Gingerbread truffles are the easiest holiday dessert that you can make with just three simple ingredients. These ginger cookie balls are packed with crushed gingersnaps and cream cheese, then coated with rich white chocolate. With a crunchy chocolate exterior, and a creamy, soft center, it’s no wonder everyone loves them. Plus, it’s a no bake dessert that is really easy to make ahead, stores well, and is freezer-friendly too.
Why You'll Love Gingerbread Truffles
- So easy to make with just 3 ingredients. These gingerbread cookie balls might just be the easiest holiday treat to make. The cookie mixture takes literally one minute to whip up with just 3 ingredients before you are ready to roll them into balls. It’s a no bake recipe that just needs time to chill.
- The best way to use leftover cookies. I always make extra gingersnaps this time of year for this very reason. You can turn them into white chocolate gingerbread truffles or use them for a cheesecake crust. Their harder texture is perfect for crushing into truffles, but any ginger cookie can work. Try this with are Gingerbread Cookies, Soft and Chewy Ginger Cookies, and even a leftover Gingerbread House.
- Perfect holiday treat to gift to family and friends. When it comes to holiday baking, its all about gingerbread and holiday spices. No bake gingerbread truffles are a great make ahead treat that stores really well for weeks in the fridge and months in the freezer. Which makes them a great Christmas Dessert to include in a Holiday Cookie Box.
Ingredient Notes
To make these easy no bake gingerbread truffles, you will need the following ingredients (full quantities in the recipe card below):
- gingersnaps - I used my leftover gingersnap cookies to make these truffles. You can also use leftover Ginger Molasses Cookies, Gingerbread Cookies, Gingerbread House (remove any candies or icing first), or golden Oreos to make Gingerbread Oreo Truffles instead.
- cream cheese - you will need to use softened cream cheese. I suggest setting out your block of cream cheese for at least 30 minutes before starting.
- white chocolate - I used pure white chocolate to coat the gingerbread truffles. You can also use white candy melts which are easier to work with. These truffles are also topped with a sprinkle of extra crushed gingersnaps. You could also top with sprinkles instead.
You will also need a food processor, small cookie scoop or tablespoon measuring spoon, and half sheet baking pan.
How to Make the Best Gingerbread Truffles
- Make the cookie mixture. Add gingersnap cookies to a food processor and mix on low until crumbled. You can also transfer cookies to a large ziploc bag, seal the bag, and roll a rolling pin on top to crush into crumbs. Add cream cheese and pulse mix until combined.
- Roll into balls. Use a small cookie scoop to take a tablespoon of the mixture and use your hands to roll into balls. Place on a large half sheet baking pan lined with parchment paper or a silicone baking mat.
- Chill. Transfer the baking sheet to the refrigerator and chill for at least 30 minutes.
- Melt chocolate. Melt the white chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth.
- Coat truffles in chocolate. Dip each chilled ball into the melted white chocolate to fully coat and scoop it out with a fork allowing any excess chocolate to drip back in the bowl. Place back on the lined baking sheet. Immediately sprinkle some crushed gingersnaps on top.
- Set. Place the coated gingerbread truffle balls back into the fridge to allow the chocolate to set, about 30 minutes to 1 hour.
Recipe Tips and Tricks
- How to store: Store gingerbread truffles in an airtight container in the fridge for up to 2 weeks.
- How to freeze: Once the chocolate has set, freeze gingersnap truffles in an airtight container or freezer bag for up to 3 months. Allow the gingersnap truffles to thaw overnight in the refrigerator or for an hour or so at room temperature before serving.
- Got more gingersnaps? If you have extra gingersnaps that you can’t finish, use them as cheesecake crust. You can use it any recipe that calls for graham crackers and crush up gingersnaps instead. See our Cranberry Sauce Swirl Cheesecake.
More Cookie Recipes
- 50 Best Cookie Recipes
- Dark Chocolate Raspberry Truffles
- No Bake Protein Energy Balls
- Chocolate Crinkle Cookies
- Snickerdoodles
- Peanut Butter Blossoms
- Christmas Shortbread Cookie Bites
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Recipe
Gingerbread Truffles
- Total Time: 1 hour 30 minutes
- Yield: 18-20 truffles
- Diet: Vegetarian
Description
No bake gingerbread truffles with white chocolate are easy to make with just 3 simple ingredients including leftover gingersnaps. Perfect for the holidays.
Ingredients
- 4 cups gingersnap cookies (about 275 grams)
- 8 ounce package cream cheese, softened
For the chocolate coating:
- 10 ounces white chocolate
- 1 gingersnap cookie, crushed
Instructions
- Add gingersnap cookies to a food processor and mix on low until crumbled. You can also transfer cookies to a large ziploc bag, seal the bag, and roll a rolling pin on top to crush into crumbs.
- Add cream cheese and and mix on low until combined.
- Use a small cookie scoop to take a tablespoon of the mixture and use your hands to roll into balls. Place on a large half sheet baking pan lined with parchment paper or a silicone baking mat.
- Transfer the baking sheet to the refrigerator and chill for at least 30 minutes.
- Melt the white chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth.
- Dip each chilled ball into the melted white chocolate to fully coat and scoop it out with a fork allowing any excess chocolate to drip back in the bowl. Place back on the lined baking sheet. Immediately sprinkle some crushed gingersnaps on top.
- Place the coated truffles back into the fridge to allow the chocolate to set, about 30 minutes to 1 hour.
Notes
How to store: Store gingerbread truffles in an airtight container in the fridge for up to 2 weeks.
How to freeze: Once the chocolate has set, freeze gingersnap truffles in an airtight container or freezer bag for up to 3 months. Allow the gingersnap truffles to thaw overnight in the refrigerator or for an hour or so at room temperature before serving.
Got more gingersnaps? If you have extra gingersnaps that you can’t finish, use them as cheesecake crust. You can use it any recipe that calls for graham crackers and crush up gingersnaps instead. See our Cranberry Sauce Swirl Cheesecake.
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Category: Dessert
- Method: No Bake
- Cuisine: American
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Mel Mahony says
I had a lot of leftover gingerbread house biscuits and found this recipe. I have to say that it’s so EASY and SO DELICIOUS!!
Melanie B says
I love these Truffles! I made them for work, and everyone loved them so I made them twice. Alot of my co-workers and guests asked for the recipe so I forwarded everyone to this site. I live in Texas so I used the Stauffers Gingersnap cookies from HEB.
I also really enjoyed the white chocolate cranberry cookie, and coffee cookie, recipes too! You must try those too.