Would it even be Christmas without some gingerbread?! Technically, sure it would, but you know in your soul you would be missing out on one of the season’s best flavors. Instead of making the same ole gingerbread cookie I decided to mix it up and combine gingerbread and the delicious truffle. Enter these Gingerbread Truffles! The perfect combination of ginger, chocolate and topped with a spiced sugar. Bonus is that there is no baking required and these are ready to eat and share in about 15 minutes!
What Do You Need To Make Gingerbread Truffles?
Personally, I love these truffles because they are super simple and do not require a lot of ingredients or kitchen tools. The one kitchen tool you really will need is a food processor or blender. Doesn’t have to be anything fancy, but to get the cookies ground really fine you will need one or the other. I guess you could put them in a zip lock bag and beat them with a rolling pin or something until they are super fine. Godspeed if you take that route.
The ingredients you will need to make this truffle recipe are:
- Gingersnap and Golden Oreo Cookies
- Almond Bark (or any baking chocolate. Dark, Semi-Sweet, Milk, White. Dealers Choice)
- Sugar and Spice
- Cream Cheese
The kitchen tools needed for this recipe are:
- Parchment Paper
- A Food Processor or Blender
- A Couple of Bowls
- A Cookie Scoop (optional, hands work fine)
How Do You Make Gingerbread Truffles?
These gingerbread truffles are very simple to make and are perfect for a last minute holiday party treat. Also, they are ready in about 15-20 minutes and look perfect on any treat tray or in a tin as a gift. Additionally, these truffles require no baking which makes my heart and electric bill very happy.
First, you will need to grind up your cookies. You can do this using either a blender or food processor. Whichever you have will work fine. Add both the Gingersnap and whole Golden Oreo cookie to your mixer and pulse until finely ground. There should be no chunks at all. Next, once you have the cookie ground up add them to a bowl of softened cream cheese and vanilla extract. I like to start mixing with a fork then move to using my hands. It makes getting the mixture combined a lot easier and faster.
Next, using a cookie scoop or your hands, roll the dough into balls about 1 1/2 inches in diameter. You should get about 24 truffles doing this size. Be sure to roll the dough in the palm of your hands so that you get a nice round ball. Once you have them all rolled out it is time to coat them!
Second, you will need to coat the truffles with melted chocolate. I always melt my chocolate in the microwave, because it is just easier. You could use the stove top if you prefer. When melting in the microwave I go in 20 second intervals and stir in between. Also, for this recipe I used almond bark because I like how quickly it sets up. You could use any type of baking chocolate you have available or prefer. White chocolate with these is pretty fire as well.
Whichever you choose, once you have it melted take one ball at a time and drop it in the chocolate so it is completely covered. Remove it and let the excess drip off and place it on some parchment paper. Personally, I like to use a fork for this step because the chocolate falls through the space between the prongs. Make sure you place the coated truffle on parchment paper so it is easy to remove once it has set. The almond bark will set pretty quickly. Therefore, add the spiced sugar topping while the coating is still tacky so it will stick well. If you wait till it has set it will just roll right off. No bueno. That is it! Once you have all your truffles coated, topped and set you can enjoy immediately.
How Long Are Homemade Truffles Good For?
Homemade truffles will stay good for about 3-5 days at room temperature. This is pretty good, but I recommend storing these gingerbread truffles in the fridge. When refrigerated in an airtight container they will stay good for 2 weeks. This makes these truffles perfect to enjoy on Christmas and weeks after. I love giving truffles for gifts for this reason, because they will stay fresh and delicious for weeks instead of days. This gives the person plenty of time to enjoy them and not feel like they have to rush through them. Also, it makes it perfect to make these ahead of time. While they are fast you can make these days before and store them in the fridge and they will remain fresh for your party or gathering,
Looking For More Holiday Treats?!
I hope you and your family enjoy these delicious Gingerbread Truffles this holiday season! Leave a comment below if you have any further questions, or just want to say hello!
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Gingerbread Truffles Recipe
Gingerbread Truffles with Spiced Sugar Topping
- 26 Gingersnap Cookies
- 10 Golden Oreo Cookies
- 8 Oz Cream Cheese Softened
- 1 Tsp Vanilla Extract
- 12 Oz Almond Bark Melted
Spiced Sugar Topping
- 2 Tbsp Granulated White Sugar
- 1/4 Tsp Nutmeg
- 1/4 Tsp Ground Ginger
- 1/4 Tsp Cinnamon
- Add Gingersnap Cookies and Golden Oreo's (including the cream) to a food processor or blender and pulse until cookies are fine and no chunks remain. Combine with softened cream cheese and vanilla extract in a large bowl and mix until combined. I find it easiest to use my hands.
- Using a cookie scoop or your hands roll the dough into 1 1/2 inch balls. You should get about 24 truffles. Place each ball onto a parchment paper lined cookie sheet and set aside.
- Melt the almond bark in the microwave (20 second intervals) or stove top until smooth. One at a time, dip a ball of dough into the melted almond bark and coat completely. Let the excess drip off and place back on the parchment paper. Repeat until all the truffles are coated with chocolate. Top with Spiced Sugar* and Enjoy!
Spiced Sugar Topping
- Combine all ingredients in a small bowl to combine. Sprinkle over coated truffles.