Gingerbread Truffles


  • 1 16-ounce package gingerbread cookies
  • 1 8-ounce block cream cheese, at room temperature
  • 1 package chocolate candy coating
  • Assorted sanding sugar


  1. Add cream cheese to food processor and blend until smooth.
  2. Crush cookies in their packaging, and slowly add to cream cheese, blending in small quantities to ensure a smooth mixture.
  3. Remove mixture from food processor and freeze for two hours.
  4. Melt chocolate candy coating. Shape gingerbread mixture into 1 or 2 inch truffles, and dip in the chocolate, removing excess with a fork.
  5. Place dipped truffles on parchment paper to set.
  6. Optional: roll in sanding sugar for a more festive look.