Description
Gingerbread Truffles are festive no-bake holiday treats made with crushed ginger snaps, cream cheese, and a white chocolate coating. They’re easy to make, fun to decorate, and perfect for gifting or sharing. Make a batch today and spread some sweet holiday cheer!
Ingredients
Scale
1 (16-ounce) box ginger snaps
1 (8-ounce) package cream cheese, at room temperature
1 teaspoon vanilla extract
12 ounces white chocolate, chopped
Holiday sprinkles, for decorating
Instructions
- Crush the Cookies: Place the ginger snaps in a food processor and pulse until they become fine crumbs.
- Mix the Filling: Add the cream cheese and vanilla extract to the crumbs. Pulse until the mixture is fully combined and smooth.
- Chill the Dough: Scrape the mixture into a bowl and refrigerate for about 30 minutes, or until firm.
- Form the Truffles: Line a baking sheet with parchment paper. Roll the mixture into 1-inch balls and place them on the sheet. Refrigerate again for 30 minutes to maintain their shape.
- Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals at 50% power, stirring between each interval until smooth.
- Coat the Truffles: Dip each truffle into the melted white chocolate using a fork. Gently tap off excess chocolate and return to the baking sheet.
- Decorate and Set: While the coating is still wet, decorate with holiday sprinkles. Once all are decorated, refrigerate the truffles for at least 30 minutes or until set.
Notes
Use a cookie scoop for uniform truffles.
Soften cream cheese fully for smoother blending.
Store in the fridge for up to a week or freeze for up to 3 months.
Try different coatings like milk or dark chocolate for variations.
- Prep Time: 30 minutes + Time (chill time): 1 hour
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 11 g
- Carbohydrates: 14g
- Protein: 1g