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Easy Gingerbread Truffles Recipe – delicious easy no bake truffles made with crushed gingersnap cookies, cookie butter, spices, and dipped in white chocolate! Perfect for Christmas cookie gifts, or at a party!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Easy Gingerbread Cookie Bites
Deliciously easy Gingerbread Truffles are one of my favorite Christmas gifts – they are simple to make with no baking – simply crumble cookies, mix, and dip in white chocolate – and you’re done!
We’re sharing our tips for how to melt white chocolate or candy, and how to get a perfect spiral design on your truffles with our favorite candy dipping tool.
I hope you love these easy gingerbread truffles as much as I do!
Like our cookie butter bites, these easy truffles are loaded with flavor – but are crazy easy to make, with NO baking required!
To Make These Easy Truffles You’ll Need
- 1½ cups gingersnap cookie crumbs, about 29 cookies
- 1½ cups cookie butter or biscoff spread
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon salt
- 2 cups white chocolate chips
- 1 teaspoon coconut oil
- For perfect spiral designs, we use this dipping tool.
You can shop tartan napkins here.
You can find my favorite Polish cookie plate here – perfect for serving these adorable truffles! (And reminds me of Christmas markets, where these truffles are always some of my favorite buys! Click here to see one of my favorite Christmas Markets, ever!)
How Long Do Gingerbread Truffles Last
These can be stored at room temperature in an airtight container for up to 2 weeks.
Cookie truffles can be frozen in an airtight container for up to 3 months.
Other Christmas Cookies You’ll Love
If you’re looking for even more treats that are perfect for giving at Christmas for friends and family, we’re rounding up our favorites below!
Tried and true recipes like our Peppermint Buttercreams, Easy Millionaires Bars, Easy Candied Almonds, German Chocolate Cookies, and Candy Cane Cake Batter Fudge are great for giving!
Try these other Holiday Treats:
If you love these truffles, check out our Easy Candied Almonds, our Peppermint Buttercreams, our Walnut Butterscotch Slow Cooker Fudge, our Peppermint Crunch Andes Candies Fudge, Vegan Earl Grey Chocolate Truffles, or our Chocolate Chip Cookie Dough Fudge you’re going to love these super easy cookie truffles! They go great with Cranberry Sangria, too!
For even more of our Christmas Cookie Ideas, click here.
To see our complete Dessert Recipe Index, please click here.
FAQ’s
These can be stored at room temperature in an airtight container for up to 2 weeks or frozen for up to 3 months.
The best way to get pretty chocolate or candy dipped truffles is to use a dipping tool.
It makes a beautiful design on your truffles and makes dipping candy and truffles easy!
Buy one here.
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Easy Gingerbread Truffles
Equipment
Ingredients
- 1½ cups gingersnap cookie crumbs, about 29 cookies
- 1½ cups cookie butter or biscoff spread
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ teaspoon ground black pepper
- ¾ teaspoon salt
- 2 cups white chocolate chips
- 1 teaspoon coconut oil
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Add the gingersnap cookies to a food processor and pulse until a fine crumb forms.
- Add the cookie butter, powdered sugar, and spices to the food processor and pulse until fully combined.
- Use a medium cookie scoop to portion out the mixture and roll into balls with your hands and place on the prepared cookie sheet and chill for 1 hour.
- Add the chocolate chips and coconut oil to a medium bowl and microwave on 30-second intervals, stirring between each on until smooth.
- Dip the balls in the white chocolate to coat and transfer back to the baking sheet to set. Sprinkle with sprinkles before the chocolate hardens, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
