These gingerbread truffles taste like the holidays in one little bite. They're rich, warmly spiced, soft in the center, and dipped in white chocolate for the perfect finishing touch. They also pack beautifully in tins or boxes and look like they came from a fancy chocolate shop, and are shockingly easy to customize. If you love holiday sweets that feel special without a lot of effort, this is going to be a recipe you repeat year after year. Keep reading for coating tips, gluten free swaps, and all the little details that help these gingerbread truffles turn out perfect.
Quick Summary
Yield: 12 truffles
Active Time: 10 minutes
Total Time: 1 hour 10 minutes (this includes chill time)
Result: Incredibly rich, delicious bite-sized treats that are full of warm, ginger and molasses flavor.
If you're a fan of these gingerbread truffles, you have to try my gingerbread cheesecake or frosted gingerbread bars!
Every year around the holidays, I just have to make gingerbread or ginger snaps for my husband. He loves those warm, spiced flavors! There's also just something so nostalgic about it.
Recently, I decided to try switching things up by going with a no-bake gingerbread treat. These truffles were an instant hit and now everyone in my life requests them around Christmas!
These are so easy to make and they look extra festive at a holiday part or packed up as part of a holiday cookie exchange. Read on for all of my best tips and even some fun flavor variations.
Jump to:
What Are Gingerbread Truffles?
If you tend to go for classic holiday cookie recipes, like sugar cookies or gingerbread cookies, you may be wondering: what are gingerbread truffles? Let me break it down for you.
Gingerbread truffles are simply a hybrid between cookies and truffles. They're made using crushed up ginger cookies mixed with cream cheese (which acts as a binder), then can either be coated in melted chocolate or drizzles of chocolate or icing.
These little cookie truffles are the best holiday treat because they're fun, festive, yet so easy to make.
Why This Recipe Works
There are just so many things that make this recipe special! For one thing, the balance between sweet (from the white chocolate) and spice (from the ginger cookie crumbs) is completely irresistible, especially during the holiday season.
The texture is also super satisfying, whether you pulse the cookies into a fine crumb or go for some larger crumbs for a bit of crunch.
Ingredients
- Ginger snap crumbs: You can either go with homemade ginger snap cookies or your favorite store-bought kind. For gluten free gingerbread truffles, I like making my gluten free ginger snaps or using the ones by the brand Partake.
- Cream cheese: We need a binder to hold the ginger snap crumbs together and form a bite-size truffle. That's where the cream cheese comes in! The rich flavor pairs perfectly with the spice. Be sure to use full-fat blocks of cream cheese, not the spreadable kind.
- Vanilla extract: We're using the tiniest splash of extract to enhance the flavor but you can also make these without.
- White chocolate: You could technically use any chocolate to top these gingerbread truffles, but I prefer white chocolate here. Go with a high-quality chocolate, like Ghirardelli, for best results.
- Sprinkles: To make these truffles extra festive, like I did, add some holiday sprinkles immediately after dipping in chocolate! I used Supernatural Christmas Softies, which are dye-free.
Step-by-Step Instructions
Make the crumbs
To start, you will want to prep your ingredients and that includes crushing your ginger cookies into crumbs. The fastest way to do this would be to pulse the cookies in a food processor, but you can also throw them in a large zip-top bag and use a rolling pin.
There will be a difference in texture depending on which method you choose (larger crumbs will give you a crunch), but both will be just as tasty!
Mix the filling
Use a stand mixer fitted with the paddle attachment to mix together the cookie crumbs, cream cheese, and vanilla.
Portion and chill
Use a tablespoon to scoop out your cookie mixture, then use your hands to roll into balls. The mixture is soft but should hold together when pressed with your hands. Arrange on a parchment-lined baking sheet or place and chill in the refrigerator for 30 minutes.
Coat in chocolate
Use a fork to dip the truffles in melted white chocolate. I like to use the microwave to melt the chocolate (20 second intervals, stirring after each) but you may also use a double-broiler.
Allow the excess chocolate to drip off each truffle, then place back onto the parchment paper. If you're using sprinkles, add them right away, before the chocolate sets.
Chill in the refrigerator for 15-20 minutes, or until chocolate hardens.
Alternative no-dip finishes
You can absolutely skip the white chocolate coating if you'd like. Some alternative ideas would be a dusting of cocoa powder or powdered sugar, a drizzle of icing, or simply enjoying them as-is.
Variations
Dark chocolate and bourbon gingerbread truffles (boozy adult version)
Add 1 tablespoon of bourbon or rum to your mixture for a grown-up version. Reduce your cream cheese just slightly (by about 1 tablespoon) to make up for the added moisture. Use dark or semi-sweet chocolate instead of white.
