Gingerbread Truffles

If you are looking for the best holiday snack, you have just found it. These Gingerbread Truffles are out of this world. The best part is, they only require a few ingredients, and come together in minutes.

Gingerbread Truffles on Six Sisters' Stuff

If you haven’t noticed by now, we are all about easy, quick (and delicious) treats. Truffles are one of our favorite desserts because they can be made with a few simple ingredients and no baking.

Plus, the recipe can easily be doubled or tripled so you can easily give them out during the holiday season to co-workers and neighbors.

I don’t know about you, but I am loving all these holiday treats, and I personally believe, it is never too early to start making them.

Especially when it comes to these delicious and simple Gingerbread Truffles.

how to make gingerbread truffles:

Step 1: Place gingersnaps in a food processor and crush until they are fine crumbs (if you don’t have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs).

I usually just use my blender. But food processor, or rolling them out with a rolling pin will also work. You want the crumbs to be pretty fine, or else you will have lumpy gingerbread truffles.

Step 2: Place crumbs in a medium bowl. Add cream cheese and mix until well-blended. I used a hand mixer for this step, but you could also use your hands, or a good mixing spoon.

You could use add the cream cheese to the blender or food processor as well.

Step 3: Roll cookie mixture into 1 inch balls (makes about 36 balls). I used my hands for this step, to make them completely round. You could use a cookie scoop, but they will be large and look more like domes.

Step 4: Place balls on a cookie sheet lined with a baking mat or wax paper and stick in the fridge for about 45 minutes.

Step 5: Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet.

Step 6: Top with nutmeg (if desired). you could also do cinnamon, or white sprinkles as well. I prefer the hint of nutmeg, but anything will do.

I have even topped mine with a few gingersnap cookie crumbs.

Step 7: Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
Store leftover truffles in a covered container in the fridge.

I usually put mine in little bags, and hand them out to neighbors. These make the perfect holiday gift for friends and family.

The best hack to dipping truffles and candy in chocolate

Dipping items in chocolate, can get a little tricky. However, it is possible to make beautiful, flawless, dipped truffles and chocolates, without much work at all.

All you need is a plastic fork.

Simply remove the two middle prongs on the plastic fork, so you only have the two outside ones.

Place your chocolate ball, or truffle on the two prongs and dip it in the chocolate. Move it around until it is fully covered, then use the two plastic fork prongs, to remove it from the melted chocolate.

Then place your truffles on a covered cookie sheet, and place in refrigerator to harden.

watch how to make another favorite holiday truffle recipe, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family will love.

Our family is all about the holiday desserts, so the more we can share with you, the better.

Here is another one of our favorite holiday truffles, Peppermint Oreo Truffles.

Watch how to make them, here:

looking for more truffle recipes? Here are a few of our favorite:

Circus Animal Truffles
Chocolate Orange Truffles
Lemon Cookie Truffles
Thin Mint Cookie Truffles
Oreo Cookie Truffles

Serves: 36

Gingerbread Truffles

Easy 3-Ingredient Gingerbread Truffles - no baking required.

25 minPrep Time

25 minTotal Time

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Ingredients

  • 1 13-oz package of gingersnap cookies
  • 8 oz cream cheese
  • 16 oz vanilla almond bark
  • Nutmeg for garnish (optional)

Instructions

  1. Place gingersnaps in a food processor and crush until they are fine crumbs (if you don't have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs).
  2. Place crumbs in a medium bowl. Add cream cheese and mix until well-blended. Roll cookie mixture into 1 inch balls (makes about 36 balls).
  3. Place balls on a cookie sheet lined with a baking mat or wax paper and stick in the fridge for about 45 minutes.
  4. Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet.
  5. Top with nutmeg (if desired).
  6. Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
  7. Store leftover truffles in a covered container in the fridge.

Tags

Diet
vegetarian
lacto vegetarian
pescetarian
Allergy
egg free
soy free
seafood free
sesame free
mustard free
Courses
Dessert
Cuisines
American
Occasions
Christmas
Cocktail Party
Hanukkah
New Year's Eve
Thanksgiving
Winter
7.8.1.2
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https://www.sixsistersstuff.com/recipe/gingerbread-truffles/

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10 Responses to “Gingerbread Truffles”

  1. Joyce Blodgett
    I like consistency in blogs, and if there's one thing "Six Sisters' Stuff" is, it's consistent. You all give good, downright delicious recipes with ingredients that are readily available; you use clean language, proper punctuation and good grammar--trust me, those things count! I can't stand reading blogs that are laced with profanity because the author doesn't seem to care what his/her audience thinks; it matters to me, at least, that the language put online is clean. Thank you, girls (I'm plenty older enough than any of you to be your mother), for the wonderful blogs you've been posting over the years, and the marvelous recipes. Please know that for at least one woman in her 60's, your blogs, specifically, mean that I come back to your site time after time after time, knowing that I'm always going to enjoy what I see.

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