Gingerbread Cookie Dough Truffles

This weekend went by so fast!  I can't believe it is 2012 and now the second week of January.  Where does the time go?  I had a huge to do list and I still have a lot left that I didn't get done.  But the Christmas decorations are down and that feels great.  I am always really excited to put them up, but by January 1st I am ready to take them down.  My husband is British and their tradition is to leave up Christmas decorations until the 12th night of Christmas.  I let him win this one (so I can win some other bigger arguments...shhhh!) 

I do now realize Christmas is over and gingerbread is most associated with Christmas, but when I saw these on Crazy for Crust I was intrigued!  They were on my Christmas "To Bake" list but somehow I didn't get everything on it baked.  I know you are stunned!   I like gingerbread and have been really wanting to make truffles lately.  And I love Dorothy at Crazy for Crust,  her blog is great - so many yummy recipes and if she says these are good they gotta be!

I used the Betty Crocker Gingerbread mix.  It does not call for any eggs to make the cookie dough so I made the dough according to the package.  If you use a mix that does call for eggs you should OMIT the eggs, substitute a tablespoon of water.  Roll the dough into balls using a scoop and then refrigerate for an hour to make sure they are firm.

I covered them with Wilton White Candy Melts.  I melted my candy and started dipping.  Dipping isn't my favorite activity but I am getting better.  As soon as I was done dipping them I added some sprinkles.  I have quite a sprinkle addiction and a large collection of sprinkles.  I chose these pastel sprinkles that I love.  I do need to improve on my photography and photo set up!!  I am looking at the pictures now thinking - hmmm, pastel sprinkles with a red background.  Not my favorite.  But there are no more Gingerbread Cookie Dough Truffles left to re-shoot so here ya go! 

Gingerbread Cookie Dough Truffles (Adapted from Crazy for Crust)

1 box Betty Crocker gingerbread cookie mix
Ingredients called for to make the mix
1 package Wilton White Candy Melts

Sprinkles for decorating

- Prepare cookie dough according to box directions
- Use a scoop to roll dough into uniform sized balls. Place on a cookie sheet lined with parchment paper
- Chill in refrigerator for an hour or until firm 
- Melt your candy melts in a double boiler or microwave according to package directions. 
- Dip each ball into the white candy melts. Place on a cookie sheet lined with parchment paper.
- While truffles are still wet sprinkle with sprinkles!!  Chill again until firm and ENJOY!

This post may be shared with: Make Ahead Meals for Busy Moms - Melt in Your Mouth Monday, Clairejustineoxox - Creative Mondays, Skip To My Lou - Made by You Monday, Sweetology - Tea Party Tuesday, Crazy for Crust - Crazy Sweet Tuesday, Inside Bru Crew Life - Trick or Treat Tuesday, Mrs Fox's Sweets - Sweet Party, Junk In Their Trunk - Link It Up Wednesday, Hugs and Cookies XO - Wonka Wednesday, Food Corner - Midweek Fiesta, Something Swanky - Sweet Treat Thursday, Talking Dollars and Cents - Sweet Temptations, Happy Hour Projects - Freestyle Friday, Toys In The Dryer - Fun Stuff Fridays, Alli-n-Son - Sweet Tooth Friday, Well Seasoned Life - Sweet Indulgences Sunday