Ingredients

The following ingredients have 4 Servings
  • 2 cups (248g) all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ½ cup unsalted butter (softened)
  • ½ cup granulated sugar
  • ½ cup molasses
  • 1 tablespoon milk
  • 10-16 ounces white candy melts or almond bark
  • Sprinkles (for topping)

Instruction

  • Whisk flour, salt and spices together in a medium bowl. Set aside.
  • In a large bowl with a hand mixer (or a stand mixer fitted with the paddle attachment), cream butter, sugar, and molasses until smooth. Add dry ingredients and milk and mix until smooth.
  • Line a cookie sheet with wax or parchment paper. Scoop 1-tablespoon size balls of cookie dough and roll between your palms to form a ball. Place on cookie sheet. Chill at least 30 minutes.
  • Melt candy melts or almond bark according to package directions. If the candy seems thick, you can add 1 teaspoon vegetable oil or shortening to thin.
  • Dip each truffle in the candy to coat, tap off the excess and place back on cookie sheet. Top with sprinkles. Chill to set.
  • Store in an airtight container in the refrigerator up to 2 weeks or freeze for up to a month.