These festive Gingerbread Truffles are a perfect recipe to add to your holiday baking collection. Homemade truffles are quick and simple to make, and they look like mini snowballs on the plate! These bite-sized confections have all the delightful flavors of gingerbread, with the sweetness of white chocolate, in a delicious bite-sized ball that is creamy on the inside with a soft crunch on the outside. They are the perfect holiday treat for giving as edible gifts in a festive tin with homemade fudge, peanut brittle, peppermint bark, toffee, or Christmas cookies. For more festive treat ideas, check out my Peppermint Oreo Cookies, Churro Popcorn, Frosted Peppermint Brownies, Churro Toffee, Crumbl Cinnamon Swirl Cookies, and my Frosted Eggnog Cookies!
Why We Love This Recipe
They capture the delicious essence of gingerbread cookies in bite-sized form. With just a handful of simple ingredients, they are easy to make and perfect for beginners. These delicious truffles make a great addition to any holiday party or a thoughtful homemade gift.
What You’ll Need
These easy Gingerbread Truffles are made with just 4 simple ingredients that you can easily find at local grocery stores. Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Gingersnap Cookies – Gingersnap cookies are the foundation of the truffle mixture, bringing that classic gingerbread flavor. Cream Cheese – Cream cheese provides creaminess to help bind the cookie crumbs into a truffle filling. White Almond Bark – White almond bark is used for the coating, creating a smooth and sweet shell. Decoration – Sprinkles or crushed gingersnaps are optional for decoration, adding a festive touch.
How to Make This Recipe
Tips for Success
You can crush the cookies with a rolling pin (affiliate link) or meat mallet if you do not have a food processor (affiliate link). Place the cookies in a large Ziploc bag, release the air from the bag, seal it, and then smash the cookies with the rolling pin (affiliate link). Freezing the truffle balls makes them easier to dip in the almond bark. If the truffles are too soft, they may fall apart or become misshapen while being dipped. Ensure you have enough space in your freezer to allow your baking tray to be level in the freezer. I like to use two smaller baking trays rather than one larger one. If you plan on using sprinkles or crushed cookies to decorate the truffles, apply them immediately after the truffle has been dipped. The white almond bark will set quickly. Make sure the cream cheese is softened to room temperature for easy mixing.
Substitutions and Variations
Substitute gingersnap cookies with ginger biscuits for a slightly different flavor profile. Try using Lotus Biscoff cookies, or you can even use Oreos to make Gingerbread Oreo Truffles: Cinnamon Bun Oreos or Golden Oreos would work well, with some ground ginger for the ginger flavor. White chocolate melting wafers can be used in place of the white almond bark, or you can use good-quality milk chocolate or dark chocolate chips. Add a pinch of fresh ginger or chopped candied ginger or a dash of black pepper for an extra kick of warmth and spice.
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However, you can crush the cookies with a rolling pin (affiliate link) or meat mallet if you do not have a food processor (affiliate link). Simply place the cookies in a large Ziploc bag, release the air from the bag, and seal it, then smash the cookies with your rolling pin (affiliate link) or mallet until the ideal size.
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