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Gingerbread truffles are the perfect holiday recipe, truffles are a delicious decadent snack, easy to gift, and once you get the hang of it you can easily be a pro at making them. Follow my expert tips and you will be a truffle expert in no time!
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Gingerbread Truffles From Scratch
Soft Gingerbread dough wrapped in a tiny chocolate package? Yes, please! Gingerbread houses are a fun activity but let’s face it, gingerbread truffles taste better, and store easier so they won’t go stale overnight like a classic gingerbread house. Also, these are covered in chocolate!
Why You’ll Love This Recipe
- Raw cookie dough that’s safe to eat.
- A fun new twist on Christmas candy.
- Simple ingredients you might already have on hand!
Ingredients in Gingerbread Balls
- All-purpose flour – be sure to measure it correctly.
- Salt – Important since we’re using unsalted butter.
- Cinnamon, Ginger, Clove, Allspice – Those warm gingerbread spices are a must.
- Butter– Unsalted (because we are using salt separately). Soften the butter so it’s easy to use when the time comes.
- Sugar – Granulated sugar is what I always use in my gingerbread cookies.
- Molasses – Unsulphured molasses
- Milk – Any kind
- Almond bark- You can also use white candy melts (found in the baking section of the grocery store)
- Sprinkles- Everyone knows I will use any excuse to add some sprinkles, these make for a cute topping on the gingerbread truffles, especially those Christmas-themed shaped sprinkles!
How to Make Gingerbread Truffles
- In a large bowl with a hand mixer (you can also use a stand mixer with a paddle attachment), mix butter, sugar, and molasses until smooth.
- Then, add the salt, spices, and milk and mix until it’s completely smooth.
- Mix in the flour.
- Line a cookie sheet with wax or parchment paper. Scoop up a 1-tablespoon size ball of cookie dough and roll it between your palms to form a ball. Place on the cookie sheet and repeat with the rest of the balls. Chill them in the fridge for at least 30 minutes.
- Get ready to dip: Melt candy melts or almond bark according to the directions on the package. If the candy seems a little too thick to melt in a reasonable amount of time you can add 1 teaspoon of vegetable oil or shortening to thin it out.
- Coat the truffle: Dip each truffle in the melted candy coating. Tap off the excess and place it back on the cookie sheet. Top with sprinkles and chill to set.
- When melting the candy for the outer coating of the truffle I use a paper dixie bowl. This makes for an easy clean-up and easier handling. The bowl won’t get too hot in the microwave like a ceramic bowl.
- Learn how to dip truffles without crying: If you have an electric griddle, you can pull it out and place a towel on top. Turn it on to low and then place your bowl of chocolate on top to keep warm. This is extremely helpful. Often times when dipping your truffles, the chocolate in the bowl will cool and harden and you will have to keep putting it back in the microwave. This will keep the chocolate warm throughout the whole dipping process.
- When dipping the truffles it’s best to use a fork. Take a gingerbread ball and put it in the chocolate. Then scoop some of the chocolate on it with a spoon and scoop it out with a fork. Here is an instructional video on how to dip your gingerbread truffles if you would like a more detailed approach.
Gingerbread Cookie dough truffles will last 2 weeks in the fridge.
Yes, you can! They will last for up to a month in the freezer.
If you’re worried about eating raw flour in cookie dough, you can pasteurize your flour by baking it. Learn how to bake flour.
Have You Made This Recipe?
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- 2 cups (248g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup molasses
- 1 tablespoon milk
- 10-16 ounces white candy melts or almond bark
- Sprinkles for topping
- Whisk flour, salt and spices together in a medium bowl. Set aside.
- In a large bowl with a hand mixer (or a stand mixer fitted with the paddle attachment), cream butter, sugar, and molasses until smooth. Add dry ingredients and milk and mix until smooth.
- Line a cookie sheet with wax or parchment paper. Scoop 1-tablespoon size balls of cookie dough and roll between your palms to form a ball. Place on cookie sheet. Chill at least 30 minutes.
- Melt candy melts or almond bark according to package directions. If the candy seems thick, you can add 1 teaspoon vegetable oil or shortening to thin.
- Dip each truffle in the candy to coat, tap off the excess and place back on cookie sheet. Top with sprinkles. Chill to set.
- Store in an airtight container in the refrigerator up to 2 weeks or freeze for up to a month.
- Use any flavor (or color) candy melts or almond bark. I like the combination of white chocolate with gingerbread but you could also use semi-sweet or dark chocolate.
- I prefer Ghiradelli melting wafers or Candiquik but you can also use Almond Bark or Wilton melts (or any brand). You can find these in the baking aisle of the grocery store or in craft stores.
- When melting chocolate, I like using a paper Dixie bowl for easy clean up and so the chocolate doesn’t get too hot (glass or ceramic bowls often get too hot in the microwave).
- Read my post and watch my video about how to dip candy without crying for all sorts of great tips about dipping your truffles.
Gingerbread Truffles are an easy no bake cookie dough truffle recipe – these gingerbread balls are the perfect Christmas treat!
Last Updated on December 4, 2022