Embrace the festive flavors of the season with our delectable Gingerbread Truffles. Crafted from crushed gingersnap cookies and cream cheese, these bite-sized treats are generously coated in almond bark, delivering a delightful combination of spice and sweetness in every bite.
As someone who adores the holiday season, I can’t help but share my go-to recipe for Gingerbread Truffles. These delightful morsels are not just easy to make but also brimming with the rich, spiced flavors that I absolutely love. Personally, I find them to be the perfect gifting option to show the people I care about a little extra holiday affection. Whether it’s me indulging in these or sharing them with others, these Gingerbread Truffles are guaranteed to add a special touch of warmth and joy to the festivities.
Ingredients for Gingerbread Truffles
- Gingersnap cookies – Crushed cookies bring the warm, spiced flavor and a satisfying crunch.
- Cream cheese – This makes the truffles creamy and helps everything bind together.
- White almond bark – serves as a silky and sweet outer layer that harmonizes perfectly with the spiced interior.
- Optional sprinkles – Add a pop of festive color and fun, perfect for gifting or enjoying.
Making the Gingerbread Truffles
- Prepare – Line a baking sheet with parchment or wax paper and set it aside for later.
- Crush – Next, it’s time to crush the gingersnap cookies into fine crumbs. A food processor works wonders for this task, ensuring you achieve the perfect texture.
- Mix – Combine the gingersnap crumbs and cream cheese in a large bowl. Using a hand mixer, blend them together until the mixture is thoroughly incorporated, leaving no chunks of cream cheese behind.
- Shape – Now, roll the blended mixture into 1 tablespoon-sized balls.
- Chill – Place these formed truffle balls on the prepared baking sheet, and then pop them into the freezer for at least 30 minutes or until they are solid.
- Melt – Once the truffle balls are frozen, follow the package instructions to melt the almond bark.
- Dip – Dip each frozen truffle ball into the melted almond bark, ensuring they are completely coated. Transfer them back to the 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.
- 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 and depth of flavor, use homemade gingerbread instead of gingersnap cookies. Simply crumble 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.
Flavor infusions – Add a twist to the truffle filling by incorporating a dash of orange zest, cinnamon, or nutmeg for an extra layer of holiday spice.
Tips for success
- Use a cookie scoop – Achieving a consistent size for your truffles is easier when using a cookie scoop or measuring spoon. This ensures they freeze evenly and look appealing when coated, creating a more professional and appetizing presentation.
- Room temperature cream cheese – 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 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.
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.
Gingerbread Truffles FAQs
Yes, Gingerbread Truffles can be made ahead of time. Store them in an airtight container in the refrigerator for up to a week, or freeze them for longer storage. Remember to thaw them in the fridge before serving if they’ve been frozen.
While a food processor makes the process easier, you can also crush the cookies by placing them in a resealable bag and using a rolling pin or mallet to crush them. It may take a little more effort, but it’s doable.
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Gingerbread Truffles – Just 3 Ingredients
- 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
- 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.
- 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.