Perfectly spiced with warm seasonal flavors, these easy gingerbread truffles combine the classic taste of gingerbread, cream cheese and white chocolate and turn it into a holiday treat that’s irresistibly delicious.
If you’re looking for another delicious treat to make, you’ll love these Grinch Oreo Balls, these Ornament-shaped Christmas Oreo Balls or these classic 3 ingredient no-bake Oreo Truffles. They are both delicious truffles made with simple ingredients!
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Wonderful during the Christmas season, these truffle balls are sure to become a star of your holiday dessert table at parties, a cookie exchange or just to enjoy at home.
You can also make this recipe and wrap them up with other festive treats as an edible gift to friends and neighbors. Place them in cute holiday tins or in little cellophane bags tied up with a pretty ribbon.
Below is a list of the ingredients you’ll need to gather to make this easy recipe. Scroll all the way down for the full recipe card with amounts.
- Gingerbread Cake Mix: I used Betty Crocker brand for the base of our truffles, providing that classic gingerbread flavor.
- Water: to mix with the cake mix.
- Egg: binds the ingredients together.
- Cream Cheese: at room temperature to add the creamy texture.
- Ghirardelli Vanilla Melting Wafers: for a smooth, vanilla coating.
- Holiday Sprinkles: adds a fun festive touch. I used these cute christmas jimmies
- Use 6 cups of gingerbread cookies or gingersnap cookies crushed into fine crumbs in a food processor or in a plastic bag using a rolling pin to crush.
- Swap the gingerbread mix for a spice cake mix for a different yet delicious flavor. You can also use a white or yellow cake and add a teaspoon of ground cinnamon.
- Choose different brands of white candy melts, like Wilton or Melt Ems, instead of Ghirardelli.
- Replace cream cheese with vanilla frosting for a different texture and flavor.
- You can use melted white chocolate chips or almond bark for dipping and add a tablespoon of coconut oil to thin it some. The coating may not look the same as pictured though.
- Add a teaspoon of vanilla extract.
- Use a gluten-free cake mix if needed.
How to Make These Easy Truffle Recipe
Step 1: Preheat the oven to 350° F and spray an 8×8 glass baking dish with non-stick cooking spray.
Step 2:In a large bowl, add the cake mix, water and egg and combine.
Step 3: Pour into the prepared baking pan and bake for 25-27 minutes.
Step 4: Line two baking sheet with parchment paper.
Step 5: After the cake has baked and cool completely for about 15-20 minutes and then crumble into pieces.
Step 6: In a clean large mixing bowl, add the cream cheese (softened) and blend it with an electric hand mixer on medium high speed until creamy, scraping down the side of the bowl occasionally.
Step 7: Add the cooled cake crumbles to the cream cheese and blend together on low-medium speed until combined.
Step 8: Using a small cookie scoop, scoop equal amounts of the cookie mixture and roll into balls and then place each ball on the prepared baking sheet
Step 9: Refrigerate the coated truffles for 1-2 hours for them to set and hold their shape while dipping.
Step 10: Using a double boiler, melt the vanilla melting wafers on low heat, stirring often, until fully melted and smooth. Be very careful not to overheat or it will seize and thicken too much to use for dipping.
You can also add the wafers to a microwave-safe bowl and microwave for 30 seconds at 50% power level or defrost setting. Then stir and repeat one or possible 2 more 30 second increments, stirring after each time. Again, be very careful not to overheat the wafers. The bowl is usually warm enough to continue melting them after you remove it and stir a little more.
Step 11: Use a fork and dip each cookie ball into the melted vanilla candies then gently tap the fork on the edge of the pot or bowl to remove the excess chocolate coating. then place each it back onto the tray and top with sprinkles.
Step 12: Place the cookie sheets back in the refrigerator for 20 minutes or the freezer for 10 minutes if you have space for the coating to set.
- Do not skip chilling the cake balls before dipping them or they may crumble into the melted vanilla wafers.
- Freezing before dipping is not recommended because it will cause them to sweat as it thaws.
- Let the cream cheese sit on the counter for about 30 minutes to soften to room temperature.
- You can also use a candy melt melting pot which also helps the melts to stay at the right consistency perfect for dipping.
- Refer to cake mix package for different size baking dishes and baking times.
Store leftover truffles in an airtight container in the refrigerator for up to 5 days. Place parchment paper or wax paper between each layer to keep from sticking together.
For longer storage, freeze for up to 2 to 3 months and thaw in the refrigerator before serving. I like to layer with parchment paper as well when freezing.
Gingerbread Truffle Balls
- 14.5 ounce Betty Crocker Gingerbread Cake Mix
- 1 ¼ Cups Water
- 1 Egg
- 8 ounces cream cheese softened to room temperature
- 10 oz bag Ghirardelli vanilla melting wafers
- Holiday Sprinkles like a gingerbread mix
- Preheat the oven to 350° F and spray an 8×8 glass baking dish with non-stick cooking spray.
- In a large mixing bowl, add the cake mix, water and egg and whisk to combine.14.5 ounce Betty Crocker Gingerbread Cake Mix, 1 ¼ Cups Water, 1 Egg
- Pour into the prepared baking pan and spread evenly.
- Bake for 25-27 minutes.
- Line two baking sheet with parchment paper.
- After the cake has baked, remove it from the oven and crumble it into pieces then set aside and allow it to cool completely for about 20 minutes before adding to the cream cheese.
- In a clean large mixing bowl, add the softened cream cheese and blend it using an electric mixer on medium high speed until creamy.8 ounces cream cheese
- Add the cooled, crumbled cake to the blended cream cheese and blend together on low-medium speed, scraping down the sides of the bowl occasionally until just barely combined, until the cream cheese has completely
- Using a 1 ½ inch cookie scoop, scoop equal amounts of the dough and roll into a smooth ball with your hands and then place each ball on the lined cookie sheets.
- Refrigerate the cake balls for 1-2 hours for them to set and hold their shape while dipping.
- Using a double boiler, melt the vanilla melting wafers on low heat, stirring often, until fully melted and smooth. Be very careful not to overheat or it will seize and thicken too much to use for dipping.
- You can also add the wafers to a microwave safe bowl and microwave for 30 seconds at 50% power level or defrost setting for 30 seconds. Then stir and repeat one or possible 2 more 30 second intervals, stirring after each time. Again, be very careful not to overheat the wafers. The bowl is usually warm enough to continue melting them after you remove it and stir a little more.
- Use a fork and dip each cake ball into the melted vanilla candies then gently tap the fork on the edge of the pot or bowl to remove the excess chocolate coating.10 oz bag Ghirardelli vanilla melting wafers
- Place each coated truffle back onto the lined trays and immediately top with sprinkles before the coating has set.Holiday Sprinkles
- Place the cookie sheets back in the refrigerator for 20 minutes or the freezer for 10 minutes if you have space for the coating to set.
- Keep refrigerated until ready to eat.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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