These Gingerbread Truffles are a festive twist on the Oreo Cookie Truffles and use warm, spiced gingerbread cookies. Whip some up and treat yourself all season long!
Hi friends! How has your holiday season been going? I feel like it is going by in a blur. In fact, I really can’t wrap my head around the fact that Christmas is exactly one week away. I feel like my Christmas has just barely begun.
You see, I spent the first half of December out of town working (if you follow on Instagram you saw some behind the scenes pics) and just got back. But I am back home, ready to shop til I drop, bake, decorate, and go to every holiday event left between now and the big day.
Before I left I made a couple of batches of these Gingerbread Truffles. They are simply a twist on those infamous Oreo Truffles that everyone loves. And don’t think that everyone won’t love these! One batch I whipped up to take to a local bake sale and I got tons of feedback that that they were a huge hit! Not only were these a bake sale favorite, these have become one of our holiday favorites too! Maybe it is because I am on a gingerbread kick or maybe because they are just plan good, or maybe because they only have four ingredients and you can make a whole boat load for only a few bucks, but these will surly become an annual holiday treat in this neck of the woods!
One Year Ago: Falafel and An Edible Mosaic Cookbook Review
Two Years Ago: Eggnog Martini
Three Years Ago: Cereal French Toast
Four Years Ago: Peanut Butter-Fudge Bars
These white chocolate gingerbread cookie truffles are a tasty homemade holiday candy!
- 45 gingersnap cookies
- 1 (8-ounce) package cream cheese, softened
- 12 ounces white chocolate or vanilla almond bark
- 2 teaspoons coconut oil or vegetable oil
- Place gingersnap cookies in food processor. Pulse until finely crushed. Remove ¼ cup crushed cookies and set aside. Add cream cheese and pulse until well-blended.
- Line baking sheet with wax paper. Using a teaspoon, scoop dough and shape into approximately 1-inch balls, rolling between palms of hands to shape. Place cookie truffles on prepared baking sheet. Place shaped cookie truffles in freezer and freeze for 30 minutes.
- Place white chocolate and oil in a microwave safe bowl. Microwave for 30 seconds, stir and return to microwave, heating for an additional 30 seconds. Repeat melting and stirring process until chocolate is melted and smooth.
- Using two forks dip chilled cookie truffles into melted white chocolate until cookie truffle is completely covered. Transfer chocolate dipped cookie truffle to a new baking sheet lined with wax paper. Working quickly, before chocolate starts to set up, sprinkle the top of each cookie ball with a pinch of the remaining gingersnap crumbs.
- Refrigerate prepared gingerbread truffles at least one hour or until firm, before serving. Store left overs in refrigerator.
Like these Gingerbread Truffles? Then you’ll love these other holiday recipes:
Gingerbread Rice Krispie Treats
No-Bake Pumpkin Cheesecake with Gingerbread Oreo Crust
