Gingerbread Truffles

5 from 4 votes

No bake cookie dough truffle full of gingerbread flavor, coated in white chocolate!

Prep Time30

Chill Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 210kcal

Cost: $7

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.