Description
Gingerbread Truffles are holiday cookies in truffle form. The filling is made with gingersnaps, cookie butter, sugar, and spices, dipped in white chocolate.
Ingredients
Scale
- 1 and 1/2 cups gingersnap cookie crumbs (about 29 cookies)
- 1 and 1/2 cups cookie butter or biscoff spread
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 2 cups white chocolate chips
- 1 teaspoon coconut oil
Instructions
- Line a baking sheet with parchment paper.
- Add gingersnap cookies to a food processor; pulse to form fine crumbs.
- Add cookie butter, powdered sugar, and spices to the food processor; pulse until combined.
- Use a cookie scoop to portion the mixture. Roll into balls and place on the baking sheet. Chill for 1 hour.
- Add chocolate chips and coconut oil to a bowl. Microwave in 30-second intervals, stirring until smooth.
- Dip the balls in white chocolate to coat. Transfer to the baking sheet to set. Sprinkle with sprinkles, if desired.
Notes
- Store at room temperature in an airtight container for up to 2 weeks or freeze for up to 3 months.
- White chocolate melting wafers may also be used.
- The cinnamon and ginger can be increased for a spicier truffle.
Nutrition
- Serving Size: 1 truffle
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown