Description
Learn how to make easy no-bake Gingerbread Truffles with warm spices, molasses, and a white chocolate coating. These bite-sized holiday treats require no oven and are perfect for Christmas cookie trays and gift-giving. Ready in under an hour with just 30 minutes of chill time!
Ingredients
Dry & Spice Mix
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon allspice
Dough Base
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup molasses
- 1 tablespoon milk
Coating & Garnish
- 10–16 ounces white candy melts or almond bark (for dipping)
- Vegetable shortening (about 1 teaspoon, optional, to thin the coating)
- Sprinkles (holiday-themed or your favorite!)
Instructions
Put flour, salt, and all those spices in a bowl. Stir it with literally anything. Whisk, fork, spoon, whatever’s clean. Ten seconds. Done. Move on.
Beat butter, sugar, and molasses together with a mixer until it looks smooth and everything’s mixed. Maybe two minutes. I usually go until my arm gets tired if I’m using my hand mixer. Then add the flour stuff and milk. Beat it until it’s all one thing. Lick the beater. Safe to eat. No eggs. Tastes really good actually.
Rip off some parchment paper. Stick it on a cookie sheet. Scoop dough with a spoon or that little ice cream scoop thing if you have one. Roll it into balls between your hands. Mine are never round. More like lumpy ovals. Who cares. Put them on the paper. Stick the whole sheet in the fridge. Set a timer for thirty minutes because you will absolutely forget about them. I once left mine in there for three hours because I started watching Netflix.
Candy melts in a bowl. Microwave. Thirty seconds. Take it out and stir. Back in. Thirty more seconds. Stir again. Keep doing this until it’s all melted and smooth. Takes me usually four times. Ninety seconds total maybe. Use those paper bowls from the dollar store so you can just toss it when you’re done instead of scrubbing chocolate for ten minutes.
Get those balls from the fridge. Take one. Drop it in chocolate. Roll it around with a fork until it’s covered. Pick it up with the fork. Tap fork on bowl edge couple times. Extra chocolate drips back down. Slide it off the fork onto your parchment paper. IMMEDIATELY put sprinkles on it. Like immediately immediately. Five second rule but for sprinkles and chocolate setting. Do all of them like this. I can handle maybe four balls before the chocolate on the first ones starts getting hard and I’m panicking about sprinkles.
Put them back in the fridge. Wait until chocolate’s totally hard. Usually fifteen minutes. Sometimes I eat one early to test and the chocolate’s still soft and gets all over my fingers. Worth it though. Put them in whatever container you have with a lid. Tupperware. Gladware. That random container that lost its matching lid three years ago. Whatever. Keep them cold.
Notes
- Use a fork or one of those dipping tools to coat the truffles—it makes the job way easier and lets excess chocolate drip back into the bowl
- If your coating starts getting hard while you’re working, just microwave it again for 10-15 seconds
- Don’t dip all of them at once. Do like 6-8 at a time so you’re not scrambling to get sprinkles on before everything sets
- The biggest mistake people make is waiting too long to add sprinkles. They need to go on immediately after dipping, while the coating’s still wet
- A small cookie scoop gives you uniform sizes so they look professional and chill evenly
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American