These Simple Gingerbread Truffles are an easy treat to add some sweetness to your holiday season. With only 4 simple ingredients and about 15 minutes of hands-on time, this delicious dessert will immediately become a Christmas-time favorite!
Let's face it; the holidays are busy! If you can simplify some parts of it, you really should. There's so much you have to do, like finishing up those Christmas shopping lists, and so much you want to do, like finishing all those Christmas movies.
Between it all, finding the time to make memories through having fun in the kitchen with delicious recipes can be challenging. However, these white chocolate gingerbread truffles from scratch are a dessert the entire family can enjoy. It's such a simple, no-bake recipe for anyone, no matter your level of kitchen experience.
From the delicious, creamy white chocolate shell on the outside to the classic Christmas cookie flavor on the inside, this ginger truffles recipe is the perfect holiday treat. Forget about gingerbread Oreo truffles! This alternative hits all the right notes with the simplicity of its ingredients and its unmatched flavor. Each taste will bring you deeper into the holiday spirit.
If you can't get enough gingerbread this holiday season, try my gingerbread stamp cookies and my baked gingerbread donuts. These festive treats will satisfy your cravings, and they make great recipes to serve your guests!
Why this recipe works
Quick- Even though these are simple to make, they have a delicious flavor!! I love the gingerbread filling with the white chocolate coating. All you need is a few main ingredients and about 15 minutes of prep time.
Festive- They are so cute!! Find the Christmas sprinkles, and you are set with the perfect holiday-themed treats. These truffles are fun to bring to your next get-together and make lovely food gifts. Package them in a colorful box tied with a ribbon for an adorable presentation!
Few ingredients- These Christmas truffles use very few ingredients. Some desserts are complicated to make and have a long list of components, but not this one! These ingredients are easy to find, and the recipe is easy to make! What's not to love?
Ingredients
Gingerbread Cookies- For this recipe, I used a store-bought gingerbread cookie. You'll want to use a crunchy gingerbread cookie, not a soft one. Ginger snap cookies are an excellent choice for this as well. Choose something that you really like the taste of because it will be the flavor base for the entire truffle.
Cream Cheese- Cream cheese gives these truffles a nice soft bite. It's blended with the cookies for moisture and texture. You can use regular or low-fat cream cheese for this.
White Chocolate- Some recipes use almond bark for the coating, but I love the flavor of white chocolate. Almond bark doesn't contain any actual chocolate; it's mostly vegetable fats and artificial flavoring. It can be great for decorating and candy coating, but we want the white chocolate flavor for these gingerbread truffles. White chocolate chips or a baking bar are perfect to melt down for this recipe.
Coconut Oil- Oil makes the white chocolate much smoother and easier to work. Be sure to use refined coconut oil if you don't want a coconut flavor. Feel free to leave it out if you'd like, but it does help create the perfect texture that will make for smooth dipping.
Sprinkles- Okay, technically, there are 5 ingredients because who doesn't love sprinkles?! They're a fun pop of color on top of these truffles. Feel free to leave them out if sprinkles aren't your thing, but I highly recommend them because they look beautiful.
How to Make Gingerbread Truffles
Start with a crunchy gingerbread cookie. I wanted the gingersnaps they sell at World Market; they are so good! I didn't have time to get them, so I grabbed these Nabisco Gingerbread Cookies instead. If you have another favorite, use those! But, again, make sure it's a gingerbread flavor you enjoy since it's the base for the cookie.
Pulse the cookies
First, add gingerbread cookies into the food processor or blender and pulse until they are in a rough flour texture. Some crumbs at the bottom are just fine.
If you've made oreo truffles before, you're going for a similar consistency. You may need to break the cookies to fit better into the food processor.
Add in your softened cream cheese
I used a low-fat version, but use whatever type you prefer. Break the cream cheese into pieces and scatter it around the food processor before pulsing again.
When the cream cheese is thoroughly combined with the crushed cookies it should be a texture similar to wet sand, and the truffle form into balls that hold together by themselves.
Roll into balls
Next, you'll need to roll the cookie mixture into balls, then place them onto a baking sheet lined with parchment paper to chill. I like to use a small portion cookie scoop to keep them uniform. 1-2 tablespoons per ball are ideal for these gingerbread truffles.
Chill
Finally, The truffles will need to chill for a bit before getting dipped in white chocolate, so they keep their shape. They might break apart a little if you don't let them chill.
Coat in Chocolate
Once the Gingerbread Truffles are chilled, it’s time to start dipping them in melted chocolate.
I like Ghiradelli white chocolate chips but feel free to use your favorite brand.
Place a truffle onto a fork. Lower the gingerbread balls one by one in the melted white chocolate. Allow the excess chocolate to drip off the truffle. I like to tap the edge of the bowl gently with the fork to encourage the chocolate to drain.
While the chocolate is still wet, add your sprinkles. If you don't immediately sprinkle the coated truffles, the sprinkles might not stick.
I used a variety of colors and shapes on mine, and they added the cutest touch to the truffles. The kids will LOVE helping with this! If you're not using sprinkles, you can also use gingerbread cookie crumbs on top.
Once dipped, place the truffles onto a parchment paper-lined baking sheet to chill. Once in the fridge, the chocolate sets pretty quickly.
