1 hour 30 minutes
Perfect for the holidays, these truffles are made with gingersnaps, cookie butter, spices, and sugar, then dipped in white chocolate and topped with sprinkles.
‣ 1 1/2 cup gingersnap cookies, crumbled (roughly 29 cookies) ‣ 1 1/2 cup cookie butter or biscoff spread ‣ 1 cup powdered sugar ‣ 1/2 teaspoon ground cinnamon ‣ 1/2 teaspoon ground ginger ‣ 1/4 teaspoon ground allspice ‣ 1/4 teaspoon ground cloves ‣ 1/4 teaspoon ground nutmeg ‣ 1/8 teaspoon black pepper ‣ 1/8 teaspoon salt ‣ 2 cup white candy melts ‣ 1 teaspoon coconut oil
Using a food processor, pulse the gingersnap cookies until they’re nice and crumbly.
Toss the cookie butter, powdered sugar, cinnamon, ginger, allspice, cloves, nutmeg, black pepper, and salt into the food processor, then mix until combined.
Use a cookie scoop to remove some dough, use your hands to roll it into a ball, then place it on a baking sheet lined with parchment paper. Repeat this step until you’ve used all the truffle dough. Once done, freeze until firm.
Using a spiral dipping tool (or just a fork) dip the truffles into the white candy mixture, coating them, then place them back on the baking sheet. Decorate with festive sprinkles or candy while the white chocolate is still wet.