Gingerbread Truffles – Just 3 Ingredients

These Gingerbread Truffles are made with just three simple ingredients and require no baking, making them a quick and easy holiday treat. Their creamy center and sweet coating make them perfect for gifting or adding to your holiday dessert table.

4. Shape – Roll the blended mixture into 1 tablespoon-sized balls.
5. Chill – Place the truffle balls on the prepared baking sheet, and then pop them into the freezer for at least 30 minutes or until they are solid.
6. Melt – Once the truffle balls are frozen, follow the package instructions to melt the almond bark in a microwave-safe bowl or over a double boiler.
7. Dip – Dip each frozen truffle ball into the melted almond bark, ensuring they are completely coated. Transfer them back to the parchment-lined baking sheet immediately, and if you wish to add a touch of extra flair (which I highly encourage), sprinkle some festive sprinkles or crushed cookies on top. Repeat this process for all the truffles.
8. Chill – To let the coating set, chill the truffles in the refrigerator for about 10-15 minutes. Once the coating is firm, your Gingerbread Truffles are ready to enjoy or share with others.

Variations and Substitutions

Homemade gingerbread cookies – For an extra layer of authenticity, use homemade gingerbread instead of store-bought gingersnap cookies. Crush your freshly baked gingerbread into crumbs and follow the recipe as usual. When using homemade gingerbread in place of gingersnap cookies, the number of cookies required may vary depending on the size and recipe of your gingerbread. Generally, you’ll want to aim for 3 cups of gingerbread crumbs. Add the cream cheese slowly to control consistency and prevent the mixture from becoming too gooey. Adjust cream cheese or crumbs as needed.

White chocolate wafers – Instead of almond bark, try using white chocolate melting wafers for a smooth and creamy coating. Melt them according to the package directions.

Chocolate coating – If you’re a chocolate lover, swap the white almond bark for milk or dark chocolate for a richer flavor profile.

Tips for Success

• Use a cookie scoop – Achieving a consistent size for your truffles is easier when using a small cookie scoop or measuring spoon. This ensures they freeze evenly and look appealing when coated, creating a more professional presentation.
• Room temperature cream cheese – For best results, ensure the cream cheese is at room temperature before blending it with the gingerbread crumbs. Room-temperature cream cheese blends more smoothly and avoids lumps.
• Don’t skip freezing – Freezing the truffle balls for at least 30 minutes makes them easier to dip in the almond bark. This step is crucial as it ensures the truffles become firm, preventing them from falling apart or becoming misshapen during the coating process.
• Freezing space – Ensure you have ample space in your freezer for the baking tray you plan to use. Consider using two smaller baking trays rather than one larger one to make things more manageable.
• Coating consistency – When melting the almond bark or white chocolate wafers, follow the package directions precisely. Overheating can cause the coating to become too thick, making it challenging to dip the truffles.
• Dipping technique – Submerge the truffle in the coating with a fork or dipping tool, then gently tap off any excess chocolate by tapping your hand rather than the fork before placing it back on the baking sheet. This approach ensures a smooth and even coating and prevents the truffle from falling apart.
• Decorate quickly – If you plan to add sprinkles or other decorations, do so immediately after dipping each truffle. The coating sets fast, and this ensures the decorations stick properly.
• Chill before serving – After coating the truffles, chill them in the refrigerator for a short time (10-15 minutes) to allow the coating to set completely. This step helps maintain their shape and appearance.
• Food processor alternative – A food processor makes crushing the cookies quick and easy, but if you don’t have one, you can place the cookies in a resealable bag and crush them with a rolling pin or mallet. It takes a bit more effort, but it works just as well!

Storage

Store leftovers in an airtight container in the refrigerator for up to one week.

The truffles can be frozen for up to 1 month. Thaw the truffles in the refrigerator before serving.

Love easy cookie truffles?

Check out these great recipes.

• Lemon Oreo Cookie Balls
• 3-Ingredient Oreo Truffles
• Easy Brownie Truffles

• Facebook
• Pinterest
• Instagram

Did you love this delicious gingerbread truffles recipe? Let me know what you think in the comments below.

Gingerbread Truffles

Author: Mandy

Make a batch of festive Gingerbread Truffles with just three simple ingredients: gingersnap cookies, cream cheese, and white almond bark. These easy, no-bake treats are perfect for holiday gatherings or as a sweet gift.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 28 Truffles

Calories 188 kcal

Ingredients

  

1x2x3x

• 1 (16 ounce) box of ginger snap cookies 1 pound
• 8 ounces cream cheese room temperature
• 16 ounces white almond bark 1 pound
• Sprinkles or extra crushed ginger snaps for decorating optional

Instructions

 

• Line a baking sheet with parchment or wax paper and set aside.
• Crush the ginger snap cookies into fine crumbs using a food processor.
• Using a hand mixer, beat the ginger snap crumbs and cream cheese in a large bowl until well incorporated and no chunks of cream cheese remain.
• Roll the mixture into 1 tablespoon balls and place on the lined baking sheet. Freeze the balls for at least 30 minutes or until solid.
• Once the truffle balls are frozen, melt the almond bark according to the package directions.
• Dip the truffles into the melted almond bark to completely coat the balls. Transfer the coated truffles back to the lined baking sheet and immediately top with sprinkles or crushed cookies if using. Repeat the process until all of the truffles have been coated.
• Chill the truffles for 10-15 minutes or until the coating is set.

Notes

• Store leftovers in the refrigerator for up to one week.
• The truffles can be frozen for up to 1 month. Thaw the truffles in the refrigerator before serving.

Nutrition

Calories: 188kcalCarbohydrates: 24gProtein: 1gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 120mgPotassium: 67mgFiber: 0.4gSugar: 15gVitamin A: 109IUCalcium: 20mgIron: 1mg

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

Love this recipe?Follow @semihomemadekitchen for more!

Sharing is caring!