These rich, creamy Gingerbread Truffles combine white chocolate and gingerbread cookies to create a classic holiday treat that everyone will love.
Truffles are a classic treat for all kinds of special occasions, but you’ll see them most around the holidays. While most truffles are more accurately called Oreo balls – even ours – this recipe is the real homemade deal. Don’t worry, though, they’re as easy as they are delicious.
If you love cookies like we do, especially Gingerbread Cookies, then you’ll love these little truffles made with Gingerbread cookies.
They are really easy and quick, and make a great presentation on a dessert table, or cookie tray. You’re going to love this recipe, you’ll be done in no time and have a whole cookie sheet full of these elegant little truffles.
Table of contents
❤️ Why You’ll Love This Recipe
- They’re rich, creamy, and luscious.
- They only take a few simple ingredients to make.
- They’re homemade but so easy.
- Everyone loves rich, sweet truffles.
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You’ll only need a few simple ingredients to make these delicious truffles, and you’ll find them all easily at your local grocery store. We’ve included the stars of the show below, but you’ll find the complete list of ingredients along with amounts in the recipe card at the end of the post. *see recipe card for full recipe
- Powdered sugar
- White chocolate chips
- Heavy whipping cream
- Gingerman Cookies (yes you read that right)
- White chocolate almond bark
🔪 How to Make Gingerbread Truffles
These truffles look super-fancy, but they’re actually super-easy. It only takes a few simple steps to make them.
Step 1: Make the Truffle Base
Melt the white chocolate chips in the microwave and stir well. Then, combine the powdered sugar, melted white chocolate, butter, vanilla, and heavy whipping cream and blend until smooth and creamy. Refrigerate for 2 hours.
Step 2: Coat the Truffles
Melt the white chocolate almond bark in the microwave at 15-second intervals, stirring between each until it’s melted and smooth. Then, scoop the truffle mixture into 1 – 2-inch balls and dip them in the melted almond bark.
Step 3: Decorate
Place the coated truffles on a cookie sheet lined with parchment paper and sprinkle them with crushed Gingerman cookies. Chill in the refrigerator for an hour to set.
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Fully Coated – Immediately after dipping the truffles in white chocolate, dip them again in a bowlful of crushed Gingerman cookies to completely coat them.
- Chocolate – Make milk, semi-sweet, or dark chocolate versions of this recipe by using the appropriate chocolate chips.
If you’re a fan of holiday truffles like these, then check out these Christmas Oreo balls.
It only takes a few basic pieces of kitchenware to make this recipe. You don’t need any specialized equipment.
- Measuring cups and spoons
- Mixing bowls
- Baking sheet
- Parchment paper
Store these gingerbread truffles in an air-tight container in the refrigerator for up to 2 weeks.
We have a few tips here to help you make these truffles the best they can be. They’re easy tips, but they make a big difference.
- Almond bark DOES NOT contain almonds or nuts. It’s perfectly safe for nut allergies.
- Don’t overprocess almond bark. Heat it until just melted and immediately stop and stir.
- To make things easier, use two forks to dip the truffles into the melted almond bark and remove them.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Almond bark gets its name from its original use, which was to cover almonds.
Almond bark has no nuts of any kind in it. It’s perfectly safe for anyone to eat.
Almond bark requires no tempering, which makes it far easier to use than melted chocolate.
🍽 More Recipes
Do you enjoy gingerbread? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
- Measuring Cups and Spoons
- mixing bowls
- baking sheet
- parchment paper
- ¼ cup Powdered Sugar
- 1 cup White Chocolate Chips melted
- ¼ cup Butter softened
- 3 Tablespoons Heavy Whipping Cream
- 1 teaspoon Vanilla
- 6 Pepperidge Farm Gingerman Cookies crumbled
- 1 pound White Chocolate Almond Bark melted for dipping
- More Cookie crumbs to sprinkle on top of the Truffles
- Place the Gingerman cookies in a blender or food processor, and pulse until the cookies are crumbs.
- Melt the White Chocolate Chips in the microwave, and stir well to blend.
- Add the Powdered Sugar, Melted White Chocolate Chips, Butter, Vanilla and Heavy Whipping Cream and blend until well mixed, smooth and creamy.
- Place the mixture in the refrigerator for 2 hours
- When the 2 hours is up, remove the cookie mixture from the refrigerator.
- Place the 6 squares of White Chocolate Almond bark in a microwave safe bowl, and microwave at 15 second intervals until the chocolate is melted and smooth.
- Scoop the cookie mixture in 1 – 2 inch balls, and dip in the White Chocolate, covering the balls.
- Place on a parchment lined cookie sheet, and sprinkle with Crushed Cookie Crumbs.
- Continue making the cookie Truffle balls and dipping them in the chocolate until all the Truffle balls have been dipped and sprinkled.
- Place the Truffles in the refrigerator to completely set the chocolate.
- After about 1 hour, the Truffles should be set. Remove from the Parchment paper, serve, and Enjoy!
- If you’re not serving immediately; line an airtight container with Parchment paper, and place the Truffles on the paper, seal the lid on the container, and place in the refrigerator until time to serve.