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A close up of food, with Gingerbread

Gingerbread Truffles

Prep Time 1 hour 10 minutes
Cook Time 1 hour 10 minutes
Calories 4749kcal
Author Spaceships and Laser Beams


  • 1 cup Horizon Organic Butter
  • 1 cup brown sugar
  • ¼ cup molasses
  • 2 Horizon Organic 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


  • 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 9-10 minutes at 375.
  • 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 vanilla 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.


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