Published on
Gingerbread Truffles
Gingerbread truffles are sweet, and a bit spicy, packed with the delicious flavor of a gingerbread cookie combined with the soft texture of a truffle.
Jump to RecipeTable of Contents
Gingerbread truffles are a wonderfully elegant treat that combines all of your favorite gingerbread flavors into a bite-sized confection. This recipe starts by baking classic spiced cookies that are then turned into truffles before being dipped in a sweet white chocolate coating. The result is a delightful gingerbread truffle, that’s not too sweet, and has a satisfying crunch.
Need more gingerbread recipes to satisfy your craving? Be sure to try Gingerbread Cake, Gingerbread Fudge, and Gingerbread Cupcakes.
Gingerbread Truffles Ingredients
You will need:
Cookies
- 1 cup butter
- 1 cup brown sugar
- ¼ cup molasses
- 2 eggs
- 1 tablespoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons ground ginger
- 2 teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 2 ¼ cups flour
Truffles
- 8 ounces cream cheese, room temperature
- 1 package white almond bark
- red melting discs
- green melting discs
- Sprinkles
Substitutions and Additions
COLORS: The drizzled colors are a great way to customize these easy truffles to celebrate festive occasions year-round. Change the colors to orange and black for Halloween or purple and pink for Easter.
ALMOND BARK: If you can’t find almond bark, melted white chocolate chips will also work for the coating in this truffle recipe.
How to Make Gingerbread Truffles
PRO TIP: Make your truffles up to two days in advance, especially if you are planning to gift them. Letting them sit will improve their flavor over time.
STEP ONE: In the bowl of a stand mixer, cream butter and sugar.
STEP TWO: Add molasses, vanilla, and eggs and mix on medium-low until well combined (the mixture will appear a little separated).
STEP THREE: Stir in the baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
STEP FOUR: Gradually add the flour and mix until just combined.
STEP FIVE: Use a cookie scoop to spoon large balls of dough onto the cookie sheet. Press down on the dough to flatten it.
STEP SIX: Bake for 9 to 10 minutes at 375°F. Remove cookies from the oven and let them cool completely.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP SEVEN: Once the cookies are cool, add 24 cookies into the bowl of an electric mixer stand and add the cream cheese. Turn the mixer on low and combine until the cookies are completely broken up and mixed with cream cheese, forming a ball.
STEP EIGHT: Use a small cookie scoop to form balls. Place balls on a baking sheet lined with parchment paper and freeze completely.
PRO TIP: By using a small cookie scoop, you will get uniform balls in the size you want for these truffles.
STEP NINE: In a double boiler, melt the almond bark and reduce the heat to low. Remove the frozen truffles from the freezer and coat them in almond bark, one at a time. Use two spoons to help toss and coat the balls.
PRO TIP: Be very careful when melting the almond bark, as it can burn very easily.
PRO TIP: Take out just a few of the gingerbread balls from the freezer at a time to dip. This keeps the others from softening too soon.
STEP TEN: Place the truffles back on a lined baking sheet.
STEP ELEVEN: Melt the red and green melting discs. Drizzle over the tops of the truffles and, while the last drizzle color is still soft, add the sprinkles.
PRO TIP: Put the tray of balls back in the fridge or freezer for a few minutes after putting on the first color of drizzle.
STEP TWELVE: Let truffles harden on the counter. Place truffles in a freezer bag and return to the freezer until ready to serve.
How to Serve Gingerbread Truffles
Cookie truffles are a fun alternative to cookies for cookie exchanges during the Christmas season. This deliciously spiced treat will fit in nicely with the holiday season! You can make them for a holiday party, at the office, or share this sweet treat with friends and family as hostess gifts for a scrumptious treat. Of course, we also understand if you want to keep this delicious treat all to yourself! Get nice and cozy and enjoy your gingerbread cookie truffles with homemade hot chocolate or a cup of coffee.
Storage
IN THE FRIDGE: Store your easy gingerbread truffles in the fridge in an airtight container for up to a week. This will help keep the dipped chocolate nicely hardened.
IN THE FREEZER: Your gingerbread truffles can also be stored in the freezer for up to 3 months.
Gingerbread truffles are packed with the gingerbread flavor that is so popular this time of year. Perfect anytime you feel like something sweet, these delicious truffles bring all the traditional spicy flavors that any gingerbread lover will want to gobble up. Gingerbread cookie truffles have the delicious flavor of a gingerbread cookie combined with the soft texture of a truffle and almost melt in your mouth. The entire family will adore this luscious holiday treat.
FREQUENTLY ASKED QUESTIONS
Can I freeze these truffles?
This easy recipe can be stored in the freezer for up to three months.
Can I use dark chocolate to coat these truffles?
You could make these truffles with a dark chocolate coating as well. Just melt the dark chocolate the same way as the almond bark and dip your truffles according to the instructions above.
How do I store the truffles once they are made?
We would recommend storing your truffles in the fridge or freezer so that the chocolate coating doesn’t get too warm or soft.
MORE RECIPES YOU’LL LOVE
Gingerbread Truffles
Gingerbread truffles are sweet, and a bit spicy, packed with the delicious flavor of a gingerbread cookie combined with the soft texture of a truffle.
Ingredients
Cookies
- 1 cup butter
- 1 cup brown sugar
- ¼ cup molasses
- 2 eggs
- 1 tablespoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons ground ginger
- 2 teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 2 ¼ cups flour
Truffles
- 8 ounces cream cheese room temperature
- 1 package white almond bark
- red melting discs
- green melting discs
- Sprinkles
Instructions
- In the bowl of a stand mixer, cream butter and sugar.
- Add molasses, vanilla, and eggs and mix on medium-low until well combined (the mixture will appear a little separated).
- Stir in the baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually add the flour and 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 the cookies are cool, add 24 cookies into the bowl of an electric mixer stand and add the cream cheese. Turn the mixer on low and combine until the 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 the almond bark and reduce the heat to low. Remove the frozen truffles from the freezer and coat them in almond bark, one at a time. Use two spoons to help toss and coat the balls.
- Place the truffles back on a lined baking sheet.
- Melt the red and green melting discs. Drizzle over the tops of the truffles and, while the last drizzle color is still soft, add the sprinkles.
- Let truffles harden on the counter. Place truffles in a freezer bag and return to the freezer until ready to serve.
Notes
Make your truffles up to two days in advance, especially if you are planning to gift them. Letting them sit will improve their flavor over time.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
By using a small cookie scoop, you will get uniform balls in the size you want for these truffles.
Be very careful when melting the almond bark, as it can burn very easily.
Take out just a few of the gingerbread balls from the freezer at a time to dip. This keeps the others from softening too soon.
Put the tray of balls back in the fridge or freezer for a few minutes after putting on the first color of drizzle.
Leave a Comment