Gingersnap Truffles



1 box of Pepperidge Farm gingerman cookies
6 oz. cream cheese (3/4 of a package), softened
1/4 tsp cinnamon
2 cups white chocolate wafers


1. Finely crush cookies using a food processor or whatever you have available.  Put crumbs and cream cheese and cinnamon in medium bowl and beat with an electric mixer until well blended.

2.  Using your hands, roll batter into balls roughly 2 inches in diameter.  Place on parchment paper and freeze for 30 minutes to an hour.

3. On low heat, melt white chocolate wafers in a small pan. Individually dip each truffle in the chocolate with a spoon and roll around until completely covered.  Place back on parchment paper and decorate if you want.  Let sit for at least 20 minutes.  Best if kept refrigerated.

Real talk: I almost posted title as Gingerman Balls. One lightning speed redaction and five minutes of snickering by myself later, we have Gingersnap Truffles.

Hilarious near-miss aside, these are incredible.  They will definitely be a mainstay for all our future holiday parties!


3 responses to “Gingersnap Truffles

  1. These were amazing! Maura brought them to my holiday party and the only question myself and others had was “Are there anymore?” YUM.

  2. Nikki

    I will be trying these very soon!!

  3. Pingback: Cran-Apple Crisp with Bourbon Brown Sugar Ice Cream | ragamuffinrecipes