Gingerbread truffles are a delicious holiday treat that is the perfect recipe for the entire family.
Prep Time2 hourshrs20 minutesmins
Cook Time10 minutesmins
Total Time2 hourshrs30 minutesmins
Keyword: Gingerbread Truffles Recipe
8ouncescream cheese,room temperature
1packagewhite almond bark
red melting discs
green melting discs
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.
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.