Deep Dish Gingerbread Truffle Cookies
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
10 servings
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 3/4 cup unsalted butter (at room temperature)
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 10-12 Lindt LINDOR Gingerbread Truffles (unwrapped)
- Decorative sugar (for sprinkling on cookies)
- Vanilla ice cream (for serving)
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Preparation
Step 1
Preheat the oven to 350 degrees F. Grease 10-12 ramekins with nonstick cooking spray and set aside.
Step 2
In a medium bowl, whisk together the the flour, baking powder, salt, and spices. Set aside.
Step 3
In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes.
Step 4
Add in the egg and vanilla extract. Mix until well combined. Add in the molasses. Mix until the molasses is combined with the other ingredients.
Step 5
With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in. Don’t over mix.
Step 6
Press cookie dough onto the bottom of each greased ramekin so it is just covering the bottom. Add a gingerbread truffle to each ramekin. Cover the truffles with cookie dough, making sure the cookie dough covers up the truffle and fills the ramekin to almost the top. Sprinkle each cookie with decorative sugar. Place ramekins on a large baking sheet.
Step 7
Bake the cookies for 15-18 minutes or until cookies are set around the edges, but still soft in the center. You want them to be a little gooey.
Step 8
Remove from the oven and let the cookies sit on the baking sheet for five minutes. Top with ice cream and serve warm.
Step 9
Note-you can use 4 oz or 6 oz ramekins. Divide dough according to size. If you use smaller ramekins, you will get a few more cookies.
Step 10
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