These Cookie Butter Stuffed Soft Ginger Cookies are big, soft and chewy ginger cookies filled with cookie butter! They stay incredibly soft for days and are super flavorful.
You guys. These cookies. These big, soft, chewy, super flavorful ginger cookies, that are stuffed with cookie butter and then rolled in sugar before being baked. Let’s talk about them for a bit.
I first made these before Christmas to give out in cookie-filled gift boxes to my friends. I posted a picture on Instagram, adoration ensued, and before I knew it, the cookies were out the door, with not one photo snapped of them besides the Instagram pics. Oops.
But really…that just meant I had an excuse to make these again. How could I not want to? Look at the dripping cookie butter!
I finally got around to whipping these up, after frequent reminders to remake them from my housemates…
…and they. are. so. good. This ginger cookie is just my kind of perfect. It’s totally flat and even, and looks like it would be crispy – but looks are deceiving. This cookie is chewy, and barely crisp around the edges, but seriously soft, and stays super soft and chewy and wonderful for daaaaays (if they last that long…unlikely). It’s also super flavorful, from the molasses and the spices, but not overbearing or too potent. The orange juice adds a nice, barely-there flavor, but feel free to sub water if you don’t have orange juice on hand.
And of course…the cookie butter! I love this stuff, and if you haven’t tried it, you’re missing out. Imagine spice cookies turned into a spread with the same consistency as peanut butter. I get it from Trader Joe’s, but a brand called Lotus makes the same thing called Biscoff Spread. Stuffed in the middle of these ginger cookies, the flavors play together so nicely and they bake perfectly, with the cookie butter spreading into a thin layer in the middle of the cookie.
Also, the way I put cookie butter into these cookies makes things a million times easier! Instead of trying to mess with this sticky dough getting all over my hands. I fill the cookie scoop half way, press a little indentation into that cookie dough, scoop the cookie butter into there, top it off with more cookie dough, and then roll it in the sugar and bake! Here’s some photos:
So, I could rave about these all day long, but I’ll just let you take these in. You should make them. Enjoy!
- 3/4 cup butter (softened)
- 1 cup white sugar
- 1 egg
- 1 tablespoon orange juice
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 1/2 cup cookie butter
- Preheat oven to 350°F.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. In a separate bowl, whisk together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the molasses mixture, stir together until completely combined, take care not to overmix. Place dough in the refrigerator for 30 minutes before forming balls to make it easier to work with.
- Shape dough into walnut sized balls, and fill each cookie dough ball with about 1 teaspoon of cookie butter. You can do this by flattening the dough and pressing it around the cookie butter, or using a cookie scoop, make an indentation in the middle of the dough, place the cookie butter on in the indentation, and then cover with more cookie dough. Roll them in the remaining 2 tablespoons of sugar.
- Place the cookies 2 inches apart onto an parchment-lined cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Cool completely. Store in an airtight container.