Gingersnap Truffles
These melt-in-your-mouth truffles are sweet, spicy, and dipped in white chocolate—perfect for holiday parties or homemade gifts!
Servings 36 truffles
Ingredients
- 6 cups finely ground ginger snaps cookies, approximately 2 16 ounce boxes of cookies
- 8 ounce block cream cheese room temperature
- 2 tablespoons molasses
- 1 tablespoon ground cinnamon
- 16 ounces white chocolate chips
- 1-2 tablespoons vegetable oil
- 2-3 tablespoons holiday sprinkles optional
Instructions
- In a food processor, grind the gingersnap cookies into fine crumbs. This may have to be done in batches. Reserve ¼ c. for garnish.
- Transfer the cookie crumbs to a large mixing bowl, and add the softened cream cheese, molasses, and cinnamon. Mix well until a thick dough forms.
- Line a baking sheet with parchment paper, and using a small cookie scoop (and your hands), roll the dough into 1” balls. Place the balls onto the prepared baking sheet and freeze for 15 minutes.
- When the cookie dough has set and you’re ready to dip, melt the white baking chips in a microwave-safe bowl with 1 Tbsp. vegetable oil in 30-second intervals until completely melted and smooth. If you would like a thinner consistency, stir in another tablespoon of vegetable oil.
- Remove the dough balls from the freezer. Using a fork, dip the dough balls into the melted chocolate being sure to cover the entire area. Gently tap off the excess, and use a toothpick to gently push the truffle from the fork onto the prepared baking dish.
- While the chocolate is still soft, immediately sprinkle a small amount of the remaining crushed ginger snap cookies and/or holiday sprinkles.
- Freeze the truffles once more for 15 minutes to allow the chocolate to harden and set.
Notes
Storage - refrigerate cookies up to one week, freeze up to three months. Be sure to seperate the truffles with parchment paper or wax paper to keep them from sticking together. Bonus? They’re even delicious straight from the freezer!
