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Gingerbread Cookie Truffles

Gingerbread cookie truffles combine finely ground gingersnaps and cream cheese into soft, spiced centers coated in smooth white chocolate. Chill the rolled truffles until firm, then refrigerate again until the coating sets.
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Prep Time 20 minutes
Cook Time 2 minutes
chilling 1 hour
Total Time 1 hour 22 minutes
Servings: 28 truffles
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the truffles
  • 12 oz gingersnap cookies
  • 1 package (8 oz) cream cheese softened
For the coating
  • 1 package (12 oz) white chocolate melting wafers

Equipment

  • 1 food processor
  • 1 rimmed baking sheet
  • 1 microwave

Method
 

Make the truffles
  1. Line a rimmed baking sheet with parchment paper.
  2. Pulse the gingersnap cookies in a food processor until finely ground.
  3. Add the cream cheese and pulse until the mixture is evenly combined.
  4. Roll the mixture into 1-tablespoon balls and arrange them on the baking sheet.
  5. Refrigerate for 45 minutes, until firm.
Make the coating
  1. Microwave the white chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring each time, for 1 to 2 minutes total, until smooth.
  2. Dip each chilled ball in the melted wafers, let the excess drip back into the bowl, and return it to the baking sheet.
  3. Refrigerate for 15 minutes, until the coating is set.

Notes

For neat truffles, make sure the centers are firm before dipping and let excess coating drip back into the bowl. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free version, use dairy-free cream cheese and dairy-free white chocolate wafers.