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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