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Gingerbread Truffles

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Festive, no-bake Gingerbread Truffles made with gingersnap cookies, warm spices, and a smooth white candy coating. Perfect for holiday gifting or a sweet treat!

Ingredients

Scale
  • 29 gingersnap cookies, roughly 1 1/2 cups
  • 1 ½ cups cookie butter
  • 1 cup powdered sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon salt
  • 2 cups white candy melts
  • 1 teaspoon coconut oil, optional
  • sprinkles, for decoration (optional)

Instructions

  1. Line a baking sheet with parchment paper.
  2. Have damp cloths or paper towels ready for cleanup.
  3. Add gingersnap cookies to a food processor.
  4. Pulse until cookies become a fine crumb.
  5. Add cookie butter to the food processor.
  6. Add powdered sugar to the food processor.
  7. Add ground cinnamon to the food processor.
  8. Add ground ginger to the food processor.
  9. Add ground allspice to the food processor.
  10. Add ground cloves to the food processor.
  11. Add ground nutmeg to the food processor.
  12. Add black pepper to the food processor.
  13. Add salt to the food processor.
  14. Pulse until all ingredients are combined.
  15. Scoop about 1 tablespoon of the mixture.
  16. Roll the mixture between your hands to form a ball.
  17. Place the formed ball on the prepared baking sheet.
  18. Repeat until all the mixture is used.
  19. Transfer the baking sheet to the freezer.
  20. Chill truffles for 1 hour or until firm.
  21. Add candy melts to a microwave-safe bowl.
  22. Add coconut oil to the bowl, if using.
  23. Microwave for 30-second intervals.
  24. Stir the candy melts between each interval until smooth.
  25. Remove truffles from the freezer.
  26. Drop 1 truffle into the melted coating.
  27. Use a fork or dipping tool to gently toss and coat the truffle.
  28. Lift the truffle and gently shake off excess coating.
  29. Return the coated truffle to the parchment paper-lined baking sheet.
  30. Repeat for all remaining truffles.
  31. Decorate the tops of truffles with festive sprinkles while the coating is still wet, if desired.
  32. Allow candy coating to set until firm, about 30 minutes.

Notes

Ensure gingersnaps are finely crushed for the best texture.
Chill truffles for the full hour to prevent crumbling during dipping.
Stir candy melts frequently in the microwave to avoid scorching.
Add sprinkles immediately after dipping each truffle before the coating sets.

Find it online: https://timelesscrumb.com/gingerbread-truffles/