These Simple Gingerbread Truffles are a great holiday treat that is so easy to make! What are they exactly and what makes them so easy to make? Everyone loves the Oreo Cookie balls, but what if we swap the Oreos for a gingerbread cookie instead? The perfect, easy holiday truffle is what you get. They are perfect for a last-minute neighbor gift, a fun treat to make with the kids, or a great sweet bite for your holiday board!
4 Simple Ingredients
- Gingerbread Cookies (storebought)
- Cream Cheese
- White Chocolate
- Coconut Oil (not essential, but it makes the chocolate so much more smooth and easy to work with)
- Sprinkles…okay, technically there are 5 ingredients.
Making The Simple Gingerbread Truffles
Start with a crispy gingerbread cookie. I actually wanted the gingersnaps they sell at World Market, have you had those? I didn’t have time to get them though, so I grabbed these Nabisco Gingerbread Cookies instead. They are great too. If you have another favorite, use those! Throw them in the food processor or blender and pulse until they are in a rough flour.
Add in your cream cheese. I used a low-fat version, but use whatever type you prefer. Mix it well.
Forming The Truffles
The truffles will need to chill for a bit before you enrobe them in the white chocolate. I like to use a small portion scoop for this as it keeps them uniform. Yes, I am anal like that. If it doesn’t bother you, or you don’t have a scoop, use a tablespoon or 2, depending on the size you are going for. Scoop them, then roll to get the balls smooth.
The Chocolate Coating
Once the balls are chilled, it is time to start dipping them in chocolate. While you can use almond bark or candy melts for coating, I really prefer white chocolate. The flavor, in my opinion, is so much better. To make the white chocolate more smooth and easier to work with, I add in about a tablespoon of coconut oil.
Dip the gingerbread balls one by one. Allow the chocolate to drain 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. I used a variety on mine and I think they added the cutest touch to the truffles. The kids will LOVE helping with this!
The Finished Simple Gingerbread Truffles
Here are your finished truffles. Seriously though, are they not so cute?!? I even had some gingerbread man sprinkles I added to the top. I highly recommend you try these simple truffles. Your friends and family will be so impressed, it’s great! Only you will know just how simple these were to make!
Now, if you are feeling particularly adventurous, you can always add in few extra ingredients to make these even better. What about chopped pecan or walnuts? How about a little extra nutmeg and cloves? Even just a dash of each makes such a big difference.
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 it’s 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!
- Or maybe you need a healthier option? 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
- 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 1/2 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
- Blend cookies in a food processor or blender until they resemble a 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 is 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 mixrowave is, this time is a variable. Also note the chocolate does not need to be completely melted in the mocrowave. 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 the melted chocolate. With a fork, lift the truffles out and tap to remove excess. Place back on the parchment lined tray. Immediatley 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 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 to set. I found the truffles are best within 3- 5 days. Keep them stored in the fridge in an airtight container. Now, sit back and enjoy. You deserve it!