Ingredients
Equipment
Method
- Cream the base: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Incorporate the flavors: Gradually add the powdered sugar, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
- Spice it up: Add the ginger, cinnamon, cloves, nutmeg (if using), molasses, and vanilla extract. Mix until evenly combined.
- Fold in the cookies: Gently fold in the crushed gingerbread cookies until evenly distributed throughout the mixture. Be careful not to overmix.
- Chill the dough: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
- Shape the truffles: Use a small cookie scoop or spoon to portion out the truffle mixture. Roll each portion into a ball using your hands.
- Coat the truffles: Prepare your chosen coating(s) in separate shallow bowls. Roll each truffle in the coating until evenly covered.
- Chill again: Place the coated truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes to allow the coating to set.
- Serve: Store the Gingerbread Truffles in an airtight container in the refrigerator for up to a week.
Notes
Ensure the cream cheese and butter are properly softened but not melted. Use high-quality, fresh spices. Moderately crisp, store-bought gingerbread cookies work best. Coarsely crush the cookies for added texture. Chilling the dough and coated truffles is crucial. Get creative with the coatings, such as melted white chocolate, crushed gingerbread cookies, sprinkles, or cinnamon sugar. Store in the refrigerator for up to a week.