Gingerbread Truffles have rich, creamy, moist middles with a hard white chocolate coating. A delicious homemade holiday or Christmas candy that tastes just like the classic frosted cookie.
White Chocolate Gingerbread Truffles
Our easy Gingerbread Truffles recipe has the perfect spice-to-sweetness ratio to appease all palates; they are mild enough to call kid-friendly yet still festively flavorful for adults.
It is so quick and easy to create the raw cookie dough using only cream cheese, gingersnaps, and vanilla; then dip them in white chocolate, add some holiday sprinkles, and you’ve made the most delicious gingerbread cookie balls that you don’t have to bake.
Gingersnap truffles combine the spiciness of the Christmas season’s most popular flavor with the sweetness of white chocolate to create the tastiest, must-make holiday treat – they’re a fast and fun way to prepare perfectly portioned finger food when you’re too consumed for cut-out cookies.
Why We Love Gingerbread Truffle Recipes
- Quick and easy to make.
- No-bake recipes that uses only 4 simple ingredients.
- Tastes like the classic Christmas cookie that you don’t have to cut out.
- Single-serving snacks are pre-portioned and portable.
- Perfect homemade sweet treat for a seasonal party, cookie exchange, dessert platter, or gift-giving.
Gingerbread Truffles Ingredients
- Gingersnap cookies: I used Archway gingersnap cookies but feel free to use your favorite store-bought brand or make your own from scratch.
- Cream cheese: I used full fat cream cheese for this recipe because I think it gives these treats the most flavor and richness. Reduced fat would still work, but they may not be as rich tasting.
- Pure vanilla extract
- White almond bark
- Holiday sprinkles (optional garnish)
Substitutions and Additions
- Create Your Crumbs: You can use your favorite recipe to bake homemade ginger snsap cookies or use store-bought iced gingerbread cookies instead of plain gingersnaps.
- Decorate Your Desserts: You can decorate the coated truffles with crushed gingersnap cookies, holiday sprinkles, crushed candy, or chopped nuts.
- Choose Your Chocolate: You can use white almond bark, chocolate almond bark, or candy melts to coat these chocolate-covered gingerbread balls. I prefer not to use chocolate chips because the chocolate doesn’t turn out as smooth.
- Swap The Spicy Snaps: Although the spicy molasses flavor of the gingersnaps is quite mild, if you prefer the taste of Snickerdoodle cookies, you can use Golden Oreos and some cinnamon instead. Or try my other Oreo truffles recipes for other easy options.
How to Make Gingerbread Truffles
- Crush The Cookies: Crush the gingersnap cookies into crumbs.
- Make The Middle Mixture: Beat together the cream cheese and vanilla until smooth. Add the cookie crumbs and mix just until completely incorporated. Cover and chill in the refrigerator for 30 minutes.
- Roll Round Balls: Scoop the mixture and roll into balls. Use the palms of your hands to smooth and round each ball. (Images 1 and 2)
- Melt: Microwave the almond bark for 45 seconds at full power, stir, and continue to heat in 30-second intervals until melted and smooth.
- Dip And Decorate: Coat the gingersnap balls in the melted almond bark and decorate with holiday sprinkles. Return the truffles to the refrigerator to set before serving. (Images 3 and 4)
- Serve: Serve chilled and enjoy!
How to Soften Cream Cheese
I recommend you take your cream cheese out of the refrigerator for at least an hour before making your truffle mixture. Allowing it to soften to room temperature makes for the creamiest of fillings.
In the case that you can’t let it soften over time, you can unwrap the package and microwave it on a plate in 15-second intervals, turning often, until soft. Be sure not to overheat it or it will melt.
Tips For Making Gingerbread Truffles
- Feel free to substitute premade iced gingerbread cookies for plain gingersnaps. These are seasonal and can be hard to find out of season.
- If you substitute homemade gingersnap cookies for store-bought cookies, I recommend using a kitchen scale to weigh the homemade cookies before crushing them to ensure you get a more accurate measurement.
- You can crush the ginger snaps in a gallon-size ziplock with a mallet or in a food processor.
- The cream cheese must be softened to room temperature before mixing. This will help ensure that there are no cream cheese lumps in your truffles.
How to Store Gingerbread Truffles
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the uncoated truffles for up to 2 months. Allow the truffles to thaw overnight in the refrigerator before coating and decorating.
More Easy Truffle Recipes
Other Easy Christmas Desserts
- Chocolate Christmas Candy
- Christmas Crockpot Candy
- Snickerdoodle Truffles
- Peppermint Pie (aka Candy Cane Pie)
- Grinch Cake
- Gingerbread Blondies
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Gingerbread Truffles
Serves — 30
Gingerbread Truffles taste just like the classic frosted Christmas cookie, but even easier because there's nothing to bake.
Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Ingredients
- 12 ounces (or 340-gram) package of gingersnap cookies (I used Archway gingersnap cookies)
- 8 ounces (or- 226-gram) package of cream cheese room temperature
- ½ teaspoon pure vanilla extract
- 12 ounces (340 grams) of white almond bark
- Holiday sprinkles optional garnish
Instructions
- Crush the gingersnap cookies into crumbs using either a food processor or a gallon-size ziplock bag and a rolling pin (or the flat side of a meat mallet). (You will need to do this in 2 batches)12 ounces (or 340-gram) package of gingersnap cookies
- Add the softened cream cheese and vanilla to a medium-sized mixing bowl (2 to 3-quart size). Use a handheld mixer on high speed to beat the cream cheese for about 1 minute until smooth.8 ounces (or- 226-gram) package of cream cheese, ½ teaspoon pure vanilla extract
- Lower the mixer speed to medium. Add the gingersnap cookie crumbs and mix just until completely incorporated. Cover and chill in the refrigerator for 30 minutes.
- Line a baking sheet with parchment paper. Lightly spray the parchment paper with nonstick cooking spray. Use a 1-tablespoon cookie scoop to scoop out the gingersnap mixture. Roll the scooped gingersnap mixture into balls. Place the rolled balls onto the sprayed parchment paper.
- Add the almond bark to a microwave-safe medium-sized bowl. Heat for 45 seconds at full power, stir and continue to heat in 30-second intervals. Stir well after each interval until the almond bark is completely melted and smooth.12 ounces (340 grams) of white almond bark
- Roll the gingersnap balls in the melted almond bark. Use a fork to carefully remove the truffles from the almond bark. Tap the fork on the side of the bowl to remove any excess almond bark. Use a toothpick or skewer, if needed, to gently remove the coated truffle from the fork. Immediately sprinkle the truffle with holiday sprinkles. Repeat for the remaining truffles. Once all are coated and sprinkled, return the truffles to the refrigerator to set the coating. Keep refrigerated until ready to serve.Holiday sprinkles
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the uncoated truffles for up to 2 months. Allow the truffles to thaw overnight in the refrigerator before coating and decorating.
- Feel free to substitute premade iced gingerbread cookies for plain gingersnaps. These are seasonal and can be hard to find out of season.
- If you substitute homemade gingersnap cookies for store-bought cookies, I recommend using a kitchen scale to weigh the homemade cookies before crushing them, just to ensure you get a more accurate measurement.
- You can crush the ginger snaps in a gallon-size ziplock with a mallet or in a food processor.
- It is important that the cream cheese is softened to room temperature before mixing. This will help ensure that there are no cream cheese lumps in your truffles.
Nutrition Info
Calories: 139kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 90mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 102IU | Calcium: 16mg | Iron: 1mg
