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Gingerbread Truffles

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These no-bake Gingerbread Truffles are packed with warm spices and coated in white candy, making them a perfect holiday treat or edible gift.

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

Notes

Ensure gingersnap cookies are finely pulsed for a smooth truffle texture.
Chill truffles thoroughly in the freezer for at least an hour before dipping.
Melt candy melts in short bursts and stir well to prevent seizing.
Decorate with sprinkles immediately after dipping each truffle, before the coating sets.

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