There’s something undeniably nostalgic about gingerbread truffles. They capture all the cozy flavor of classic gingerbread cookies, but in a bite-sized, no-bake form that’s perfect for entertaining. Whether you’re hosting a holiday mahjong night, contributing to a cookie exchange, or simply craving something sweet and seasonal, gingerbread truffles deliver big flavor with minimal effort.

One of the best things about gingerbread truffles is how effortlessly elegant they feel. Warm spices, soft cookie crumbs, and a rich, creamy center come together into a dessert that looks polished but requires no oven time. That makes them ideal for busy hosts who want something festive without adding stress to their schedule.

These gingerbread truffles are also wonderfully make-ahead friendly. You can prepare them in advance, store them in the refrigerator, and pull them out just in time to serve. They’re easy to portion, easy to eat, and perfect for nibbling between hands of mahjong without crumbs or fuss.

If you’re looking for a holiday dessert that’s crowd-pleasing, simple, and full of seasonal charm, gingerbread truffles belong at the top of your list. Cozy, creamy, and irresistibly spiced, they’re a sweet addition to any holiday table or Mahj Munchies spread.

Recipe Card

Gingerbread Truffles

These gingerbread truffles are a no-bake holiday treat with big festive flavor. Warm spices, soft cookie crumbs, and a creamy center come together in bite-sized truffles that feel indulgent without being fussy. Perfect for mahjong nights, cookie swaps, or gifting, they’re easy to make ahead and even easier to serve. One bite delivers cozy gingerbread charm with a smooth, decadent finish that disappears fast from the platter.

Author: Amanda Stevenson Cooking Method: No Cook Courses: Desserts

Print Recipe

Prep Time 30 mins Rest Time 90 mins Total Time 2 hrs Difficulty: Beginner Servings: 36

Ingredients

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Servings

• 1 box gingersnaps (16 oz)
• 1 package cream cheese (8 oz, room temperature)
• 1 teaspoon vanilla extract
• 12 ounces white chocolate, chopped
• Holiday sprinkles (for decorating)

Instructions

1. Pulse the gingersnaps in a food processor until fine crumbs form. Add the cream cheese and vanilla and continue to pulse until combined. Scrape into a bowl and refrigerate until firm, about 30 minutes.
2. Line a baking sheet with parchment paper. Roll the mixture into 1-inch truffles and arrange on the baking sheet. Refrigerate until firm, about 30 minutes.
3. Put the white chocolate in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring after each, until melted.
4. Dip the truffles into the melted chocolate to coat evenly and lift out with a fork. Gently tap off the excess chocolate and return to the baking sheet; decorate with sprinkles while the chocolate is still wet. Repeat with the remaining truffles. Refrigerate until set, at least 30 minutes.

Note

Adapted from The Pioneer Woman’s Best Gingerbread Truffles recipe

Keywords: gingerbread, no bake, holiday, dessert, Christmas

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