No-Bake Gingerbread Cookie Truffles
These Quick and Easy Cookie Truffles Are The Perfect Bite Of Gingerbread Goodness!
If you’re also a fan of all things gingerbread, then these no-bake gingerbread cookie truffles will be your new holiday favorite.
Enjoy the perfect fusion of gingersnap cookies with the softness of a white chocolate truffle.
And during the hustle and bustle of the holidays, it’s always nice to have a few easy no-bake dessert recipes you can whip up in under an hour.
Oh, and if someone in your home prefers Sugar Cookies, well, there is an excellent Sugar Cookie Truffle version, just as easy to make, just some minor differences in the measurements.
So let’s get “baking” with this delicious recipe that only requires three ingredients.
Ingredients For Gingerbread Cookie Truffles
- Gingersnap cookies
- Cream cheese block
- White chocolate wafers (Meltables from Micheals)
- Sprinkles (totally optional)
Gingerbread Truffle Prep Time
- These ginger delights are super easy to prepare. Start by grinding up your favorite gingersnap cookies in your food processor. It will take a few seconds until they are turned into a fine crumb consistency.
- I love to save on cleanup, so once my cookie crumbs are ready, add your cream cheese directly to the food processor and blend again.
- After about 5-7 seconds, remove the mixture and knead it like putty to make sure the final traces of cream cheese are incorporated.
- Start making your cookie balls. Grab roughly a tablespoon worth of dough, and using the palms of your hands, make circles until your cookie dough turns into cute little round balls (this recipe should yield roughly twelve 1-inch cookie balls).
- Place your cookie balls on your lined cookie sheet and place the tray in the freezer for about 30 minutes to harden your soon-to-be cookie truffles.
- In the last few minutes of the freezer time, start melting your chocolate as per the packaging’s instructions.
- Add one cookie ball at a time into the melted chocolate. I like to use a small spoon to scoop the chocolate over my cookie ball and then use my fork to scoop out my truffle. Gently shake the fork to allow any extra chocolate to drip off.
- Place your coated truffle on your lined cookie sheet and immediately add your sprinkles (don’t wait, or the chocolate will dry).
Tip: If you don’t own a food processor, that’s fine. You can easily grind up your cookies using your rolling pin and a ziplock bag. I often use this technique when I don’t feel like any extra cleanup.
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Refrigerating & Freezing Your Gingersnap Truffles
- Keep your truffles in the fridge for up to a week in an air-tight container.
- You can freeze these truffles for a couple of months. Take out what you need and let them defrost in the fridge for a few hours before serving them.
Dutch is the author of Vanilla Nomad, Monday’s Not Coming, and Let Me Hear a Rhyme. A professional chef by day, and novelist by night. She received her bachelor of arts in film from Kingsborough Community College and her master of cooking from the New School. A Brooklyn native; she is a lover of naps, cookie dough, and beaches. Currently residing in the borough she loves, most likely multitasking. You can visit her online at https://vanillanomad.com