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Gingerbread Truffles

Review Recipe
close up overhead shot of a bowl of Gingerbread Truffles
Gingerbread truffles are a delicious holiday treat that is the perfect recipe for the entire family.
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Table of Contents
  1. Gingerbread Truffles Ingredients
  2. How To Make This Gingerbread Truffles Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Gingerbread truffles bring all the traditional spicy flavors we love in a bite-sized confection that any gingerbread lover will want to gobble up. Classic spiced cookies are baked and then turned into truffles before being dipped in a sweet white chocolate coating.

a close up shot of Gingerbread Truffle with a bite taken out of it

Gingerbread Truffles Ingredients

Gingerbread Truffles raw ingredients that are labeled

You’ll need:

For the Cookies

  • 1 cup butter
  • 1 cup brown sugar
  • ¼ cup molasses
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2¼ cups flour

For the Truffles

  • 8 ounces of 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 This Gingerbread Truffles Recipe

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: Preheat the oven to 375°F. In the medium bowl of a stand mixer, cream the butter and sugar.

cream butter and sugar blended in a bowl

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

molasses, vanilla and egg added to the butter mixture in a bowl

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

baking soda, salt, ginger and cinnamon stirred in a bowl

STEP FOUR: Gradually add the flour; mix until just combined.

flour added to the salt mixture in a bowl

STEP FIVE: Use a cookie scoop to spoon large dough balls onto a parchment-lined baking sheet. Press down on the dough to flatten it.

spoon large dough balls and place on cookie sheet

STEP SIX: Bake for 9 to 10 minutes in the preheated oven. 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 to 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 the cream cheese, forming a ball.

cookies and cream cheese mixture blended together in a bowl

STEP EIGHT: Use a small cookie scoop to form balls. Place the gingerbread balls on a large 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.

form balls and place on baking sheet

STEP NINE: In a double boiler, melt almond bark and reduce 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:

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.

almond bark melted and truffles coated

STEP TEN: Place truffles back on a cookie sheet lined with wax paper or parchment paper.

STEP ELEVEN: Melt the red and green candy melts. Drizzle over the tops of the truffles. While the final 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.

red and green disc drizzled over the truffles and sprinkle the sprinkles

STEP TWELVE: Let truffles harden on the counter. Place in a freezer bag and return to the freezer until ready to serve.

How To Serve

Easy cookie truffles are a fun alternative to cookies for cookie exchanges during the Christmas season. Share this sweet treat with friends and family as hostess gifts, and I guarantee they will be a big hit.

If you want to keep this delicious treat all to yourself, enjoy your gingerbread cookie truffles with whipped hot chocolate to keep you nice and cozy.

If you are looking for a more traditional cookie, try our gingerbread cookies or, for another fun and festive treat for the holiday season, try our gingerbread fudge.

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.

close up shot of a bowl of Gingerbread Truffles

These delicious truffles are packed with the gingerbread flavor that is so popular this time of year. These bite-sized confections are not too sweet and have a nice crunch to them. You can make them for a holiday party, at the office, or just because you feel like something sweet.

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.

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close up overhead shot of a bowl of Gingerbread Truffles

Gingerbread Truffles

5 from 2 votes
Gingerbread truffles are a delicious holiday treat that is the perfect recipe for the entire family.
Prep Time 2 hours 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
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.

Nutrition

Calories: 104kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 56mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 120IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 0.3mg
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