Ingredients

The following ingredients have 24 Servings
  • 4 cups crunchy gingersnap cookies
  • 6 ounces cream cheese (softened)
  • 1/4 teaspoon vanilla extract
  • 10 ounces white chocolate or almond bark (for dipping)
  • A few extra cookies crushed (for garnish)

Instruction

  • In a food processor (you could try using a blender) process the cookies until they are finely crushed. Add the cream cheese and vanilla and process until the mixture comes together.
  • Roll into scant tablespoon-sized balls (I use my #60 small cookie scoop to scoop and then rolled in my hands). Place the balls on a lined baking sheet and refrigerate until firm, 30 minutes (can be refrigerated, if well covered, up to several days).
  • Melt the white chocolate or almond bark over low heat. Dip the gingerbread balls into the chocolate to coat. (See note above for tips on dipping in chocolate.) Place the coated truffles on a lined baking sheet. Immediately sprinkle with extra cookie crumbs before the chocolate hardens. Refrigerate to help the chocolate set. Serve chilled or at room temperature.