Holiday Gingerbread Truffles
These festive Holiday Gingerbread Truffles are a delightful no-bake treat, perfect for cookie exchanges or holiday gatherings. Made with crushed gingerbread cookies, cream cheese, and warm spices, they're easy to make and customize with your favorite coating.
Equipment
- Food processor
- Large bowl
- Parchment-lined baking sheet
- Microwave-safe bowl
Ingredients
Truffle Base
- 2 cups store-bought gingerbread cookies (about 250g)
- 4 oz cream cheese softened (113g)
- 1/2 cup powdered sugar (confectioners' sugar)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch nutmeg
- 1 tablespoon molasses dark, robust preferred
- 1/2 teaspoon orange zest
For coating
- 1 cup white chocolate chips melted
- 1/2 cup powdered sugar
- 1/2 cup finely crushed gingersnap cookies
- Festive sprinkles
Instructions
Steps
- Pulse gingerbread cookies in a food processor until fine crumbs form; alternatively, crush them in a zip-top bag with a rolling pin.
- Combine crumbs with cream cheese, powdered sugar, all spices, molasses, and orange zest in a large bowl, mixing thoroughly until a uniform dough forms.
- Cover and refrigerate the mixture for at least 30 minutes to make it easier to roll.
- Once chilled, scoop 1-tablespoon portions and roll them into smooth balls.
- For white chocolate coating, melt chips and dip truffles, letting excess drip before placing on parchment; for powdered sugar or crushed cookies, simply roll the truffles until evenly covered.
- Place coated truffles on parchment paper; refrigerate chocolate-coated truffles for 15-20 minutes to set, while dry-coated truffles can be served immediately or refrigerated.
Notes
For an extra festive touch, consider adding a dash of brandy or rum to the truffle mixture. Adjust the amount of powdered sugar to your taste preference.