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Cookie Butter Stuffed Soft Ginger Cookies


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Place the cookies 2 inches apart onto an parchment-lined cookie sheet, and flatten slightly.
  5. Bake for 8 to 10 minutes in the preheated oven. Cool completely. Store in an airtight container.