These easy no bake Gingerbread Truffles are the perfect addition to your holiday dainty tray! They come together quickly and have all the delicious taste of a gingerbread cookie in a convenient bite size!
I can’t even believe Christmas is next week already!! This year was a whirlwind! In November i’m all “wow i’m so ready for Christmas i’m ahead of the game” but come December i’m like “nope!” Truthfully I just kind of peter out and whatever I didn’t bake or prepare or decorate is just not that important I guess!
I made a new dainty for the tray this year and it was incredibly easy! Easy No Bake Gingerbread Truffles! I took the Old Fashioned Gingerbread cookies I had already made and blended them up in my bullet mixer. Just add cream cheese and coat them in white candy melts (or white chocolate if you prefer) and decorate with a few Christmas sprinkles and voila. Adds a beautiful look to your assortment of desserts, tastes delicious and easy to make!
I had Gingerbread cookies in the freezer already and just took them out to make these delicious cream cheese truffles. Which are amazing!! But now I need to make more Gingerbread Cookies!! Try these out for a very fast Christmas Dainty!
Some tools to make it even easier:
Gingerbread Truffles
These easy no bake Gingerbread Truffles are the perfect addition to your holiday dainty tray! They come together quickly and have all the delicious taste of a gingerbread cookie in a convenient bite size!
Ingredients
- 250 grams Gingerbread cookies, blended into crumbs *8 oz – Approx. 9 cookies
- 125 grams Cream Cheese, softened *4 oz – 1/2 block
- 150 grams Candy Melts, melted *colour of choice
Instructions
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Blend up gingerbread cookies or ginger snaps in a bullet mixer or food processor until all crumbs. Reserve 1/8 cup of the crumbs for garnish (if desired). *SEE NOTES
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Add crumbs and cream cheese to bowl and mix until dough forms. Scoop into small balls (Approximately 1 tbsp.) With clean hands roll the balls and place on a parchment lined baking sheet. Chill for 30 minutes until firm. The smoother the balls the more smooth the coating will be.
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Melt candy melts in a small glass measuring cup. I placed in the microwave in 30 second intervals stirring between until all melted.
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Drop the gingerbread balls into the melted candy melts and roll until coated. Use a fork or a skewer to let some of the candy melts drip off before placing on the parchment lined baking sheet.
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Sprinkle the tops with gingerbread crumbs while the candy melts are still wet. Refrigerate until ready to serve. Gingerbread truffles can be kept in the fridge for up to 3 days or frozen for up to a month. Thaw in the fridge before serving!
Recipe Notes
For an amazing Old Fashioned Gingerbread Cookie Recipe and the one used in this recipe follow this link.
