The secret to decorating gingerbread cookies in snap? Make gingerbread cookie truffles with crushed gingersnap cookies!
These decadent bites of rich gingerbread goodness are so quick and easy. Just mix crushed gingersnap with cream cheese and marshmallow fluff and add a splash of booze for an optional fun grown up twist. Then roll into balls, chill, coat in white chocolate and sprinkle with crushed gingersnaps. These make a great addition to a cookie box, if they last long enough!
No dairy? No problem! Check out my ingredient swap outs in the recipe notes below to make them vegan!
Makes: Approximately 12 1-inch truffles
Active Time: 30 minutes
Inactive Chill Time: 30 minutes
Ingredients:
- 12 gingersnap cookies crushed fine in food processor, 2 tablespoons reserved for sprinkling
- 4 ounces cream cheese softened at room temp
- 1/4 cup marshmallow creme
- 1 tablespoon of spiced rum or brandy, optional
- 1 cup white chocolate chips, for coating
Directions:
Mixed crushed gingersnaps with cream cheese and marshmallow fluff until thoroughly combined. Stir in rum or brandy if using. Scoop into 1 inch balls and place in parchment lined cookie sheet. Refrigerate for 30 minutes or more to firm up.
Once cookie balls have chilled, melt white chocolate in a small heatproof dish in the microwave for 30 seconds at a time until melted, stirring in between.
Place one chilled cookie truffle on the tines of a fork over the dish of melted chocolate. Spoon a generous amount of melted chocolate over the cookie truffle making sure to coat all the sides and tap the side of the fork to sheer the excess chocolate off the bottom of the truffle into the bowl.
Carefully slide the truffle off the fork by pushing it from the base with the tines of another fork onto the parchment. Sprinkle top immediately with reserved gingersnap crumbs. Repeat dipping and sprinkling with remaining gingersnap crumbs and leave on the parchment until set.
Store these cookie truffles in the fridge in a tightly sealed container for up to 3 weeks.
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