Using a food processor, add gingersnap cookies. Pulse until cookies become a fine crumble.
Add the cookie butter, powdered sugar, cinnamon, ginger, allspice, cloves, nutmeg, black pepper, and salt to food processor and pulse until combined.
Using a 1 tablespoon cookie scoop, scoop out dough and roll it between your hands. Place cookie ball on prepared baking sheet. Repeat this step until all dough has been used.
Place truffle balls in the freezer for one hour or until very firm to the touch.
When ready to decorate, add candy melts and coconut oil to a microwave safe bowl. Microwave for 30 second intervals, stirring in between, until candy is smooth.
Remove truffles from freezer. Drop 1 truffle in the melted candy and use a fork (or spiral dipping tool) to gently toss and coat. Lift truffle out of candy and gently shake to remove excess candy, then return truffle to the parchment paper-covered baking sheet. Repeat this setup until all truffles are coated. If desired, sprinkle the tops of truffles with festive sprinkles while candy is still wet.
Let truffles set for 30 minutes before eating.
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