These quick and easy Gingerbread Truffles are everything you love about the classic holiday cookie in truffle form! The filling is made with spicy gingersnaps, creamy cookie butter, sugar, and spices and then dipped in decadent white chocolate!
A single bite into one of these Gingerbread Truffles delivers the perfect combination of sweet with a kick of spice! There’s no question that these bite sized treats will land a permanent spot on your holiday must-have baking list.
Since these Gingerbread Balls are no-bake it’s effortless sharing a diverse dessert with friends and family! You’ll be allowing everyone a chance to indulge in a gingerbread flavor that they may not normally make themselves.
Unlike many gingerbread truffles, these ones don’t include cream cheese. Instead this recipe uses cookie butter as the adhesive which really brings the flavor to a whole new level!
To bring another taste of gingerbread to the table look no further than my Gingerbread Cheesecake or Gingerbread Cake recipe!
Gingerbread Truffle Ingredients
To make the filling gather up your ground spices such as cinnamon, ginger, allspice, cloves, nutmeg, and black pepper. Then reach for the salt, powdered sugar, cookie butter or Biscoff spread, and your gingersnap cookies.
RECIPE NOTE: The cinnamon and ginger can be increased for an even spicier truffle, but I would not use more than 1 teaspoon of each. My mom preferred them spicer and I preferred them with the measurements called for in the recipe card below.
The chocolate shell is made up of melted white chocolate chips paired with coconut oil. If using melting wafers or almond bark instead of the chocolate chips omit the coconut oil.
Make them festive by picking up some holiday sprinkles to sprinkle on top of them as the chocolate coating dries!
How To Make Gingerbread Balls
Prepare your large baking sheet by lining it with parchment paper and set it aside. Grab the gingerbread cookies and add them to your food processor and process until they turn to fine crumbs.
Then add in the spices, powdered sugar, and cookie butter to the food processor and mix together.
Once the gingerbread mixture is thoroughly combined, roll into balls using a medium cookie scoop to help portion them out.
Next, place the rolled balls onto your lined baking sheet to be chilled in the refrigerator for 1 hour.
When ready, melt together the white chocolate chips and coconut oil until smooth, and begin dipping each ball in the melted chocolate. Place the dipped gingerbread balls back onto the baking sheet, sprinkling with sprinkles if desired, then allow chocolate to harden.
Dress these truffles up to share with others by placing them individually in decorative baking cups inside small treat boxes. Tie them off to finish them up by using your favorite holiday ribbon!
Frequently Asked Questions
Are These Gluten-Free?
No, while you could get gluten-free gingersnaps there is still gluten in both cookie butter and Biscoff spread.
What If I Don’t Have A Food Processor?
Just place the gingersnaps into a ziploc bag and use a rolling pin to crush them into fine crumbs. This can be a great job for the little bakers in your kitchen!
Can I Use Wax Paper Instead Of Parchment Paper?
Yes, for this recipe you can. However, with baked recipes, you can’t swap the two since wax paper will melt when exposed to direct heat.
How long are these good for?
These truffles will be good for up to 2 weeks in an airtight container in the refrigerator.
Can these be frozen?
Yes, seal them in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
Try Another Gingerbread Recipe!
- Baked Gingerbread French Toast Casserole – Pair with your favorite coffee to jump-start your day!
- Delicious Gingerbread Candied Pecans – Serve up these pecans alongside a tray of healthy snacks!
- Easy Gingerbread Cheesecake Dip – An easy 4 ingredient dip filled with flavors of the season!
- Gingerbread Cupcakes With Honey Buttercream – A combination so good you can’t eat just one!
- Whipped Gingerbread Sugar Scrub – Even your skin deserves a gingerbread treat!
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- 1½ cups gingersnap cookie crumbs about 29 cookies
- 1½ cups cookie butter or biscoff spread
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon salt
- 2 cups white chocolate chips
- 1 teaspoon coconut oil
- Line a large baking sheet with parchment paper and set aside.
- Add the gingersnap cookies to a food processor and pulse until a fine crumb forms.
- Add the cookie butter, powdered sugar, and spices to the food processor and pulse until fully combined.
- Use a medium cookie scoop to portion out the mixture and roll into balls with your hands and place on the prepared cookie sheet and chill for 1 hour.
- Add the chocolate chips and coconut oil to a medium bowl and microwave on 30-second intervals, stirring between each on until smooth.
- Dip the balls in the white chocolate to coat and transfer back to the baking sheet to set. Sprinkle with sprinkles before the chocolate hardens, if desired.
- These can be stored at room temperature in an airtight container for up to 2 weeks or frozen for up to 3 months.
- White chocolate melting wafers may also be used.
- The cinnamon and ginger can be increased for an even spicier truffle, but I would not use more than 1 teaspoon of each.