Gingerbread truffles taste like a gingerbread house in one bite, and nobody has to bake. Gingersnap cookies are crushed and mixed with cream cheese, rolled into balls, chilled, and dipped in white chocolate. A pinch of crushed cookie or a few sprinkles on top finishes them. They are the first thing gone from a cookie exchange.
Why You’ll Love It
- No oven.
- Four ingredients.
- Freezer friendly for a month.
What You Need
- 1 package (16 oz) gingersnap cookies (about 40)
- 8 oz cream cheese (softened)
- 12 oz white chocolate melting wafers
- sprinkles or extra cookie crumbs (for the tops)
How to Make Gingerbread Truffles
- Crush the gingersnaps to fine crumbs in a food processor or a zip-top bag. Save 2 tablespoons for the tops.
- Mix the crumbs with the cream cheese until a dough forms.
- Roll into 1-inch balls and freeze 20 minutes.
- Melt the white chocolate in 30-second bursts, stirring until smooth.
- Dip each ball, let the extra drip off, set on parchment and top with crumbs or sprinkles right away. Chill 15 minutes.
Tips
- Cold balls dip cleaner; keep them in the freezer while you work.
- Add 1/4 teaspoon cinnamon to the crumbs for more spice.
- Use a toothpick to dip, then cover the hole with a sprinkle.
Serving and Storing
Keep in the fridge up to 10 days or freeze up to a month.
Frequently Asked Questions
Can I use soft ginger cookies?
Crisp gingersnaps work best; soft cookies make a sticky dough.
How many does it make?
About 36 truffles.
Can I use dark chocolate?
Yes, dark chocolate and gingerbread go well together.
Gingerbread Truffles
Crushed gingersnap cookies and cream cheese rolled into balls and dipped in white chocolate. All the gingerbread flavor with no baking.
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Ingredients
- 1 package (16 oz) gingersnap cookies about 40
- 8 oz cream cheese softened
- 12 oz white chocolate melting wafers
- sprinkles or extra cookie crumbs for the tops
Instructions
- Crush the gingersnaps to fine crumbs in a food processor or a zip-top bag. Save 2 tablespoons for the tops.
- Mix the crumbs with the cream cheese until a dough forms.
- Roll into 1-inch balls and freeze 20 minutes.
- Melt the white chocolate in 30-second bursts, stirring until smooth.
- Dip each ball, let the extra drip off, set on parchment and top with crumbs or sprinkles right away. Chill 15 minutes.
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