Gingerbread Truffles

I have this soft spot for holiday treats that feel festive without demanding a whole afternoon in the kitchen—and these Gingerbread Truffles check every one of those boxes for me. They taste like the holidays wrapped into one cozy bite. Every time I make them, the smell of ginger, cinnamon, and vanilla fills the kitchen, and I’m instantly in a better mood. If you’re anything like me, you’ll find yourself sneaking “just one more” every time you pass the fridge.

These truffles are basically everything you love about gingerbread cookies but in a soft, creamy, melt-in-your-mouth form. They’re made with crushed gingerbread or gingersnap cookies, a touch of cream cheese, warm spices, and a silky chocolate shell. They’re easy, they’re cute, and they disappear fast—trust me.

What makes them special is the balance of texture and flavor. You get that nostalgic gingerbread warmth, a soft and creamy center, and a snappy chocolate coating. Plus, you don’t need to bake anything. It’s the kind of treat you can make with kids, or whip up right before a party, or stash in the freezer for those I want something sweet moments.

Why You’ll Love This Recipe

You’re going to love these truffles for more than just the flavor:

• No baking required—super convenient.
• Perfectly spiced and festive.
• Only a handful of simple ingredients.
• Great for gifting, parties, or snacking.
• Easy to customize with toppings.
• Make-ahead friendly and freezer-friendly.

Tools You’ll Need

These tools keep things simple, and each one has a purpose:

• Mixing bowl: For combining the crushed cookies and cream cheese.
• Food processor or zip-top bag with rolling pin: A food processor makes crushing the cookies effortless, but a rolling pin works if you want to let out a little stress.
• Cookie scoop or tablespoon: Helps you portion even truffle balls.
• Baking sheet: To chill and set the truffles.
• Parchment paper: Keeps the truffles from sticking.
• Microwave-safe bowl: For melting chocolate smoothly.

Ingredients (US + Metric)

For the Truffles

• 2 cups (200 g) crushed gingerbread or gingersnap cookies
• 4 oz (113 g) cream cheese, softened
• 1 tsp (5 ml) vanilla extract
• 1/2 tsp (1 g) ground cinnamon
• 1/2 tsp (1 g) ground ginger
• Pinch of nutmeg (optional)

For the Coating

• 10 oz (283 g) white chocolate or dark chocolate, melted
• Festive sprinkles or crushed cookies for topping (optional)

Step-by-Step Instructions

1. Crush the cookies

Add your gingerbread or gingersnaps to a food processor and pulse until fine crumbs form. If you’re using a rolling pin, seal the cookies in a bag and crush them until they’re sandy. It doesn’t need to be perfect.

2. Mix the filling

In a mixing bowl, combine the crumbs, softened cream cheese, vanilla, cinnamon, ginger, and nutmeg. Use a spatula to press everything together. It’ll look a bit shaggy at first, but keep mixing—it will come together like a dough.

3. Shape the truffles

Scoop out small portions (about 1 tbsp each) and roll them between your palms into smooth balls. If they feel sticky, don’t worry. The chilling step will fix that.

4. Chill

Place the truffle balls on a parchment-lined baking sheet and chill for 20–30 minutes. This helps them firm up so the chocolate coating sticks beautifully.

5. Melt the chocolate

In a microwave-safe bowl, melt the chocolate in 20–30 second bursts, stirring between rounds. Smooth, glossy chocolate is the goal—take your time.

6. Dip the truffles

Drop a chilled truffle into the melted chocolate, lift it out with a fork, and tap gently to remove excess chocolate. Set it back onto the parchment. Add sprinkles or crushed cookies right away while the coating is still wet.

7. Set and enjoy

Let the chocolate harden at room temperature or pop the tray back in the fridge for faster setting. Once firm, they’re ready to serve.

Serving Ideas

These truffles work for so many moments:

• Add them to a holiday dessert platter.
• Pack them in small treat boxes for gifting.
• Serve with hot cocoa, chai, or coffee.
• Crumble over ice cream or yogurt for a quick dessert.

Variations & Customizations

You can have a lot of fun with these:

• Use dark chocolate for a richer, deeper flavor.
• Add a splash of maple syrup instead of vanilla.
• Mix in crushed peppermint candies for a minty twist.
• Roll the truffles in cocoa powder instead of dipping for a lighter finish.
• Swap cream cheese for mascarpone for a softer center.

Storage & Make-Ahead

• Store in the fridge for up to 1 week.
• Freeze for up to 2 months—just thaw in the fridge before serving.
• Make the truffle centers ahead and dip them in chocolate right before serving for the freshest finish.

Pro Tips & Mistakes to Avoid

These little tricks make a big difference:

• Make sure your cream cheese is soft—it blends easier and more evenly.
• Don’t overheat the chocolate; slow and steady gives you the smoothest coating.
• If the chocolate gets too thick, add a teaspoon of coconut oil to loosen it.
• Chill the truffle balls long enough—soft centers make dipping messy.
• Avoid getting water near the chocolate. Even a drop can seize it.

Recipe Details

• Yield: About 20 truffles
• Prep time: 20 minutes
• Chill time: 20–30 minutes
• Total time: 40–50 minutes

Nutrition (Per Truffle)

Approximate values:

• Calories: 105
• Fat: 6 g
• Carbs: 12 g
• Protein: 1 g

Final Thoughts

I really hope you make these Gingerbread Truffles because they bring so much joy with so little effort. Whether you’re sharing them with friends, adding them to your holiday table, or enjoying them quietly with a cup of tea, they’re guaranteed to make the moment sweeter. If you do try them, let me know how they turned out—I’d love to hear your twist on them or see how you decorated yours.