the dough tightly in plastic wrap, making sure it’s well sealed. Chill it in the refrigerator for at least 30 minutes or up to 2 days. I sometimes make it ahead of time for those cozy nights when I just want to bake!

6. Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper. This makes cleanup so much easier!

7. Shape the Cookies: Scoop about 1 ½ tablespoons of dough, roll it into little balls, and then roll each ball in sugar. Place them about 2 inches apart on your prepared baking sheets.

8. Bake: Place the cookies in the oven, and bake for about 10 minutes. They should be lightly golden around the edges. Let them cool on the baking sheets for a few minutes, as they will firm up.

9. Make the Filling: While the cookies cool, melt the white chocolate in a microwave-safe bowl, heating it in short intervals to avoid burning. Once melted, let it cool slightly. In a mixing bowl, beat the softened butter until creamy. Then, add the melted chocolate, powdered sugar, vanilla extract, and salt. Mix until everything is smooth and luscious.

10. Create the Cookie Sandwiches: Once your cookies have cooled, it’s time to assemble! Scoop 1 tablespoon of the filling onto the bottom of one cookie, then top it with another cookie. Press gently to create a delightful sandwich. Repeat until all cookies are filled.

Kitchen Tips

• Time-Saving Trick: If you’re in a hurry, you can skip chilling the dough, but I highly recommend it for the best texture.
• Fixing Common Mistakes: If your cookies spread too much, try chilling the dough longer next time or make sure your butter isn’t too soft.
• Flavor Twist: Add chopped nuts or crisp apple pieces to the dough for a unique variation.

Serving Ideas

These Ginger Cookies with White Chocolate Filling are perfect for various occasions. Whether it’s a family dinner, a cozy night in with a book, or holiday gatherings, they bring a warm touch to any table. Consider serving them alongside a steaming cup of chai or spiced cider for a truly comforting experience. You can even dust the cookies with a sprinkle of powdered sugar before serving for an added touch of sweetness.

Storing & Leftovers

• Storing: Keep any leftover cookies in an airtight container in the fridge for up to a week.
• Freezing: You can freeze the filled cookies for up to a month. Thaw them at room temperature, and they’ll taste just as good as fresh.
• Fun Leftover Idea: Make an ice cream sandwich by placing a scoop of your favorite ice cream between two cookies. Perfect for summer!

FAQs

Q: Can I make this ahead of time?
A: Definitely! In fact, the flavors deepen overnight, making these cookies even more delicious the next day.

Q: Can I swap any ingredients?
A: Absolutely! Feel free to substitute the white chocolate with dark chocolate or use honey instead of molasses for a different flavor profile.

Q: What’s the best way to serve it?
A: Fresh from the oven, while they’re still warm and aromatic, is the best way to enjoy these cookies.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that heavenly smell — that’s your sign that they’re just right!

Final Thoughts

Baking these Ginger Cookies with White Chocolate Filling isn’t just about making a tasty treat; it’s about creating moments of joy and coziness. Each bite carries the warmth of ginger and sweetness of white chocolate, evoking memories of love and comfort shared around the table. I hope you try this recipe and make it your own. Enjoy every bit of this delightful journey, and remember, the joys of baking are meant to be shared! Let the Ginger Cookies with White Chocolate Filling bring a smile to your face and warmth to your heart.

Ginger Cookies with White Chocolate Filling

These delightful cookies, with their spiced ginger base and luscious white chocolate filling, are the perfect treat to brighten your day.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Baked Goods

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Ginger Cookies

• ¾ cup unsalted butter, softened Use unsalted butter so you can control the salt.
• ½ cup granulated sugar
• ½ cup dark brown sugar, firmly packed
• ¼ cup unsulphured molasses
• ¾ teaspoon vanilla extract
• 2 ½ teaspoons ground ginger A must for that warm, spicy kick.
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ⅛ teaspoon ground cayenne pepper A pinch of heat makes it exciting.
• 1 large egg, room temperature preferred
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon table salt
• ½ cup granulated sugar for rolling

For the White Chocolate Filling

• 3 oz white chocolate, finely chopped
• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• ¼ teaspoon vanilla extract
• Pinch table salt (about 1/16th teaspoon)

Method

 

Preparation

1. In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together until creamy and well-combined.
2. Add in the molasses, vanilla extract, ground ginger, ground cinnamon, ground cloves, and cayenne pepper. Mix until combined.
3. Crack the egg into the mixture and stir well until smooth.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Chilling and Baking

1. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes or up to 2 days.
2. Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
3. Scoop about 1 ½ tablespoons of dough, roll into balls, and roll each in sugar. Place 2 inches apart on the prepared sheets.
4. Bake for about 10 minutes or until lightly golden around the edges, then let cool on baking sheets for a few minutes.

Making the Filling and Assembling

1. While the cookies cool, melt the white chocolate in a microwave-safe bowl in short intervals to avoid burning, then let cool slightly.
2. In a mixing bowl, beat the softened butter until creamy. Add the melted chocolate, powdered sugar, vanilla extract, and salt. Mix until smooth.
3. Once cooled, assemble the cookies by scooping 1 tablespoon of filling onto the bottom of one cookie, topping it with another cookie, and pressing gently to create a sandwich.

Notes

Time-saving trick: You can skip chilling the dough if in a hurry, but it’s recommended for the best texture. For variations, you can add chopped nuts or apple pieces to the dough.