Gingerbread Truffles

5 from 1 vote

a delicious make-ahead, no-bake holiday dessert!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 0

Chill time 1

Total Time 1 15

Servings truffles

Calories 55kcal

Pulse cookies in a food processor until the cookies you get fine crumbs. Reserve 1-2 Tablespoons of cookie crumbs in a small bowl and set aside.
Add cream cheese and vanilla to the remaining cookie crumbs in the food processor and pulse to combine, scraping down the sides as needed.
Transfer the mixture to a bowl and chill in the refrigerator for 30 minutes.
Line a baking sheet with parchment paper.
Scoop out chilled filling mixture and roll into 1-inch truffle balls. Place them on the parchment paper-lined baking sheet. Repeat until you've rolled all of the filling mixture. Refrigerate for 30 more minutes.
Just before taking the mixture out of the refrigerator, microwave the white chocolate in a large microwaveable bowl in 30 second intervals until melted, whisking until smooth.
Using two forks, dip each truffle ball into the melted white chocolate, coating on all sides. Place them back onto the parchment paper-lined baking sheet. Sprinkle reserve cookie crumbs over the truffles before the white chocolate has hardened.
Chill the coated & decorated gingerbread truffles in the refrigerator for at least 30 more minutes, up to overnight.

Makes approximately 48 truffles.

Storage: store in an airtight container in the refrigerator for up to one week.

Freeze: store in a freezer bag or freezer-safe airtight container for up to one month.