Description
These no-bake Ginger Snap Cookie Truffles are everything you love about the holidays wrapped into one irresistible bite—spiced, creamy, and coated in sweet white almond bark. With a little extra flair added to this double batch, they’re perfect for dessert trays, gifting, or sneaky bites straight from the fridge.
Ingredients
2 (16-ounce) boxes ginger snap cookies (2 lbs), crushed
16 ounces cream cheese, room temperature
2 pounds white almond bark, melted
1 teaspoon vanilla extract
½ teaspoon cinnamon (optional, for extra warmth)
Zest of 1 orange (optional, for a citrusy holiday twist)
Sprinkles or extra crushed cookies, for decoration
Instructions
In a food processor, pulse ginger snap cookies into fine crumbs. Reserve ½ cup for topping if desired.
In a large bowl, mix cookie crumbs with cream cheese, vanilla, cinnamon, and orange zest until a soft, even dough forms.
Chill the mixture for 20–30 minutes until firm.
Scoop and roll into 1-inch balls. Place on a parchment-lined baking sheet. Freeze for 30 minutes.
Melt almond bark according to package directions.
Dip each truffle into the melted bark, letting excess drip off. Place back on parchment.
Immediately sprinkle with crushed cookies or holiday sprinkles before coating sets.
Refrigerate until firm. Store chilled in an airtight container.
- Prep Time: 30 minutes
- Chill Time: 1 hour
Nutrition
- Calories: 160 / Truffle
- Sugar: 13g / Truffle
- Fat: 9g / Truffle
- Carbohydrates: 18g / Truffle
- Protein: 1g / Truffle