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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.
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Gingerbread Truffles

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.
Course Dessert, Snack
Cuisine American
Prep Time 50 minutes
Cook Time 5 minutes
Total Time 55 minutes
Servings 18 gingerbread truffles
Calories 204kcal
Author Mara

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.
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.
 
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

Calories: 204kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 220mg | Potassium: 158mg | Fiber: 1g | Sugar: 16g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg