Every year when December rolls around and I bake up a batch of these soft and chewy Molasses Cookies, I wonder why I don’t bake them year round. They’re just so good, and I forget just how good, until I snag that fresh carton of molasses and whip up yet another batch for Christmas. There are so many flavours I love during the holidays: white chocolate, mint, spice, orange, cranberry… I could go on. It just works, right? Now, I know my share of white chocolate haters. And I get it. It’s just not chocolate. But that rich, buttery, creamy white chocolate complements other, stronger flavours so well that its one of my favorites. Don’t worry, the gingersnaps are soft and chewy, and not crunchy, and the white chocolate frosting firms up perfectly in the fridge so your frosting won’t go smushing out the sides 😉 I recommend trying this Gingerbread Cake next!
How to store White Chocolate Gingersnap Oreos:
I like to keep these cookies cold when I’m not serving them so that the frosting is firm — when it is warm it does tend to squish out more than I’d like (although they are still delicious). You can store these cookies in the refrigerator for 1-2 weeks, or in the freezer up to 3 months. I like to make a big batch and stick them in the freezer for those Christmas cookie cravings! Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
