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Gingerbread Cookie Dough Truffles Recipe

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Ingredients Method

Ingredients
  

  • ½ cup unsalted butter softened
  • ½ cup packed brown sugar
  • ¼ cup molasses
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour heat-treated
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 tablespoons milk
  • 16 oz white chocolate melting wafers

Method
 

  1. Beat the softened butter and brown sugar together until light and fluffy, about 2 minutes. Beat in the molasses and vanilla.
  2. Add the heat-treated flour, ginger, cinnamon, cloves, and salt. Mix on low speed until just combined.
  3. Add the milk one tablespoon at a time, mixing until the dough is soft and holds together when pressed.
  4. Scoop into 24 balls, about 1 tablespoon each, and roll smooth between your palms. Chill on a parchment-lined tray for 1 hour.
  5. Melt the white chocolate wafers in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
  6. Using a fork, dip each chilled ball into the melted chocolate, tapping off the excess, and return to the parchment.
  7. Let set at room temperature for about 20 minutes, or refrigerate for 10 minutes to speed things up.