Nothing compares to the warming and comforting taste and smell of gingerbread at Christmastime. These Gingerbread Truffles are the perfect bite-sized treat for sharing. And, they make a perfect bring-along treat to any festive party!

WARNING: If you are on a diet or if you are experiencing any diet-related illnesses such as heart disease or diabetes, please click the “back” button now and go about your day. If, however, you decide to read, or better yet, make this recipe, then welcome to your newest addiction! 🙂
TRUFFLES ARE ALWAYS BUDGET FRIENDLY
There truffles are cheap and easy… just the way all good recipes should be. There’s very little ingredients, very little clean up, very little waiting time, but large amounts of taste!
This is my third Christmas in a row making these. I allow myself to make them ONLY at Christmastime, because they are so rich with flavour, so I like to savour them only once a year. A perfect recipe to make with kids – I don’t know of any kid who wouldn’t love to push the buttons on a food processor, or get their hands dirty by rolling the batter into balls!
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TRUFFLES ARE KID-FRIENDLY TOO!
This is a great recipe to make with kids! Of course, hot, melted chocolate might not be the part you want their help with, so try something a little different, such as baking the gingerbread cookies with the kids rather than buying already baked cookies from your grocery store.
This recipe works really well with Pillsbury Gingerbread Cookies. Bake the Pillsbury cookies exactly 4 minutes longer than the package suggests. You want a firm, crisp cookie to create better crumbs. If you decide to go the Pillsbury route, use two packages, and reduce the cream cheese by a ¼, and eliminate the ginger, cloves, and cinnamon.
Looking For More Christmas Confections?
Lord Byron’s Kitchen has more than enough to satisfy your sweet tooth! Click on the links below to see a countdown series of holiday recipes from that category!
Gingerbread Truffles are so delicious, and I’d like you to consider them my Christmas present to you, Dear Reader. If you decide to make these, I encourage you to share them with your friends. Or take a nicely wrapped and packaged tin to your place of work. Your colleagues will be so grateful!
After you make these, promise yourself that you will eat only one and then laugh to yourself as you happily break that promise! 😉

INGREDIENTS NEEDED FOR THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Gingersnap Cookies – For this recipe, you can buy gingersnap cookies from the store or you can make them yourself. They need to be crispy, not soft ginger cookies!
- Cream Cheese – When baking with cream cheese it is always best to use brick style rather than whipped or cream cheese in a tub. The brick style is firmer and more condensed. Cream cheese adds texture and flavour to baked items.
- Ginger – Ground ginger is fresh ginger that has been peeled and dried before being ground into a powder. It adds a warming, spicy flavour to recipes.
- Cloves – Ground cloves come from whole cloves which have been finely ground. It is extremely fragrant and commonly found in spiced cakes and confections.
- Cinnamon – Cinnamon is an aromatic spice with a warming flavour.
- Nutmeg – Nutmeg is a seed that comes in whole or ground form. It is a key ingredient in many baked goods and is essential to anything eggnog related. I often use it in fall dishes, especially in mashed potatoes!
- Chocolate Chips – I use chocolate chips a lot in my recipes, and I change up the type depending on how I feel. Unless the recipe states otherwise, you can use milk, semi-sweet, or dark chips.
HOW TO MAKE GINGERBREAD TRUFFLES
In a food processor, pulse the gingerbread cookies with the ground ginger, cloves, cinnamon, and nutmeg until the cookies are finely crushed. Remove ½ cup of the cookie crumbs and set aside.
Add the softened cream cheese and pulse until all of the cookie crumbs are mixed well with the cream cheese. Scoop the batter into a large bowl. Cover with cling wrap and refrigerate for 30 minutes.
Use the smallest ice-cream scoop you can find (these are so rich, smaller is better!) and roll into balls and place on a parchment-lined baking sheet. Once you’ve rolled all of the balls, place the baking sheet in the refrigerator for 60 minutes.

