Gingerbread truffles, they are easier than making gingerbread cookies. Yup, really. These little no bake bites of happiness will leave you in a much better mood than the gingerbread man who got caught and devoured.
Love gingerbread? Me too. Check out my viral gingerbread latte pour overs, gingerbread caramel marshmallows, or sticky gingerbread cake caramels.
Ingredients for gingerbread truffles
- white chocolate
- Do not use white chocolate chips. Used the baking bars you find in the baking aisle, or white chocolate candy bars from the candy aisle.
- Cookie butter
- Biscoff, Trader Joes, another store brand... any will work! Just make sure it's creamy.
- gingerbread spice blend
- This one is my favorite from Amazon so I don't have to blend it myself.
- cinnamon
- ginger
Instructions for gingerbread truffles
The bulk of the recipe is: combine, refrigerate, scoop, dip. If you don't want to dip the truffles into white chocolate, you can roll them into crushed gingerbread cookies. After you scoop, you might need to place the truffle centers back into the refrigerator before dipping if they are too soft to hold their shape when dipped.
Step one: gather your ingredients
- white chocolate
- cookie butter
- gingerbread spices
- crushed gingerbread cookies (optional).
Step two: Combining ingredients
Combine white chocolate, cookie butter, and gingerbread spices.
Step three: Microwaving
Microwave in 30 second increments until smooth. This will take around 3-4 microwave cycles.
Step four: Refrigerating
Refrigerate until you are able to scoop 1" balls. This will be around 15 minutes.
Storage and shelf life of gingerbread truffles
Store gingerbread truffles in an airtight container. They have a shelf life of 3-4 weeks.
Video instructions for gingerbread truffles
Gingerbread Truffles
Ingredients
- 12 ounces white chocolate
- 150 grams cookie butter
- 20 grams gingerbread spice
- 4 grams cinnamon
- 2 grams ginger
- 1 lb white chocolate or white candy melts, as needed for dipping
Instructions
- Combine white chocolate, cookie butter, gingerbread spice, cinnamon, and ginger in a bowl.
- Microwave in 30 second increments until smooth.
- Refrigerate until you are able to scoop 1" balls.
- Dip balls in white chocolate, white candy melts, or roll in crushed gingerbread cookies.
Did you make this recipe? Let me know!