Gingerbread Truffles (No Bake)
These Gingerbread Truffles are a simple, no-bake holiday treat made with real ingredients you likely already have on hand—gingersnap cookies, cream cheese, vanilla, and warming spices. Dipped in creamy white chocolate and topped with festive sprinkles, they’re perfect for gifting, cookie trays, or sharing around the homestead during the holidays.
Gingerbread Truffles Recipe
These Gingerbread Truffles bring all the cozy holiday flavors together—crushed gingersnap cookies, cream cheese, vanilla, and warm spices—rolled into bite-sized treats and dipped in smooth white chocolate. Finished with a festive sprinkle, they’re an irresistibly simple no-bake sweet for the Christmas season.
Instructions
Add the gingersnap cookies to a food processor and blend until very fine crumbs form. Add the cream cheese, vanilla, cinnamon, and ginger. Pulse or mix until fully combined and a thick, dough-like mixture forms.
Roll the mixture into about 1 tablespoon sized balls and place them on a parchment-lined baking sheet.
Freeze for 20–30 minutes, or until firm.
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Use a fork to dip each chilled truffle into the melted chocolate, letting excess drip off before placing back on parchment paper.
Some tips for making this recipe
- Use crisp gingersnaps instead of soft for the best flavor and texture, crisp cookies blend into smooth crumbs more easily.
- Chill the truffle mixture before dipping to keep the balls from falling apart in the melted chocolate.
- If the coating thickens while dipping, reheat in 10-second intervals and stir smooth again.
- Add a touch of coconut oil to the white chocolate if you prefer a thinner coating.
Be sure to check out the full recipe and ingredient list in the recipe card below.
Our Favorite
Christmas Desserts
How to store truffles
Store truffles in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze for up to 2 months and thaw in the fridge before serving.
FAQ (frequently asked questions)
Absolutely. Almond bark and white candy coating melt smoothly and are often easier to work with than real white chocolate.
Yes. Because they contain cream cheese, store the truffles in an airtight container in the refrigerator for up to 5 days.
Yes, they freeze well. Freeze in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
If the mixture feels sticky or overly soft, refrigerate it for 20–30 minutes before rolling. Cold dough is easier to shape.
Make sure the truffles aren’t too cold when dipping. Allow them to sit at room temperature for a few minutes so the temperature change isn’t too drastic.
Yes! These truffles are perfect for prepping a day or two in advance. Store them chilled until ready to enjoy.
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Thank you! ~ Mary
Easy No-Bake Gingerbread Truffles
Ingredients
Truffle Filling
- 12 ounces gingersnap cookies
- 6 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Coating & Topping
- 12 ounces white chocolate or white candy coating
- 2 ounces white chocolate (additional for drizzle)
- Festive sprinkles, for decoration
Instructions
For the truffle filling
- Add the gingersnap cookies to a food processor and blend until very fine crumbs form.
- Add the cream cheese, vanilla, cinnamon, and ginger. Pulse or mix until fully combined and a thick, dough-like mixture forms.
- Roll the mixture into about 1 tablespoon sized balls and place them on a parchment-lined baking sheet.
- Freeze for 20–30 minutes, or until firm.
For the coating
- Melt 12 oz of white chocolate in the microwave in 20-second intervals, stirring between each, until smooth.
- Use a fork to dip each chilled truffle into the melted chocolate, letting excess drip off before placing back on parchment paper.
- Let the coating set at room temperature or refrigerate for 10 minutes until firm.
For the drizzle & decoration
- Melt the remaining 2 oz white chocolate. Drizzle over the truffles using a fork or piping bag.Immediately add festive sprinkles before the drizzle set
Notes
- Use crisp gingersnaps instead of soft for the best flavor and texture, crisp cookies blend into smooth crumbs more easily.
- Chill the truffle mixture before dipping to keep the balls from falling apart in the melted chocolate.
- If the coating thickens while dipping, reheat in 10-second intervals and stir smooth again.
- Add a touch of coconut oil to the white chocolate if you prefer a thinner coating.
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze for up to 2 months and thaw in the fridge before serving.
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