Getting Started
This gingerbread truffles recipe turns spiced cookies and cream cheese into bite-sized, festive candies that are perfect for holiday gifting. I first made these when I wanted an easy, no-bake treat that still tasted indulgent — they disappeared at every party. If you like chocolate-covered versions, you might also enjoy this chocolate-covered gingerbread truffles for a slightly different finish.
Why Make This Recipe
- Flavor-packed: warm ginger, cinnamon, and molasses create a concentrated holiday spice in every bite.
- No oven required: simple no-bake assembly saves time and kitchen heat.
- Great for gifting: they store well and look special when wrapped in cellophane or in a tin.
- Scalable and quick: you can double the batch for parties without extra technique.
- Personal note: I love making these as a last-minute hostess gift because they feel homemade but come together in less than an hour.
Recipe Overview
Prep time: 20 minutes (plus chilling)
Cook time: 0 minutes (no-bake)
Total time: 1 hour (including 30–45 minutes chilling)
Servings: about 24 truffles (1-inch size)
Difficulty: Easy
Method: Pulse ginger snaps, blend with cream cheese and spices, shape into balls, chill, and coat or dust with toppings.
My Experience Making This Recipe
I tested this recipe several times to balance spice and sweetness; one test was too sweet, so I reduced powdered sugar and added a spoon of molasses for depth. I also learned chilling the dough until firm makes rolling clean and keeps shapes consistent.
How to Make Gingerbread Truffles
Start by crushing about 2 cups (200 g) of ginger snaps in a food processor until fine crumbs form. Add 8 oz (225 g) cream cheese (room temperature), 2 tablespoons molasses, 1 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/8–1/4 cup powdered sugar to taste; pulse until a smooth, dense dough forms. Use a 1-inch scoop or a teaspoon to portion, roll into balls, and place on a parchment-lined baking sheet. Chill for 30–45 minutes to firm up. For a chocolate coating, melt 8 oz (225 g) chocolate with 1 tsp neutral oil, dip chilled truffles, and set on parchment; alternatively, roll in cocoa powder, finely chopped nuts, or crushed candy cane.
Expert Tips for Success
- Use room-temperature cream cheese so the mixture blends smoothly without overworking.
- Pulse instead of continuous blending to avoid warming the dough and making it sticky.
- Chill the dough solidly (30–45 minutes at about 35–40°F / 2–4°C) so balls keep their shape during coating. See how other festive bakes pair with these treats in this holiday loaf.
- For shiny chocolate coatings, temper the chocolate or use a short microwave method: melt to 40–45°C (104–113°F), stir until smooth, and cool slightly before dipping.
- If utensils get sticky from molasses, a warm vinegar soak loosens residue easily — a useful cleaning trick I keep on hand: vinegar cleaning tips.
How to Serve Gingerbread Truffles
- Gift-ready: place 6–8 truffles in a small box or tin lined with tissue for an elegant present.
- Dessert platter: arrange with shortbread cookies, candied nuts, and fruit for a winter dessert board.
- After-dinner bite: serve one or two with espresso or a small glass of fortified wine for a cozy finish; they pair well with hearty mains like chicken and dumplings on a cold night.
- Presentation tip: use a dusting of powdered sugar or a drizzle of contrasting chocolate to make each piece pop.
Storage and Reheating Guide
- Refrigerator: store truffles in an airtight container for up to 10 days at 35–40°F (2–4°C). Layer parchment between layers to prevent sticking.
- Freezing: freeze on a tray until firm (about 1 hour), then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
- Re-coating: if chocolate bloom appears after freezing, briefly let truffles warm to room temperature (20–30 minutes) and re-melt a small amount of chocolate to touch up the surface; avoid microwaving the truffles themselves.
Recipe Variations
- Gluten-free: use gluten-free ginger snaps or crush gluten-free molasses cookies one-to-one.
- Dairy-free: swap cream cheese for a firm, plant-based cream-cheese alternative (use coconut-based for firmer texture).
- Spiced orange: add 1 tsp orange zest and reduce powdered sugar slightly for a bright citrus note.
- Boozy truffles: add 1–2 teaspoons dark rum or bourbon to the dough for an adult twist; reduce molasses by 1 tsp to keep consistency.
Nutritional Highlights
- Small portions: truffles are rich and calorie-dense, so limit to 1–2 pieces per serving.
- Key nutrients: provides energy from carbohydrates and fats; spices add antioxidants (ginger, cinnamon).
- Allergen info: contains dairy and gluten unless adapted; check chocolate and cookie ingredients for nuts. Monitor portion sizes for those watching sugar intake.
Troubleshooting Common Issues
- Dough too sticky: chill the mixture for 15–30 minutes; if still sticky, add 1–2 tablespoons more crushed cookies or a little extra powdered sugar.
- Truffles fall apart while dipping: ensure they are fully chilled and firm; dip quickly and set on parchment immediately.
- Chocolate coating is dull or cracked: chocolate may have been overheated or not tempered; reheat gently and stir, or add a small amount of neutral oil to smooth.
Frequently Asked Questions
Q1: Can I make the truffle dough ahead of time?
A1: Yes — the dough can be made and refrigerated for up to 48 hours in an airtight container. Bring it to cold but workable temperature (about 10–15 minutes at room temp) before scooping and rolling.
Q2: What’s the best way to get perfectly round truffles?
A2: Use a 1-inch cookie scoop for uniform portions, then roll quickly between your palms. Chill the balls for 30–45 minutes to set before coating so they hold their shape.
Q3: Can I skip the chocolate coating?
A3: Absolutely. Rolling truffles in cocoa powder, powdered sugar, crushed nuts, or toasted coconut gives great texture and avoids tempering chocolate.
Q4: How do I prevent the truffles from becoming too sweet?
A4: Taste and adjust the powdered sugar gradually. Using 2 tablespoons molasses adds depth that balances sweetness, and reducing powdered sugar by 1–2 tablespoons can keep flavors lively.
Conclusion
For more variations and a visual reference, check out this recipe for Gingerbread Truffles – Simple Holiday Dessert!.
Gingerbread Truffles
- Total Time: 60 minutes
- Yield: 24 truffles
- Diet: Vegetarian
Description
These gingerbread truffles turn spiced cookies and cream cheese into bite-sized, festive candies, perfect for holiday gifting.
Ingredients
- 2 cups (200 g) ginger snaps, crushed
- 8 oz (225 g) cream cheese, room temperature
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8–1/4 cup powdered sugar, to taste
- 8 oz (225 g) chocolate, for coating (optional)
- 1 teaspoon neutral oil, for coating (optional)
- Cocoa powder, chopped nuts, or crushed candy cane, for rolling (optional)
Instructions
- Crush ginger snaps in a food processor until fine crumbs form.
- Add cream cheese, molasses, spices, and powdered sugar; pulse until a smooth, dense dough forms.
- Use a scoop to portion the dough and roll into 1-inch balls.
- Place on a parchment-lined baking sheet and chill for 30–45 minutes to firm up.
- If coating with chocolate, melt chocolate with neutral oil, dip chilled truffles, and set on parchment.
- Alternatively, roll in cocoa powder, chopped nuts, or crushed candy cane.
Notes
These truffles make excellent gifts and can be stored in an airtight container for up to 10 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American