White Chocolate Gingerbread Truffles

Gingerbread Truffles are a delicious bite-sized treat perfect for the Christmas season. Only 5 ingredients needed for these cookie truffles like gingersnap cookies, cream cheese, and white chocolate chips or melting wafers. You will love this fun and delicious twist to the classic holiday flavor of gingerbread. 

For more gingerbread recipes be sure and make my Gingerbread Crinkle Cookies and Gingerbread Kiss Cookies.

White Chocolate Gingerbread Truffles Recipe

Simple holiday and Christmas recipes are the best because we all know there are a million things to do around Christmastime – and I don’t know about you, but I would much rather be watching Christmas movies with my family, playing in the snow, or shopping for the perfect present – rather than in the kitchen making complicated recipes. 

These gingerbread truffles are only 5 ingredients, so simple to make, and they’re completely no bake! 

​It’s as easy as crushing up some store-bought crunchy gingersnap cookies and making a cookie truffle mixture with the cookie crumbs, cream cheese, sugar, and vanilla. Roll into balls and dip into melted white chocolate. 

All the classic flavors of gingerbread but in a poppable, bite-sized delicious holiday treat. 

How To Make Easy Gingerbread Truffles With Gingersnap Cookies (Printable Recipe Card)

In a mixing bowl, add the softened cream cheese, granulated sugar, and vanilla extract. Use an electric hand mixer, or stand mixer, to beat until smooth and creamy. 

Add in the crushed gingersnap cookies and blend until thoroughly combined. The mixture should be thick and hold it’s shape when rolled into balls or pinched together. 

Use a 1 tablespoon cookie scoop and scoop out portions of the truffle mixture and roll them into balls with your clean hands. Place the truffles on a parchment-lined baking sheet.

Refrigerate the baking sheet of truffles for 1 hour. 

When ready, melt the white chocolate chips or white melting wafers, in a microwave-safe bowl in 30-second increments and stirring between each one until fully melted and smooth. 

Use a plastic for with the two middle prongs broken off, or a dipping tool, to dip each chilled truffle into the melted white chocolate, making sure to coat it evenly and tapping it against the side to remove excess chocolate. Place the dipped truffle back onto the parchment paper and immediately sprinkle the top with additional crushed gingersnap cookies (you must do this immediately while it’s still wet). Repeat the process until done. 

Place the gingerbread truffles back into the fridge for 30 minutes or until the chocolate coating has fully set. 

Serve the truffles chilled or at room temperature (they can be out for up to 2 hours). Enjoy!

How To Store No Bake Gingerbread Truffles

Store the gingerbread truffles in an airtight container, in the refrigerator, for up to 2 weeks. The truffles can be eaten chilled (my preference) or bring them to room temperature to enjoy a creamier texture. They can stay out at room temperature for up to 2 hours if you’re hosting a party or gathering. 

Substitutions & Ingredient Notes

• Cream Cheese : I highly recommend only using full-fat cream cheese when making truffles. This will provide the best thick texture and taste. Low-fat can be used but just know that the low-fat cream cheese is not as creamy and does not have that rich taste to it. 
• Gingersnap Cookies : Use homemade cookie or store-bought. I make it easy and use store-bought because you really can’t tell the difference. Look in the cookie aisle for crispy gingerbread cookies. 
• White Chocolate Chips : For best results use white chocolate melting wafers or high quality white chocolate chips – such as Ghirardelli brand or Guittard brand. I love using the blue bag of white chocolate melting wafers from the Ghirardelli brand. Or for a different flavor try using chocolate or dark chocolate to coat the gingerbread truffles with.
• Gingersnap Crumbs : Instead of cookie crumbs you can also use holiday festive sprinkles or gingerbread mix sprinkles. Another option is to use the leftover melted chocolate, or additional if needed, and drizzle it on top of the truffles. 

Pro Tips From The Test Kitchen

• Use a small cookie scoop, 1 tablespoon size, to portion out the truffle mixture and roll into even-sized balls. This ensures all the truffles are uniform in size, which is not only visually appealing but also ensures even coating. 
• Make sure to sprinkle the additional gingersnap cookie crumbs onto the truffles immediately, or else they will not stick. The white chocolate coating will start to set and dry pretty quickly. So have the crumbs ready to go next to the baking sheet. 
• If you prefer a spicier strong gingerbread flavor try adding a small pinch (like 1/8 teaspoon) or ground ginger or ground cinnamon to the cream cheese mixture. 
• These truffles make great gifts! Place them in small candy wrappers, clear bag, or a decorative tin and they’ll make for a beautiful and delicious homemade gift for the holiday season. 
• Melt the white chocolate in a taller, deeper container like a glass measuring up. This makes it easier to dip the balls into the chocolate versus if you melt it in a bowl that is not as deep. A taller container only involves you dipping the truffle into it rather than trying to roll the truffle around in a shallower bowl. 
• Instead of crushed gingersnap cookie crumbs on top of the truffles, try using holiday sprinkles or gingerbread themed sprinkles instead.