These no-bake gingerbread truffles are an easy, festive treat that will become a staple in your holiday dessert repertoire. With their simple ingredients and cozy flavors, they’re sure to be a hit with friends and family alike!
The holiday season just got a little sweeter with these delightful no-bake gingerbread truffles!
These bite-sized treats bring together all the cozy, warming spices of classic gingerbread cookies. Then the smooth, creamy filling is coated in luscious white chocolate and topped with a little sprinkling of cookie crumbs for added crunch. Yum!
These holiday truffles perfect for when you’re craving the nostalgic flavors of the holidays but don’t want to turn on the oven. And, they’re awesome make-ahead treats that you can store in the fridge or freezer.
We love making these gingerbread truffles in our house, and I hope you will, too!
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🌟 Why this recipe works
These truffles are sure to become a beloved holiday tradition! They’re great for so many reasons:
- No-bake desserts – These are no-bake treats, freeing up coveted oven space during the holidays.
- Holiday goodness – All the flavors of gingerbread without rolling or baking cookies.
- Great for gifting – Package these cuties up in festive boxes for a beautiful homemade gift!
- Customizable – You can easily swap out white chocolate for dark chocolate or add other festive toppings.
- Tasty make-ahead treat – Store them in the fridge or freezer for a delicious snack anytime.
🛒 Ingredient notes
You only need four simple ingredients to make this delicious no-bake Gingerbread Truffles recipe!
- Gingersnap cookies – The base of the truffles is made from crushed gingersnap cookies. These are easy to find in most local grocery stores.
- Cream cheese – This adds a creamy, tangy element that helps bind the truffle filling together.
- White chocolate – Melted white chocolate is used for coating the truffles. Feel free to use dark chocolate for a less sweet version.
- Optional decorative toppings: Crushed gingerbread cookies, sprinkles, or a drizzle of melted chocolate can make these truffles even more festive.
✅ Step-by-step instructions
This is a brief recipe overview with step-by-step photos to help you make these delectable truffle treats! You’ll find more detailed instructions, along with the full ingredient list and measurements, in the printable recipe card at the bottom of this post.
- Crush the gingerbread cookies in a food processor until finely ground.
- Mix the crushed cookies with softened cream cheese until well combined.
- Scoop and roll the mixture into 1-inch balls. Chill for 20-30 minutes.
- Melt the white chocolate and dip each truffle, coating completely. Place on a baking sheet lined with parchment paper.
- Decorate with toppings like crushed cookies before the chocolate hardens.
- Chill the truffles again until the coating is set.
👩🏻🍳 Recipe FAQs
Absolutely. Use dairy-free cream cheese and opt for vegan chocolate to make this recipe vegan-friendly.
Store gingerbread truffles in an airtight container in the refrigerator for up to 1 week.
Yes! Freeze them in a single layer before transferring to an airtight container. They can be frozen for up to 2 months. To prevent condensation, allow the truffles to reach room temperature gradually before serving if they have been frozen.
🍽 Serving ideas
These no-bake gingerbread truffles are perfect for a holiday dessert platter alongside other festive treats like cranberry peppermint bark or soft gingerbread cookies.
Serve them with a hot drink station at a holiday party featuring coffee, peppermint hot cocoa, and mulled wine.
Include them in a holiday cookie exchange or package them in festive boxes with ribbons for a thoughtful homemade gift. Other great cookies and truffles to include in the gift: Biscoff truffles, Oreo truffles, soft ginger molasses cookies, and chocolate-dipped peppermint shortbread cookies.
🍷 🥂 Wine pairings
Indeed, I do love pairing holiday sweets with wine! The rule of thumb for wine pairings with desserts is to pair a wine that is slightly sweeter than the dessert. So these are my two recommendations:
- Moscato d’Asti: The light, sweet notes of this sparkling wine complement the spices in the gingerbread truffles beautifully.
- Ruby port: The rich, sweet flavors of ruby port balance the warming spices and creaminess of the truffles.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need. Click on the affiliate links to shop my favorites.
- food processor
- mixing bowl
- spatula (for scraping down the side of the food processor and transfering the filling to a bowl)
- baking sheet
- parchment paper
- microwave-safe bowl (for melting chocolate)
- small cookie scoop or tablespoon (for shaping truffles)
More truffle recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Gingerbread Truffles
Ingredients
- 1 box (16 ounces) gingersnap cookies
- 1 package (8 ounces) cream cheese, softened at room temperature
- 1 teaspoon vanilla
- 12 ounces white chocolate, chopped
Instructions
- Pulse cookies in a food processor until the cookies you get fine crumbs. Reserve 1-2 Tablespoons of cookie crumbs in a small bowl and set aside.
- Add cream cheese and vanilla to the remaining cookie crumbs in the food processor and pulse to combine, scraping down the sides as needed.
- Transfer the mixture to a bowl and chill in the refrigerator for 30 minutes.
- Line a baking sheet with parchment paper.
- Scoop out chilled filling mixture and roll into 1-inch truffle balls. Place them on the parchment paper-lined baking sheet. Repeat until you've rolled all of the filling mixture. Refrigerate for 30 more minutes.
- Just before taking the mixture out of the refrigerator, microwave the white chocolate in a large microwaveable bowl in 30 second intervals until melted, whisking until smooth.
- Using two forks, dip each truffle ball into the melted white chocolate, coating on all sides. Place them back onto the parchment paper-lined baking sheet. Sprinkle reserve cookie crumbs over the truffles before the white chocolate has hardened.
- Chill the coated & decorated gingerbread truffles in the refrigerator for at least 30 more minutes, up to overnight.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
