These gingerbread truffles take everything you love about those cute little gingerbread man cookies and turn them into a rich, chocolate-dipped treat you’ll want to hoard in your fridge. They’re soft, creamy, packed with gingerbread spice, and coated in smooth milk chocolate. Basically, they’re the no-bake holiday magic we all deserve.
For more gingerbread love, try it in cake form, as pancakes, drink it as a frappe, or stick to cookies.
Why My Recipe
- All the gingerbread vibes, none of the baking stress.
- Starts with store-bought gingersnaps, because I’m not here to make life harder.
- The ultimate holiday bite: creamy, chocolatey, and totally giftable.
These are ridiculously easy to make (yes, even if you’re not the “bakes every weekend” type), and the results are seriously impressive. Whether you’re bringing a tray to a holiday party or sneaking one from the fridge every time you walk by, these truffles hit all the right notes. Grab a box of gingersnaps and let’s make something better than cookies.
Ingredient Notes
- Gingersnap Cookies: Look for crunchy gingersnaps in the cookie aisle near Oreos or graham crackers. Don’t use soft ones. They won’t give the right texture.
- Ground Ginger, Cinnamon, Nutmeg: These spices build that classic gingerbread flavor. Feel free to adjust to taste.
- Cream Cheese: Make sure it’s softened to room temp so it blends easily. You can use regular or full-fat for the creamiest truffle base.
- Vanilla Extract: Use real vanilla if you have it!
- Milk Chocolate Chips: Use your favorite brand here. I have a strong preference for Guittard. If you prefer semi-sweet. dark chocolate, or even white chocolate, go for it!
Variations
Want to change it up? You can totally make these your own. These truffles are a blank (delicious) canvas.
Switch out the milk chocolate for dark or white chocolate depending on your sweet tooth.
Add a tablespoon of molasses to the mix for extra deep gingerbread vibes.
You could even fold in some finely crushed peppermint candies or toffee bits for crunch.
Decorating Tips
This is where you get to have some fun. After dipping your truffles in chocolate, try adding a little flair while the coating is still wet.
Drizzle them with melted white chocolate for a bakery-style look.
Add holiday sprinkles if you want them to sparkle, or crushed candy canes or toffee bits if you’re feeling festive.
Even a tiny pinch of sea salt on top can make them feel a little fancy. No wrong answers here.
No Food Processor? No Problem!
Don’t have a food processor? Totally fine. Just toss your gingersnaps in a large zip-top bag and crush them with a rolling pin until they’re nice and sandy. Then transfer to a bowl and mix everything by hand or use a hand mixer. It takes a bit more elbow grease, but it works just as well and you still get to lick the spoon.
Troubleshooting the Chocolate
Chocolate giving you grief? You’re not alone.
If your chocolate is too thick, stir in a teaspoon of coconut oil or shortening to help stabilize it as a liquid.
If it seizes or turns grainy, it probably got too hot. Next time, melt it gently in 30-second bursts and stir in between.
If it’s hardening too fast before you finish dipping, just pop it back in the microwave to re-melt.
Make-Ahead and Gifting Tips
These truffles are perfect for making ahead. Once they’re dipped and the chocolate has set, just store them in an airtight container in the fridge for up to a week.
If you’re gifting, stack them in mini cupcake liners inside a cookie tin or small box. Tie it up with some ribbon and bam! Instant holiday cheer that doesn’t come from a store.
Storage & Freezing
Refrigerate: Store your truffles in an airtight container in the fridge. They’ll keep for up to 7 days. After a few days, you might notice a little bit of moisture on the surface. That’s totally normal. It’s just the cream cheese doing its thing, and they’re still just as tasty. If they get a bit sticky, you can gently blot them with a paper towel before serving.
Freezing: Freeze the undipped truffle balls on a baking sheet until solid, then transfer them to a freezer-safe bag or container. When you’re ready, thaw in the fridge and dip in chocolate once they’re fully defrosted. You can also freeze the fully dipped truffles, just keep in mind that condensation may affect the look of the chocolate as they thaw.
