Description

Delight in these festive Gingerbread Truffles, a no-bake treat bursting with classic holiday spices and rich cookie butter, coated in smooth white chocolate for an indulgent finish. Perfect as a seasonal indulgence or a charming gift, these truffles combine the warm flavors of gingerbread cookies and aromatic spices, coated in luscious white chocolate with an optional sprinkle decoration.

Ingredients

Scale

Truffle Mixture

1½ cups gingersnap cookie crumbs (about 29 cookies)
1½ cups cookie butter or biscoff spread
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 ground black pepper
⅛ teaspoon salt

Coating

2 cups white chocolate chips
1 teaspoon coconut oil
Sprinkles (optional)

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Instructions

Prepare the baking sheet: Line a large baking sheet with parchment paper and set it aside. This will be used later to place the shaped truffles for chilling and setting.
Crush the gingersnap cookies: Place the gingersnap cookies in a food processor and pulse until they become fine crumbs, ensuring a smooth base for the truffle mixture.
Combine ingredients: Add the cookie butter, powdered sugar, ground cinnamon, ground ginger, allspice, cloves, nutmeg, black pepper, and salt into the food processor with the gingersnap crumbs. Pulse until the mixture is fully combined and uniform in texture.
Shape the truffles: Using a medium cookie scoop, portion out the mixture and roll each portion into a ball with your hands. Place the balls on the prepared baking sheet. Once all are shaped, chill in the refrigerator for 1 hour to firm up.
Melt the coating: Combine the white chocolate chips and coconut oil in a medium bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
Dip and coat the truffles: Dip each chilled truffle ball into the melted white chocolate, coating it completely. Place the coated truffles back onto the baking sheet. Before the chocolate hardens, optionally sprinkle with decorative sprinkles to add a festive touch.

Notes

Using a food processor helps achieve a fine crumb and a well-mixed truffle batter.
Chilling the truffle mixture before coating allows them to hold their shape better during dipping.
If you do not have cookie butter or biscoff spread, a smooth peanut butter or almond butter may be substituted, but the flavor will vary.
White chocolate can seize if overheated; melt slowly and stir frequently to maintain smoothness.
Store the finished truffles in an airtight container in the refrigerator for up to 1 week.