Gingerbread White Chocolate Sandwich Cookies
Soft gingerbread cookies meet a creamy white chocolate cream cheese filling in these festive gingerbread white chocolate sandwich cookies! Perfect for any cookie tray.
Servings 9 sandwich cookies
Ingredients
Cookies
- 1/2 cup butter, softened
- 3/4 cup coconut sugar (or brown sugar)
- 1/4 cup dark molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1-1/2 cups white whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
White Chocolate Filling
- 4 oz cream cheese, softened
- 1/3 cup white chocolate chips, melted
- 3/4 cup powdered sugar
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
Instructions
Cookies
- Place softened coconut oil and sugar in a stand mixer. Beat on medium speed about 2 minutes or until evenly creamed. Mix in molasses, egg, and vanilla until creamy.
- In a large bowl, combine flour, spices, baking soda, cornstarch, and salt. Add flour mixture to liquid, and beat on medium speed until a dough forms.
- Scoop dough into 1-in balls and place 3 in apart on parchment paper-lined baking sheets. Bake cookies at 350F 9-11 minutes or until edges just start to turn golden. (middles will still seem very soft) Cool cookies on baking pan 10 minutes, then transfer to a wire cooling rack to cool completely.
White Chocolate Filling
- In a large bowl, beat cream cheese until completely smooth. Add melted white chocolate, powdered sugar, orange zest, and vanilla and beat on high speed until filling is smooth and thick.
- Frost the bottoms of half of cooled cookies. Top with remaining cookies to form a sandwich. Store cookies in fridge until ready to serve. Enjoy!