Ingredients
Scale
- 8 ounces Gingersnap cookies (hard variety)
- 4 ounces Cream cheese, softened to room temperature
- 1 tablespoon Molasses
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground cinnamon
- 10 ounces White chocolate melting wafers or high-quality white chocolate chips
- 1 teaspoon Coconut oil (optional, for smoother dipping)
- Festive sprinkles or extra gingersnap crumbs for garnish
Instructions
- Step 1: Crushing the Cookies
Place your gingersnap cookies into a food processor. Pulse the cookies until they turn into fine, sandy crumbs. You do not want any large chunks remaining, as this will make it harder to roll the truffles smoothly. If you do not have a food processor, place the cookies in a heavy-duty freezer bag and crush them with a rolling pin until fine. - Step 2: Mixing the Filling
In a large mixing bowl, combine the fine gingersnap crumbs, softened cream cheese, molasses, ground ginger, and cinnamon. Use a hand mixer or a sturdy spatula to blend everything together until a thick, uniform dough forms. Ensure there are no white streaks of cream cheese left in the mixture. - Step 3: Shaping the Truffles
Line a baking sheet with parchment paper. Use a small cookie scoop or a tablespoon to portion out the dough. Roll each portion between your palms to create a smooth ball about 1 inch in diameter. Place each ball onto the prepared baking sheet. - Step 4: Chilling the Centers
Place the baking sheet in the freezer for about 15 to 20 minutes. Chilling the truffle centers is crucial; it firms them up so they don’t fall apart or melt when you dip them into the warm chocolate. Do not skip this step! - Step 5: Dipping and Decorating
Melt the white chocolate wafers (and coconut oil, if using) in the microwave in 30-second intervals, stirring between each until smooth. Using a fork, dip each chilled truffle ball into the chocolate, let the excess drip off, and return it to the parchment paper. Immediately top with sprinkles or cookie crumbs before the chocolate sets. Let them sit at room temperature or in the fridge until the shells are hard.
- Cook Time: 20 minutes (plus chilling time)