These Gingerbread Truffles are made by crushing gingersnap cookies, mixing them with cream cheese, and coating them in white chocolate! These are great for a quick dessert to pass at a holiday party or just a yummy treat to eat at home!
When you are in the middle of the holiday season, there is nothing better than a good no-bake dessert. When you don’t have to wait for the oven to heat up you can mix and serve quickly, taking away just a bit of stress during a crazy time of year.
These easy Gingerbread Truffles (and these Peanut Butter Snowballs!) fit the bill. They are easy to put together, easy to share, and full of festive flavors that are perfect for the holidays.
And, of course, these truffles are undeniably delicious. Gingersnaps and their classic molasses flavor melt beautifully with the flavor of cream cheese and a white chocolate coating gives them a crunchy exterior for the perfect all-around texture. This Gingerbread Truffles recipe is one that everyone is sure to love !
Why Make This Recipe
- Easy No-Bake Dessert: It’s tough to mess up a no-bake dessert. As long as you are starting with high-quality ingredients, you’re going to end up with a dessert that is absolute perfection.
- 4 Ingredients: If you have ever hosted a holiday gathering, you know your grocery list can quickly become a mile long. This simple dessert calls for just four ingredients (three, really) that are easy to find at your local grocery store.
- Make Ahead: When you’ve got a million things on your to-do list it’s always nice if you can start early. Make these homemade truffles, throw them in the freezer, and bring them out when you are ready to host.
What You Need to Make This Recipe
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Gingersnap Cookies: I used Archway Classics, and Crispy Gingersnap Cookies. You can use any gingersnap cookies but crispy cookies work best for this recipe.
- Cream Cheese: A full-fat brick of cream cheese works best. Let it soften to room temperature to make mixing easier.
- White Chocolate Chips: You can use white chocolate chips, almond bark or white melting candy.
- Cinnamon: This is optional to sprinkle on top. You could also sprinkle cookie crumbs on top
Tools
- Food Processor: You don’t have to use a food processor but it makes it very easy to crush your cookies into fine crumbs. You could also put them in a plastic bag and crush them with a rolling pin.
- Parchment Paper
- Baking Sheet
- Mixing Bowl(s)
How to Make This Recipe
Step One: Crush the cookies
In a food processor, grind the cookies until small crumbs are formed.
Step Two: Mix the cream cheese
Add the softened cream cheese into the food processor and blend until the cream cheese and the cookie crumbs combine into one ball of dough. You could also mix the cookies and cream cheese with a hand mixer.
Roll this cookie mixture into balls smaller than a golf ball. I like to use a small cookie scoop.
Step Three: Coat in Chocolate
Place about ⅓ of your white chocolate in a microwave-safe bowl. Microwave for about 30 seconds, then stir. Microwave for another 30 seconds, and stir again. If the white chocolate is still not fully melted, microwave the chocolate again for a final 15-30 seconds until the chocolate is melted and smooth. Repeat this process each time you run out of white chocolate.
Dip the gingerbread truffle balls in the white chocolate, using a fork or spoon to turn the gingersnap balls until they are fully coated in chocolate. Gently tap off any excess chocolate on the side of the bowl.
When the truffles are coated, place them on a cooling rack or a prepared baking sheet. Sprinkle cinnamon over the top of each.
Place the gingerbread truffles in the fridge for at least an hour before enjoying. Serve with hot chocolate for even more holiday spirit!
Expert Tips
- For easier dipping, allow your gingerbread truffle dough to chill for at least an hour before rolling it into balls. Allowing your mixture to cool will also make the chocolate on the exterior harden quickly.
- Be patient with your chocolate. Don’t try to heat all your white chocolate at once or it may harden before you get the chance to use it.
- If you find your white chocolate is a bit too thick, try adding just half a teaspoon of vegetable oil or coconut oil to your melted chocolate and mixing well. This will give it a smoother finish.
How to Heat Your Chocolate
Sometimes the hardest part of making gingerbread truffles is just getting the chocolate the right consistency for dipping. White chocolate can be particularly difficult to work with.
You have two options for heating your chocolate. The first is to use the microwave. Place a small amount of chocolate in a microwave-safe bowl and heat it in 20 to 30-second increments, mixing well between each.
You can also create a double boiler on your stove. Place a large pot on the stove filled with water. Place a glass bowl over the top of the pot so the steam from the pot touches the glass. Add your white chocolate to the glass bowl and stir until completely melted.
