These gingerbread truffles have become my go-to holiday treat when I need something impressive but don’t have time for complicated baking. They’re perfect for holiday parties, gift-giving, or just enjoying with a cup of hot coffee on a cozy winter evening. The best part? You only need three ingredients and no baking required!
Why This Recipe Works
The combination of spicy gingersnap cookies and creamy cream cheese creates the perfect truffle texture – firm enough to hold its shape but wonderfully soft when you bite into it. The white coating adds just the right amount of sweetness and makes them look professionally made.
Kitchen Notes From My Experience
- Prep Time: 20 minutes
- Chill Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 28 truffles
- Calories: 188 per truffle
Ingredients You’ll Need
For the Truffles:
- 1 (16-ounce) box gingersnap cookies
- 8 ounces cream cheese, softened
- 16 ounces white almond bark
- Optional: Holiday sprinkles or crushed gingersnaps for decorating
Let’s Make It!
- Prep Your Space (5 minutes)
- Line a large baking sheet with parchment paper
- Let cream cheese come to room temperature
- Clear space in your freezer for the baking sheet
- Make the Base (10 minutes)
- Crush gingersnaps into fine crumbs using a food processor
- Mix crumbs with softened cream cheese until well combined
- Check texture: should be like soft cookie dough
- Shape the Truffles (15 minutes)
- Roll mixture into 1-tablespoon balls
- Place on lined baking sheet
- Freeze for 30 minutes until firm
- Dip and Decorate (20 minutes)
- Melt almond bark according to package directions
- Dip frozen truffles one at a time
- Add sprinkles immediately if using
- Let set in refrigerator for 10-15 minutes
My Personal Tips (Learned from Experience!)
- Keep truffles cold between dipping – work in small batches
- Use full-fat cream cheese for best texture
- A fork works great for dipping if you don’t have special tools
- Tap off excess coating gently for a smooth finish
- Add decorations right after dipping each truffle before coating sets
Storage Tips
- Refrigerator: Keep in airtight container up to 1 week
- Freezer: Store up to 1 month
- Always thaw in refrigerator before serving
Common Questions From My Readers
Q: Can I use other cookies?
A: Yes! Try regular gingerbread cookies or even spice cookies.
Q: My coating is too thick – help!
A: Reheat gently and add a teaspoon of coconut oil.
Q: Can I make these ahead?
A: Absolutely! They freeze beautifully for up to a month.
Why You’ll Love These Truffles
These truffles are perfect for busy holiday seasons – they look impressive but are surprisingly easy to make. The gingersnap cookies give them a wonderful holiday flavor, while the cream cheese keeps them perfectly soft. Whether you’re making them for a party or packaging them as gifts, they’re sure to impress.
Remember to tag me if you make these – I love seeing your holiday treats!
Did you love this delicious gingerbread truffles recipe? Let me know what you think in the comments below.