Description
These gingerbread truffles turn spiced cookies and cream cheese into bite-sized, festive candies, perfect for holiday gifting.
Ingredients
- 2 cups (200 g) ginger snaps, crushed
- 8 oz (225 g) cream cheese, room temperature
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8–1/4 cup powdered sugar, to taste
- 8 oz (225 g) chocolate, for coating (optional)
- 1 teaspoon neutral oil, for coating (optional)
- Cocoa powder, chopped nuts, or crushed candy cane, for rolling (optional)
Instructions
- Crush ginger snaps in a food processor until fine crumbs form.
- Add cream cheese, molasses, spices, and powdered sugar; pulse until a smooth, dense dough forms.
- Use a scoop to portion the dough and roll into 1-inch balls.
- Place on a parchment-lined baking sheet and chill for 30–45 minutes to firm up.
- If coating with chocolate, melt chocolate with neutral oil, dip chilled truffles, and set on parchment.
- Alternatively, roll in cocoa powder, chopped nuts, or crushed candy cane.
Notes
These truffles make excellent gifts and can be stored in an airtight container for up to 10 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American