Delicious No-Bake Gingerbread Truffles

Welcome to Sweet Emily, where we make baking simple and fun! Get ready to discover a delightful treat that’s perfect for the holidays: Gingerbread Truffles. These festive, no-bake delights are incredibly easy to make, featuring the warm, spicy flavors of gingerbread in every bite. Whether you’re looking for a quick dessert, a charming homemade gift, or a standout addition to your holiday spread, these gingerbread balls are sure to impress.

Why You’ll Love These Gingerbread Truffles

These decadent Gingerbread Truffles will quickly become a cherished holiday tradition in your home. They offer a perfect blend of convenience and irresistible flavor.

• No-Bake Convenience: You don’t need to turn on your oven, saving you time and effort in the kitchen.
• Simple, Accessible Ingredients: Create gourmet-tasting treats using everyday pantry staples.
• Rich, Festive Flavor: Enjoy the classic warmth of ginger and spice, perfectly balanced with sweet creaminess.
• Great for Make-Ahead Desserts: Prepare these delicious holiday truffles in advance, freeing up your schedule.
• Perfect for Sharing and Gifting: Package these charming little delights for a thoughtful, handmade present that friends and family will adore.

Ingredients

Gather these simple ingredients to create your festive Gingerbread Truffles:

• 6 cups (about 425 g) crunchy gingersnap cookies
• 1 cup (8 oz or 226 g) cream cheese, softened
• ½ teaspoon vanilla extract
• 8 ounces (225 g) white chocolate wafers or chopped almond bark, for dipping
• 8 ounces (225 g) dark chocolate wafers or chopped dark chocolate, for dipping
• A few extra cookies crushed, for garnish

Notes & Substitutions

Selecting the right ingredients ensures the best Gingerbread Truffles. For gingersnap cookies, use a crunchy variety rather than soft-baked to get the ideal texture in your crumbs. Crunchy cookies create a firmer truffle that holds its shape well.

When it comes to cream cheese, always opt for a block of full-fat cream cheese, not the whipped or spreadable kind from a tub. Bring it to room temperature by letting it sit on the counter for about 30 minutes. This ensures it mixes smoothly into the cookie crumbs without lumps.

For dipping, you have several delicious options. White chocolate wafers or almond bark melt beautifully and offer a classic festive look. Dark chocolate wafers or chopped dark chocolate provide a richer, more intense contrast. You can also use milk chocolate or candy melts in various colors. For garnish, consider extra crushed gingersnaps, a sprinkle of ground cinnamon, a drizzle of contrasting chocolate, or even some festive sprinkles.

Equipment

You won’t need many specialized tools to make these delightful Gingerbread Truffles. Here’s what you’ll need to gather:

• Food processor: Essential for quickly transforming gingersnaps into fine crumbs.
• Large mixing bowl: For combining the cookie crumbs and cream cheese mixture.
• Small cookie scoop (1-inch): Helps create uniform truffle balls easily.
• Baking sheets: To hold the rolled truffles while they chill and after dipping.
• Parchment paper or wax paper: Lines your baking sheets for non-stick chilling and easy truffle removal.
• Microwave-safe glass bowls: For melting the chocolate smoothly.
• Rubber spatula or spoon: For stirring chocolate and mixing the truffle dough.
• Dipping tools or two forks: For coating the truffles in chocolate neatly.

Instructions

• Making your own no-bake Gingerbread Truffles is a fun and straightforward process. Follow these simple steps for perfect results every time.
• First, prepare your gingersnap cookies. Place the crunchy gingersnap cookies in a food processor and pulse until fine, even crumbs form. If you don’t have a food processor, place the cookies in a sturdy ziplock bag and crush them thoroughly with the back of a measuring cup or a rolling pin until they resemble sand.
• Next, transfer the cookie crumbs to a large mixing bowl. Add the softened cream cheese and vanilla extract. Use your hands to mix everything together until the ingredients are thoroughly combined and a smooth, cohesive dough forms. This might take a few minutes, but keep mixing until there are no dry spots. Once combined, cover the bowl and refrigerate the dough for at least 30 minutes. This chilling time firms up the mixture, making it easier to roll.
• While the dough chills, line a baking sheet with parchment paper or wax paper. Remove the chilled cookie mixture from the fridge. Use a small cookie scoop (about 1-inch in diameter) to portion the dough. Roll each portion between your palms to form smooth, uniform 1-inch balls. Place these rolled gingerbread balls onto the prepared baking sheet.
• Transfer the baking sheet with the formed truffles to the freezer for 15 minutes. Alternatively, you can refrigerate the balls for at least 1 hour. This step is crucial for firming the truffles, which prevents them from falling apart or melting when dipped in warm chocolate.
• When your truffles are firm and ready for dipping, it’s time to melt the chocolate. Place the white chocolate wafers or almond bark in a heat-safe glass bowl. Microwave the chocolate on 50% power level, stopping to stir every 20 seconds. Continue this process until the chocolate is completely smooth and melted, being careful not to overheat it. Repeat this same melting process with the dark chocolate in a separate bowl.
• Remove the firm Gingerbread Truffles from the refrigerator or freezer. Using dipping tools or two forks, carefully submerge one truffle into the melted chocolate, coating it evenly. Gently tap off any excess chocolate on the side of the bowl. Return the dipped truffle to the prepared baking sheet. If you desire a garnish, immediately sprinkle crushed cookie crumbs onto the truffle before the chocolate sets. Repeat this dipping and garnishing process with the remaining truffles, working quickly before the chocolate cools too much.
• Finally, allow the chocolate coating to harden. You can let the truffles air dry at room temperature, which might take a while, or you can expedite the process by placing the baking sheet back in the refrigerator for about 15 minutes until the chocolate is completely set. Serve these delicious Gingerbread Truffles immediately or store them for later enjoyment.

