Gingerbread Truffles

Plate of stacked truffles with the top with a bite taken out of it to show the center.

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.

Course Christmas, Dessert

Cuisine American

Keyword gingerbread truffles

Prep Time 20

Chill Time 1 30

Total Time 1 50

Servings

Calories 194kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 bar (8 oz) full-fat cream cheese softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups finely crushed gingersnap cookie crumbs (about 36 store-bought cookies)
2 cups high quality white chocolate chips OR white melting wafers
additional gingersnap cookie crumbs or festive sprinkles for garnish

Instructions

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.
1 bar (8 oz) full-fat cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
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.
1 bar (8 oz) full-fat cream cheese
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 intervals and stirring between each one until fully melted and smooth.
2 cups high quality white chocolate chips OR white melting wafers
Use a plastic fork 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.
additional gingersnap cookie crumbs or festive sprinkles
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!

Notes

White Chocolate Chips : I recommend using a high-quality brand of white chocolate chips such as Ghirardelli or Guittard for the best creamy white chocolate flavor. You can also use the blue bag of Ghirardelli white melting wafers (I use these, I love them!), which can be found in the baking aisle near the chocolate chips.

Tip : Melt the white chocolate in a tall, deep container or measuring cup. This makes it much easier to easily dunk or dip the truffle into the chocolate without having to roll it around a lot to coat the entire truffle (like you would have to if you're using a shallower, wider container). I use a 2 cup glass liquid measuring cup to melt the chocolate in.

Dipping Tip : You can use a dipping tool but I find it easiest to use a plastic fork with the two middle prongs snapped off and a toothpick to help gently nudge the truffle off the fork. The prongs broken off create a place for the truffle to sit on the fork and a place for all the excess chocolate to drain easily.

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