Easy Gingerbread Truffles
Bite-sized Christmas treats are the best especially when they are no bake! Gingerbread truffles use only 4 ingredients and make the perfect easy holiday dessert. Use either white chocolate or dark chocolate (or both!) to coat these cookie balls and they will be loved by many!
No bake treats are the best around the holidays because they are easy to make with just a couple ingredients! These gingerbread truffles are moist and chewy with a hard chocolate shell. They are a festive option to serve this Christmas season. You get a punch of gingerbread flavor in just two bites! Your friends and family will love them!
Why this recipe works
There are only 4 ingredients and the recipe requires no baking! I also love that you can use leftover gingerbread cookies in this recipe.
The truffles can be made ahead of time too! Freeze them and serve when the holidays roll around. They make a great Christmas gift for friends and family.
- Gingersnap cookies: I suggest a crunchy gingersnap cookie, you could also use regular gingerbread cookies (the truffles will just be a little softer).
- Cream cheese: Block cream cheese is best since it is firmer than the kind in the tub. Bring it to room temperature for best results.
- Chocolate: Use dark chocolate or white chocolate or a mix of both!
These truffles are pretty straight forward, however you can add finely nuts or fresh ginger into the dough. For garnish, I like a sprinkle of crushed cookies on top, but you could also use holiday sprinkles( like I did for my peanut butter balls) candied ginger or chopped nuts.
How to make gingerbread truffles
- Crush the gingersnaps: Use a food processor to crush the gingersnap cookies into crumbs or place them in a ziplock bag and use the back of a measuring cup to crush the cookies.
- Make the dough: Place cookies crumbs in a bowl with cream cheese and vanilla. Mix until smooth and chill the mixture for 30 minutes.
- Shape the truffles: Use a small cookie scoop to scoop dough into 1 inch balls. Place on a parchment-lined baking sheet and freeze for 15 minutes until firm.
- Melt chocolate and dip truffles: Melt chocolate in the microwave on 50% power level. Stop to stir every 20 seconds until smooth. Use two forks to dip chilled truffles in melted chocolate. Garnish with cookie crumbs and serve.
Be patient and let the truffle dough chill before and after rolling into balls. This helps them keep their spherical shape. It also helps the chocolate harden more quickly.
Read my tips for melting chocolate. You want to melt on a low heat so the chocolate doesn’t burn! I find that white chocolate wafers or almond bark work best. Dipping tools are a lifesaver for dipping these cookie balls. Remember to tap off the excess chocolate so there’s no puddle underneath the truffles as they set.
Frequently Asked Questions
Yes, but I think crunchy gingersnaps work better. Let leftover chewy gingerbread cookies sit out uncovered overnight to dry out and get crunchier for these truffles.
Store them in an airtight container in the refrigerator for up to a week. They may be served at room temperature for a few hours if you’re entertaining.
Yes, they freeze very well. Place them in an airtight container with parchment paper between layers so the truffles don’t stick together. Freeze for up to 3 months.
Here are some more easy recipes you’ll love this Christmas.
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- 6 cups (about 425 g) crunchy gingersnap cookies
- 1 cup (8 oz or 226 g) cream cheese, softened
- ½ teaspoon vanilla extract
- 8 ounces (225 g) white chocolate wafers or chopped almond bark, for dipping
- 8 ounces (225 g) dark chocolate wafers or chopped dark chocolate, for dipping
- A few extra cookies crushed, for garnish
- Place the gingersnap cookies in a food processor and pulse until fine crumbs form. Alternatively, you can place the cookies in a ziplock bag and crush with the back of a measuring cup.
- Transfer cookie crumbs to a bowl and add the cream cheese. Mix by hand until smooth. Refrigerate dough for 30 minutes.
- Line a baking sheet with parchment paper (or wax paper). Take the cookie mixture out of the fridge. Use a small cookie scoop to scoop mixture and roll into 1-inch balls. Place balls on prepared baking sheet.
- Transfer baking sheet to the freezer for 15 minutes until truffles are firm (alternatively you can refrigerate the balls for 1 hour). When ready to dip, melt the chocolate.
- Place white chocolate or almond bark in a heat-safe glass bowl. Microwave on 50% power level, stopping to stir every 20 seconds until smooth. Repeat with dark chocolate.
- Remove truffles from refrigerator. Using dipping tools or two forks to dip a truffle in the melted chocolate and coat evenly. Gently tap off the excess chocolate on the side of the bowl and return truffle to the tray. Immediately add crushed cookie crumbs if desired. Repeat with remaining truffles.
- Wait for chocolate to harden or expedite the process by placing the truffles back in the refrigerator for 15 minutes. Serve immediately or place between layers of parchment paper in an airtight container. Store in the refrigerator for up to 1 week.
4 Comments on “Easy Gingerbread Truffles”
What is the secret to dipping? I purchased the dipping tools, thinking that would make it more professional (in the past I’ve tried forks or skewers, but disasterous results.) I was hoping the tools would help. My dough was refrigerated overnight, and my chocolate was melted and cooled slightly, but the truffles were still a gloppy mess and I could not get them off the dipping tools! What is the secret?
Did you tap the excess chocolate over the bowl? You don’t want a puddle of chocolate underneath the chocolate. If your dipping tools came with a skewer, use that to gently slide the truffle off the fork and onto the baking sheet/plate. You can also use a toothpick for this. To be honest, it take a little bit of practice! You should also use good quality chocolate. Low-quality chocolate tends to be goopier. I use Ghirardelli. You can also add 1 Tablespoon of coconut oil or shortening to 1 cup of chocolate to thin it out.