Deep Dish Gingerbread Truffle Cookies-molasses cookies baked in ramekins with a LINDOR Gingerbread milk chocolate truffle inside. Top with ice cream for the perfect holiday dessert!
This post is sponsored by Lindt.
Gingersnap cookies are a classic Christmas cookie and I make several batches every year. This year, I decided to do a little twist on our favorite molasses cookies. I made Deep Dish Gingerbread Truffle Cookies and topped them with vanilla ice cream for a dinner party and WOW! These individual cookies are a real holiday treat!
I love serving individual desserts so I made the deep dish cookies in ramekins. Everyone gets their own special cookie and you don’t have to share, that is the best part:)
I used my favorite gingersnap cookie dough to make the deep dish cookies. The dough is perfectly spiced and the cookies are always super soft. I hid a LINDOR Gingerbread Milk Chocolate Truffle in the center of every cookie and I am telling you it is the BEST surprise. The truffles are a limited edition holiday flavor and they are incredible! The truffles have a delicate milk chocolate shell infused with gingerbread pieces and a creamy gingerbread truffle filling.
Serve the cookies warm with a scoop of vanilla ice cream. The ice cream will melt into the cookies and when you get to that gingerbread milk chocolate truffle surprise, you will be in dessert heaven.
When I served the gingerbread cookies to our guests, they were impressed after one bite, but when they got to the truffle center, they were AMAZED! Everyone devoured their dessert.
If you are looking for an extra special dessert to serve this holiday season, make Deep Dish Gingerbread Truffle Cookies for your family and friends.
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Deep Dish Gingerbread Truffle Cookies
Individual gingerbread cookies with a Lindt LINDOR truffle surprise in the center! Serve warm with a scoop of vanilla ice cream for an extra special Christmas dessert!
Yield: 10-12 deep dish cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 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
- Preheat the oven to 350 degrees F. Grease 10-12 ramekins with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the the flour, baking powder, salt, and spices. Set aside.
- In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes.
- 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.
- 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.
- 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.
- 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.
- Remove from the oven and let the cookies sit on the baking sheet for five minutes. Top with ice cream and serve warm.
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.
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