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Gingerbread cookie truffles in display cup


Clara @ Blue World Dreams
These quick and easy cookie truffles are the perfect bite of gingerbread and white chocolate goodness!
5 from 6 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12 truffles


  • Food processor


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


  • 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).


  • 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