Gingerbread Truffles
candy Christmas dessert gingerbread truffles white chocolate

Gingerbread Truffles

If you’re looking for something a little different to add to a cookie platter, these gingerbread truffles are just perfect!

They’re small–just enough to pop into your mouth. But they’re full of flavor and a little more elegant than a regular ol’ slice of gingerbread or even gingersnap cookie. My husband, who isn’t really a big sweets guy, loved these! I know, I was totally surprised, too.

First, you start by making a single layer of gingerbread cake. Then, after it’s cooled, you mash it up and mix it with lemon cream cheese frosting. They’re rolled into little balls and then have a short stint in the freezer. Then, you dip them in white chocolate and top with sprinkles (if you’d like). I used these gorgeous Christmas sprinkles by Sweet Tooth Fairy that I found at Joann. Aren’t they so pretty?!

Gingerbread Truffles

You can even whip the gingerbread truffles in advance by making the filling and freezing for up to a month. All you have to do is roll them up, freeze them on a single layer on a cookie sheet, then place in a ziplock bag. When you’re ready to finish them, thaw them a little (but not completely) before you dip them in white chocolate. Then you’re ready to roll!

Gingerbread Truffles

I like to put these in little paper candy cups because it holds them nice and snug. Your neighbors will love these on their treat plates! Enjoy!

Gingerbread Truffles

These little bites are bursting with gingerbread flavor! Perfect for a Christmas cookie tray.


For the cake:

  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, at room temperature (plus 1-2 tbsp more for greasing cake pan)
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsulfured molasses
  • 1 cup whole milk, at room temperature

For the frosting:

  • 4 ounces cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • zest from one lemon

For the coating:

  • 1 1/2 pounds white chocolate candy coating
  • sprinkles (optional, but recommended)


For the cake:

  1. Preheat oven to 350 F. 

  2. Grease a 9" cake pan with softened butter. Line the bottom with a parchment paper circle, and grease the parchment paper. Set aside.

  3. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Set aside. 

  4. In a stand mixer with a paddle attachment, cream together the butter, brown sugar, and granulated sugar. Scrape down bowl as needed. Add eggs, one at a time, making sure each is incorporated and scraping bowl after each egg. Add vanilla extract and molasses and mix until well incorporated. Next, alternate adding dry ingredients in three additions and milk in two additions, ending with the last of the dry ingredients. Make sure all ingredients are combined well but be careful not to overmix. Spread batter evenly in the cake pan and bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Let the cake cool completely on a cooling rack.

To make the gingerbread filling:

  1. When the cake has cooled, make the frosting by adding the cream cheese, butter, powdered sugar, vanilla extract, and lemon zest into the bowl of a stand mixer fitted with the whip attachment. Let mix on medium to high speed until the frosting is light, smooth, and free of lumps. 

  2. Remove the cake from the pan and crumble into pieces. Add to mixing bowl with the frosting. Using a paddle attachment, mix the cake together with the frosting until combined well. 

  3. Roll into 1" balls. (About one flat, level tablespoon scoop full.) Place on parchment paper on a cookie sheet and freeze for one hour. Toward the end of freezing time, melt the white chocolate in the microwave in a large bowl. Use 30 second increments, stirring after each 30 seconds until the chocolate is melted. 

  4. Remove frozen cake pops and coat in white chocolate. Place on a wax paper-lined cookie sheet and immediately top with sprinkles. Chocolate will harden as the truffles sit. Enjoy!

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