These Easy Gingerbread Truffles are simple to make and filled with delicious ginger and white chocolate flavor. The perfect addition to your holiday cookie tray!
Love gingerbread? Me too! Be sure to try my Gingerbread Pancakes, Gingerbread Biscotti and Gingerbread Latte Recipe!
- Easy Dessert: These cookies come together quickly and are stunning when finished. No-fail with lots of character!
- Make Ahead: These truffles last up to one week if stored properly!
- 4-Ingredients: You only need a handful of items to make these adorable bite sized cookies.
One of the very first recipes I ever made on this site was an Oreo Truffle. The bite sized treat was so popular that I made multiple appearances on tv shows to share the easy tutorial. Since those days, nearly ten years ago, I’ve added more and more truffle flavors, but this gingerbread truffle recipe has to be one of my favorites!
Filled with the holiday flavor of ginger and molasses, these bite sized treats are hard to resist. Add a thin coating of white chocolate and you’ve got the perfect Christmas dessert! Gingersnaps pair perfectly with the slight tang of cream cheese. It’s a match made in heaven.
What You Need To Make Gingerbread Truffles
These are so simple to make, and everything starts with the minimal ingredient list. This follows the same recipe as an original Oreo truffle in the fact that cookie crumbs are mixed with cream cheese and dipped in chocolate. Here is everything you will need to get started:
- Gingersnap Cookies: Here’s the secret, I’ve tried dozens of different cookie brands and they all work ok. Use one you like the flavor of. We really love the Trader Joe’s brand or Stauffer’s.
- Cream Cheese: The slightly tangy flavor of cream cheese pairs perfectly with the spicy ginger, but it also helps to hold things together. Make sure the cream cheese is slightly softened to make sure it mixes easily.
- Vanilla Extract: Optional, but a great way to help elevate the flavor of the cookies.
- Chocolate: I really love white chocolate for these truffles. It pairs beautifully with the flavor of the gingerbread. However, you could easily substitute this with milk or semi sweet chocolate.
How To Make White Chocolate Gingerbread Truffles
- PREP: Start by blending or processing the ginger cookies and until they are fine crumbs. I use my Blendtec (affiliate) but a food processor would work for this as well.
- MIX: Once the cookies reach a fine crumb consistency, place in a mixing bowl with the cream cheese and vanilla extract. Mix together until a dough forms. This process is made much easier if you use a hand mixer!
- SCOOP: The secret to perfect sizing is using a cookie scoop (affiliate). I prefer the small version since these are incredibly sweet and decadent, but you definitely could use the larger version if you want a larger serving. Roll the dough out and place on a parchment lined pan. Chill for an hour. They will be pretty soft and we need them to stiffen up just a bit before we move on to decorating!
- DIP: Melt white chocolate, or white almond bark, according to the package directions. Working quickly, dip each truffle in chocolate. Place on a parchment lined sheet and allow to set before serving.
- Blender or Food Processor: Getting the cookies to a fine crumb texture is key to making the perfect truffle. I use my Blendtec (affiliate) but a food processor (affiliate) would work well.
- Cookie Scoop: The secret to perfect sizing is using a cookie scoop (affiliate). Perfect sizes every single time.
- Airtight Container: Keep things fresh longer with the help of a quality airtight food container (affiliate).
If stored properly, Truffles can last up to one week! I suggest keeping them in an air tight container in the refrigerator.
Yep! You can make them up to one week in advance. I suggest only making them five days in advance so you can save any leftovers for a few more days.
Yes. We like this recipe with all three varieties of chocolate, with white chocolate being our favorite. Use whichever you prefer.
Want to get even more out of your truffles? Freeze them! These can be frozen in an airtight container or freezer bag for up to three months.
We really love the Trader Joe’s brand or Stauffer’s. I recommend picking a cookie you like the flavor of that is more crispy vs soft.
MORE MUST-TRY TRUFFLES
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Easy Gingerbread Truffles
- 1-1/2 cups gingersnap crumbs
- 6 oz cream cheese softened
- 1/2 teaspoon vanilla extract
- 1-2 cups white chocolate or almond bark melted
- Start by blending or processing the ginger cookies and until they are fine crumbs and you have 1-1/2 cups.
- Place the cookie crumbs in a mixing bowl with the cream cheese and vanilla extract. Mix together until a dough forms. This process is made much easier if you use a hand mixer!
- Roll the dough into 1 tablespoon rounds and place on a parchment lined pan. Chill for one hour.
- Melt white chocolate, or white almond bark, according to the package directions.
- Working quickly, dip each truffle in chocolate. Place on a parchment lined sheet and allow to set before serving.
- Use a high powered blender or food processor to get fine crumbled cookies. You do not want large pieces.
- A cookie scoop will help make sure that your truffles are even in sizes.
- To keep the dough from sticking to your hands, wet your hands slightly.
- If the chocolate is too thick, add a small spoon full of shortening to the melted chocolate. Stir until dissolved.
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