Gingersnap Truffles

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Chocolate Covered Gingerbread Truffles are the perfect winter treat! Made with crushed gingerbread, cream cheese, and plenty of warm, earthy spices – dip them in melted milk chocolate for a surprisingly decadent treat!

One of our favorite desserts to make during the holidays are truffles! They’re really simple to make, but the end result is surprisingly pretty! We really love the combination of gingerbread and chocolate, so we really enjoyed combining the two into one delicious treat. These truffles make a great gift – whether you’re exchanging cookies or just giving them to friends and loved ones. Let’s be honest, who doesn’t love receiving homemade truffles? ! As elaborate as these may look, this at-home recipe actually works every day, and the ingredients are easy to find, so you don’t have to worry about running to the store to stock up on something special. Once you’ve got your festive cookies and cream cheese, the only things you need are milk chocolate and spices. Trust us, these are must-make holiday desserts!

What does gingerbread taste like?

These cookies are flavored with – you guessed it – ginger. They also often include cinnamon, molasses, cloves, and nutmeg. They’re earthy, warm, and a little spicy thanks to the added seasoning! We like to spice up holiday truffle desserts with vanilla, nutmeg, cinnamon, and extra ground ginger.

What is the Difference Between Gingerbread and Gingerbread?

These winter desserts are often compared because they’re all made with ginger. Gingerbread is usually baked longer than gingerbread to achieve the crunchy texture often associated with gingerbread. Gingerbread cookies tend to be more chewy. That’s why we chose to use gingerbread in this truffle recipe. The texture and consistency make the filling even better!

Troubleshooting: Are My Truffles Too Soft?

You cannot skip the very important step of letting the truffles cool in the refrigerator before dipping them in the chocolate! They should be ready to eat after about 30 minutes, but if the truffles are too soft to be a problem, you might consider putting them in the refrigerator.

A close up look at gingerbread truffles on a baking sheet.

Storage Instructions:

We recommend storing homemade truffles in an airtight container. If stored properly, they can be kept at room temperature for 3-4 days. You can also store them in the refrigerator to extend their shelf life. When refrigerated, they keep for up to 2 weeks!

If you liked this recipe, you might be interested in these other delicious holiday cookie recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Take out a bite of the gingerbread truffle.

Chocolate Covered Gingerbread Truffles are the perfect winter treat! Made with crushed gingerbread, cream cheese, and plenty of warm, earthy spices – dip them in melted milk chocolate for a surprisingly decadent treat!

Preparation time 30 minute

total time 30 minute

raw material

  • 1 (16 oz) package Gingerbread Cookies (found in the cookie aisle near Oreo cookies and graham crackers)
  • 1 (8 oz) package cream cheese
  • 1 teaspoon ginger powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg powder
  • 1 teaspoon vanilla extract
  • 2 cup milk chocolate chips


  • In a food processor or blender, crush gingerbread cookies.

  • Mix “biscuit flour” with ginger, cinnamon and nutmeg. Stir through. Add cream cheese and vanilla and mix well to form a smooth dough. Roll into about 48 bite-sized balls. Refrigerate or freeze until ready to dip.

  • Melt chocolate in microwave, pausing stirring every 15 seconds. Make sure the chocolate doesn’t burn.

  • Once the chocolate has melted, you’re ready to dip. If the chocolate starts to harden, you can put it back in the microwave for 10 seconds.

  • Dip balls of dough into melted chocolate using a fork or fork and place on waxed paper to harden. Drizzle and spread a little chocolate over any “bare” spots. Store in the refrigerator to finish hardening.

  • Try not to eat the whole pot.

Calories: 1350kcal | carbohydrate: 181G | protein: twenty threeG | fat: 58G | Saturated fat: 26G | cholesterol: 43mg | sodium: 1052mg | Potassium: 432mg | fiber: 4G | sugar: 134G | Vitamin A: 365unit | Vitamin C: 0.7mg | calcium: 421mg | iron: 4.5mg

Gingerbread Truffles