Gingerbread Truffles

Gingerbread Truffles – Decadent truffles with Gingerbread Cookies and Biscoff, then dipped in chocolate! Great addition to any Holiday cookie tray.

I love quick and easy holiday treats that you can make without turning on the oven and that are ready in just minutes. These Gingerbread Truffles take just a couple of minutes and you get a decadent and festive treat that will disappear in no time.

Why This Recipe Works

• Everyone knows and love Oreo Truffles, this is a version with Gingerbread flavor that is super festive and easy for the holidays.
• No baking required! Truffles are super easy to make and don’t require the oven or even the stovetop. Just melting chocolate for dipping is all it takes.
• Use store bought gingerbread cookies to make these super simple and ready in no time.

What You’ll Need

• Gingerbread Cookies – you want crispy cookies like gingersnaps or you can use store bought Biscoff cookies
• Biscoff or Cookie Butter Spread
• Melting Chocolate
• White Chocolate for drizzling

How To Make Gingerbread Truffles

1. In a food processor, mix the cookies until they are fine crumbs.
2. Pour cookie crumbs into a large bowl and using a spatula mix in Biscoff Spread. Once well combined, roll into small balls. Place on a lined baking sheet. Let set in the fridge for 30 minutes until solid.
3. Dip each ball in the melted chocolate. Place back on the baking sheet, and let the chocolate harden.
4. If desired, drizzle a little white chocolate over the top. Allow to fully harden before serving. S

Recipe Tips

• Store bought Biscoff cookies work great for this recipe. They are a very similar taste to gingersnaps and very easy to find at almost every grocery store. If you have leftover gingersnaps they work great, you just want to make sure they are crispy.
• Melting chocolate works the best! I like to use the big block of chocolate almost bark or the melting disks. Chocolate chips work but they aren’t quite as smooth, so they can be a little harder to work with.
• Get creative with your decorations. These obviously have a white chocolate drizzle, but you could use sprinkles or crushed gingerbread cookie crumbs instead.

Storage

I like to store these in the fridge in an airtight container. They don’t necessarily need the fridge, I just think they stay firm and keep the best in the fridge. Gingerbread truffles are also great to make ahead and have in the freezer. Store in an airtight container for up to 3 months. Just let the thaw in the fridge before serving.

More Tasty Christmas Recipes

• Cookie Dough Truffles
• Sour Cream Cookies
• Nutella Oreo Truffles
• White Chocolate Gingerbread Cookies
• Grinch Sugar Cookie Cookie Bites
• Chocolate Fudge
• Cornflake Cookies

Continue to Content

Yield: 24

Gingerbread Biscoff Truffles

Print

Gingerbread cookies mixed with creamy Biscoff spread and dipped in chocolate

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 8 oz Gingerbread Cookies, (or ginger snaps, or Biscoff Cookies)
• 7 oz Biscoff Spread
• 2 cups Semi-Sweet Chocolate, melted
• 1/3 cup white chocolate, melted (optional)

Instructions

1. In a food processor, mix the cookies until they are fine crumbs.
2. Pour cookie crumbs into a large bowl. Using a spatula mix in Biscoff Spread.
3. Once well combined, roll into small balls. Place on a lined baking sheet. Let set in the fridge for 30 minutes until solid.
4. Dip each ball in the melted chocolate. Place back on the baking sheet, and let the chocolate harden.
5. If desired, drizzle a little white chocolate over the top. Allow to fully harden before serving.
6. Store in an airtight container in the fridge.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 166Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 4mgSodium 51mgCarbohydrates 21gFiber 1gSugar 14gProtein 1g

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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