Description
Tiny, spiced truffles made from crushed gingersnaps and a creamy binder, then coated in white chocolate — perfect for holiday plates, gift boxes, or sneaking while nobody’s looking.
Ingredients
- ~12 oz gingersnap or gingerbread cookies, processed to fine crumbs
- 8 oz (1 block) cream cheese, softened to room temp
- ¼–½ cup powdered sugar, optional and adjusted to taste
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves (optional)
- 12 oz white chocolate chips or white candy melts, for coating
- 1 tsp coconut oil (optional — thins the coating)
- Sprinkles, extra cookie crumbs, or crushed candy for garnish
Instructions
Toss the gingersnaps into a food processor and pulse until they resemble sand. No processor? Put cookies in a sealed bag and bash them with a rolling pin until very fine.
In a bowl, stir the cookie crumbs together with the softened cream cheese. Add powdered sugar if you want a sweeter center. Sprinkle in the ginger, cinnamon, and cloves, then mix until the mixture forms a smooth, clingy dough.
Scoop or roll the mixture into balls about 1 inch across. Lay them out on a parchment-lined sheet and refrigerate for at least 30 minutes so they become firm and easier to work with. Chilling is key — it helps the centers hold up during dipping.
Gently melt the white chocolate in 20–30 second bursts in the microwave, stirring between each interval, or melt over a double boiler. If the white chocolate looks too stiff, whisk in a teaspoon of coconut oil until it loosens to a glossy, dip-friendly texture. Start with a little oil — too much makes the shell runny.
Using a fork or dipping tool, dunk each chilled ball into the melted white chocolate, letting extra drip back into the bowl. Set the coated truffles on parchment and quickly add sprinkles, crumbs, or crushed candy while the chocolate is soft. Return to the fridge until the coating firms, usually 15–60 minutes.
Notes
- Storage & make-ahead
- Keep finished truffles in an airtight container in the fridge for up to one week. Freeze them for longer storage — arrange on a tray until solid, then pack into a freezer-safe box for up to three months. Thaw in the refrigerator before serving.
- Notes & tips
- Stronger ginger flavor? Stir 1 tablespoon molasses into the filling for classic depth.
- Crisp cookies work best. Crunchier snaps grind finer and create a smoother center.
- If the filling feels too soft, add a few tablespoons of extra cookie crumbs and chill again.
- Want to prep ahead? Shape and freeze the centers, then dip from frozen when ready — no thawing required.
- Bold tip: chill the truffles thoroughly before dipping to prevent cracking or melting of the chocolate shell.