NO-BAKE GINGERBREAD COOKIE TRUFFLES

THESE QUICK AND EASY COOKIE TRUFFLES ARE THE PERFECT BITE OF GINGERBREAD GOODNESS!

Gingerbread cookie truffles in display cup
 
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.
 
A delicious recipe that only requires 3 ingredients.

INGREDIENTS FOR GINGERBREAD COOKIE TRUFFLES

  • Gingersnap cookies
  • Cream cheese block
  • White chocolate wafers (melting candy)
  • Sprinkles (totally optional)

Gingerbread cookie truffle ingredients

PRED 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 blended in.
  • 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 clean up.

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. 
Gingerbread cookie truffles in display cup

NO-BAKE GINGERBREAD COOKIE TRUFFLES

Clara @ Blue World Dreams
These quick and easy cookie truffles are the perfect bite of gingerbread and white chocolate goodness!
Prep Time 10 mins
Cook Time 10 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12 truffles

Equipment

  • Food processor

Ingredients
  

  • 8 oz Gingersnap cookies
  • 4 oz Cream cheese
  • 1-1.5 cups Melting white candy

Instructions
 

  • Grind up your favorite gingersnap cookies in your food processor. It will take a few seconds until they are turned into a fine crumb consistency.
  • 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 blended in.
  • 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).

Notes

Tips:
  • 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.
  • Refrigerate for up to one 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. 
Keyword Cookies, Gingerbread, Gingersnap, Holiday, Truffles, White chocolate

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