Gingersnap Sandwich Cookies with White Chocolate Filling-soft gingersnap cookies filled with white chocolate buttercream frosting. These cookies are perfect for Christmas time.
My soft gingersnap cookies are one of my all time favorite Christmas cookies. I make multiple batches every December, a few batches for friends and a few batches for us to enjoy.
This year, I mixed things up by making Gingersnap Sandwich Cookies with White Chocolate Filling. I used my favorite gingersnap cookie recipe, but created a sandwich cookie by adding white chocolate buttercream between two cookies. My favorite cookies just got better! Two cookies are always better than one!
The gingersnap cookies are soft, chewy, and perfectly spiced. They are good on their own, but I was in an indulgent mood so I got out the white chocolate and butter and made a creamy white chocolate filling.
I could eat this white chocolate buttercream by the spoonful. It is SO good! Ok, you caught me, I did eat a few spoonfuls, but only because I wanted to make sure it was worthy of being added to my favorite gingersnap cookies. It is perfection!!!
I piped the white chocolate filling between two soft gingersnaps and voila, sandwich cookies!
I am sooooooo in love with these cookies. The sweet white chocolate filling is a nice compliment to the spiced ginger cookies. They are the PERFECT Christmas cookies so make sure you add them to your baking list this year. They are going to be a Christmas tradition at our house! Gingersnap Sandwich Cookies with White Chocolate Filling are a holiday MUST!
Gingersnap Sandwich Cookies with White Chocolate Filling
For the gingersnap cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 cup unsalted butter at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 cup granulated sugar-to roll the cookies in before baking
For the white chocolate buttercream:
- 2 cups white chocolate chips
- 1 cup unsalted butter at room temperature
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or as needed
- Preheat the oven to 375 degrees. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and spices.
- With a mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes. Add in the egg and vanilla. Mix until well combined. Add in the molasses. Mix until the molasses is combined with the other ingredients.
- With the mixer on low, slowly add the flour mixture. Mix until just combined. Form the dough into tablespoon sized balls. Roll the dough in sugar. Place the cookie dough balls on the prepared baking sheet 2-inches apart. Bake for 8 minutes, don't overbake. Let the cookies sit on the baking sheet for two minutes, transfer to a cooling rack and cool completely.
- While the cookies are cooling, make the white chocolate buttercream. Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain. Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half of the powdered sugar, melted white chocolate, vanilla and milk until mixture is smooth and creamy. Slowly beat in remaining powdered sugar until smooth; if frosting is too stiff, add in a little more milk.
- To make the sandwich cookies, spread or pipe white chocolate buttercream on the inside of one gingersnap. Top with another gingersnap. Continue making sandwich cookies. Store cookies in an air-tight container at room temperature.
- Note-you may have extra buttercream, depending on how much you add between each cookie. You can keep the leftover buttercream in the fridge for up to a week.
Have you tried this recipe?
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Are you for real right now girl?! You totally knocked this out of the park! Two is always better than one in my mind! These snap sandwiches look heaven sent and I could scarf a couple down right now 🙂
“Two cookies are always better than one!” <– Truer words were never spoken. These cookies look awesome! I love the spicy cookie with the sweet white chocolate.
These look great Maria!!
I love the filling and the flavors go so well together!!! They look so fluffy and perfect.
Yummy cookies! Especially that white choc filling..
Oh my word! These look amazing! Yummy!
Soft gingerbread is the only way I’ll eat gingerbread. But that filling. WHOA!
Swoon! These are so being actioned!
Super cute cookies Maria! so yummy!
Oh these look SO good! Gingersnaps and white chocolate are a perfect match 🙂
I would have to eat a few spoonfuls of the filling too.
These look so delicious! I want one with a tall glass of milk now! Thank you for sharing and have a wonderful week 🙂
A glass of milk with these cookies…perfect snack!
I didn’t think that gingersnaps could get any better but they just did!
I make chewy gingersnaps every holiday, too! Now I need to fill them with white chocolate buttercream! Swooning!!
These are beyond delicious! Love that white chocolate filling! The perfect complement to gingersnap spices!
These are amazing…love that white chocolate filling!
My husband would love these. But my kids don’t like ginger. I wonder if you could use the filling with another cookie.
I much prefer gingerbread that is soft to hard and these look so amazing!
sandwich cookies are the best way to instantly feel like a little kid again. these look delicious!
I have never made ginger snaps before, but after seeing these yesterday I knew I had to make them last night! I didn’t make the filling, just the cookies. All I can say is “WOW”! Never ate a ginger snap til last night, wasn’t sure I’d like them. I will be making these again! Perfect amount of spices, great flavor! Thanks Maria!
You are welcome! So glad you liked the cookies!
OMG! I made these yesterday and filled them today. The cookies are small and almost bite size – I bet I got 3 dozen out of 1 recipe. When some men came by (deer hunters done for the day) they scarfed these down and I had to take them away just so I would have some left. The filling made so much that I am going to make another batch of these and fill all that I can. If there are leftover cookies, oh well. They are still phenomenal!!!!!
Two cookies are always better than one, especially with that yummy fluffy frosting.
I made these yesterday to rave reviews. My oven temp is off, so I baked for 10 minutes, still soft. I added lemon zest and substituted lemon extract for vanilla to buttercream. Flavor of Carr’s ginger lemon cookies. Thanks for the great recipe!
I made these last year for the first time and they were sublime. Definitely one of my new holiday favorites. Thanks so much!
Are these freezable?
Would these work without the sugar on top? I’m planning on putting a Creamy boiled frosting in between. I feel that would be sweet enough, without the sugar on Top. What do you think?