Irresistible 2-Ingredient Gingerbread Truffles You’ll Crave

By:

Christina R. Jones

June 2, 2025

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Picture this: It’s December, your kitchen smells like a winter wonderland, and you’re whipping up these no-bake gingerbread truffles in between holiday chaos. I first made these little gems when I desperately needed a last-minute treat for our neighborhood cookie exchange. The panic was real, friends! But guess what? These truffles saved the day—they come together in minutes with just a handful of ingredients, yet taste like you spent hours in the kitchen. The warm spices from the gingerbread cookies pair perfectly with the creamy filling and rich chocolate coating. Every bite is like hugging your favorite cozy sweater—comforting, familiar, and downright irresistible. Trust me, once you try these, they’ll become your new holiday tradition too!

Gingerbread Truffles - detail 1

Why You’ll Love These Gingerbread Truffles

Oh, where do I start with these little bites of joy? Here’s why they’re absolutely magical:

No oven required – Seriously, just mix, roll, and dip. Perfect for when your kitchen’s already a holiday war zone
That spice kick – Cinnamon, ginger, and cloves make every bite taste like Christmas morning
Crowd-pleaser magic – Kids go crazy for them, adults pretend to be sophisticated while secretly eating three at once
Zero fancy skills needed – If you can roll Play-Doh, you can make these. Promise!
Make-ahead lifesaver – They actually get better after a day in the fridge (if they last that long!)

Ingredients for Gingerbread Truffles

Here’s everything you’ll need to make these irresistible truffles – I promise it’s all simple stuff you might already have! The magic happens when these humble ingredients come together:

2 cups gingerbread cookie crumbs – I use my leftover homemade cookies, but store-bought works great too (just pick a spicy one!)
4 oz cream cheese, softened – Full-fat gives the creamiest texture, but reduced-fat works in a pinch
1 tsp ground cinnamon – Because more spice is always better in my book
1/2 tsp ground ginger – For that signature gingerbread zing
1/4 tsp ground cloves – Just enough to make the flavors pop without overpowering
1 1/2 cups semi-sweet chocolate chips – The good stuff! I’ve tried cheaper brands and trust me, it makes a difference
1 tsp coconut oil – This little trick makes the chocolate dip like a dream
Sprinkles or crushed cookies for decorating – Optional but oh-so-festive!

Equipment You’ll Need

Don’t worry—you probably have most of this stuff already! Here’s what you’ll need to make these gingerbread truffles:

A medium mixing bowl (I use my favorite chipped blue one—it’s seen many truffle batches!)
Baking sheet lined with parchment paper (no sticking disasters, please!)
Microwave-safe bowl for melting chocolate (glass works best)
A fork or dipping tool (I’ve used toothpicks in a pinch!)
Measuring spoons (because eyeballing spices never ends well for me)

How to Make Gingerbread Truffles

Okay, let’s get to the fun part—making these little bites of heaven! I’ll walk you through each step, just like I do with my niece when we bake together during the holidays. Don’t worry if your first few truffles aren’t perfect—mine looked pretty wonky the first time too. The key is to have fun with it!

Step 1: Mix the Truffle Filling

First, grab your softened cream cheese—it should give slightly when you press it with your finger. Toss it into your mixing bowl with all those glorious gingerbread crumbs and spices. Now, here’s my secret: use your hands to mix! It might feel messy at first, but you’ll get the perfect texture this way. Keep squishing and mixing until it looks like damp sand that holds together when you squeeze it. If it’s too crumbly, add a teaspoon of milk. Too sticky? A sprinkle more crumbs will fix it right up!

Step 2: Shape and Chill

Time to get rolling! Scoop about a tablespoon of the mixture and roll it between your palms to make 1-inch balls. Pro tip: if your hands get sticky, dampen them slightly with water—it works like magic! Line them up on your parchment-lined baking sheet, then pop them in the freezer for 30 minutes. This chill time is crucial—it firms them up so they won’t fall apart when you dip them later. (I learned this the hard way after my first batch turned into chocolate-covered blobs!)

Step 3: Melt the Chocolate

While your truffles chill, let’s melt that chocolate. Combine the chocolate chips and coconut oil in your microwave-safe bowl. Microwave in 30-second bursts, stirring well after each one. Stop when it’s about 90% melted—the residual heat will finish the job as you stir. This prevents that awful seized chocolate disaster we’ve all experienced! The mixture should be smooth and shiny, like a chocolate river ready for dipping.