Tips for Making Gingerbread Truffles
Although the truffles are very simple to make, let me share a few tips to ensure they will turn out perfectly the first time.
- Use good quality cookies- The cookies you use matter. They need to be crispy ginger cookies and have a great flavor. The flavor of the truffles is determined by the types of gingerbread cookies you use, so make sure it is a cookie you like.
- Smooth chocolate- As noted above, coconut oil will help your chocolate melt much more smoothly. If you are using white chocolate bark, you don't need to worry about this, but if you use white chocolate, I recommend having the additional fat from the oil to help out the texture.
- Don't skip chilling- Make sure to give the balls a little time to chill before dipping them into the melted chocolate. Otherwise, they have a hard time holding their shape and tend to look a little more like blobs than round truffles.
Substitutions and Variations
- You can use your favorite gluten-free cookies to make this a gluten-free gingerbread balls recipe.
- What about chopped pecan or walnuts? They add a great texture and taste delicious. Just be sure to toast them first to enhance the flavor.
- How about a little extra ground cinnamon, nutmeg, and cloves? Even a little extra ground ginger can make a big difference. Adding your favorite seasonal spices to these truffles can perk up the flavor and make them extra bold tasting.
- Add a couple of tablespoons of peanut butter or spiced cookie butter as a swap for a couple of tablespoons of cream cheese for an extra-rich gingerbread truffle.
Other Festive Food Ideas
Are you looking for some other festive ideas? I have a few I would love to share with you!
- This Layered White Chocolate Mousse with Cranberries is already a hit on the website.
- My dark chocolate cake roll with peppermint filling is also enjoying its time in the spotlight!
- Maybe you are looking for a mocktail to go with the truffles? How about a Cranberry-Orange Mocktail? It is so good and so easy!
- What about the sweet potato and lentil soup I posted a few days ago? It is warm, cozy, and perfect for this time of year!
Simple Gingerbread Truffles
Ingredients
- 5-6 cups gingerbread cookies Make sure they are crispy cookies, so they will break up well in the food processor
- 8 ounces softened cream cheese
- 1 ½ cup white chocolate I know a lot of people use candy coating, and you can use this as well, but I prefer white chocolate
- 2 teaspoons coconut oil
- 2-3 tablespoons christmas sprinkles I used gingerbead, red, and green
Instructions
- Blend cookies in a food processor or blender until they resemble rough cornmeal. You can add the cream directly into the food processor or blender if you prefer, or move to a bowl and use a spatula or hand mixer to blend. Mix the 2 well.
- Now, scoop your mixture onto a parchment-lined baking sheet. You don't have to use parchment, but it is so much easier to clean up after if you do. I used my small size OXO scoop with about 2 teaspoons. If you want your truffles a little bigger, you can go for 1 tablespoon.
- Roll them in your hands until the balls are smooth.
- Place in the fridge for about an hour until they are set.
- Place your white chocolate chips in a microwave-safe bowl with the coconut oil. Keep in mind white chocolate can burn easily, so don't walk away during this step. I set it for 20-30 second intervals to melt. Mix between each one. Depending on how high your microwave is, this time is a variable. Also, note the chocolate does not need to be completely melted in the microwave. You will want it to be about 80% melted. Then remove from the microwave and mix until it is smooth.
- Begin dipping the truffles one by one, coating them in melted chocolate. With a fork, lift the truffles out and tap to remove excess. Place back on the parchment-lined tray. Immediateley top with your sprinkles. The truffles are chilled, so the chocolate will harden pretty quickly. If it does set before you get the sprinkles on, simply dot a touch of chocolate to the top and add the sprinkles.
- Once all the truffles are dipped, place them back in the fridge to set. With any excess chocolate you have, you can always mix in some nuts and dried fruit. Then drop by spoonfuls on a parchment sheet. Allow setting.
- I found the truffles are best within 3- 5 days. Keep them stored in the fridge in an airtight container.
Notes
- Use good quality cookies- The cookies you use matter. They need to be crispy ginger cookies and have a great flavor. The flavor of the truffles is determined by the types of gingerbread cookies you use, so make sure it is a cookie you like.
- Smooth chocolate- As noted above, coconut oil will help your chocolate melt much more smoothly. If you are using white chocolate bark, you don't need to worry about this, but if you use white chocolate, I recommend having the additional fat from the oil to help out the texture.
- Don't skip chilling- Make sure to give the balls a little time to chill before dipping them into the melted chocolate. Otherwise, they have a hard time holding their shape and tend to look a little more like blobs than round truffles.
Substitutions and Variations
- You can use your favorite gluten-free cookies to make this a gluten-free gingerbread balls recipe.
- What about chopped pecan or walnuts? They add a great texture and taste delicious. Just be sure to toast them first to enhance the flavor.
- How about a little extra ground cinnamon, nutmeg, and cloves? Even a little extra ground ginger can make a big difference. Adding your favorite seasonal spices to these truffles can perk up the flavor and make them extra bold tasting.
- Add a couple of tablespoons of peanut butter or spiced cookie butter as a swap for a couple of tablespoons of cream cheese for an extra-rich gingerbread truffle.
Did you make this recipe? Let me know!