Gingerbread Truffles are an easy no-bake holiday treat, combining a short ingredient list that includes gingersnap cookies, cream cheese, cinnamon, and melting chocolate. If you are a gingerbread lover, you should definitely put these on your holiday baking list!
Chocolate Gingerbread Truffles
If you’re making cookie platters this season, I encourage you to add a no bake treat to the mix. They’re simple and always a hit at gatherings. After you try this one, consider making our No Bake Monster Cookie Balls or some White Chocolate Oreo Truffles too!
Why This Recipe Works:
- SIMPLE – This is and easy four ingredient recipe and really simple to make for cookie exchanges.
- FULL OF GINGERBREAD FLAVOR – I love gingerbread flavors and its perfect for the Christmas Season.
- IMPRESSIVE – These easy cookie truffles are SO pretty and quite impressive on a cookie platter.
The list is short, friends! This is one of those recipes that can easily be made with your kiddos.
- Gingersnap Cookies – You’ll need a pound of these thin little gingerbread cookies for this recipe. I like to purchase mine at World Market but you can find something similar at most grocery stores as well.
- Cream Cheese – One block (plus about 1/4 of another one) of softened cream cheese is the perfect amount to cream the crumbs together.
- Cinnamon – Just a pinch of the perfect fall spice.
- Chocolate – Any good melting chocolate works, but I prefer the Ghirardelli dark chocolate melting wafers.
How to make Easy Gingerbread Truffles:
Prep the gingersnaps. – In a food processor, pulse gingersnaps until fine crumbs are formed. This may take a few minutes. Reserve about 1/4 cup of crumbs for the topping.
Combine ingredients. – Pour the crumbs into a large bowl. Add softened cream cheese and cinnamon to the mixing bowl.
Mix ingredients. Use a hand mixer to cream ingredients together. Then use your hands to bring everything into a ball.
Form balls. Use a small cookie scoop or your hands to form about 24 even-sized balls. Place on a cookie sheet lined with parchment paper (or wax paper) and chill for about an hour.
Chill. Place the gingersnap balls in your refrigerator or freezer for an hour or so, or until well chilled.
Coat with chocolate. Melt chocolate at 50% power in the microwave at 30 second increments until creamy, checking frequently to avoid burning. Use a spoon to roll each gingersnap ball in chocolate and then use a dipping tool (linked below) to shake off excess melted dark chocolate on the side of the bowl.
Add each truffle to the prepared baking sheet, and add a pinch of the reserved gingersnap crumbs to the top of each ball.
Chill again – Place chocolate covered truffles in the refrigerator or freezer until the chocolate completely sets.
STORE – Store the gingerbread truffles in the refrigerator or freezer, for best results. You can also store them at room temperature during the cooler months.
Recipe Tips and Possible Variations:
- You can make gingerbread truffles ahead of time.
- A parchment-lined baking sheet works great for prep to prevent these from sticking.
- If you don’t have a food processor, you can use a rolling pin to crush the cookies into fine crumbs.
- You can substitute semi-sweet chocolate or a sweet white chocolate coating in place of the bittersweet chocolate, if preferred.
- In place of topping the chocolate truffles with gingersnap crumbs, consider using holiday sprinkles.
- These are delicious served with a cup of hot chocolate!
Kitchen Tools Used: (affiliate links)
Chocolate Covered Gingerbread Truffles
- 1 pound gingersnap cookies
- 10 oz. cream cheese – softened
- 1 teaspoon cinnamon
- 10 oz. melting chocolate
- In a food processor, pulse the gingersnap cookies until they are in crumb form. Pour them into a mixing bowl. Reserve about 1/4 cup for sprinkling on top.
- Add the softened cream cheese and cinnamon. Use a hand mixer to blend everything together until very well combined.
- Form the mixture into approximately 24 balls, and place in the refrigerator for about an hour to cool. This will help in the dipping process.
- Melt the chocolate in the microwave at 50% power until creamy. Check frequently to avoid burning.
- Carefully dip the gingerbread balls into the chocolate, shaking off excess. Place on a baking sheet prepared with parchment paper. Sprinkle a bit of the reserved gingerbread crumbs on top immediately after dipping each one.
- Place in the refrigerator or freezer to set the chocolate.
- Store in an airtight container in the refrigerator or freezer.