These Gingerbread Truffles – White Chocolate‑Dipped Holiday Treats are the ultimate no-bake holiday indulgence. I make them by combining spiced crushed gingerbread cookies with smooth cream cheese, then roll them into bite-sized balls and dip them in rich, melted white chocolate. Topped with festive sprinkles or a dusting of spice, they’re a cozy, sweet treat I always include on my Christmas dessert table. Whether I’m preparing cookie boxes or hosting a winter gathering, these truffles never fail to impress.
Why You’ll Love This Recipe
I love how these truffles deliver all the flavors of traditional gingerbread cookies in a soft, creamy bite with a luscious white chocolate shell. The no-bake process makes this recipe easy and mess-free, and it’s perfect for getting ahead on holiday prep. I can customize them with toppings to match the occasion, and since they store well, they’re great for gifting or enjoying over several days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ½ cups (about 300 g) gingerbread cookies, finely crushed
4 oz (120 g) cream cheese, softened
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp vanilla extract
8 oz (250 g) white chocolate chips or melting wafers, for coating
Optional toppings: festive sprinkles, crushed gingerbread crumbs, or cinnamon
Directions
I start by crushing the gingerbread cookies into fine crumbs using a food processor. If I don’t have one handy, I just seal them in a bag and roll over them with a rolling pin.
In a large mixing bowl, I stir together the cookie crumbs, softened cream cheese, spices, and vanilla extract until the mixture turns into a sticky dough.
I scoop out about a tablespoon of dough at a time, roll it into a ball, and place it on a parchment-lined baking sheet. I usually get around 20 to 24 truffles from one batch.
To firm them up, I chill the rolled truffles in the fridge for at least 30 minutes, or speed it up by freezing them for 15 minutes.
While the truffles chill, I melt the white chocolate in a microwave-safe bowl, heating it in 30-second intervals and stirring until smooth.
Once the truffles are cold and firm, I dip each one into the melted chocolate with a fork, let the excess drip off, and set them back on the lined sheet.
Before the coating sets, I add my favorite toppings—festive sprinkles, a dusting of cinnamon, or extra cookie crumbs.
I let them set fully at room temperature or pop them in the fridge again until the coating hardens completely.
Servings and timing
This recipe makes about 24 truffles.
Prep time: 25 minutes
Chill and coating time: 30 minutes
Total time: 55 minutes
Calories: ~95 kcal per truffle
Variations
Dark chocolate shell: I swap white chocolate for dark or semi-sweet chocolate when I want a more intense cocoa contrast to the spiced filling.
Peppermint twist: I add a touch of peppermint extract to the dough or sprinkle crushed candy canes on top for a cool holiday kick.
Nutty flavor: Sometimes I mix in finely chopped pecans or walnuts for added texture.
Vegan option: I use dairy-free cream cheese and vegan white chocolate to make a plant-based version.
Spice it up: I adjust the spices to my taste—more cinnamon for warmth, or a pinch of ginger for a bit of heat.
Storage/Reheating
I store these truffles in an airtight container in the fridge for up to 7 days. For longer storage, I freeze them in a single layer, then transfer to a freezer bag. They keep well for up to a month. I let them thaw in the fridge before serving—no reheating needed since they’re best enjoyed chilled or at room temperature.
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FAQs
How fine should the cookie crumbs be?
I crush the gingerbread cookies until they’re almost like sand. Fine crumbs help the dough stick together and create a smooth texture inside the truffles.
Can I use homemade gingerbread cookies?
Yes, I often use leftover homemade gingerbread cookies. I just make sure they’re dry and crunchy enough to crush into fine crumbs.
How do I prevent the chocolate from seizing?
I always melt the chocolate slowly in short bursts and stir between each interval. If I overheat it or let water get in, it can seize up and become grainy.
Can I make these truffles ahead of time?
Absolutely. I often make them a few days in advance and keep them chilled. They’re perfect for prepping ahead of a party or holiday event.
What if I don’t have a microwave to melt the chocolate?
I use a double boiler instead—just place a heatproof bowl over simmering water and stir the chocolate until melted. It takes a bit longer but works just as well.
Conclusion
These gingerbread truffles bring the essence of the holidays into every bite. I love how quick and easy they are to make, with no baking required and lots of room to get creative. Whether I’m sharing them as gifts, setting them out for guests, or simply treating myself by the fireplace, they always add a festive sparkle to the season.
📖 Recipe:
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Gingerbread Truffles – White Chocolate‑Dipped Holiday Treats
- Total Time: 55 minutes
- Yield: 24 truffles
- Diet: Vegetarian
Description
These no-bake gingerbread truffles combine spiced crushed gingerbread cookies with cream cheese, dipped in white chocolate for a festive holiday treat. They’re easy to make, perfect for gifting, and full of cozy seasonal flavors.
Ingredients
2 ½ cups (about 300 g) gingerbread cookies, finely crushed
4 oz (120 g) cream cheese, softened
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp vanilla extract
8 oz (250 g) white chocolate chips or melting wafers, for coating
Optional toppings: festive sprinkles, crushed gingerbread crumbs, or cinnamon
Instructions
- Crush the gingerbread cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.
- In a large mixing bowl, combine cookie crumbs, softened cream cheese, cinnamon, nutmeg, cloves, and vanilla extract. Mix until a sticky dough forms.
- Scoop out about a tablespoon of dough, roll into balls, and place on a parchment-lined baking sheet. You should get 20–24 truffles.
- Chill the truffles in the refrigerator for at least 30 minutes, or freeze for 15 minutes until firm.
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Dip each chilled truffle into the melted chocolate using a fork, let the excess drip off, and place back on the baking sheet.
- While the coating is still wet, decorate with sprinkles, crushed cookies, or a dusting of cinnamon.
- Allow the truffles to set completely at room temperature or refrigerate until the coating hardens.
Notes
Use homemade or store-bought crunchy gingerbread cookies for best results.
Store in an airtight container in the fridge for up to 7 days, or freeze for up to 1 month.
Let frozen truffles thaw in the refrigerator before serving.
Use a double boiler if you don’t have a microwave for melting chocolate.
Adjust spices to your taste or add a pinch of ginger for extra warmth.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 95
- Sugar: 8g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg
