Description
These no-bake gingerbread truffles combine gingersnap cookie crumbs and cream cheese into a spiced, creamy filling, then get dipped in smooth white chocolate for a festive, melt-in-your-mouth Christmas treat.
Ingredients
~12 oz gingersnap or gingerbread cookies, crushed into fine crumbs
8 oz (1 block) cream cheese, softened
¼–½ cup powdered sugar (optional, to taste)
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cloves (optional)
12 oz white chocolate chips or white candy melts
1 teaspoon coconut oil (optional, for thinning chocolate)
Sprinkles, crushed cookies, or extra crumbs for decorating
Instructions
Crush the cookies into fine crumbs using a food processor or a rolling pin inside a sealed bag.
In a bowl, mix the crumbs with softened cream cheese, powdered sugar (if using), and spices. Stir until a smooth, sticky dough forms.
Scoop or roll the mixture into ~1-inch balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes.
While chilling, melt the white chocolate in the microwave (in 20–30 s intervals) or over a double boiler. If it’s too thick, stir in coconut oil.
Dip each chilled truffle ball into the melted white chocolate using a fork or dipping tool; let excess chocolate drip off.
Place back on the parchment, then immediately add your choice of sprinkles or crumbs on top.
Return the tray to the refrigerator to let the chocolate set, about 15–60 minutes.
Store truffles in an airtight container in the fridge for up to a week, or freeze for longer storage.
Notes
For stronger gingerbread flavor, add a tablespoon of molasses to the filling.
Use crisp gingersnaps for best texture — they blend more smoothly than soft cookies.
To make ahead, you can freeze either before or after coating. Thaw in the fridge before serving.