Super easy gingerbread mix truffles are some of our favorite holiday treats to make. I love that you can make these from scratch, make a no bake version or bake a gingerbread cake from mix to use for those easy festive balls.
You are in luck today cos I’ll be showing you how to make the baked and no bake version of these gingerbread truffles from a gingerbread mix.
Gingerbread mix truffles recipe
It’s that time of the year when gingerbread spice mix and everything gingerbread becomes the rave of the moment. Welcome to the Christmas season a time of joy when we celebrate the birth of Jesus.
What better time to share these delightful homemade gingerbread truffles with family and friends than this festive season.
Why you will love these gingerbread truffles
Beginner friendly: Don’t be discouraged these dessert balls are easy to make and we’ll show you how in a bit.
Perfect for any occasion: who says you can enjoy these only during the holidays? You can make gingerbread truffles all year round as a holiday treat, homemade gift or a delightful snack.
Customizable: While these truffles are coated with white chocolate and decorated with gingerbread sprinkles, you can switch up the colors to suit the theme you are looking to create.
- Gingerbread mix
- Cream cheese
- Vanilla melting wafers
- Gingerbread sprinkles
- Milk or water
Recommended Tools for this recipe
Stand mixer or hand mixer
1.5 inch cookie scoop
How to make gingerbread truffle from a gingerbread mix
This is an overview of the recipe with step by step photos. Scroll down to end of post for a printable recipe card with the amount of ingredients and full recipe instructions.
Step 1: Gather the extra ingredients needed to add to the gingerbread mix to bake the cake.
Step 2: line the baking pan with parchment paper:
Step 3: Bake the gingerbread cake according to the package instructions. Then let it cool completely before crumbling the cake.
Step 4: In the meantime, whisk the cream cheese in a mixing bowl till smooth, next add the crumbled cake to the cream cheese and continue to whisk till well combined.
Step 5: Use a 1 ½ inch cookie scoop to out even sized cake balls. Next roll in between your palms to get a smooth ball. Place it on the lined baking sheet and proceed to repeat the process till all have been completed.
Step 6: Refrigerate the undecorated gingerbread truffles for 1 to 2 hours.
Decorating the gingerbread truffles
Step 1: Melt the vanilla wafers in a double boiler on low heat stirring often until melted and smooth.
Step 2: With a fork dip one cake ball at a time into the melts then remove and gently tap the fork on the edge to remove the excess coating. Then place the ball back onto the parchment paper and top with sprinkles immediately.
Step 3: Return the decorated truffles to refrigerator for about 10 minutes to harden.
Step 4: Serve and enjoy.
No bake method
Step 1: Heat treat dry cake mix by preheating oven to 350°F. Line a baking sheet with parchment paper and spread mix evenly on it. Bake for 5 minutes, then remove and let cool 5-10 minutes.
Alternatively, place mix in a microwave-safe bowl and microwave in 30-second increments, stirring after each, for 2-3 minutes total. Allow to cool 5-10 minutes.
Step 2: In a medium bowl, use a hand mixer to beat cream cheese on medium-high until smooth.
Step 3: Add cooled cake mix and beat on medium speed until dough consistency. Cover and refrigerate dough for 2 hours.
Step 4: Line baking sheets with parchment. Scoop out 1 tablespoon of chilled dough, roll into balls with palms of hands, and place on trays 2 inches apart. Repeat with remaining dough.
Step 5: Follow the decoration instructions written in the previous section.
How to store
Store Cake balls in an air tight container for 3 to 4 days. Make sure your containers have secure lids and if possible, store in layers with parchment paper separating the layers.
For longer freezer storage, wrap individual cake balls tightly in plastic wrap first, then place wrapped balls into freezer bags or airtight containers. They will keep for up to a month in the freezer. Thaw in the fridge before serving.
- Use a cookie scoop to get uniform balls
- Melt the melting waters on low heat stirring frequently till melted. Be careful not to over heat.
- Instead of vanilla melting wafers, candy melts, almond bark or you can use milk or dark chocolate. Make sure to use a quality brand.
- Any flavor cake mix can be substituted in this recipe.
You can substitute with buttercream frosting.
Sprinkles, crushed candy canes, cocoa powder, coconut, etc.
Yes you can. I shared the instructions to that above.
Cut into cubes and on the counter for 15-30 minutes.
More recipes like this one
- Reindeer truffles
- 4th of July cake balls
- Check out all our Home Cooked Recipes
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Gingerbread mix truffles
- Baking pan
- Mixing bowls
- Hand mixer
- 1.5” cookie scoop
- Baking trays
- Parchment paper
- Double boiler (or microwave)
- 14.5 ounce Betty Crocker Gingerbread Cake Mix
- 1 large egg
- 1 ¼ cup milk (or water)
- 8 ounce block cream cheese softened to room temperature
- 10 oz bag Ghirardelli vanilla melting wafers
- Gingerbread sprinkles mix
- Preheat oven and make gingerbread cake according to package directions. For extra moistness and flavor, make with milk instead of water.
- Line baking sheets with parchment paper. Set aside.
- Once baked, allow cake to cool completely before crumbling into a bowl.
- Using a hand mixer, beat cream cheese on medium-high until smooth.
- Fold in crumbled cake and mix on low until fully incorporated, scraping sides as needed.
- Use a cookie scoop to form cake mixture into evenly sized balls. Roll between palms to smooth exterior. Arrange on prepared baking sheets.
- Refrigerate cake balls 1-2 hours until firm. Chilling helps them hold shape for dipping.
- In a double boiler or microwave on low, melt vanilla wafers, stirring gently until smooth. Take care not to overheat or chocolate may seize up.
- Dip cake balls one at a time with a fork, tapping off excess coating. Sprinkle decorations right away so they stick.
- Refrigerate dipped cake balls for about 10 minutes to set coating before serving.
- Chilling is important for tidy dipping and shaping.
- Melting chocolate requires low, even heat to stay smooth.
- Substitute for any flavor cake mix
- Substitute the cream cheese for homemade or store-bought frosting.
- Handle the cake balls gently when coating to prevent crumbling.