Name: Gingerbread Cookie Dough Truffles
Prep time: 20 min
Cook time: 5 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ cup unsalted butter, softened to room temperature; ½ cup granulated sugar; ½ cup unsulphured molasses; 1 tablespoon milk; ¼ teaspoon fine salt; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; 1 teaspoon vanilla extract; 1½ to 2 cups white or dark chocolate chips (for coating)

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I love making these gingerbread cookie dough truffles when I want something festive, sweet, and easy without turning on the oven. They taste just like classic gingerbread cookies, but in a soft, bite-sized form that feels extra special during the holidays. I usually make a batch for sharing, but I always keep a few aside for myself. Gingerbread Cookie Dough Truffles

Why You’ll Love This Recipe

I enjoy this recipe because it’s completely no-bake and comes together quickly with simple pantry ingredients. I like how the warm spices and molasses give that traditional gingerbread flavor, while the truffle form makes them fun and elegant. They’re also great for gifting, parties, or just a cozy treat at home.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the edible gingerbread dough
2 cups all-purpose flour
½ cup unsalted butter, softened to room temperature
½ cup granulated sugar
½ cup unsulphured molasses
1 tablespoon milk
¼ teaspoon fine salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract

For coating
1½ to 2 cups white or dark chocolate chips

Directions

I start by heat-treating the flour to make it safe to eat. I spread it on a baking sheet and bake it at 350°F (175°C) for about 5 minutes, then let it cool completely.

In a mixing bowl, I cream the softened butter and sugar together until smooth. I add the molasses, milk, and vanilla extract, then mix until fully combined. Next, I stir in the cooled flour, salt, ginger, cinnamon, cloves, and nutmeg until a soft dough forms.

I scoop out small portions of dough and roll them into bite-sized balls. I place them on a parchment-lined tray and chill them in the refrigerator for about 30 minutes so they firm up.

While the truffles chill, I melt the chocolate in a microwave-safe bowl, heating in short intervals and stirring until smooth. I dip each chilled truffle into the melted chocolate, let the excess drip off, and return them to the tray. I refrigerate them again until the coating is fully set.

Servings And Timing

I usually get about 24 truffles from this recipe, depending on how large I roll them.
Prep time is around 20 minutes, plus about 40 minutes of chilling time. There’s no baking required beyond heat-treating the flour.

Variations

I sometimes roll the truffles in powdered sugar instead of dipping them in chocolate for a lighter finish. When I want extra spice, I add a pinch of black pepper or extra ginger. I also like using dark chocolate for a richer contrast to the sweet dough.

Storage/Reheating

I store these truffles in an airtight container in the refrigerator for up to one week. If I want to keep them longer, I freeze them for up to two months and thaw them in the fridge before serving. I never reheat them, since they’re meant to be enjoyed chilled or at room temperature.

FAQs

Can I eat the dough safely?

I make it safe by heat-treating the flour and skipping eggs, so I feel comfortable eating it raw.

Can I make these ahead of time?

I often prepare them a few days in advance and keep them refrigerated until I’m ready to serve.

What chocolate works best for coating?

I like using white chocolate for a classic holiday look, but dark or milk chocolate works just as well.

Can I make them smaller?

I sometimes roll smaller truffles for parties, and they turn out just as delicious.

Do they need to stay refrigerated?

I prefer keeping them chilled so they hold their shape, especially if the room is warm.

Conclusion

I always come back to these gingerbread cookie dough truffles during the holiday season because they’re simple, festive, and full of cozy spice. I love how easy they are to make and how impressive they look once finished. Every time I serve them, they disappear fast, and that’s how I know the recipe is a keeper.