Vegan gingerbread truffles
Use your favorite non-dairy cream cheese and make sure your chocolate is dairy-free as well.
Troubleshooting Common Issues
- Dough is too sticky to roll: Add extra cookie crumbs, one tablespoon at a time, until the dough firms up. If your kitchen is warm, chilling it for a bit longer (even 15 more minutes) might also help.
- Chocolate is too thick or clumpy: This happens when the chocolate is over-heated or has too much moisture in it. Melt gently in short bursts and stir constantly. You can also thin it with ยฝ teaspoon of coconut oil for a smoother dip.
- How to get smooth and even coating: I like to use 2 forks to roll the truffles in the melted chocolate. Be sure to let the excess drip before setting.
Make-Ahead, Gifting, and Storage
Make Ahead
These gingerbread truffles are the ultimate make-ahead holiday dessert. The base mixture may be prepared up to 3 days in advance, just cover tightly and refrigerate until you're ready to coat in the chocolate. You can also freeze the truffles (uncoated), then thaw in the refrigerator before coating.
Gifting
These truffles make stunning homemade gifts and are way easier than they look! Arrange them in mini paper candy liners and layer them in a parchment-lined tin or gift box. Add a festive ribbon and gift tag and you're good to go!
Storage
Once coated, store truffles in an airtight container in the refrigerator for up to 10 days. Place parchment paper between layers to keep them from sticking or smudging. For longer storage, freeze truffles for up to 3 months. Thaw them overnight in the fridge before serving. They'll taste just as fresh and creamy as the day you made them.
Frequently Asked Questions
We do need some sort of binder in this recipe to hold the mixture together. If you don't want to use cream cheese, you can use unsalted butter + a small amount of powdered sugar (to add some structure) or sweetened condensed milk (I would add a little bit at a time until you see the mixture start to come together). I have not tested this myself.
I wouldn't leave these out for more than 1-2 hours. Because of the cream cheese, these truffles need to be stored in the refrigerator, where they'll keep for 7-10 days.
Yes! Freeze up to 3 months in a single layer on a baking sheet, then transfer to an airtight container (thaw in fridge overnight). For coated truffles, freeze after the chocolate sets; for uncoated, wrap tightly to avoid freezer burn.
Did you make my no-bake gingerbread truffles? Leave me a comment below and tag me on Instagram @justastastyblog and #justastastyblog!
Related Recipes To Try
๐ Recipe
Gingerbread Truffles - Easy No-Bake Holiday Bites
Ingredients
- 2 cups (200g) ginger or gingerbread cookie crumbs*
- 4 ounces cream cheese* room temperature
- ยฝ teaspoon vanilla extract
- 8 ounces white chocolate or melting wafers
- sprinkles optional
Instructions
- Using a stand mixer fitted with the paddle attachment, combine the cookie crumbs, cream cheese, and vanilla extract. Beat until the mixture looks uniform and holds together when pressed.2 cups (200g) ginger or gingerbread cookie crumbs*, 4 ounces cream cheese*, ยฝ teaspoon vanilla extract
- Scoop out tablespoonfuls of the cookie mixture and roll into balls. The mixture will be soft but should hold when pressed together. Arrange the truffles on a parchment-lined plate or baking sheet and chill in the refrigerator for at least 30 minutes.
- In a microwave-safe bowl, heat the chocolate in 20-second intervals, stirring after each, until smooth.8 ounces white chocolate or melting wafers
- Use a fork to lower each truffle into the melted chocolate. Allow the excess to drip off, then place back on the parchment paper. Add sprinkles (if using) immediately. Chill the coated truffles in the refrigerator for 15-20 minutes, or until chocolate sets and hardens.sprinkles
Notes
- Use a food processor to grind the cookies into crumbs. Alternately, you can also place the cookies in a large zip-top bag and use a rolling pin to crush.ย
- My favorite gluten free ginger snaps to use are by the brand Partake. You can also make your own using my homemade gluten free ginger snap recipe.ย
- Make sure to use a full-fat block of cream cheese (we're using half of one here) rather than the spreadable kind that comes in a tub.ย
Sebastian says
I canโt believe how easy it was to make this. Anything with gingerbread screams Christmas. Love it. Very tasty indeed.
Taleen Benson says
Thank you, Sebastian!
Em says
This is amazing! I was looking for a new holiday treat for when family comes to visit, especially with so many allergies and intolerances.
Taleen Benson says
I'm so glad, Em! Thank you.
Sarah says
I love that these are no bake - admittedly I am not good at baking so thank you for this!
Taleen Benson says
You're very welcome, Sarah!