Introduction

These Gingerbread Truffles are a delightful no-bake Christmas treat that combines the warm spices of gingerbread with creamy white chocolate. Easy to make and perfect for holiday gatherings, they offer a festive twist on classic truffles.

The image shows four round chocolate truffles covered in white chocolate, placed on a plain white round plate on a white marbled surface. Each truffle has thick white chocolate drizzled in lines across the top, creating a textured pattern. One truffle in the front is cut open, revealing a smooth, rich, brown chocolate inside. The outside white chocolate coating contrasts with the soft chocolate center. Light dusting of cocoa powder is sprinkled on the plate around the truffles, adding a slight reddish-brown color detail. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

~12 oz gingersnap or gingerbread cookies, crushed into fine crumbs
8 oz (1 block) cream cheese, softened
¼–½ cup powdered sugar (optional, to taste)
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cloves (optional)
12 oz white chocolate chips or white candy melts
1 teaspoon coconut oil (optional, for thinning chocolate)
Sprinkles, crushed cookies, or extra crumbs for decorating

Instructions

Step 1: Crush the cookies into fine crumbs using a food processor or by placing them inside a sealed bag and rolling with a rolling pin.
Step 2: In a bowl, mix the cookie crumbs with softened cream cheese, powdered sugar if using, and the spices until a smooth, sticky dough forms.
Step 3: Scoop or roll the mixture into approximately 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to firm up.
Step 4: While the truffles chill, melt the white chocolate chips or candy melts in the microwave in 20–30 second intervals, stirring in between. If the chocolate is too thick, stir in coconut oil to thin it slightly.
Step 5: Dip each chilled truffle ball into the melted white chocolate using a fork or a dipping tool. Allow any excess chocolate to drip off.
Step 6: Place the coated truffles back on the parchment paper and immediately decorate with sprinkles, crushed cookies, or additional crumbs.
Step 7: Return the tray to the refrigerator for 15–60 minutes to let the chocolate set completely before serving.

Tips & Variations

For a more intense ginger flavor, add a pinch of freshly grated ginger along with the ground spices.
Use vegan cream cheese and dairy-free white chocolate to make the truffles vegan-friendly.
Try dipping the truffles in dark or milk chocolate instead of white chocolate for a different flavor profile.
If you don’t have coconut oil, a small amount of vegetable oil or shortening can help thin the melted chocolate.
Store the truffles in single layers separated by parchment paper to prevent sticking.

Storage

Keep the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to three months. Allow frozen truffles to thaw in the refrigerator before serving. When ready to eat, bring them to room temperature for best flavor and texture.

How to Serve

The image shows five round chocolate truffles on a white plate, arranged in a close group. Four truffles are covered in smooth white chocolate with thin white chocolate stripes drizzled on top, and the surface of the white chocolate has a slight shine. The fifth truffle is cut in half showing a rich, dense milk chocolate filling inside, with a creamy texture. Light brown powder, likely cocoa or cinnamon, is sprinkled lightly over the plate and truffles. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cookies instead of gingerbread?

Yes, you can substitute gingersnap or gingerbread cookies with other spiced cookies, graham crackers, or even ginger cookies, but the flavor will vary slightly.

Do I have to use cream cheese in the recipe?

Cream cheese helps bind the crumbs and adds creaminess to the truffles. If you want a dairy-free version, you can try using a vegan cream cheese or a stiff nut butter as a substitute, though texture and flavor may differ.