This is basically like eating straight gingerbread dough
1/4 cup unsalted butter, room temperature
1/4 cup unsulphered molasses
1/2 cup brown sugar, packed
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1 1/4 teaspoons ground ginger
1/4 teaspoon salt
8 ounces white-chocolate candy coating
In a large bowl, beat butter, molasses, and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in vanilla. Stir in flour, spices, and salt and mix on low speed (or by hand) until incorporated. Cover and chill dough for 30 minutes or until firm enough to handle.
Form dough into 1-inch balls and arrange them on baking sheets lined with parchment paper. Place sheets in the freezer for at least 15 minutes. Meanwhile, melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip truffles one at a time in candy coating to cover. Tap fork on the edge of the bowl to shake off excess coating, and return truffles to baking sheets. Quickly top with decorative sprinkles or edible glitter (if desired), before coating sets. Truffles will keep, refrigerated in an airtight container, for up to 5 days.
Read more at http://www.loveandoliveoil.com/2012/12/gingerbread-cookie-dough-truffles.html