These delicious Gingerbread Truffles are one of the best easy, no-bake treats for the holiday season! With a sweet, gingerbread crumb filling, they’re coated in a delicious white chocolatey layer, and topped with crumbs or sprinkles for an extra festive finish!
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These festive Gingerbread Truffles are a perfect recipe to add to your holiday baking collection. Homemade truffles are quick and simple to make, and they look like mini snowballs on the plate!
These bite-sized confections have all the delightful flavors of gingerbread, with the sweetness of white chocolate, in a delicious bite-sized ball that is creamy on the inside with a soft crunch on the outside.
They are the perfect holiday treat for giving as edible gifts in a festive tin with homemade fudge, peanut brittle, peppermint bark, toffee, or Christmas cookies.
For more festive treat ideas, check out my Peppermint Oreo Cookies, Churro Popcorn, Frosted Peppermint Brownies, Churro Toffee, Crumbl Cinnamon Swirl Cookies, and my Frosted Eggnog Cookies!
Why We Love This Recipe
- They capture the delicious essence of gingerbread cookies in bite-sized form.
- With just a handful of simple ingredients, they are easy to make and perfect for beginners.
- These delicious truffles make a great addition to any holiday party or a thoughtful homemade gift.
What You’ll Need
These easy Gingerbread Truffles are made with just 4 simple ingredients that you can easily find at local grocery stores. Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Gingersnap Cookies – Gingersnap cookies are the foundation of the truffle mixture, bringing that classic gingerbread flavor.
- Cream Cheese – Cream cheese provides creaminess to help bind the cookie crumbs into a truffle filling.
- White Almond Bark – White almond bark is used for the coating, creating a smooth and sweet shell.
- Decoration – Sprinkles or crushed gingersnaps are optional for decoration, adding a festive touch.
How to Make This Recipe
- Put cookies in a food processor (affiliate link). The best way to make cookie crumbs is with a food processor (affiliate link), though you can use an alternative method if you need to.
- Make cookie crumbs. Crush the gingersnap cookies by running the food processor (affiliate link) until fine crumbs form.
- Make truffle filling. Put the cookie crumbs into a mixing bowl with the room-temperature cream cheese.
- Beat crumbs and cream cheese. Using a hand mixer, beat the ginger snap crumbs and cream cheese in a large bowl until well incorporated and no chunks of cream cheese remain.
- Make dough balls. Use a cookie scoop to make your truffles the same size. You can use tablespoons and roll the balls if you need to, but the sizes are more likely to vary this way.
- Put on a sheet and freeze. Roll the mixture into 1-tablespoon balls and place them on the lined baking sheet. Freeze the balls for at least 30 minutes or until solid.
- Melt almond bark. Once the truffle balls are frozen, melt the almond bark or chocolate according to the package directions. If you need to use the microwave for this, make sure to use a microwave-safe bowl.
- Coat and decorate truffles. Dip the truffles into the melted chocolate or almond bark to completely coat the balls. Transfer the coated truffles back to the lined baking sheet and immediately top with sprinkles or crushed cookies, if using. Repeat the process until all of the truffles have been coated. Chill the truffles for 10–15 minutes or until the coating is set.
Recipe FAQ’s
While gingersnap cookies are recommended for the authentic gingerbread flavor in these truffles, you can experiment with other types of cookies for a unique twist.
Store your gingerbread truffles in an airtight container in the refrigerator for up to one week. The high dairy content means it’s best to not leave them at room temperature for too long.
Yes! This is a great way to get a head start on making all your sweet treats for the Christmas season! Freeze them in a single layer on a large baking tray, then put them in a freezer bag or freezer-safe container in the freezer for up to 1 month. Thaw the truffles in the refrigerator before serving.
Tips for Success
- You can crush the cookies with a rolling pin (affiliate link) or meat mallet if you do not have a food processor (affiliate link). Place the cookies in a large Ziploc bag, release the air from the bag, seal it, and then smash the cookies with the rolling pin (affiliate link).
- Freezing the truffle balls makes them easier to dip in the almond bark. If the truffles are too soft, they may fall apart or become misshapen while being dipped.
- Ensure you have enough space in your freezer to allow your baking tray to be level in the freezer. I like to use two smaller baking trays rather than one larger one.
- If you plan on using sprinkles or crushed cookies to decorate the truffles, apply them immediately after the truffle has been dipped. The white almond bark will set quickly.
- Make sure the cream cheese is softened to room temperature for easy mixing.
What’s the best way to make cookie crumbs?
For best results, make your gingersnap cookies into cookie crumbs by using a food processor (affiliate link). You’re most likely to get uniform cookie crumbs like this.
However, you can crush the cookies with a rolling pin (affiliate link) or meat mallet if you do not have a food processor (affiliate link). Simply place the cookies in a large Ziploc bag, release the air from the bag, and seal it, then smash the cookies with your rolling pin (affiliate link) or mallet until the ideal size.
Substitutions and Variations
- Substitute gingersnap cookies with ginger biscuits for a slightly different flavor profile. Try using Lotus Biscoff cookies, or you can even use Oreos to make Gingerbread Oreo Truffles: Cinnamon Bun Oreos or Golden Oreos would work well, with some ground ginger for the ginger flavor.
- White chocolate melting wafers can be used in place of the white almond bark, or you can use good-quality milk chocolate or dark chocolate chips.
- Add a pinch of fresh ginger or chopped candied ginger or a dash of black pepper for an extra kick of warmth and spice.
More Delicious Treat Recipes You’ll Love
- Chocolate Truffle Recipe
- Smooth and Creamy Easy Peanut Butter Fudge
- Easy Chocolate Oreo Balls
- Chocolate Covered Pretzel Rods
- Rolo Pretzels
- Churro Toffee (Disneyland Copycat Recipe)
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Easy Gingerbread Truffles Recipe
Ingredients
- 1 16-ounce box gingersnap cookies
- 8 ounces cream cheese softened
- 16 ounces white almond bark
- Sprinkles or extra crushed gingersnaps for decorating
Instructions
- Crush the gingersnap cookies into fine crumbs using a food processor (affiliate link).1 16-ounce box gingersnap cookies
- Using a hand mixer, beat the ginger snap crumbs and cream cheese in a large bowl until well incorporated and no chunks of cream cheese remain.8 ounces cream cheese
- Roll the mixture into 1-tablespoon balls and place them on the lined baking sheet. Freeze the balls for at least 30 minutes or until solid.
- Once the truffle balls are frozen, melt the almond bark according to the package directions.16 ounces white almond bark
- Dip the truffles into the melted almond bark to completely coat the balls. Transfer the coated truffles back to the lined baking sheet and immediately top with sprinkles or crushed cookies, if using. Repeat the process until all of the truffles have been coated.Sprinkles or extra crushed gingersnaps
- Chill the truffles for 10–15 minutes or until the coating is set.
Notes
- Store: Store your gingerbread truffles in an airtight container in the refrigerator for up to one week. The high dairy content means it’s best to not leave them at room temperature for too long.
- Freeze: Freeze the truffles in a single layer on a large baking tray, then put them in a freezer bag or freezer-safe container in the freezer for up to 1 month. Thaw the truffles in the refrigerator before serving.
