A wonderful, festive and simple holiday treat. These no-bake Gingerbread Truffles are the perfect recipe for any holiday gathering or to gift to friends and family.
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, cookies 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.
- Gingersnap and Golden Oreo Cookies
- Almond Bark (or any baking chocolate. Dark, Semi-Sweet, Milk, White. Dealers Choice)
- Sugar and Spice
- Cream Cheese
- Parchment Paper
- A Food Processor or Blender
- A Couple of Bowls
- A Cookie Scoop (optional, hands work fine)
How to Make Gingerbread Truffles
These spiced 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 gingersnap truffles require no baking which makes my heart and electric bill very happy.
Truffle Prep and Rolling
- First, you will need to grind up your Oreo 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 Oreo cookies 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.
- Using a cookie scoop or your hands, roll the dough into balls about 1 ½ 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 the gingerbread truffles.
Coating the Truffles
- You will need to coat the gingerbread 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 gingerbread truffles 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 gingerbread truffle on parchment paper so it is easy to remove once it has set. The almond bark will set pretty quickly.
- 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.
- Let the truffle set at room temperature for 10 minutes or place in the fridge for 5 minutes until outside is firm.
Homemade gingerbread 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.
Yes, you can freeze these gingerbread truffles in a freezer bag for up to 2 months. Thaw in the fridge or enjoy the truffles frozen.
More Holiday Sweets
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!
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
- ¼ Tsp Nutmeg
- ¼ Tsp Ground Ginger
- ¼ 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 ½ 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 Topping before the almond bark sets. This will happen within 3-5 minutes, so work as you go. Let set at room temperature for 10 minutes or place in fridge for 5 minutes and enjoy!
Spiced Sugar Topping
- Combine all ingredients in a small bowl to combine. Sprinkle over coated truffles.
- Tip: I find it best to add the Spiced Sugar Topping while the chocolate is still not set and tacky. If you add it after it will just roll off and not stick.
- Leftover Storage: Store leftovers at room temperature for 3-5 days, or in the fridge for up to 2 weeks.
- Freezer Option: Store in a freezer bag for up to 2 months. Let come to room temperature and enjoy.
Thank You for Sharing!