Vegan Ginger Molasses Cookies with White Chocolate Lemon Filling

Ginger and molasses aren't flavors one typically associates with spring, but with all the gloom in the world right now, I really needed the warm notes of the holiday season to bring some comfort into my life...and my jar of molasses had sprung a leak, so I really needed to get that out of the fridge!

These are a holiday staple in my house, and every time we make them we experiment with a new component to play around with fun ways to dress up these traditional ginger molasses cookies with a little extra razzle dazzle! Our most recent favorite was this white chocolate and lemon creamy candy center and it is absolutely lovely!

Ingredients

​Cookies

1 1/2 cups unsalted soy butter, softened
1 cup sugar (1 1/4 cup if you're feeling extra sweet)
1 cup packed brown sugar
1/2 cup unsulphured molasses 
2 tablespoons unsweetened applesauce 
4 1/2 cups flour, sifted
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
​1 teaspoon salt

​Filling

12 ounces of white chocolate candy melts (finding dairy-free versions of these are super tricky but not impossible - these are my favorite)
1-2 tablespoon soy butter, chilled
1/4 teaspoon lemon extract

Method

1. In a medium bowl, whisk together flour, soda, cinnamon, cloves, and ginger, and set aside.
2. In a separate bowl, cream together the butter and sugars until the mixture is light and fluffy, about two minutes.
3. Mix in the eggs, followed by molasses, and beat on medium-low until combined.
4. Gradually add in the dry mixture until it is totally combined.
5. Transfer the dough to an airtight container and refrigerate at least two hours, but I recommend overnight for best results.
6. When you're ready to bake, preheat the oven to 350. 
7. If you're going to make cookie sandwiches, be forewarned that they are very sweet, so I recommend rolling smaller balls of cookie rough around 1/2 inch in diameter. If you're just making cookies, then up to 1 inch works!
8. Bake for 10-12 minutes, or until the cookies begin to crack slightly on top. Set aside to cool. Cookies will be firm, but chewy.
9. To make the filling, pour the chocolate candy melts into a microwave safe bowl. Add the butter.
10. Melt in 30 second increments, keeping your microwave on 50% power so not to burn your chocolate. 
11. Stir between intervals until the chocolate is a creamy texture.
12. Fold in the lemon extract. It will fizzle - that's okay!
13. When you're ready, add 1-2 teaspoons to the bottom of one cookie, and top with another!

Now, if you're using the candy melts (rather than a more traditional melting chocolate) the center will harden as it cools. The butter added in keeps it smooth and creamy, but you should still experience a nice textural surprise when you take a bite. Between the soft chewiness of the cookie and the creamy white chocolate of the center, these filled cookies are positively sinful!