A bowl of Gingerbread Truffles.

Hi Bold Bakers!

Baking during the holidays is a tradition that’s not only loved but one that really helps bring the families together. Sometimes, though? You just want to make something quick so you can plop down on the couch with your family and watch some Christmas movies. (What is your family’s favorite holiday movie? Leave me a comment!)

My gingerbread truffles are the perfect quick dessert recipe to get you into the holiday spirit. They’re warm, with a little spice, a great way to use up any gingerbread you may have baked, and make for an excellent edible gift if you feel like sharing the wealth. 

They’re also super easy. You can use storebought or homemade gingerbread, even my Sticky Gingerbread recipe, or even gingersnap cookies. And once you’ve got that, it’s just two more ingredients (three, if you want sprinkles) and only a little time. NO BAKING!

Dipping Gingerbread Truffles with a fork in white chocolate.

What You Need To Make Gingerbread Truffles

How To Make Gingerbread Truffles

If you already have gingerbread, then this is a no-bake recipe and easier than pie. Here is how you make gingerbread truffles (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Line a baking sheet with parchment paper and set aside.
  2. Using a food processor, blend the gingerbread until it becomes fine crumbs
  3. Add the softened cream cheese to the gingerbread and blend until a sticky dough forms.
  4. Scoop the dough, using a tablespoon measure, into bite-sized truffles. Roll the dough into balls using your hand and place it on the prepared baking sheet. Once you have rolled all the gingerbread truffles, place them in the fridge for 30 minutes to chill.
  5. Dip the chilled truffles into the melted white chocolate to coat thoroughly. Carefully place on a baking sheet lined with parchment paper and top with sprinkles. Place in the fridge to allow the chocolate to set for about 1 hour.

Shaping Gingerbread Truffles and topping them with sprinkles.

Gemma’s Pro Chef Tips For Making Gingerbread Truffles

  • You can use either store brought gingerbread, gingersnap cookies, or My Sticky Gingerbread recipe for these truffles.
  • Make these truffles up to 2 days in advance, especially if you are gifting them! Letting them sit improves the flavor.
  • Be careful while melting white chocolate; it burns very easily.
  • Be sure to soften your cream cheese before you make the truffles. Soften it in the microwave for 30 seconds.

How Do I Store Gingerbread Truffles?

Gingerbread truffles will keep for 7 days in the refrigerator. 

Finishing No-Bake Gingerbread Truffles with sprinkles.

Make More Holiday Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Prep Time 25 mins

chill 1 hr

Making an elegant and incredible new treat out of your spiced and sweet gingerbread with my 3-Ingredient Gingerbread Truffles recipe!

Author: Gemma Stafford

Servings: 60 truffles


  • 4 cups (16oz/454g) gingerbread (store-bought or homemade)
  • 2 cups (16oz/454g) cream cheese softened
  • 1 ⅓ cups (8oz/225g) white chocolate melted
  • sprinkles


  • Line a baking sheet with parchment paper and set aside.

  • In a food processor blend the gingerbread until the crumbs become fine.
  • Add in the softened cream cheese and blend until combined and a sticky dough has formed.

  • Using a tablespoon measure, scoop the dough into bite-size truffles and roll in your hand to shape. Pop the truffles in the fridge for 30 minutes to chill.

  • Dip the chilled truffles in melted white chocolate to coat fully. Carefully place on a prepared baking tray and add some sprinkles on top. Place in the fridge for the chocolate to set for 1 hour.

  • Package up the gingerbread truffles and give them as gifts during the Holidays. Keep refrigerated for up to 7 days.

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