Gingerbread Truffles

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Gingerbread Truffles are made with gingerbread Oreos and coated in chocolate. Perfect for the holidays and cookie platters all around.

Here lies another installment of my super speedy holiday desserts, Gingerbread Truffles!

Oreo truffles are my weakness, ya’ll, especially around Christmas time. I love making them because they are so good and mildly addicting, but also because they are made with literally 3 ingredients. Gingerbread Oreo’s, cream cheese and melting chocolate. It’s the perfect speedy treat to share with friends and neighbors. I loved how these Gingerbread Truffles came together and you will too! They are perfect for your holiday cookie plates 🙂

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Gingerbread Truffles

Gingerbread Truffles are made with gingerbread Oreos and coated in chocolate. Perfect for the holidays and cookie platters all around.

servings 24

Prep Time 17 minutes mins

Cook Time 0 minutes mins

Total Time 17 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 36 Gingerbread Oreo Cookies
• ▢ 8 oz. cream cheese softened
• ▢ 6-8 oz. almond bark baking chocolate or melting chocolate wafers
• ▢ 1/4 cup granulated sugar
• ▢ 1/4 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground ginger

US Customary - Metric

Instructions

• Using a blender or a food processor, pulse cookies until ground and are fine crumbs. {You are using the entire cookie; cream and all!} Pour crumbs into a large bowl and stir together with softened cream cheese. After it becomes too hard to mix with a spoon, use your hands until a uniform ball is formed. Using a cookie scoop, measure out each truffle, one by one onto a cookie sheet lined with waxed paper. After all the truffles are scooped, roll each one in between your hands to smooth. 
• In a smaller bowl, melt almond bark until smooth. In a separate bowl, stir sugar, cinnamon and ginger together.
• To make the truffles: dip each one into the melted almond bark, rolling around to cover and then remove using a fork, letting excess drip off before placing back onto wax paper. Sprinkle the top with spiced sugar. Continue this process until all truffles are coated. Store in refrigerator  until ready to serve.

Nutrition

Calories: 160kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 114mg | Potassium: 110mg | Fiber: 1g | Sugar: 9g | Vitamin A: 125IU | Calcium: 20mg | Iron: 2.8mg

Course: Dessert

Cuisine: American

Keyword: gingerbread, truffles

Other truffle recipes you might like:

Rolo Stuffed Butterfinger Truffles

Christmas Funfetti Cake Batter Truffles

Nutella Truffles