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white chocolate gingerbread truffles topped with festive sprinkles on a marble board in a wide horizontal shot, a few cut open to show the filling, soft natural light, shallow depth of field, landscape orientation

Gingerbread Cookie Truffles

Cream cheese gingerbread cookies are made using crushed gingerbread cookies, rolled into balls, and then coated with white chocolate.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 24 truffles
Ingredients Method Notes

Ingredients
  

  • 2 cups gingerbread cookies crushed
  • 4 oz cream cheese softened
  • 12 oz white chocolate melted
  • 1 tsp ground ginger
  • 2 tbsp holiday sprinkles

Method
 

  1. Mix the crushed gingerbread cookies with cream cheese and ginger until it holds together.
  2. Roll the mixture into small balls and place on a lined tray.
  3. Chill in the freezer for 20 minutes to firm up.
  4. Dip each ball in melted white chocolate and let the excess drip off.
  5. Set them back on the tray and add sprinkles before the coating sets.
  6. Chill until firm, then pack in a single layer.

Notes

These travel best chilled and stacked between layers of parchment.