Servings: 24-30 serving(s)
Prep time: 75 minutes
Total time: 95 minutes
Cooking time: 20 minutes
Meet our prize winning cookie!
Back in the spring we hosted a molasses cookie contest with Food Bloggers of Canada, a national organization of home cooks and bakers who blog about food.
Choosing a winner was one of the joys of my job: I baked a batch of each of the five finalists and my colleagues and I nibbled our way through every single one of them until we chose a winner.
This Truffle Stuffed Molasses Cookie is the one that came out on top, made by Ashley of The Recipe Rebel blog.
It’s deceptively simple – a classic ginger crinkle cookie — but it has a white chocolate truffle tucked inside. An irresistible surprise.
The original recipe calls for homemade truffles, which I did make the first time I tried these cookies. I just didn’t make them very well, and my leak rate was pretty high. If you want to give homemade truffles a try click through to the original recipe on The Recipe Rebel. The truffle recipe is part of the cookie recipe on her site.
The hardest part about making these cookies? Hiding the truffles from my kids so they wouldn’t get devoured before the dough chilled.
White Chocolate Truffle Stuffed Molasses Cookie Recipe
- 1 cup brown sugar
- 3/4 cup butter, melted
- 1 egg
- 1/4 cup Crosby’s Fancy Molasses
- 2 1/4 cups flour
- 1 tsp. ginger
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 cup sugar (for rolling)
- 6-8 Lindt white chocolate truffles, cut into quarters
- Preheat oven to 350 F. Line a cookie sheet with parchment paper.
- In a large bowl beat sugar and butter until well combined. Beat in egg and molasses.
- Add flour, ginger, baking soda and cinnamon and beat until completely combined.
- Cover and refrigerate 20 minutes to an hour.
- Shape dough into 1 1/2″ balls and flatten the middle with your thumb. Place a truffle piece in the middle and roll the dough around it, being careful not to leave any holes or gaps for it to leak. Roll cookie in granulated sugar and place on a cookie sheet at least 2″ apart. Chill for 10 minutes, if you have time.
- Bake 8-10 minutes, until set. Cool slightly before removing from pan to a cooling rack.
One more thing…
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