Perfect for the holidays, these truffles are made with gingersnaps, cookie butter, spices, and sugar, then dipped in white chocolate and topped with sprinkles.
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About Gingerbread Truffles
You can never go wrong with gingerbread during the holidays, and these gingerbread truffles are just another way to enjoy this cool-weather favorite.
Plus, there’s no baking involved, making these treats a nice break from running your oven all season long.
What type of candy melts should you use?
Candy melts (also called melting wafters) are pretty common – you can find them in the baking supply area, and they’re small, flat disks, typically sold by the bag – but I do think there are significant differences in quality depending on the brand of candy melts you buy.
Wilton is by far the most common brand of candy melt, and they are sold in a variety of colors. This makes them a popular pick, since you can buy the exact color you need and can get right to crafting your creepy treats. Wilton is simple and easy.
However, I’ve not been impressed with the quality of Wilton candy melts. These candy melts cool fast, which means it becomes thick and harder to use long before you may be done using it. It needs to be reheated more and the quality of the melts gets a little more “iffy” each time.
Given the above, I would highly recommend picking up Ghirardelli brand candy melts (their chocolate chips will also work). These are my favorite candy melts to work with due to the superior quality and taste.
How to store gingerbread truffles
Truffles should be stored in a sealable container until ready to eat. For best results, storing them in the refrigerator will help them last longer and keep their shape.
If you used different decorative coatings (such as sprinkles, candy, etc) I’d recommend storing one layer per container OR using wax paper to separate layers with different coatings.
How long do gingerbread truffles last?
When stored in a sealed container on the counter, these truffles should last for up to two weeks. As mentioned above, storing them in the refrigerator will keep them fresh longer.
Can you freeze truffles?
Yes, you totally can!
When stored in a sealed container or freezer bag, these truffles should remain good for up to six months.
Notes & tips for gingerbread truffles
- Like the pretty swirl design on top of these truffles? You can easily create it with this tool: spiral dipping tool.
- To mix these ingredients, it’s highly recommended you use a food processor.
How to make gingerbread truffles
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Using a food processor, pulse the gingersnap cookies until they’re nice and crumbly.
Step 2 – Toss the cookie butter, powdered sugar, cinnamon, ginger, allspice, cloves, nutmeg, black pepper, and salt into the food processor, then mix until combined.
Step 3 – Use a cookie scoop to remove some dough, use your hands to roll it into a ball, then place it on a baking sheet lined with parchment paper. Repeat this step until you’ve used all the truffle dough.
Step 4 – Freeze the truffles until firm to the touch.
Step 5 – Melt the white chocolate and coconut oil in a microwave safe bowl until nice and smooth.
Step 6 – Using a spiral dipping tool (or just a fork) dip the truffles into the white candy mixture, coating them, then place them back on the baking sheet. Decorate with festive sprinkles or candy while the white chocolate is still wet.
Step 7 – Let coating set for at least 30 minutes, then enjoy!
- 1 1/2 cup gingersnap cookies, crumbled (roughly 29 cookies)
- 1 1/2 cup cookie butter or biscoff spread
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- 2 cup white candy melts
- 1 teaspoon coconut oil
- Using a food processor, add gingersnap cookies. Pulse until cookies become a fine crumble.
- Add the cookie butter, powdered sugar, cinnamon, ginger, allspice, cloves, nutmeg, black pepper, and salt to food processor and pulse until combined.
- Using a 1 tablespoon cookie scoop, scoop out dough and roll it between your hands. Place cookie ball on prepared baking sheet. Repeat this step until all dough has been used.
- Place truffle balls in the freezer for one hour or until very firm to the touch.
- When ready to decorate, add candy melts and coconut oil to a microwave safe bowl. Microwave for 30 second intervals, stirring in between, until candy is smooth.
- Remove truffles from freezer. Drop 1 truffle in the melted candy and use a fork (or spiral dipping tool) to gently toss and coat. Lift truffle out of candy and gently shake to remove excess candy, then return truffle to the parchment paper-covered baking sheet. Repeat this setup until all truffles are coated. If desired, sprinkle the tops of truffles with festive sprinkles while candy is still wet.
- Let truffles set for 30 minutes before eating.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.