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Gingerbread Truffles

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 and delivers them in a bite-sized confection that any gingerbread lover will want to gobble up. Gingerbread cookies are baked and then turned into truffles before being dipped in a sweet white chocolate coating.

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.

GINGERBREAD TRUFFLES INGREDIENTS

You’ll need:

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

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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: In the medium bowl of a stand mixer, cream butter and sugar.

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

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

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

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

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

STEP SEVEN: 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.

STEP EIGHT: Use a small cookie scoop to form balls. Place 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.

STEP NINE: 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.

PRO TIP:

Be very careful when melting the almond bark as it can burn very easily.

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

STEP ELEVEN: Melt red and green candy melts; drizzle over tops of truffles and add sprinkles.

STEP TWELVE: Let 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.

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 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 so that the chocolate coating doesn’t get too warm or soft.

MORE RECIPES YOU’LL LOVE

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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 1 hour 10 minutes
Cook Time 1 hour 10 minutes

Ingredients
  

  • 1 cup butter
  • 1 cup brown sugar
  • ¼ cup molasses
  • 2 eggs
  • 1 tablespoon vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ¼ 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

Instructions
 

  • In 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 cookie scoop to spoon large balls of dough onto cookie sheet. Press down on 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 small cookie scoop to form balls. Place balls on baking sheet lined with parchment paper and freeze completely.
  • In double boiler, melt almond bark and reduce heat to low. Remove frozen truffles from freezer and coat in almond bark, one at a time. (Use two spoons to help toss and coat the balls.)
  • Place truffles back on lined baking sheet.
  • Melt red and green melting discs; drizzle over tops of truffles and add sprinkles. Let harden on counter. Place in freezer bag and return to freezer until ready to serve.

Notes

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.
TIP: By using a small cookie scoop, you will get uniform balls in the size you want for these truffles.
TIP: Be very careful when melting the almond bark as it can burn very easily.

Nutrition

Calories: 4749kcal | Carbohydrates: 520g | Protein: 58g | Fat: 275g | Saturated Fat: 164g | Polyunsaturated Fat: 85g | Trans Fat: 7g | Cholesterol: 1110mg | Sodium: 2808mg | Sugar: 273g
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