10ounces(283g)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.