Step 4: Coat and Decorate

Now for the messy fun! Drop a chilled truffle into the chocolate, then use a fork to roll it around until fully coated. Lift it out, let excess chocolate drip off, then gently slide it back onto the parchment. Work quickly before the chocolate sets! If you’re adding sprinkles or extra crumbs, sprinkle them on immediately—the chocolate sets fast. I like to do half with festive sprinkles and half with a dusting of the reserved gingerbread crumbs for variety. Then just let them set completely at room temperature (about 1 hour) or speed it up with 15 minutes in the fridge.

Tips for Perfect Gingerbread Truffles

After making dozens (okay, hundreds) of these truffles over the years, I’ve picked up some foolproof tricks to guarantee success every time:

Chill out! If your mixture feels sticky when rolling, pop it in the fridge for 15 minutes first. Cold hands help too—run them under cold water before shaping.
Chocolate matters – Splurge on good quality chocolate chips. Cheap ones tend to seize up or taste waxy.
Small batches – Melt chocolate in small quantities so it stays fluid while you work.
The crumb test – Your cookie crumbs should be fine but not powdery. Pulse them in a food processor if they’re too chunky.
Storage secret – Layer truffles between parchment paper in your container to prevent sticking.

Variations of Gingerbread Truffles

Once you’ve mastered the basic recipe, the fun really begins! Here are my favorite ways to mix things up:

White chocolate magic – Swap the semi-sweet for white chocolate coating and add a pinch of cardamom to the filling
Citrus twist – Stir 1 tsp orange zest into the truffle mixture for a bright, festive flavor
Nutty delight – Roll the dipped truffles in finely chopped pecans or walnuts
Peppermint surprise – Add a drop of peppermint extract to the chocolate coating for a cool contrast
Boozy version – For adults only: mix 1 tbsp bourbon into the filling (reduce cream cheese slightly)

The best part? You can make a few different batches and let everyone pick their favorite!

Storing and Serving Gingerbread Truffles

Here’s the great thing about these truffles – they actually taste better after chilling overnight! Store them in an airtight container with parchment between layers (trust me, you don’t want chocolate casualties). They’ll keep beautifully in the fridge for up to a week – if they last that long! For serving, I like to take them out about 15 minutes beforehand so the chocolate has that perfect slight snap when you bite into it. Room temp lets all those cozy spices shine through. Pro tip: arrange them on a festive plate with mini candy canes for the ultimate holiday presentation!

Gingerbread Truffles Nutrition Information

Okay, let’s be real – we’re not eating truffles for their health benefits! But because I know some folks like to keep track (or need to balance out all the holiday treats), here’s the scoop per truffle. Remember, these are estimates – your exact numbers might vary depending on your cookie brand or how generous you are with that chocolate coating!

Calories: About 120 per truffle
Fat: 7g (4g saturated)
Carbs: 12g
Sugar: 8g
Protein: 2g

Now go enjoy your truffles without guilt – it’s the holidays after all!

FAQs About Gingerbread Truffles

I get asked these questions all the time when I bring these truffles to holiday parties – here’s everything you need to know!

Can I use store-bought cookie crumbs?

Absolutely! While I love using my homemade gingerbread cookies, store-bought crumbs work perfectly. Just grab a spicy gingerbread or gingersnap variety – the stronger the spice, the better the flavor. Pulse them in a food processor until fine but not powdery.

How long do these truffles last?

In an airtight container in the fridge, they’ll stay fresh for about a week (if they don’t get eaten first!). You can also freeze them for up to 2 months – just thaw in the fridge overnight before serving.

My chocolate keeps seizing – help!

Been there! Make sure your bowl and tools are completely dry, and don’t overheat the chocolate. The coconut oil helps prevent seizing, but if it happens, stir in a teaspoon of vegetable oil to smooth it out.

Can I make these without cream cheese?

For a dairy-free version, try using coconut cream instead. The texture will be slightly different, but still delicious! Just refrigerate a can of full-fat coconut milk overnight and scoop out the thick cream that rises to the top.

Now that you’re a gingerbread truffle expert, it’s time to get rolling! Tag me in your creations – I love seeing your holiday treats!