White Chocolate Stuffed Ginger Molasses Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
Ultra soft and chewy ginger molasses cookies stuffed with melty white chocolate. Filled with holiday flavor, these will become your new favorite cookies!
  • 2 cups gluten-free baking blend (or white whole wheat flour)
  • 1 teaspoon baking soda
  • 1½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • dash salt
  • ½ cup apple butter
  • ¼ cup molasses
  • ¾ cup dark brown sugar
  • 2 teaspoons vanilla extract
  • 6-8 ounces good quality white chocolate squares or chopped into large chunks*
  • granulated sugar for rolling
  1. In a medium bowl, whisk together baking blend, baking soda, spices and salt.
  2. In a large bowl, beat together apple butter, molasses, brown sugar and vanilla until smooth. Beat in dry ingredients until just combined. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 350. Line 2 large baking sheets with silpat or parchment paper.Roll dough into approximately 1" balls. Press white chocolate square/chunk inside, and roll dough back around. Make sure white chocolate is completely covered. Add more dough if necessary. Roll in sugar and transfer to prepared baking sheet. Repeat with remaining dough.
  4. Bake until just set, about 9-11 minutes. Cookies will look underdone,. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to one week.
*To make vegan, use vegan white chocolate, swap for dark chocolate or omit completely
Recipe by Ari's Menu at http://www.arismenu.com/white-chocolate-stuffed-ginger-molasses-cookies/