Gingerbread Truffles
Indulge in the festive flavors of the season with these luscious Gingerbread Truffles, a no-bake dessert that combines the warm spices of gingerbread cookies with the creamy richness of white chocolate. Made with crushed gingersnap cookies, softened cream cheese, and aromatic spices like cinnamon, ginger, nutmeg, and cloves, these truffles are irresistibly flavorful and incredibly easy to make. Each bite-sized treat is dipped in smooth melted white chocolate and optionally garnished with holiday sprinkles or crushed gingersnaps for a delightful finishing touch. Ready in just 40 minutes, these truffles are perfect for holiday parties, edible gifting, or simply satisfying your seasonal sweet tooth. Make a batch today and savor the sweet, spiced perfection of this crowd-pleasing recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Gingersnap cookies
- 100 grams Cream cheese, softened
- 50 grams Powdered sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 300 grams White chocolate, chopped (or white chocolate chips)
- 1 tablespoon Vegetable oil (optional, for thinning the chocolate)
- 50 grams Sprinkles or crushed gingersnaps (optional, for garnish)
Instructions
Place the gingersnap cookies in a food processor and pulse until fine crumbs form. Transfer to a mixing bowl.
Add softened cream cheese, powdered sugar, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to the bowl with the cookie crumbs.
Mix thoroughly using a rubber spatula (or your hands) until the mixture comes together into a dough-like consistency.
Scoop out approximately 1 tablespoon of the mixture and roll it between your palms to form a ball. Repeat with the remaining mixture to create 18 truffles.
Place the truffle balls on a baking sheet lined with parchment paper and refrigerate for 20-30 minutes to firm up.
In a microwave-safe bowl, melt the chopped white chocolate in 15-20 second increments, stirring frequently, until smooth and fully melted. If needed, add 1 tablespoon of vegetable oil to thin the chocolate for easier coating.
Using a fork or dipping tool, dip each truffle into the melted white chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the coated truffle back onto the parchment paper.
While the chocolate is still wet, sprinkle the tops with sprinkles or crushed gingersnaps, if desired.
Allow the truffles to set at room temperature or place them in the refrigerator for 15-20 minutes until the chocolate coating hardens.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 2213 mg | 96% | |
| Total Carbohydrate | 517.3 g | 188% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 323.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 906 mg | 70% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1921 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
