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These Ginger Bourbon Truffles are the perfect treat for the bourbon lover! This no bake cookie is made with gingersnaps, candied ginger and cocoa! Soon to be a favorite in your house!
Ingredients Need For Ginger Bourbon Truffles
- gingersnap cookies
- candied ginger
- confectioners sugar
- unsweetened cocoa
- salted butter
- bourbon
- chocolate sprinkles
Kitchen Tools Used In This Recipe
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Buy Now → How To Make Ginger Bourbon Truffles
First, place the gingersnaps and candied ginger in a food processor. If you don’t have one you can place your cookies in a resealable bag and beat with a mallet or meat tenderizer and chop the candied ginger and place in a bowl. You can mix the rest by hand or continue with the food processor.
Pulse cookies and ginger until finely ground. Add confectioners sugar and cocoa to processor and pulse to combine. While the processor is running, pour in the melted butter and bourbon and pulse until mixture comes together and is smooth.
Spread into a glass dish and refrigerate for 30 – 60 minutes or until the dough is workable.
Place sprinkles in a shallow dish. Form dough into 1 inch balls using a teaspoon or small cookie scoop. Roll in the sprinkles and place on a parchment lined baking sheet or dish. Refrigerate for 30 minutes.
Store in an airtight container in the refrigerator or freezer.
Enjoy!
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Ginger Bourbon Truffles
- Total Time: 1 hour
- Yield: 40 Servings 1x
Ingredients
- 8 oz gingersnap cookies
- 2 oz candied ginger
- 1 cup confectioners sugar
- 1/4 cup unsweetened cocoa
- 11 tbsp salted butter, melted
- 7 tbsp bourbon
- 1 cup chocolate sprinkles
Instructions
- In food processor, add the gingersnaps and candied ginger. Pulse until finely ground.
- Add confectioners sugar and cocoa to processor and pulse to combine.
- While the processor is running, pour in the melted butter and bourbon and pulse until mixture comes together and is smooth.
- Spread into a glass dish and refrigerate for 30 – 60 minutes or until you are able to work with the mixture.
- Place sprinkles in a shallow dish.
- Form dough into 1 inch balls and roll in the sprinkles.
- Place on a parchment lined baking sheet or dish and refrigerate for 30 minutes.
- Store in an airtight container in the refrigerator or freezer.
- Enjoy!
Notes
- Can substitute bourbon with rum.
- If you don’t have a food processor, this can be hand mixed. Crush the cookies and finely chop the candied ginger, and mix the rest in with a spoon or with a hand mixer.
- Prep Time: 15 mins
- Chill Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert, Candy
- Method: No Bake