Gingerbread Cookie Dough Truffles

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Easy no-bake gingerbread cookie dough truffles made with a completely edibleĀ  gingerbread cookie dough. All covered in melted white chocolate. These easy gingerbread cookie dough truffles make the perfect no-bake treat to enjoy this winter. Everyone will love the delicious molasses flavor with the warm gingerbread spices.

The cookie dough is made edible by first heating the flour in the microwave for about 40 seconds. Butter is mixed with both granulated and brown sugar along with molasses, milk and vanilla extract. The heated flour is then added into the cookie dough along with the cinnamon, ground ginger, and cloves. Roll the cookie dough into balls, and refrigerate them for at least 20 minutes. Melt the white chocolate chips in the microwave in 30 second intervals, stirring well after each interval until the chocolate is fully melted and smooth. Coat each cookie dough truffle into the melted chocolate, and set onto plates. Let the chocolate set completely before serving.

Gingerbread Cookie Dough Truffles

freshlyhomecooked

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 12 oz. white chocolate chips

Instructions
 

  • Place the flour into a microwave safe bowl and heat in the microwave for 40 seconds. Set aside.
  • In a large bowl, combine butter with granulated sugar, brown sugar, and molasses until fluffy. Add in the milk and vanilla extract, and milk until smooth.
  • Add in the heated flour, cinnamon, ginger and cloves. Mix until it is fully combined. Roll the mixture into balls, and set onto plates. Refrigerate for at least 20 minutes.
  • Place the white chocolate chips into a microwave safe bowl and heat in 30-second intervals, stirring well until it is fully melted and smooth. Fully coat each cookie dough ball into the melted chocolate, and set back onto plates. Refrigerate until the chocolate has completely set.

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