Gingerbread Truffles

Name: Gingerbread Truffles
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Ingredients: 4 cups gingersnap cookies (~285 grams, use the crunchy store-bought kind); 6 ounces full-fat cream cheese (room temperature); 1/2 teaspoon vanilla extract; 10 ounces white chocolate melting wafers; 18 gingerbread royal icing pieces

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5-ingredient Gingerbread Truffles are deliciously simple! They are the perfect no-baked treat for the holidays.

A hand picking up a gingerbread truffles in a mug with stacked gingerbread truffles. The mug sits on two white wood paddles on a light brown wood background with cranberries on a branch in the background.

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

A metal oval tray with 2 pieces of white parchment paper. On top, are gingerbread truffles covered in white chocolate and topped with a bread royal icing piece on each truffle. The tray sits on a light brown plank with the cranberries surrounding the tray.

Ingredient Notes

Gingerbread Truffles ingredients on a wood plank. Each item is labeled with a white rectangle with dark red text in all caps.

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.

A large food processor with ground ginger snap cookies with top removed on a black table. In the upper left corner is a dark red square and a white '1' in the center.

Add room temperature cream cheese and vanilla extract to the cookie crumbs. Blend in the food process until the mixture comes together.

A large food processor with ground ginger snap cookies and cream cheese with top removed on a black table. In the upper left corner is a dark red square and a white '2' in the center.

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)

Scooped gingerbread truffles on a brown parchment lined baking sheet. A purple cookie scoop is in the upper right corner and the tray sits on a black table. In the upper left corner is a dark red square and a white '3' in the center.

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.

Rolled gingerbread truffles on a brown parchment lined baking sheet that sits on a black table. In the upper left corner is a dark red square and a white '4' in the center.

Melt the white chocolate melting wafers according to directions. Pour melting chocolate into a dipping bowl.

A small metal bowl set up on a double broiler on the stove with melted white chocolate. In the upper left corner is a dark red square with a white '5' in the center.

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.

The gingerbread truffles half dipped in white chocolate on a piece of white parchment paper on a black table. In the upper left corner is a dark red square with a white '6' in the center.

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.

A hand dipping a gingerbread truffle in a small wooden bowl with melted white chocolate in a baking sheet lined with white parchment paper. In the upper left corner is a dark red square with a white '7' in the center.

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.

Gingerbread Truffles covered in melted white chocolate melting wafers on a white parchment paper on a baking sheet. In the upper left corner is a dark red square with a white '8' in the center.

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.

A mug with stacked gingerbread truffles. The mug sits on two white wood paddles on a light brown wood background with cranberries on a branch in the background.

Recipe FAQs

Can Gingerbread Truffles be made ahead of time?

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.

Can I use chocolate chips instead?

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.

Why do you dip twice?

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.

My melting wafers solidified during the dipping process. What happened?

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!

How can I make these without a food processor?

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.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinteres t, Facebook or Instagram.

Mara

These easy Gingerbread Truffles are a holiday must have. These 5-ingredient no-bake treat are a delicious addition to any holiday cookie plate or dessert table.

5 from 1 vote

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Prep Time 50 mins

Cook Time 5 mins

Total Time 55 mins

Course Dessert, Snack

Cuisine American

Servings 18 gingerbread truffles

Calories 204 kcal

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.

Notes

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.

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.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

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