Gingersnap Truffles Recipe

Introduction

Gingersnap Truffles are a deliciously spiced, creamy treat perfect for indulging your sweet tooth. These bite-sized delights combine the warm flavors of ginger, cinnamon, and nutmeg with smooth cream cheese and rich milk chocolate. Easy to make and perfect for sharing, they’re sure to impress.

Ingredients

• 16 ounces gingersnap cookies
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups milk chocolate chips

Instructions

1. Step 1: Place the gingersnap cookies in a food processor or high-speed blender and process until finely ground into crumbs.
2. Step 2: In a large bowl, combine the cookie crumbs with ground ginger, cinnamon, and nutmeg. Stir well to evenly distribute the spices.
3. Step 3: Add the softened cream cheese and vanilla extract to the spiced cookie mixture. Blend thoroughly until a smooth, cohesive dough forms.
4. Step 4: Roll the dough into approximately 36 small, bite-sized balls, about 1 tablespoon each. Place them on a waxed paper–lined baking sheet and refrigerate for 30 minutes or until firm.
5. Step 5: Melt the milk chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring after each until smooth. Avoid overheating to prevent burning.
6. Step 6: Using a fork or skewer, dip each chilled truffle into the melted chocolate, allowing excess chocolate to drip off. Place coated truffles back on the waxed paper.
7. Step 7: If any truffles have uncoated areas, drizzle or spread a small amount of chocolate over them using a spoon or spatula.
8. Step 8: Refrigerate the truffles for 15 to 20 minutes, or until the chocolate is fully set. Serve chilled or at room temperature.

Tips & Variations

• For a festive touch, sprinkle crushed candied ginger or chopped nuts on the truffles before the chocolate sets.
• If you prefer dark chocolate, substitute milk chocolate chips with dark chocolate chips for a richer flavor.
• Use gluten-free gingersnap cookies to make this recipe suitable for gluten-sensitive diets.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. To enjoy, you can serve them chilled or let them sit at room temperature for 10 minutes to soften slightly before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles ahead of time?

Yes, Gingersnap Truffles can be made a day or two in advance and stored in the refrigerator. They maintain their flavor and texture well when chilled.

What if I don’t have a food processor?

You can place the gingersnap cookies in a sealed plastic bag and crush them with a rolling pin until finely ground. Just be sure the crumbs are small enough to blend well with the cream cheese.

Gingersnap Truffles Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

Gingersnap Truffles are a delightful no-bake treat combining the spicy warmth of gingersnap cookies with rich cream cheese and smooth milk chocolate coating. These bite-sized truffles are easy to make, perfect for holidays, parties, or whenever you crave a sweet, festive indulgence.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour
• Yield: Approximately 36 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Mixture

• 16 ounces gingersnap cookies
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Dough

• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract

Chocolate Coating

• 2 cups milk chocolate chips

Instructions

1. Pulverize cookies: Place 16 ounces of gingersnap cookies into a food processor or high-speed blender and grind them until they become fine crumbs.
2. Mix spices and crumbs: Transfer the cookie crumbs to a bowl and add 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. Stir well to distribute the spices evenly throughout the crumbs.
3. Add cream cheese and vanilla: Add 8 ounces of softened cream cheese and 1 teaspoon vanilla extract to the spiced cookie crumbs. Blend or mix until a smooth, cohesive dough forms.
4. Form dough balls: Roll the dough into approximately 36 small, bite-sized balls, about 1 tablespoon each. Place them on a baking sheet lined with waxed paper and refrigerate for 30 minutes to firm up.
5. Melt chocolate: Place 2 cups milk chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Be careful not to overheat.
6. Dip truffles: Using a fork or skewer, dip each chilled truffle ball into the melted chocolate, allowing excess chocolate to drip off. Place the coated truffles back onto waxed or parchment paper.
7. Finish coating: If any truffles have uncoated spots, use a spoon or spatula to drizzle or spread extra melted chocolate to achieve a fully covered surface.
8. Set the chocolate: Refrigerate the dipped truffles for 15 to 20 minutes or until the chocolate coating is completely set.
9. Serve and store: Enjoy the truffles chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.

Notes

• You can substitute milk chocolate chips with dark or white chocolate for different flavor variations.
• For easier rolling, refrigerate the dough before forming balls if it feels too soft.
• Use waxed or parchment paper-lined trays to prevent truffles from sticking.
• Keep refrigerated to maintain freshness and shape.
• These truffles can be made ahead and stored in the fridge for convenient snacking.

Keywords: Gingersnap truffles, no-bake truffles, holiday treats, chocolate truffles, easy dessert, cream cheese truffles