Gingerbread Cookie Dough Truffles

$- 1/2 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/4 cup molasses - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup mini chocolate chips (optional) - 1 cup white chocolate chips (for coating) - Colorful sprinkles (for decoration) Each ingredient plays a key role in making these truffles delicious. The unsalted butter gives a rich flavor. Brown sugar adds sweetness and moisture. Molasses brings warmth and depth. Vanilla extract adds a lovely aroma. Using all-purpose flour helps form the dough's base. The spices—ginger, cinnamon, nutmeg, and cloves—bring that classic gingerbread taste. Baking soda and salt balance the flavors perfectly. If you want extra sweetness, mini chocolate chips are great. The white chocolate coating makes them festive. Don't forget colorful sprinkles for that joyful look. Gather these ingredients before you start cooking. Each one counts toward making your truffles a holiday hit! 1. Creaming butter and sugar Start with a large bowl. Add 1/2 cup of softened unsalted butter and 3/4 cup of brown sugar. Use a mixer to beat them together. Mix until it looks light and fluffy. 2. Adding wet ingredients Next, stir in 1/4 cup of molasses and 1 teaspoon of vanilla extract. Mix well until everything is combined. 3. Mixing dry ingredients In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This mix gives your truffles great flavor. 4. Combining wet and dry ingredients Gradually add the dry mix to the wet mix. Stir until a dough forms. If you like, fold in 1/2 cup of mini chocolate chips at this point. 5. Refrigerating the dough Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes. This helps the dough firm up, making it easier to shape. 6. Shaping the truffles After chilling, scoop out tablespoon-sized portions of the dough. Roll each portion into a ball. Place the balls on a parchment-lined baking sheet. 7. Melting white chocolate and coating Melt 1 cup of white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until smooth. Dip each dough ball in the melted chocolate. Allow excess chocolate to drip off, then place the truffles back on the baking sheet. 8. Decorating While the chocolate is still wet, sprinkle colorful sprinkles on top. This adds a fun touch to each truffle. 9. Setting the truffles Let the truffles sit at room temperature or pop them in the fridge until the chocolate hardens. Enjoy your tasty holiday treat! Chilling the dough is key. It helps the truffles hold their shape. After mixing, pop the dough in the fridge for at least 30 minutes. This step makes rolling easier and keeps them from spreading. When melting chocolate, use a microwave-safe bowl. Heat in 30-second bursts, stirring after each. This method prevents burning. You want it smooth and creamy for dipping. To achieve the best dippability, let the chocolate cool slightly. If it's too hot, it will melt the truffles. Dip each ball quickly. Allow excess chocolate to drip off before placing them on the baking sheet. Overmixing the dough can lead to tough truffles. Mix just until combined for a soft texture. Not using enough flour can cause the dough to be sticky. Measure accurately to ensure the right consistency. Skipping refrigeration steps is a big no-no. The dough needs to chill to form nice, round truffles. Make sure to follow this step for the best results. {{image_2}} You can make your Gingerbread Cookie Dough Truffles even more special. Adding nuts like walnuts or pecans gives a nice crunch. Chop them finely and fold them into the dough. This change adds texture and flavor. You can also mix in different spices. Try pumpkin spice for a fun twist. This spice blend brings warmth and a hint of sweetness. Just a teaspoon will do. It pairs well with the ginger and cinnamon. If you need gluten-free options, swap all-purpose flour with a gluten-free blend. Many brands offer great mixes that work well in cookie dough recipes. This way, everyone can enjoy your truffles. For a vegan version, replace the butter with coconut oil or vegan butter. You can use dairy-free chocolate chips instead of white chocolate. These simple swaps keep the truffles tasty and suitable for all diets. To keep your Gingerbread Cookie Dough Truffles fresh, store them in the fridge. Place the truffles in an airtight container. This helps prevent them from drying out and keeps them tasty. You can layer them with parchment paper to avoid sticking. If you want to save some for later, you can freeze them. First, let the truffles cool completely. Then, place them on a baking sheet in a single layer. Freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container. Label it with the date. They will stay fresh for up to three months. These truffles are best enjoyed fresh. When stored correctly, they last about two weeks in the fridge. However, you should check for signs of spoilage. If you see any discoloration or an off smell, it’s better to toss them out. Also, if the chocolate coating begins to look dull or flaky, that’s a sign they are past their prime. Enjoy them while they’re at their best! To make Gingerbread Cookie Dough Truffles from scratch, start by creaming together the softened butter and brown sugar. Mix until light and fluffy. Then, add molasses and vanilla extract. In a separate bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Gradually combine the dry ingredients with the wet ones. Chill the dough for 30 minutes. Scoop out tablespoon-sized balls and roll them. Chill again for 15-20 minutes, then coat with melted white chocolate. Yes, you can use pre-made cookie dough. This can save you time and effort. Choose a gingerbread or sugar cookie dough for the best flavor. Simply roll the dough into balls and chill. Then, coat them in melted white chocolate for a quick treat. If you do not want to use white chocolate, try dark or milk chocolate. You can also use candy melts in various colors. These options add different flavors and looks. Just melt them like white chocolate before dipping. Your truffles are ready to eat when the chocolate coating is firm. After dipping in chocolate, let them sit at room temperature. You can also refrigerate them until the chocolate hardens. Check for a nice shiny coat and a firm texture. Enjoy your tasty treat! To make Gingerbread Cookie Dough Truffles, you need simple ingredients and steps. Start with butter, sugar, and spices. Then combine and chill your dough before forming truffles. Avoid common mistakes, like overmixing, for the best results. You can even try variations like nuts or gluten-free options. In the end, these truffles are fun to make and tasty to share. Enjoy your delicious creations and get creative with flavors! Happy baking!$

Gingerbread Cookie Dough Truffles

Indulge in the festive spirit with these delicious Gingerbread Cookie Dough Truffles! This easy recipe combines rich flavors of ginger, cinnamon, and molasses in a delightful dessert that’s perfect for the holidays. Discover how to make these treat-filled truffles with a white chocolate coating and festive sprinkles. Perfect for gifting or sharing at parties!

Print Recipe Pin Recipe

Ingredients

1/2 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/4 cup molasses

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup mini chocolate chips (optional)

1 cup white chocolate chips (for coating)

Colorful sprinkles (for decoration)

Instructions

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Stir in the molasses and vanilla extract until well combined.

In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Fold in the mini chocolate chips if using.

Refrigerate the dough for at least 30 minutes to firm up.

Once chilled, scoop out tablespoon-sized portions of the dough and roll them into balls. Place them on a parchment-lined baking sheet.

Place the formed truffles back in the fridge for another 15-20 minutes to set.

Meanwhile, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Dip each dough ball in the melted white chocolate, allowing excess to drip off. Return them to the baking sheet.

While the white chocolate is still wet, sprinkle with colorful sprinkles for a festive touch.

Let the truffles sit at room temperature or refrigerate until the chocolate hardens.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24 truffles