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!
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.
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!
I hope you love these easy gingerbread truffles as much as I do!
We have a lot of readers on Sweet C’s who hav e asked us for more information in their recipes – and plenty who’d like to get straight to the cooking.
To better serve both audiences, we’ve loaded this post with information to make our loyal readers feel confident in the kitchen – while also adding a “skip to recipe” button in the top left corner, and a clickable table of contents below – so you can get straight to the information you need.
Table of contents
Easy Gingerbread Cookie Bites
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
- ? teaspoon ground black pepper
- ? 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!
For even more of our Christmas Cookie Ideas, click here.
To see our complete Dessert Recipe Index, please click here.
Recipe FAQ’s
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.
These can be stored at room temperature in an airtight container for up to 2 weeks or frozen for up to 3 months.
Easy Gingerbread Truffles Recipe
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Easy Gingerbread Truffles Recipe
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
- ⅛ teaspoon ground black pepper
- ⅛ 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 Information
Yield
24Serving Size
1Amount Per Serving Calories 431Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 14gCholesterol 3mgSodium 248mgCarbohydrates 56gFiber 1gSugar 31gProtein 4g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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