Gingerbread cookie truffles are an incredibly easy dessert to make for the holidays. Gingerbread is great on its own but when combined with cream cheese, it becomes a whole new force to be reckoned with. While most of us would not normally pair cream cheese with cookies, the two flavors balance one another to make our taste buds happy. These truffles are less than five ingredients including sandwich cookie crumbs, cream cheese, and the decorating supplies. Gingerbread cookie truffles can be transformed into pops to give as a holiday gift.
Gingerbread Cookie Truffles
1 package (8 oz.) cream cheese, softened
1 package gingerbread flavored sandwich cookies
1 candy (12 oz.) white candy melts
1 tbsp. red and green multi-colored sprinkles or other holiday decorating candy
Step 1: In a food processor, pulse the sandwich cookies until they become fine crumbs.
Step 2: In a large bowl, thoroughly mix the cream cheese and cookie crumbs until well combined.
Step 3: Line two cookie sheets with wax paper and set aside. Shape the dough into 20 (2-inch) balls and let chill in the freeze for at least 20 minutes so that they can set.
Step 4: Melt the candy melts in a microwave safe bowl in 30 second intervals. Place the cookie balls in the melted chocolate and place them back onto the cookie sheet. Top with sprinkles.
Step 5: Refrigerate until firm and chocolate sets, at least 30 minutes
*You can make this same recipe with vanilla, chocolate, or even peppermint sandwich cookies. If you want to serve these truffles as pops, dip the lollipop sticks (paper straws also work too) into the melted chocolate and then into the cookie ball. This creates a seal so the pops do not slide down the stick. Place them back in the refrigerator for at least 15 minutes before proceeding to dip them in chocolate.