Pro Tips for Perfect Truffles

Achieving professional-looking Gingerbread Truffles is simple with a few smart techniques. Always prioritize chilling times; chill the dough for at least 30 minutes before rolling, and then again for 15 minutes in the freezer or 1 hour in the fridge after rolling. Properly firm truffles ensure they hold their shape and make dipping much easier.

For a smooth, even chocolate coating, make sure your melted chocolate is at the right temperature – warm enough to be fluid but not too hot, which can cause the truffles to melt. Work quickly when dipping, and use a dipping tool or two forks to gently lower and lift each truffle, allowing excess chocolate to drip off fully before placing it on parchment paper.

As experts on culinary techniques explain, preventing chocolate from seizing requires maintaining low, uniform heat and ensuring no water comes into contact with the chocolate.

Prevent chocolate from seizing or burning by melting it slowly at 50% power in the microwave, stirring frequently. If your chocolate starts to seize (become thick and clumpy), add a tiny amount of vegetable oil or coconut oil (about ½ teaspoon per cup of chocolate) and stir vigorously until smooth.

If your truffles feel too sticky to roll, refrigerate the dough for an additional 15-30 minutes. To achieve a glossy finish, temper your chocolate if you’re feeling adventurous, or simply ensure your melting process is slow and even.

Serving, Storage, and Variations

Serve your homemade Gingerbread Truffles at room temperature or slightly chilled for the best texture and flavor. Arrange them artfully on a festive platter as part of a dessert spread, or place them in mini paper liners for an elegant presentation. They pair wonderfully with a hot cup of coffee, tea, or even a glass of milk.

Storage Instructions

To keep your delicious truffles fresh, store them in an airtight container in the refrigerator for up to 1 week. If stacking, place layers of parchment paper between the truffles to prevent them from sticking together.

For longer storage, Gingerbread Truffles freeze beautifully. Place the set truffles in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe airtight container, again separating layers with parchment paper. They will keep well in the freezer for up to 3 months. Thaw frozen truffles in the refrigerator overnight or at room temperature for a couple of hours before serving.

Flavor Variations

Get creative with your Gingerbread Truffles! Enhance the spice profile by adding a pinch of ground cloves or nutmeg to the cookie mixture. A drop or two of rum extract can deepen the flavor, or try orange zest for a bright, citrusy note.

Beyond crushed cookies, experiment with alternative coatings. Roll the dipped truffles in finely crushed nuts like pecans or walnuts, shredded coconut, or a blend of cinnamon sugar. For a truly indulgent treat, add a splash of rum or brandy (1-2 tablespoons) to the cookie dough mixture for boozy truffles.

Nutrition Information

Each of these delightful Gingerbread Truffles offers a sweet, satisfying treat. They contain a balance of carbohydrates and fats, providing energy, alongside a small amount of protein. Enjoy them in moderation as part of your holiday festivities.

Frequently Asked Questions (FAQ)

Conclusion

You now have everything you need to create truly spectacular Gingerbread Truffles. This recipe proves that delicious, impressive desserts don’t have to be complicated, especially during the busy holiday season. Their ease, festive flavor, and versatility make them an absolute winner for any occasion.

Go ahead, whip up a batch, and share the joy of these delightful gingerbread balls with everyone you love!

Delicious No-Bake Gingerbread Truffles

These delightful no-bake gingerbread truffles are made with crushed gingersnap cookies, cream cheese, and vanilla, then chilled and coated in both white and dark chocolate. They are an easy, festive treat perfect for holidays or any time you crave a sweet, spicy bite without turning on the oven.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 36 truffles

Calories 200 kcal

Equipment

• Food processor
• mixing bowl
• baking sheet
• Parchment paper
• Small cookie scoop
• Heat-safe glass bowl
• Dipping tools or forks
• airtight container

Ingredients

  

Truffle Mixture

• 6 cups crunchy gingersnap cookies about 425 g
• 1 cup cream cheese 8 oz or 226 g, softened
• ½ teaspoon vanilla extract

For Dipping and Garnish

• 8 ounces white chocolate wafers or chopped almond bark for dipping
• 8 ounces dark chocolate wafers or chopped dark chocolate for dipping
• extra cookies crushed for garnish

Instructions

 

Making the Truffle Base

• Finely crush gingersnap cookies in a food processor or by hand in a ziplock bag until fine crumbs form.
• Combine cookie crumbs, softened cream cheese, and vanilla extract in a bowl, mixing until smooth, then chill the dough in the refrigerator for 30 minutes.

Forming and Chilling Truffles

• Line a baking sheet with parchment paper. Using a small cookie scoop, roll the chilled mixture into 1-inch balls and arrange them on the prepared sheet.
• Place the baking sheet in the freezer for 15 minutes to firm the truffles, or refrigerate for 1 hour, before proceeding to dipping.

Dipping and Finishing

• Melt white chocolate in a heat-safe glass bowl using a microwave at 50% power, stirring every 20 seconds until smooth; repeat this process for the dark chocolate.
• Dip each firm truffle into the melted chocolate using dipping tools or forks, allowing excess chocolate to drip off, then return to the tray and immediately add crushed cookie crumbs for garnish, if desired.
• Let the chocolate coating harden at room temperature or place truffles back in the refrigerator for 15 minutes; store finished truffles layered with parchment paper in an airtight container in the refrigerator for up to one week.

Notes

For best results, ensure cream cheese is softened for easier mixing. If you don’t have a food processor, a ziplock bag and a sturdy measuring cup work well for crushing cookies. Chilling the truffle mixture thoroughly before rolling and the truffles before dipping is crucial for firm, easy-to-handle balls. Store truffles in an airtight container in the refrigerator for up to a week.