Gingerbread Truffles
These no-bake Gingerbread Truffles are creamy, spiced, and coated in smooth white chocolate. Perfect for gifting, cookie exchanges, or cozy nights by the fire.
Ingredients
- 2 ½ cups gingersnap cookies crushed into fine crumbs
- 8 oz cream cheese softened
- 12 oz white chocolate use high-quality for best results
- 1 tablespoon coconut oil or shortening optional, for thinning chocolate
- sprinkles or crushed cookies optional, for decorating
Instructions
- Line a large baking sheet with parchment paper to prevent sticking.
- Use a food processor to crush gingersnap cookies into fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
- Add softened cream cheese to the cookie crumbs and pulse until a soft, sticky dough forms.
- Scoop out 1 tablespoon portions and roll into balls. Place them on the prepared baking sheet.
- Chill truffles in the refrigerator for 1 hour or freeze for 30 minutes until firm.
- Melt white chocolate with optional coconut oil in a heatproof bowl over simmering water or in the microwave in 15-second intervals at 50% power.
- Dip each chilled truffle in the melted chocolate using a fork. Tap off excess and return to the parchment-lined tray.
- Decorate with sprinkles or crushed cookies before the coating sets.
- Chill truffles for another 30 minutes until chocolate is fully set.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
Notes
Swap white chocolate for dark or milk chocolate for a richer taste. Add crushed candy canes, cocoa powder, or chopped nuts for festive variations. Use vegan cream cheese and dairy-free white chocolate for a plant-based version.
Nutrition
Calories: 120kcalCarbohydrates: 13gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 10mgSodium: 70mgPotassium: 30mgSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.3mg
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