Gingersnap cookie dough truffles

Gingersnap cookie dough truffles are a quick and easy dessert that will have you giddy. Gingersnaps, brown sugar, butter and vanilla extract come together to create the most deliciously simple sweet treat ever.

These gingerbread cookie balls are perfect for the holidays. They’re also a great way to use up leftover cookie dough from Christmas cookies. Read more in detail here: gingersnap cookie balls.

Three days till Christmas, mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm That means more Christmas baked treats for the Fennels, which is a good thing. My mom, sister, and I had a mini sweets-making party at our family friends’ home yesterday (we also made this Peppermint Bark and these Salted Chocolate Caramels!). It was wonderful to spend an afternoon baking with four girlfriends while listening to Akon and Moby (a fantastic combination, eh?) and watching Maeve demonstrate her hip hop movements. A huge success.

For the truffles, follow these instructions:

1 cup chocolate chips (white) 3 tblsp corn syrup (mild) a half cup of evaporated milk 1 teaspoon extract de vanille 1 teaspoon ginger powder 1/4 teaspoon cinnamon 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon salt confectioner’s sugar (1/2 cup) 1 cup walnuts, finely chopped 2 1/2 cups gingersnap crumbs, processed until crumbled in food processor* 1/2 cup sugar (granulated)

Melt the white chocolate chips in a large microwave-safe dish in 20 second intervals, stirring between each heating to avoid burning the chocolate. Whisk in the corn syrup, evaporated milk, and vanilla extract until the butter has melted. Remove from the equation.

Combine the gingersnap crumbs, powdered sugar, spices, and salt in a separate bowl. Pour the liquid mixture into the mixing bowl and mix well. Finally, toss in the chopped nuts.

To eliminate air, place a layer of plastic wrap over the top of the mixture and pat it down. Refrigerate the dough for 1 hour, or until it is almost firm to the touch. To coat the dough balls, roll them out into teaspoon-sized balls and roll them in granulated sugar. Refrigerate for additional 30 minutes after placing on wax paper. Voilà!

*I used Whole Foods brand gingersnaps since they are really spicy, which I thought would balance out the sweetness of the other components. But don’t use this brand if you’re creating truffles for youngsters or if you don’t enjoy spicy foods. It’s quite hot! In that scenario, any gingersnap brand would suffice.

You can find the original recipe here.

Gingersnap cookie dough truffles are a popular holiday treat. The recipe is simple and easy to make, requiring just five ingredients. Reference: ginger cookie recipe.

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