Gingerbread Truffles (No-Bake Christmas Treat)
The scent of gingerbread always feels like Christmas to me. It’s cozy, familiar, and reminds me of every cookie tray I’ve ever made for the holidays. These gingerbread truffles have that same warm spice and homemade flavor, only without the oven.
They’re simple to make, creamy, and a little too easy to keep popping in your mouth. I love that they bring all the old-fashioned flavor of classic gingerbread together in a quick and handy, no-fuss recipe that still feels special enough for the holidays.
What you’ll love about this recipe:
Ingredients
I prefer the small, crunchy gingersnaps because they have a peppery flavor. They are th least expensive but can be challenging to find. If you can’t find them, use what’s available and add a pinch of black pepper.
- 8 oz (250 g) gingersnaps
- 8 oz cream cheese, room temperature
- 1/4 cup icing sugar (powdered sugar)
- 1/2 tsp cinnamon
- pinch of salt
- pinch of pepper
- 1/4 tsp nutmeg
- 2 cups almond bark or candy melts
Almond bark is my favorite, but I know it can be hard to find. In Canada, I buy it at Bulk Barn; in the U.S., Walmart usually has it.
Gingerbread Truffle Instructions
Step 1 – Crush the Gingersnaps
Place the gingersnaps in a food processor and pulse them into fine crumbs. Remove one tablespoon of crumbs and set them aside for garnish.
If you don’t have a food processor, place the cookies in a sealed Ziploc bag and crush them with a rolling pin until they are fine and even.
Step 2 – Make the Filling
Add the softened cream cheese, icing sugar, cinnamon, nutmeg, salt, and pepper to the crumbs in the food processor. Pulse until smooth and well blended.
If you’re working without a processor, beat the cream cheese in a large bowl until smooth, then add the cookie crumbs and spices. Stir together until the mixture is evenly combined.
Step 3 – Form the Truffles
Line a cookie sheet with parchment paper and set aside.
Use a small cookie scoop to divide the gingerbread mixture into 1-inch balls. Roll each ball by hand, then place them on a parchment-lined baking sheet.
Cover the truffles with plastic wrap and freeze the truffles for at least two hours, until they’re solid. Freezing them until firm makes dipping much easier and keeps the truffles from coming apart in the warm coating.
Step 4 – Coat the Truffles
Melt the almond bark, white chocolate, or candy melts according to the package directions.
If you’re using bulk chocolate without instructions, melt it gently in a double boiler by setting an oven-safe bowl over a pot of simmering water.
Working one at a time, dip each frozen truffle into the melted coating and turn it gently until fully covered.
Lift the truffle out of the white chocolate using either a cookie sieve or a fork. Hold it above the chocolate for a second or two, allowing the excess chocolate to drip back into the bowl.
Place them back on the parchment-lined sheet and immediately sprinkle the tops with the reserved gingersnap crumbs before the coating hardens.
Storing
Once the coating has set, transfer the truffles to an airtight container. Keep them refrigerated until serving. They’ll hold their shape for several hours at room temperature but stay freshest when chilled. These gingerbread truffles can be stored in the fridge for up to one week or frozen for two to three months.
Serving and Gifting
I like to add these little gingerbread balls into small tins or boxes for gifting.
They have a nice contrast in shape and color when added to cookie or dessert trays. You can even stack them into a small tree shape on a pedestal stand for a dramatic effect.
I hope you love these gingerbread truffles as much as I do, I found them seriously addictive.
Keep this Gingerbread Truffles recipe handy by saving it to your Christmas desserts or holiday treats board on Pinterest.
Gingerbread Truffles (No-Bake Chritmas Treat)
Ingredients
- 8 oz 250 g gingersnaps
- 8 oz cream cheese softened to room temperature
- ¼ cup icing sugar powdered sugar
- ½ teaspoon cinnamon
- Pinch of salt
- Pinch of pepper optional, for a little extra gingerbread bite
- ¼ teaspoon nutmeg
- Almond bark white chocolate chips, or candy melts for coating
Instructions
- Place the gingersnaps in a food processor and pulse until they become fine crumbs. Remove one tablespoon of crumbs and set them aside for garnish. If you don’t have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin until fine.
- Add the softened cream cheese, icing sugar, cinnamon, nutmeg, salt, and pepper to the crumbs in the food processor. Pulse until smooth and well combined. If working without a processor, beat the cream cheese until smooth in a large bowl, then add the crumbs and spices and mix until evenly blended.
- Use a small cookie scoop to divide the mixture into one-inch portions. Roll each portion into a ball by hand and place them on a parchment-lined baking sheet. Cover with plastic wrap and freeze the truffles for at least two hours, or until solid. Freezing them until firm makes dipping much easier.
- Melt the almond bark, white chocolate, or candy melts according to the package directions. If you’re using bulk chocolate, melt gently in a double boiler with an oven-safe bowl set over simmering water. Working one at a time, dip each frozen truffle into the melted coating and turn it gently until fully covered. Place them back on the parchment-lined baking sheet and sprinkle with the reserved crumbs before the coating hardens.
- Once the coating is set, transfer the truffles to an airtight container. Keep them refrigerated until serving. They will hold their shape for several hours at room temperature but stay freshest when chilled. Store in the fridge for up to one week or freeze for up to three months.
Notes
More Easy Christmas Treats to Try
If you love quick homemade candies and simple no-bake desserts, here are two more Christmas recipes you’ll enjoy. Both are classics that pair perfectly with gingerbread truffles on a holiday dessert tray. Each one takes just a few ingredients, comes together quickly, and has that nostalgic homemade flavor everyone looks for at Christmas.
Old Fashioned Chocolate Fudge
This rich, creamy chocolate fudge is smooth, sweet, and melts in your mouth. It’s made with simple pantry ingredients and no candy thermometer, making it my foolproof favorite for Christmas candy trays.
Saltine Cracker Toffee (Christmas Crack)
A sweet and salty favorite that’s easy to make and impossible to resist. This saltine cracker toffee has a crisp toffee layer topped with chocolate and a sprinkle of sea salt.