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Gingerbread Christmas Truffles

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These Gingerbread Christmas Truffles are a no-bake holiday treat made with spiced cookie crumbs and cream cheese, dipped in white chocolate and topped with festive sprinkles. Soft, creamy, and full of cozy seasonal flavor, they’re perfect for gifting or parties.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 50 minutes
  • Yield: 20–24 truffles
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 package gingerbread cookies or gingersnaps (1214 oz)
  • 6 oz cream cheese, softened
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 tablespoons brown sugar (optional)
  • 12 oz white melting chocolate or almond bark
  • Christmas sprinkles in white, gold, red, and green

Instructions

  1. Add the gingerbread cookies to a food processor and pulse into fine crumbs.
  2. Add the softened cream cheese, vanilla, cinnamon, ginger, and nutmeg.
  3. Process until the mixture forms a soft, dough-like consistency. Taste and adjust spices if desired.
  4. Scoop about 1 tablespoon of dough and roll into smooth balls.
  5. Place the rolled truffles on a parchment-lined tray and freeze for 15–20 minutes to firm up.
  6. Melt the white chocolate in 20-second microwave intervals, stirring between each to avoid burning.
  7. Dip each chilled truffle into the melted chocolate, allowing excess to drip off before placing it back on the parchment.
  8. While the chocolate is still wet, decorate with white, gold, red, or green sprinkles.
  9. Refrigerate for about 10 minutes to fully set before serving.

Notes

  • Chill truffles well before dipping to prevent them from falling apart.
  • Use coconut oil to thin chocolate if too thick.
  • Store in refrigerator for up to 1 week or freeze for up to 2 months.
  • Crushed gingerbread or cookie crumbs make a great alternative topping.
  • Dairy-free versions are possible with substitutions.

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