Gingerbread Truffles

Sweet, and a bit spicy, gingerbread cookie truffles have the delicious flavor of a gingerbread cookie combined with the soft texture of a truffle.

Jump to Recipe

Elegant gingerbread cookie truffles have the delicious flavor of a gingerbread cookie combined with the soft texture of a truffle. These wonderfully delicious gingerbread truffles are sweet, a bit spicy, and almost melt in your mouth. 

MORE RECIPES: Peanut Butter Cookie Cup | Chocolate Peanut Butter Cookies | Chocolate Peanut Toffee | Gingerbread Cupcakes

Gingerbread Truffles

All the traditional flavors of gingerbread, but in a bite-sized confection, that is the perfect treat for friends and family. Gingerbread cookies are baked, turned into truffles, and then dipped in a sweet white chocolate coating to make these truffles that are perfect for holiday gatherings. 

Gingerbread cookie truffles are a scrumptious addition to any cookie tray and make a fun alternative to cookies during the holiday season. You could even package up the truffles to give as edible gifts to friends and neighbors. 

Curl up on the couch and enjoy your gingerbread truffles with a mug of frozen hot chocolate or hot coffee. The entire family will love this fun, tasty way to enjoy gingerbread cookies. 

Gingerbread Truffles Ingredients

• Butter
• Sugar - brown sugar
• Molasses
• Eggs
• Vanilla
• Baking soda
• Salt
• Flour - all-purpose flour
• Ginger - ground ginger
• Cinnamon
• Cloves
• Nutmeg
• Cream cheese
• Bark - white almond bark
• Melting discs - red melting discs
• Melting discs - green melting discs
• Sprinkles

Gingerbread truffles improve their flavor over time, making them a perfect treat to make in advance, especially if you are planning to gift them. Make up your truffles either a day or two in advance for the best flavor. 

Be very careful when melting the almond bark as it can burn very easily. If you can’t find almond bark, you could also use melted white chocolate chips for the truffle coating.

The drizzled candy melt colors over the top are a fun way to customize these truffles to celebrate festive occasions. While you might use red and green for Christmas, you could use orange and black for Halloween or purple and pink for Easter.

How to Make Gingerbread Truffles

FIRST STEP: In bowl of a stand mixer, cream butter and sugar.

SECOND STEP: Add molasses, vanilla, and eggs; mix on medium-low until well combined (mixture will appear a little separated).

THIRD STEP: Stir in baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

FOURTH STEP: Gradually add flour; mix until just combined.

FIFTH STEP: Use a cookie scoop to spoon large balls of dough onto the cookie sheet. Press down on the dough to flatten it.

SIXTH STEP: Bake for 9 to 10 minutes at 375°F.

SEVENTH STEP: Once cookies are cool, add 24 cookies into an electric mixer stand; add cream cheese. Turn on low; combine until cookies are completely broken up and mixed with cream cheese, forming a ball.

EIGHTH STEP: Use a small cookie scoop to form balls. Place balls on a baking sheet lined with parchment paper and freeze completely.

NINTH STEP: In a double boiler, melt almond bark and reduce heat to low. Remove frozen truffles from the freezer and coat in almond bark, one at a time. (Use two spoons to help toss and coat the balls.)

TENTH STEP: Place truffles back on a lined baking sheet.

ELEVENTH STEP: Melt red and green melting discs; drizzle over tops of truffles and add sprinkles. Let harden on the counter. Place in a freezer bag and return to the freezer until ready to serve.

How do I keep truffles that are all the same size? 

By using a small cookie scoop, you will get uniform balls in the size you want for these truffles.

Can I use dark chocolate to coat these truffles? 

You could make these truffles with a dark or milk chocolate coating instead of white chocolate. Melt the chocolate the same way as the almond bark and dip your truffles according to the instructions above.

Can I these truffles? 

Easy gingerbread truffles can be stored in the freezer for up to three months.

How to Store Gingerbread Truffles 

IN THE FRIDGE:  Store gingerbread truffles in an airtight container in the refrigerator for up to a week. Keeping the truffles in the fridge will help keep the dipped chocolate nicely hardened.
IN THE FREEZER: Truffles can be stored in an airtight container in the freezer for up to 3 months.

Gingerbread Truffles

Sweet, and a bit spicy, gingerbread cookie truffles have the delicious flavor of a gingerbread cookie combined with the soft texture of a truffle.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Calories 7973 kcal

Ingredients

  

• 1 cup butter
• 1 cup brown sugar
• ¼ cup molasses
• 2 eggs
• 1 tablespoon vanilla
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2¼ cups flour
• 2 tablespoons ground ginger
• 2 teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• 8 ounces cream cheese (room temperature)
• 1 package white almond bark
• Red melting discs
• Green melting discs
• Sprinkles

DIRECTIONS

 

• In a bowl of a stand mixer, cream butter and sugar.
• Add molasses, vanilla, and eggs; mix on medium-low until well combined (mixture will appear a little separated).
• Stir in baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
• Gradually add flour; mix until just combined.
• Use a cookie scoop to spoon large balls of dough onto the cookie sheet. Press down on the dough to flatten it.
• Bake for 9 to 10 minutes at 375°F.
• Once cookies are cool, add 24 cookies into an electric mixer stand; add cream cheese. Turn on low; combine until cookies are completely broken up and mixed with cream cheese, forming a ball.
• Use a small cookie scoop to form balls. Place balls on a baking sheet lined with parchment paper and freeze completely.
• In a double boiler, melt almond bark and reduce heat to low. Remove frozen truffles from the freezer and coat in almond bark, one at a time. (Use two spoons to help toss and coat the balls.)
• Place truffles back on a lined baking sheet.
• Melt red and green melting discs; drizzle over tops of truffles and add sprinkles. Let harden on the counter. Place in a freezer bag and return to the freezer until ready to serve.

Nutrition

Calories: 7973kcal | Carbohydrates: 924g | Protein: 57g | Fat: 436g | Saturated Fat: 328g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 71g | Trans Fat: 7g | Cholesterol: 1044mg | Sodium: 4275mg | Potassium: 2472mg | Fiber: 11g | Sugar: 693g | Vitamin A: 9210IU | Vitamin C: 1mg | Calcium: 777mg | Iron: 23mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes