This post contains affiliate links. Please read our disclosure policy.
I love giving cookies, candies, and chocolates for homemade Christmas gifts – and there is nothing cuter for Christmas than these Easy Gingerbread Truffles! This is my favorite neighbor or girlfriend gift – using gingerbread cookies and white chocolate for an easy-to-make holiday treat!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
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.
Table of Contents
How to Make 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.
Like our cookie butter bites, these easy truffles are loaded with flavor – but are crazy easy to make, with NO baking required! I hope you love these easy gingerbread truffles as much as I do!
Gingerbread Truffles Ingredients
- 1½ cups gingersnap cookie crumbs (about 29 cookies) – These give the truffles their classic gingerbread flavor and a sturdy, cookie-like structure. The crumbs help the mixture firm up while adding warm spice and crunch.
- 1½ cups cookie butter or Biscoff spread – This is the creamy base that binds everything together. It adds rich caramelized-cookie flavor, smooth texture, and that irresistible gingerbread warmth.
- 1 cup powdered sugar – Sweetens the truffles while tightening the mixture so it’s rollable and holds its shape.
- ½ teaspoon ground cinnamon – Adds cozy warmth and rounds out the spice blend with a sweet, familiar holiday note.
- ½ teaspoon ground ginger – Gives the truffles their signature gingerbread “bite” and bright, spicy warmth.
- ¼ teaspoon ground allspice – Adds depth with hints of clove, cinnamon, and pepper, enriching the classic gingerbread flavor.
- ¼ teaspoon ground cloves – Brings bold, aromatic spice and that unmistakable gingerbread aroma—just a little goes a long way.
- ¼ teaspoon ground nutmeg – Adds soft, nutty sweetness and balances out the sharper spices in the mix.
- 3/4 teaspoon ground black pepper – Adds a subtle, surprising heat that makes gingerbread truly pop—this is what gives authentic gingerbread its warm, spicy complexity.
- 3/4 teaspoon salt – Enhances all the spices, helps balance the sweetness, and makes the flavors taste deeper and more vibrant.
- 2 cups white chocolate chips – Melt into a sweet, smooth coating that complements the spiced filling and adds a creamy finish to each bite.
- 1 teaspoon coconut oil – Thins the melted chocolate slightly for silky dipping and helps the coating set shiny and smooth.
- Dipping tool (for perfect spirals) – Makes coating and decorating easier and cleaner, helping you achieve those gorgeous, bakery-style spiral designs on top of each truffle.
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!)
Steps to Make Gingerbread Cookie Truffles
After you gather your ingredients, we will use the following process:
Prep
Line a baking sheet with parchment, start to melt chocolate.
Blend
Crush cookies and mix with cookie butter in food processor.
Roll
Roll gingerbread dough into balls. Chill.
Dip
Dip chilled cookie balls in melted white chocolate.
Sprinkles
Add sprinkles while still wet, let chill.
Tips for Perfect Gingerbread Truffles
Crush the cookies finely. The smoother the crumbs, the smoother the truffle texture—it helps everything bind evenly without gritty bits.
Use room-temperature cookie butter. Soft cookie butter mixes effortlessly with the crumbs and spices, giving you a uniform, easy-to-roll dough.
Chill the mixture before rolling. A quick 20–30 minutes in the fridge firms the dough so the truffles keep their shape and don’t stick to your hands.
Roll with slightly damp hands. Damp (not wet) hands keep the dough from sticking and help you create perfectly round truffles.
Freeze truffles before dipping. 10–15 minutes in the freezer helps them hold their shape when dipped into warm chocolate and prevents melting or crumbs in the coating.
Add coconut oil for smooth chocolate. A little oil helps the white chocolate melt silkier, coat more evenly, and hold that glossy finish.
Use a dipping tool for spirals. This gives you beautiful, professional-looking designs with minimal effort—especially helpful when the chocolate starts to thicken.
Work in small batches. Keep half the truffles chilled while you dip the rest so they stay firm and easy to coat.
Don’t overheat the chocolate. White chocolate burns easily—melt low and slow, stirring often, and remove from heat before fully melted so it finishes with residual warmth.
Tap off excess chocolate. A few gentle taps on the bowl create a smooth, even coating without bulky drips or puddles.
Let them set at room temperature. Cooling too fast (like in the fridge) can make the chocolate crack. Let them rest until fully hardened for the prettiest finish.
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.
Gingerbread Cookie Truffles 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.
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.
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Please also help me share on Instagram, Facebook, and Pinterest!
Share on Facebook
SharePin this now to find it later
Pin ItFollow on Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
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.
