No Bake Gingerbread Cookie Truffles

Let’s set the scene: it’s cold outside, you’re craving something warm and festive, but you really don’t feel like preheating your oven. That’s where these No Bake Gingerbread Cookie Truffles come in.

They start with crushed gingerbread or gingersnap cookies, get mixed with cream cheese and cozy spices, and are rolled into little balls of heaven. Then comes the good part—each one gets a dip in silky white chocolate and a dusting of cinnamon, crushed cookies, or festive sprinkles. It’s like Christmas magic in every bite.

I’ve been making these for years now, and they’ve become a staple in my holiday dessert spread. Friends ask for them, family hoards them, and I always wish I made double.

Why You’ll Love This Recipe

• No baking required: Perfect when your oven is already full (or when you want a break).
• Festive flavor: Warm spices, molasses-rich cookies, creamy filling, and white chocolate—need I say more?
• Perfect for gifting: Pop them in a box or tin for an adorable homemade treat.
• Make-ahead friendly: They store beautifully in the fridge or freezer.
• Easy to decorate: A drizzle of chocolate, sprinkle of cinnamon, or some crushed cookies makes them holiday-ready in minutes.

Prep Time and Yield

• Total Time: 20 minutes prep, plus 30 minutes chill time
• Yield: Makes about 24 truffles
• Nutrition (per truffle): 120 calories, 1g protein, 9g fat, 10g carbs

Ingredients

For the truffles:

• 2 cups crushed gingersnap cookies or gingerbread cookies (about 24 cookies)
• 6 oz cream cheese, softened
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• Pinch of nutmeg
• Pinch of salt
• 1 teaspoon vanilla extract

For coating and garnish:

• 10 oz white chocolate chips or white melting wafers
• Optional toppings: crushed cookies, cinnamon sugar, festive sprinkles

Why it works: Cream cheese binds the cookie crumbs into a dough-like consistency, while the spices and vanilla add depth and that unmistakable holiday warmth.

Step-by-Step Instructions

1. Crush the cookies

• Place the gingerbread or gingersnap cookies in a food processor and pulse until finely ground. You want a texture like coarse sand—no big chunks.
• If you don’t have a food processor, crush them in a zip-top bag using a rolling pin.

2. Make the truffle dough

• In a medium bowl, combine the cookie crumbs with softened cream cheese, cinnamon, ginger, nutmeg, salt, and vanilla.
• Mix until well combined and smooth. It should form a soft, scoopable dough.

3. Roll into balls

• Use a small cookie scoop or spoon to portion the dough and roll into 1-inch balls.
• Place on a parchment-lined baking sheet and chill in the freezer for 20–30 minutes, until firm.

4. Melt the chocolate

• In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each, until smooth.
• Be careful not to overheat—white chocolate can seize easily.

5. Dip and decorate

• Using a fork or toothpick, dip each chilled truffle into the melted chocolate, tapping off the excess.
• Return to the parchment-lined tray and immediately sprinkle with toppings like crushed cookies, cinnamon, or holiday sprinkles before the coating sets.

6. Chill and serve

• Let the truffles set at room temperature or pop them in the fridge for 10–15 minutes to harden completely.
• Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge.

How to Serve

• Arrange on a festive platter with hot cocoa or spiced chai.
• Pack into treat boxes or cellophane bags for gifting.
• Add to a holiday dessert board with fudge, cookies, and chocolate bark.
• Serve as an elegant finish to a holiday dinner alongside coffee.

Tips for Success

1. Use crisp cookies: Gingersnaps work beautifully. Soft cookies won’t hold up as well when mixed with cream cheese.
2. Chill before dipping: This helps the truffles hold their shape and makes dipping easier.
3. Don’t overheat the chocolate: White chocolate can seize quickly—melt slowly and stir often.
4. Use a dipping tool or fork: To keep your truffles smooth and your hands less messy.
5. Get creative with toppings: Crushed candy canes, mini gingerbread men, or even gold dust make these extra festive.

Recipe Variations

• Dark chocolate coating: Swap white chocolate for dark or semi-sweet chocolate for a richer version.
• Pumpkin spice twist: Add 1 tablespoon of canned pumpkin and a dash of pumpkin spice for a fall-flavored take.
• Cookie butter filling: Mix in a spoonful of cookie butter for extra indulgence.
• No cream cheese? Try mascarpone or a thick Greek yogurt for a slightly tangier option.
• Vegan version: Use dairy-free cream cheese and vegan chocolate chips.

Storage and Freezing

Refrigerator:
Store in an airtight container for up to 1 week. Keep chilled until ready to serve.

Freezer:
Freeze truffles (coated or uncoated) on a baking sheet, then transfer to a freezer-safe bag or container. Thaw in the fridge overnight or at room temp for 15–20 minutes before serving.

Special Equipment

• Food processor: For finely crushing cookies.
• Cookie scoop: For even truffle portions.
• Microwave-safe bowl: For melting the chocolate.
• Parchment paper: Prevents sticking and mess while dipping and cooling.

FAQ

Can I use graham crackers instead of gingersnaps?
Yes! Add a bit more spice (like molasses or cinnamon) to get that gingerbread flavor.

Can I make these ahead?
Absolutely—they’re great made a day or two in advance and keep well.

Do I have to use white chocolate?
Not at all! You can dip in milk or dark chocolate, or even drizzle instead of dipping.

Can I add nuts?
Sure! Finely chopped pecans or walnuts in the filling or sprinkled on top work great.

Can I make them gluten-free?
Yes—just use gluten-free gingersnaps or cookies.

Why is my truffle dough too soft or sticky?
Try chilling it a bit longer before rolling. If still too soft, add a tablespoon more cookie crumbs.

Can kids help with this recipe?
Definitely! Kids love rolling the balls and adding sprinkles. Just help with the chocolate part.

Can I flavor the chocolate coating?
You can add a drop of food-safe peppermint extract to the melted chocolate for a fun twist.

What if I don’t have a food processor?
Use a zip-top bag and a rolling pin to crush the cookies manually.

Do these ship well for gifts?
Yes, if packed tightly and kept cool. Use parchment between layers and an insulated mailer in warmer weather.

Conclusion

These No Bake Gingerbread Cookie Truffles are everything we love about the holidays in one bite-sized, no-fuss treat. They’re creamy, spiced, sweet, and super satisfying. Plus, they’re easy enough to make on a weeknight but pretty enough to impress at any party or cookie exchange.

Make a batch (or two), share with friends, or stash them in the freezer for your next cozy night in. You really can’t go wrong with these sweet little bites of joy.

If you give them a try, I’d love to see your creations! Snap a pic, tag me, and spread the holiday cheer!

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