⭐ Gingerbread Christmas Truffles
Ingredients
For the truffle filling:
1 (12–14 oz) package gingerbread cookies OR gingersnaps
6 oz cream cheese, softened
1 tsp vanilla
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp nutmeg
Optional: 2 tbsp brown sugar for extra sweetness
For coating & topping:
12 oz white melting chocolate or almond bark
White, gold, red, and green Christmas sprinkles
Instructions
- Make the truffle mixture
- Add the gingerbread cookies to a food processor and pulse into fine crumbs.
- Add softened cream cheese, vanilla, cinnamon, ginger, and nutmeg.
- Process until a soft, dough-like mixture forms.
- Taste and adjust spices if needed.
- Roll into balls
- Scoop about 1 tablespoon of dough.
- Roll into smooth balls with your hands.
- Place on a parchment-lined tray.
- Freeze for 15–20 minutes so they firm up for dipping.
- Dip in white chocolate
- Melt the white chocolate in 20-second microwave intervals, stirring until smooth.
- Dip each chilled truffle using a fork to let excess drip off.
- Place back on parchment paper.
- Add festive sprinkles
While the chocolate is still wet, decorate with:
✨ White sprinkles
✨ Gold sprinkles
✨ Red sprinkles
✨ Green sprinkles
Mix them or give each truffle its own color theme!
- Chill & serve
Refrigerate for 10 minutes to set.
Store in an airtight container in the fridge for up to 1 week.
Optional Extras
Drizzle melted white chocolate on top before sprinkling.
Add crushed gingerbread crumbs on top for texture.
Dip some in dark chocolate for contrast.