These irresistible Gingerbread Truffles are so easy to make with just three ingredients! A delightful twist on a classic holiday flavor, these decadent truffles are the perfect blend of sweet and spice and everything nice!
Love truffles? Make sure to check out my Raspberry Truffles, Amaretto Chocolate Truffles and Heavenly Hash Truffle Bars!
Gingerbread Truffles Recipe
These easy-to-make gingerbread truffles combine crushed gingersnap cookies with tangy cream cheese and are coated in rich white chocolate – truly the perfect treat to sweeten your holiday gatherings! A delicious blend of spice and sweetness, creaminess and crunchiness and are just 3 ingredients. Win, win, win!
Simple to prepare, these gorgeous truffles are a delectable way to bring joy and sweetness to your holiday celebrations. A perfect blend of festive flavors and creamy indulgence. Simple yet elegant, they are ideal for holiday gatherings and for gift giving.
Serve them in mini cupcake liners for an elegant presentation! They look adorable in holiday tins or boxes.
Why You’ll Love This Recipe
These gorgeous truffles are so simple to prepare and are just SO delicious. There is lots to love about this easy recipe:
- Festive Flavor: The classic gingerbread taste is a holiday favorite, offering the perfect balance of sweet and spicy.
- Three Ingredients: With just three ingredients, these truffles are SO easy to make.
- Perfect for Gift Giving: These truffles are so gorgeous they are perfect for gift giving. Top with sprinkles or cookie crumbs and place in cute liners.
How To Make Gingerbread Truffles
These Gingerbread Truffles come together so quickly! So easy to make and they look so pretty on dessert tables or in gift boxes. The recipe can easily be doubled or tripled as needed. Here’s a quick look at how to make the truffles and, as always, you can find the fill printable recipe card at the end of this post.
- Process cookies in a food processor or put them in a ziploc bag and crush them with a rolling pin.
- Add the cream cheese and pulse until combined.
- Scoop out and roll into balls and place on a parchment lined baking sheet.
- Chill for 1 hour or place in the freezer for 30 minutes.
- Melt the white chocolate in a heatproof bowl. Dip the chilled balls and tap or shake off any excess chocolate. Return the truffle to the baking sheet to set up.
- Sprinkle with gingersnap crumbs or sprinkles.
- Set up in the refrigerator for 30 minutes.
Storage Information
Gingerbread Truffles can be made in advance and stored in the refrigerator for up to 5 days. If you have sprinkled cookies on the top, those crumbs will soften.
For longer storage, freeze them in an airtight container for up to a month. Thaw in the refrigerator before serving.
Variations To Try
- Consider dipping the truffles in dark chocolate.
- Add a pinch of cinnamon or nutmeg for extra warmth.
- Mix in finely chopped nuts for added texture. Pecans or almonds would be great options.
- Add a teaspoon or two of rum and brandy for more flavor. Add a cookie or two to compensate for the additional moisture.
Trish’s Tips
- Ensure the cream cheese is at room temperature for easy mixing.
- Melt the chocolate slowly to avoid it seizing or burning. The chocolate can be melted in the microwave but it needs to be at 50% power in short bursts, like 15 seconds, and stirring in between.
- Chill the truffles before dipping in chocolate to maintain their shape.
- Use high-quality chocolate for a smoother, richer finish.
- Buy high quality gingersnaps for the best flavor and texture.
Can I make these truffles in advance?
These truffles are an excellent make-ahead option for holiday parties or potlucks.
What is the best way to melt the chocolate?
To avoid burning the chocolate, use a double boiler or a heatproof bowl over a pot of gently simmering water, stirring frequently.
If using a microwave to melt the chocolate, heat at 50% power, in 15 to 30 increments, stirring in between to avoid burning the chocolate.
What do I do if my truffle mixture is too soft?
It could be that it didn’t chill long enough but if you’ve chilled for at least an hour and it’s still too soft, add more crushed gingersnap cookies, a tablespoon or two at a time.
What kind of gingersnap cookies should I use?
I recommend buying gingersnap cookies because homemade cookies will not be dry enough. You want a really crunchy, crispy gingersnap cookie for this recipe. Here is a great gingersnap cookie that is available online. You can find them in any grocery store as well.
What kind of white chocolate should I use?
The most important thing is that you use a high quality white chocolate. It will have superior flavor and will melt better. You can you a white chocolate bar or white chocolate chips for this recipe.
I don’t have a food processor. Can I make these by hand?
Sure can! Crush the gingersnap cookies by placing in a ziploc bag and crushing will a rolling pin. Transfer to a large bowl and stir the softened cream cheese in until fully blended.
More No Bake Christmas Treats
Gingerbread Truffles
Ingredients
- 3 cups crushed gingersnap cookies about 36 cookies
- 8 ounces cream cheese cubed or broken up
- 12 ounces white chocolate high quality
- 1 teaspoon coconut oil or shortening, optional
Topping (Optional)
- 2 gingersnap cookies crushed
- ¼ cup sprinkles
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- Put the cookies into a food processor and process or pulse until they resemble fine crumbs. (You can also put them in a ziploc bag and crush them with a rolling pin.)3 cups crushed gingersnap cookies
- Add the cream cheese to the food processor and pulse until combined. The mixture should look like dough.8 ounces cream cheese
- Scoop out the mixture, a tablespoon at a time, roll into a ball and place on the prepared baking sheet. Repeat until you have used all the gingerbread mixture.
- Chill in the refrigerator for 1 hour or place in the freezer for about 30 minutes.
- Fill a small or medium saucepan with a couple of inches of water and bring to a boil. Reduce the heat to a simmer.
- Place a heatproof bowl on top of the sauce pan making sure the bottom of the bowl isn't touching the water. Put the white chocolate into the bowl (and coconut oil or shortening if using) and melt slowly, stirring frequently. Remove the bowl from the sauce pan. (The chocolate can be melted in the microwave but it needs to be at 50% power in short bursts, like 15 seconds, and stirring in between.)12 ounces white chocolate, 1 teaspoon coconut oil
- Dip the chilled balls into the melted chocolate using a fork, spoon, dipping tool, etc. Tap or shake off any excess chocolate and return the truffle to the baking sheet to set up.
- Immediately sprinkle with gingersnap crumbs or sprinkles before the chocolate has set up.2 gingersnap cookies, ¼ cup sprinkles
- Let the truffles set up in the refrigerator for 30 minutes. Enjoy!
Christina Emrick says
I can’t wait to try these! Thanks for the detailed recipe just in time for my December Christmas parties.