DIPPING YOUR TRUFFLES INTO MELTED CHOCOLATE
Add the chocolate chips to a microwave safe bowl and microwave on high speed in fifteen second increments. Stir well between each increment. Once fully melted, working with one truffle at a time, slightly insert a toothpick into the ball. Use the toothpick to dunk the cookie ball into the chocolate. Be sure to completely submerge the ball into the melted chocolate.
Place the chocolate covered ball back onto the parchment paper, leaving the toothpick inserted. Get another toothpick and move on to the next ball. (Leaving the first chocolate covered ball on the parchment paper with the toothpick in place while you move on to dunking a second ball, will allow the first ball to set and the toothpick will be easier to remove without causing any damage to the smoothness of the chocolate coating.)
Immediately after removing the toothpick, sprinkle with the gingerbread crumbs you had set aside earlier. Try to hide the hole left behind from the toothpick with sprinkled cookie crumble. Once you have dipped and sprinkled each ball, return the baking tray to the refrigerator for another hour to ensure the chocolate is entirely set.
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STORING, PACKAGING, AND FREEZING
When it comes to Gingerbread Truffles, they taste best at room temperature, but they don’t hold up well to being left out on your countertop. Store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!
If you plan to freeze these truffles, again, pile them into a food-safe, freezer-friendly container. You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in! You can freeze these for up to three months. Enjoy!
Lord Byron’s Annual Christmas Cookie Series
Did you know that Lord Byron’s Kitchen has been sharing a 24 Cookies of Christmas Series for the past several years? Click on the links below to see all of the recipes from each series on one page!
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Gingerbread Truffles
Ingredients
- 20 ounces gingersnaps
- 16 ounces cream cheese, softened
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups milk chocolate chips
Instructions
- In a food processor, pulse the gingerbread cookies with the ground ginger, cloves, nutmeg, and cinnamon until the cookies are finely crushed.
- Remove ½ cup of the cookie crumbs and set aside.
- Add the softened cream cheese and pulse until all of the cookie crumbs are mixed well with the cream cheese. Scoop the batter into a large bowl. Cover with cling wrap and refrigerate for 30 minutes.
- Use the smallest ice-cream scoop you can find (these are so rich, smaller is better!) and roll into balls and place on a parchment-lined baking sheet. Once you’ve rolled all of the balls, place the baking sheet in the refrigerator for 60 minutes.
- Prepare your chocolate in a double boiler.
- Remove each cookie ball from the baking tray and very slightly insert a toothpick into the ball. Use the toothpick to dunk the cookie ball into the chocolate. Be sure to completely submerge the ball into the melted chocolate.
- Place the chocolate covered ball back onto the parchment paper, leaving the toothpick inserted. Get another toothpick and move on to the next ball. (Leaving the first chocolate covered ball on the parchment paper with the toothpick in place while you move on to dunking a second ball, will allow the first ball to set and the toothpick will be easier to remove without causing any damage to the smoothness of the chocolate coating.)
- Immediately after removing the toothpick, sprinkle with the gingerbread crumbs you had set aside earlier. Try to hide the hole left behind from the toothpick with sprinkled cookie crumble. Once you have dipped and sprinkled each ball, return the baking tray to the refrigerator for another hour to ensure the chocolate is entirely set.
Nutrition
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Linda Schubert says
These are NOT truffles. You should call them “balls” or “candies.” Truffles are chocolate and cream. Your name is misleading.
Debra Running says
There’s chocolate, and cream….cream cheese. Most definitely truffles in my book.
Crystal Green says
I can’t wait to try all of your truffle recipes !
byronethomas@gmail.com says
Thank you, Crystal. 🙂
Estelle says
Another “home run” for the Lord – these are marvelous – whatever someone wants to call them- how about calling them Delicious!
Jennifer says
Excellent recipe.
Some things I learned. Unless you have a monster sized food processor. I would half the recipe. I have a 10 cup kitchenaid and it was too full. I also definitely ran out of chocolate. Do more chips. Haha
Overall I am very happy with this recipe. I wanted to try something new for Christmas baking. But yet easy and delicious. This ticked all the boxes.