Recipes | Gingerbread Cookie Dough Truffles

Earlier this month, I was searching for some new Christmas cookie recipes to try this season and I came across these gingerbread cookie dough truffles on Love and Olive Oil. They are super sweet, I can only eat one at a time, but they are ridiculously good. I gave some to Matt as another advent gift and left the rest of the batch at home for my family to snack on. These take a bit of time to make, but definitely worth it! 

While I was making these, my sister and I kept eating the dough because it was just so good. The recipe does not use any eggs, so it's safe to eat the dough raw. 

Gingerbread Cookie Dough Truffles

Ingredients:

• 1/4 cup unsalted butter, at room temperature
• 1/4 cup molasses
• 1/2 cup brown sugar, packed
• 1/2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp ground allspice
• 3/4 tsp ground cinnamon
• 1 1/4 tsp ground ginger
• 1/4 tsp salt
• 8 oz white chocolate candy coating 
• Sprinkles or edible glitter (optional)

Directions:

In a large bowl, beat the butter, molasses and brown sugar with an electric mixer on medium speed until light and fluffy - about 2 minutes. 

Stir in the vanilla. 

Then add the flour, allspice, cinnamon, ginger and salt. Mix on low until it's all incorporated. 

Cover and place in the fridge to chill for 30 minutes or until the dough is firm. 

Line a baking sheet with parchment paper. 

Form dough into 1 inch balls and place on the baking sheet.

Place the dough balls in the freezer for at least 15 minutes. 

While the dough is in the freezer, melt the chocolate candy coating either in the microwave or in a double boiler on the stove. 

Using a fork, or dipping tool if you have one, dip the truffles one at a time into the chocolate until the truffle is covered. Shake off the excess chocolate and put the truffles back on the baking sheet. 

If you would like, before the chocolate dries, quickly top with sprinkles or edible glitter to look like fresh, sparkling snow. 

Once the truffles are dry, put them in an airtight container and keep in the fridge for up to 5 days.