Gingerbread Truffles

Gingerbread truffles are a delicious holiday treat that is the perfect recipe for the entire family.

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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.

Gingerbread Truffles Ingredients

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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

How To Make This Gingerbread Truffles Recipe

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

STEP TWO: Add molasses, vanilla, and eggs; 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; mix until just combined.

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.

STEP SIX: Bake for 9 to 10 minutes in the preheated oven. Remove cookies from the oven and let them cool completely.

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.

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.

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.

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.

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.

MORE GINGERBREAD RECIPES

Cookie Recipes

Soft Gingerbread Cookies

Cookie Recipes

Gingerbread Man Sugar Cookies

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.

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.

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Gingerbread Truffles

5 from 3 votes

Gingerbread truffles are a delicious holiday treat that is the perfect recipe for the entire family.

Prep Time 2 hours hours 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 77

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Ingredients

  

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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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