It can’t get much simpler or tastier than these white chocolate gingerbread truffles. They are a great addition to the holiday cookie plate.

Can you remember where you were (what you were wearing, eating, doing) when you first heard about Oreo truffles?

You know the treat I’m talking about surely. Oreos crushed up and mashed with cream cheese, rolled into balls and covered in chocolate or most likely almond bark in many cases? Yeah, those things.

Top view of graham cracker dusted white chocolate truffles on a cookie sheet.

I’d love to meet the person who legitimately and officially came up with the idea. They sure took the world by storm – I mean, I seriously remember one Christmas season where we got at least five cute little plates of them from neighbors and I’m pretty sure we gifted them that year, too.

Oreo truffle overload (not necessarily a bad thing).

I haven’t made real, live Oreo truffles in a long time.

But for some reason I got the hankering to change them up a bit this year. Gingersnaps seemed a likely choice since they are a quintessential holiday flavor.

Crunchy, gingery, spicy – a perfect compliment to the rich cream cheese and sweet white chocolate.

A white chocolate dipped gingerbread truffle with a bite taken out.

The gingerbread truffle version quite exceeded my expectations and the fam loved them, too (all except the resident 8-year old who bit into one expecting a caramel flavor, don’t ask me why, and was significantly disappointed and not impressed).

I’m always one to reach for the dark chocolate as a first preference but as a heads up, I tried it here to cover these little babies and it doesn’t work in terms of flavor.

The creamy white chocolate is much more suited as a companion to the spicy molasses flavor of the gingersnaps. So take that for what it’s worth.

I’m starting to gear up for what I want to make friends and neighbors and teachers and random people I see on the street this year (to go alongside the homemade vanilla extract I made in bulk a month or so ago) and these gingerbread truffles are a definite contender.

Plus, hello easy treat of the century. Can’t get much simpler, cuter and tastier, if you ask me.

White chocolate truffles with crushed graham cracker on top on a cookie sheet.

One Year Ago: Dark Chocolate Sea Salt Caramel Pretzel Bark {Snappers Knock Off}
Two Years Ago: Cinnamon Roll Caramel Popcorn
Three Years Ago: Red Velvet Cheesecake Cake


White Chocolate Gingerbread Truffles

4.77 stars (46 ratings)


  • 4 cups (about 283 g) crunchy gingersnap cookies
  • 6 ounces (170 g) cream cheese, softened
  • ¼ teaspoon vanilla extract
  • 10 ounces (283 g) white chocolate or almond bark, for dipping
  • A few extra cookies crushed, for garnish


  • In a food processor (you could try using a blender) process the cookies until they are finely crushed. Add the cream cheese and vanilla and process until the mixture comes together.
  • Roll into scant tablespoon-sized balls (I use my #60 small cookie scoop to scoop and then rolled in my hands). Place the balls on a lined baking sheet and refrigerate until firm, 30 minutes (can be refrigerated, if well covered, up to several days).
  • Melt the white chocolate or almond bark over low heat. Dip the gingerbread balls into the chocolate to coat. (See note above for tips on dipping in chocolate.) Place the coated truffles on a lined baking sheet. Immediately sprinkle with extra cookie crumbs before the chocolate hardens. Refrigerate to help the chocolate set. Serve chilled or at room temperature.


Tutorial: here’s a quick video on how to dip stuff in chocolate like a pro.
Gingersnaps: since all brands of storebought gingersnaps will vary a little in taste, be sure to use one you enjoy (I used the Murray brand).
Leftover Truffles: dipped and stored in a covered container, these should keep for a week or two in the refrigerator.
Serving: 1 Truffle, Calories: 166kcal, Carbohydrates: 22g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 10mg, Sodium: 128mg, Fiber: 1g, Sugar: 11g

Recipe Source: Mel’s Kitchen Cafe