It just makes sense that this recipe is inspired by my grandma, right? I mean, grandmothers are supposed to be all warmth and sweetness. My grandma is no exception.
Growing up, gingersnaps were something we could only find at grandma’s house. For some reason, my mom never baked gingersnaps. My mom was a chocolate chip cookie kind of mom, which is a great kind of mom to be. There’s nothing wrong with a good old chocolate chip cookie, and my mom’s are perfect.
There were just certain things we could only get at grandma’s house.
Sour cream cookies with icing (and if we were lucky, she decorated them with marshmallows and candies to look like pigs).
And that’s okay because it just means that when I get a taste of one now, I’m immediately taken back to a simpler time. A part of my childhood when I had fewer worries, fewer responsibilities. A part of my life where I could just be and enjoy and, aside from my weekly vacuuming and bathroom-cleaning duties, play. A part of my life that is a memory now.
And as much as I love being a grown-up with all of my grown-up rights and responsibilities, with my 2 year old daughter and my teaching career and the man of my dreams, sometimes it’s nice to get lost in your nostalgia every a little.
I remember how, when my sisters and I would sleep over at my grandparents’ house, grandma would climb into the spare bed with us and read us story after story.
I remember how grandma would sit at the piano and play and play while we stood beside her and sang at the top of our lungs.
I remember how, when we’d stay over, grandma and grandpa would give us a dollar or two, and we’d be so thrilled, just thinking of what we might spend it on.
To me, food is more than just nourishment for my body. It’s a way to show the people you love how much you love them. It’s a way to pay homage to my past, sifting through the recipe book my grandma made me, every page in her handwriting, and making something the same way she’s made it for me many times before. It’s a way to connect with my daughter, as she takes her place beside me in our kitchen.
I wanted to take her traditional gingersnap recipe and add something to it to make it even more special. Since I dream about stuffing chocolate into pretty much everything, I thought it had to be a chocolate truffle. I decided on a white chocolate hazelnut truffle because I thought the buttery, creaminess of white chocolate would be a perfect complement to the warm spice of the ginger cookie and the crisp sugar coating. And the hazelnut? Why not?!
This cookie is a perfect combination of flavours and textures. It goes perfectly with that bedtime story and glass of milk.
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Hazelnut White Chocolate Truffle Stuffed Gingersnaps
For the cookies:
- 1 cup brown sugar
- 3/4 cup butter melted
- 1 egg
- 1/4 cup fancy molasses
- 2 1/4 cups flour
- 1 tsp ginger
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup sugar
For the truffles
- 1 cup chopped white chocolate or chocolate chips
- 4 tbsp cream
- 2+ tbsp icing sugar
- In the bowl of a stand mixer, combine sugar and butter and beat until combined. Beat in egg and molasses.
- Add flour, ginger, baking soda, cinnamon and beat until completely combined (mixture will be stiff). Cover and refrigerate at least 3 hours.
- Make the truffles. Combine chocolate and cream in a microwave-safe container and microwave on low heat for 30-45 seconds. Remove from the microwave and stir until melted, putting back in the microwave for another 10-15 seconds if necessary, repeat until smooth.
- Refrigerate until completely chilled (3-4 hours).
- Add 1-2 tbsp icing sugar as necessary until the truffles are able to be rolled into balls. You don't want them too thick or thin — you want them to still be soft when cookies are room temperature but not so soft that they will leak out.
- Roll chocolate into ½" truffles and cover in icing sugar. Freeze 1 hour or until firm.
- Make your cookies: Shape dough into roughly 1" balls and flatten the middle with your thumb. Place a frozen truffle 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.
- Bake at 350 degrees F for 8-10 minutes, until set. Cool slightly, then do yourself a favour and eat one fresh out of the oven.
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Yvonne Wolff says
I love hazelnuts but don’t see them in this recipe
The Recipe Rebel says
Hi Yvonne! The recipe was originally made with hazelnut creamer, but I ended up changing it to regular cream.
What temperature do you bake these at? They look delicious!
Agreed what temp.?
Ashley Fehr says
Sorry about the confusion! 350 degrees F
The Recipe Rebel says
Sorry about the confusion! 350 degrees F.