Gingerbread Truffles

Gingerbread Truffles are so easy to make with just a boxed cake mix, some ready-made frosting, and a handful of other ingredients. You’ll love how the holiday flavors and presentation embody the holiday season and make these the perfect treats for your Christmas cookie tray!

Day 1 – Chocolate Peanut Butter No Bake Cookies
Day 2 – Cherry Thumbprint Cookies
Day 3 – Pecan Cookies
Day 4 – Grinch Cookies
Day 5 – Chai Pizzelles
Day 6 – Chocolate Mint Cake Mix Cookies
Day 7 – Cranberry Orange Blondies
Day 8 – Peppermint Meltaways
Day 9 – Red Velvet Crinkle Cookies
Day 10 – You’re on it!
Day 11 –
Day 12 –

Can you count a cake ball as a cookie? It might not technically be a cookie, but since it’s going on my cookie table, I count it! These truffles are made from baked cake that’s crumbled and mixed with frosting, then dipped in white chocolate melting wafers and topped with festive sprinkles. They taste and look so festive. I bet you won’t be able to eat just one because I sure didn’t!

I love to include some sort of cake ball or truffle on the cookie plates that I gift to family and friends, or for cookie exchanges. Usually, I make Oreo Truffles or Chocolate Caramel Macchiato Cake Balls, but I wanted to try a different flavor this time. Gingerbread seemed like the perfect place to start!

Ingredients for Delicious Gingerbread Truffles

You’ll need the following simple ingredients to make these gingersnap balls:

Gingerbread Cake Mix

Large egg

Water

Cream Cheese Frosting (make it easy with the canned version!)

White Chocolate Melting Wafers

Christmas Sprinkles

Review the full recipe card at the end of the post for the exact amounts of each ingredient!

How to make White Chocolate Gingerbread Truffles

These truffles are easy to make and great for little hands if you have little ones who want to help in the kitchen!

First, preheat your oven to 350°F, and prepare a 9 x 9-inch baking pan by spraying it with cooking spray. Line two baking sheets each with a piece of parchment paper.

Prepare the gingerbread cake mix according to the manufacturer’s instructions with the egg and water. Bake the cake in the pan according to the package directions.

Allow the cake to cool on a wire rack so that it is cool enough to handle, then crumble the warm cake with two forks or a hand mixer into a large bowl until it has the texture of fine crumbs, and add the cream cheese frosting. Mix until well combined. Feel free to use more or less frosting to your taste.

Using a #60 cookie scoop or 1 tablespoon of truffle dough, form cake balls and place them onto a parchment-lined baking sheet. Place them into the freezer for at least 15 minutes to set.

Place white chocolate wafers in a microwave-safe bowl and heat for 30 seconds, then stir. Continue to melt chocolate in 15-second increments, stirring in between until completely melted. Be careful not to overheat as the chocolate will seize and cannot be melted again.

Using a fork or toothpick, dip the truffle balls in the white chocolate coating, then place them on the second prepared baking sheet. If you use a toothpick, remove the toothpick and drizzle a bit of chocolate over the hole to cover it. Immediately add sprinkles and set aside so the chocolate can set.

Recipe Variations

Use vanilla almond bark instead of white chocolate melting wafers. Or mix it up and use milk chocolate or dark chocolate!

Use less frosting if you find cake balls to be to sweet, or you can even omit it and just mix long enough for the cake to come together into a sort of dough to make the cake balls.

Make them into cake pops by using lollipop sticks!

Tips for Easy Dipping

Make sure your white chocolate melts completely: If it starts to cool down, the gingerbread cake balls are more difficult to dip. Pop the white chocolate back into the microwave for another 15-30 seconds and stir.

Cold cake balls give the best results! If you’re finding it difficult to dip them without crumbling, pop the truffles back into the freezer until firm.

To remove excess chocolate, use your free hand to tap the hand holding the dipped cake ball. This will help shake the extra chocolate back into the bowl.

Add sprinkles immediately: sprinkles cover a wealth of sins! The white chocolate will set quickly, so dip a few truffles, then sprinkle, and repeat until they are all done.

If your chocolate is too thick: heat it up to thin it out.

FAQs

How do you store Gingerbread Truffles?

Keep these no-bake treats in the refrigerator in an airtight container for up to 5 days. Serve them straight from the fridge or let them warm up for 10-15 minutes first.

Can you freeze Gingerbread Cake Balls?

Yes, you can freeze them before or after you dip them. This is so handy if you need to prepare some treats ahead of time.

Before Dipping: Once you’ve made the cake balls and they’ve firmed up in the freezer as directed in the recipe, transfer them to a freezer-safe bag or container and store them for up to 3 months. Then dip when you are ready to serve them!

After Dipping: Store dipped white chocolate truffles by sticking them on a plate or tray in the freezer for about 15 minutes to firm up. Then wrap them individually in plastic wrap so they don’t stick to each other, and place them in a freezer bag or container.

I like to let them sit in the fridge for a few hours before serving them.

Looking for More Ginger Treats?

You can do so much more with ginger than just make gingerbread cookies! Here are some great recipes that are perfect for the Christmas season:

Chewy Ginger Cookies

Apple Ginger Galette

Cranberry Ginger Cookies

Eggnog Dream Bars

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