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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.
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Prep Time 2 hours 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 77

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.