You can also create a double boiler using your Instant Pot. Choose a glass bowl that is slightly larger than the rim of your instant pot and set it on top of your instant pot. Add water to your instant pot and turn it to the Normal Saute setting.
Add your chocolate to the bowl and mix until melted. Once the chocolate has melted you can hit CANCEL on the Instant Pot then select KEEP WARM. This will keep the chocolate warm and melted so you can keep dipping.
If you find your chocolate is too thick to work with you can also try adding a little bit of oil to thin it out and make it smooth.
How Long Do Gingerbread Truffles Last?
Store these truffles in an airtight container in the refrigerator for up to a week. You can also place them in the freezer for up to two months.
Variations
These gingerbread truffles are so easy to put together in part because the ingredients are so simple. But you can dress them up however you like. Feel free to add some nuts to the mixture or the top. You could also garnish the tops of these truffles with holiday sprinkles for a festive vibe for the Christmas season.
Can I Use Leftover Cookies for This Recipe?
You can use whatever gingerbread cookies you like for this recipe but dried out or crispy cookies work best to ensure your mixture doesn’t get too soggy.
If you want to use homemade gingerbread cookies just let them dry out before using them for these truffles and make sure they have a strong gingerbread flavor.
Can I Use Milk or Dark Chocolate for These Truffles?
You can certainly use whatever chocolate you want for these truffles but in my opinion, the flavor of the white chocolate works best with the gingersnap cookies and will give you the best results.
Did you enjoy this recipe for Gingerbread Truffles? If so, check out these other recipes I picked out just for you:
- Easy Bread Pudding Recipe
- Christmas Fruit Cake
- Easy and Fast Homemade Tiramisu
- How to Make Candied Nuts
Gingerbread Truffles
Equipment
- Food Processor You don’t have to use a food processor but it makes it very easy to crush your cookies into fine crumbs. You could also put them in a plastic bag and crush with a rolling pin.
- Parchment Paper
- Baking Sheet
- Mixing Bowl(s)
Ingredients
- 14 oz gingersnap cookies, 1 bag; I used Archway Classics, Crispy Gingersnap Cookies
- 1 8 oz package cream cheese, softened to room temperature
- 16 oz white chocolate chips
- Cinnamon, for garnishing
Instructions
- In a food processor, grind the cookies until small crumbs are formed.
- Add the softened cream cheese into the food processor and blend until the cream cheese and the cookie crumbs combine together into one ball of dough.
- Roll this dough into balls smaller than a golf ball.
- Place about ⅓ of your white chocolate in a microwave safe bowl. Microwave for about 30 seconds, then stir. Microwave for another 30 seconds, and stir again. If the white chocolate is still not fully melted, microwave the chocolate again for a final 15-30 seconds until the chocolate is melted and smooth. Repeat this process each time you run out of white chocolate.
- Dip the gingerbread balls in the white chocolate, using a fork or spoon to turn them until they are fully coated in chocolate.
- When the truffles are coated, place them on a cooling rack. Sprinkle cinnamon over the top of each.
- Place the truffles in the fridge for at least an hour before enjoying.
Notes
- Gingersnap Cookies: I used Archway Classics, Crispy Gingersnap Cookies. You can use any gingersnap cookies but crispy cookies work best for this recipe.
- Cream Cheese: A full fat brick of cream cheese works best. Let it soften to room temperature to make mixing easier.
- White Chocolate Chips: You can use white chocolate chips, almond bark or white melting candy.
- Cinnamon: This is optional to sprinkle on top. You could also sprinkle cookie crumbs on top
- For easier dipping, allow your dough to chill for at least an hour before rolling it into balls. Allowing your mixture to cool will also make the chocolate on the exterior harden quickly.
- Be patient with your chocolate. Don’t try to heat up all your white chocolate at once or it may harden before you get the chance to use it.
- If you find your white chocolate is a bit too thick, try adding just a half a teaspoon of vegetable oil or coconut oil to your melted chocolate and mixing well. This will give it a smoother finish.
Nutrition
Max L. says
These were amazing! My family and I have made these twice and both times they’ve been a huge hit! Really easy and quick to make!
Alexandria Drzazgowski says
I’m so glad that you’ve enjoyed them Max!! You’re right, the best part is how easy they are! Thanks for leaving a comment 🙂