Print

Gingerbread Truffles

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

Ingredients

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)

Instructions

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!