5-ingredient Gingerbread Truffles are deliciously simple! They are the perfect no-baked treat for the holidays.
Gingerbread Truffles are the perfect treat for the holiday season! Gingersnap cookies are crushed, mixed with cream cheese, dipped in white chocolate and that's it. These easy, no-bake desserts are full of holiday flavors and make a delicious addition to any cookie plate.
If you're looking for even more sweet and savory ides for the holidays check out my Apple Brie Salad, Ornament Pesto Sun-dried Tomato Cheese Balls and Christmas Chocolate Covered Oreos.
Why You'll Love this Recipe
- Only 5 Ingredients
- Perfect for your holiday cookie plate, cookie exchanges, movie night and more
- Simple and delicious
- Easy no-bake dessert and treat
Ingredient Notes
Gingersnap Cookies - use store-bought crunchy cookies.
Cream Cheese - avoid using low fat. Standard full fat cream cheese will give the best flavor and consistency. You will want to set the cream cheese out for at least an hour maybe even two to bring it to room temperature.
Vanilla Extract - for flavor! I recommend using a pure vanilla extract for best flavor.
White Chocolate Melting Wafers - For all my chocolate dipping needs I use Ghirardelli Melting Wafers. For this recipe, I used the white, vanilla flavored ones. They are delicious and easy to use. No tempering is required to get that glossy chocolate coating! Find them at most grocery stores in the baking aisle, Target, Walmart and even Amazon. It's the only ingredient in my One-Ingredient Chocolate Bag.
Royal Icing Decorations - Think of these like giant sprinkles! They come in a variety of sizes and styles for all occasions. I used these tiny gingerbread men! I like buying from Confectionary House and Sprinkle Pop because of the variety and they usually have the daintier options compared to what you might find at craft stores like Michaels. You could also find them on Amazon and even Etsy.
Step-by-Step Instructions
- In a food processor (you could also try using a blender or crushing the cookies by hand) process the gingersnap cookies until they are finely crushed.
- Add room temperature cream cheese and vanilla extract to the cookie crumbs. Blend in the food process until the mixture comes together.
- Scoop truffle mixture one at a time onto a baking sheet lined with parchment paper. (I used this black 1.5 tablespoons cookie scoop from this set)
- Roll gingerbread truffles into smooth balls in your hand and place back onto the prepared baking sheet. Cover with plastic wrap. Place truffles into freezer for 20-30 minutes.
- Melt the white chocolate melting wafers according to directions. Pour melting chocolate into a dipping bowl.
- Dip the gingerbread balls about ½-1/3 of the way. Place the truffles on a lined baking sheet and repeat with remaining truffles. This will create a base or foot for the truffles.
- Once the gingerbread truffle bottoms have set, dip the truffles back into the chocolate to coat the remaining area until they are fully coated. Dipping the truffles before hand gives your hands something to grip on when dipping again.
- Place on a baking sheet with the parchment paper. Immediately top a royal icing gingerbread man decoration. Repeat with remaining gingerbread truffles. Place the gingerbread truffles in the fridge to let the chocolate harden. Serve chilled.
Expert Tips
Make sure all your equipment is absolutely dry and free from any water droplets, otherwise your chocolate will seize and be grainy.
Line your baking sheet with parchment paper to prevent the truffles from sticking to the pan.
Make sure cream cheese is room temperature before using. Set the cream cheese out an hour or two before making these treats. The cream cheese should be soft to the touch. If your cream cheese is too cold, it will be harder to mix and there will be lumps in the batter of the truffles.
Use a cookie scoop to scoop out the balls, that way you will have even-sized balls. I used a 1.5 tablespoon sized scoop.
Recipe FAQs
These are a great treat for making ahead of time! Since they can last for up to two weeks in the fridge, you can make them any time of the week you want to serve them. I always like them closer to the day of serving so they are fresh but really anytime is fine.
No. I would recommend melting wafers as they are made for dipping. They melt super smoothly and set up firmly when used compared to chocolate chips which do not hold their shape.
Originally, I tried to use various dipping tools to cover the gingerbread truffles and I didn't like the look or how difficult it was to dip. I think the 1.5 Tablespoons was a bit large for the tools so instead I dip the truffles ⅓-1/2 way and let those set to create a 'foot' which I grab onto and dip the chocolate in again to get a clean, smooth finish.
I think if you made slightly smaller gingerbread truffles around 1 tablespoon you could potentially utilize dipping tools.
Depending on how fast your are dipping, the chocolate will slowly solidify overtime. You should be able to re-melt easily using the method you originally used. Just carefully watch it as it will take less time for it to re-melt and you don't want the chocolate to burn!
You can grind cookies potentially with a blender or add cookies to a ziplock bag and crush them using a rolling pin until fine. Then, you can mix the cream cheese and vanilla extract in a large mixing bowl with a hand mixer and then add in the cookie crumbs.
Storage
Store leftover Gingerbread Truffles in the refrigerator for 1-2 weeks.
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Gingerbread Truffles
Ingredients
- 4 cups gingersnap cookies ~285 grams, use the crunchy store-bought kind
- 6 ounces full-fat cream cheese room temperature
- ½ teaspoon vanilla extract
- 10 ounces white chocolate melting wafers
- 18 gingerbread royal icing pieces
Instructions
- In a food processor (you could also try using a blender or crushing the cookies by hand) process the gingersnap cookies until they are finely crushed.
- Add room temperature cream cheese and vanilla extract to the cookie crumbs. Blend in the food process until the mixture comes together.
- Scoop truffle mixture one at a time onto a baking sheet lined with parchment paper. (I used this black 1.5 tablespoons cookie scoop from this set)
- Roll gingerbread truffles into smooth balls in your hand and place back onto the prepared baking sheet. Cover with plastic wrap. Place truffles into freezer for 20-30 minutes.
- Melt the white chocolate melting wafers according to directions. Pour melting chocolate into a dipping bowl.
- Dip the gingerbread balls about ½-1/3 of the way. Place the truffles on a lined baking sheet and repeat with remaining truffles. This will create a base or foot for the truffles.
- Once the gingerbread truffle bottoms have set, dip the truffles back into the chocolate to coat the remaining area until they are fully coated. Dipping the truffles before hand gives your hands something to grip on when dipping again.
- Place on a baking sheet with the parchment paper. Immediately top a royal icing gingerbread man decoration. Repeat with remaining gingerbread truffles. Place the gingerbread truffles in the fridge to let the chocolate harden. Serve chilled.
Did you make this recipe? Let me know!