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.