"Nyaker cookies or Swedish gingersnap cookies are some of the best cookies to pair with your coffee. Now I took those and transformed them into the best truffles that you can serve all holiday long to friends and family. Or just use the holidays to have a fresh batch in your fridge to enjoy every day with your morning coffee!"
Gingersnap Cookie Truffles
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A Note from Feedfeed
This holiday season, turn your kitchen into a truffle-filled playground! Crush, roll, dip, and drizzle your way to an easy dessert in no time. The blend of the Nyaker cookies (a Swedish, thin peppery gingersnap cookie), combined with cream cheese, and dipped into Guittard chocolate. Top it off with crushed coffee beans and candy cane crunch for a festive kick. Quick to whip up, these truffles are the ultimate bite-sized no-bake cookie, you should add them to your holiday cookie tin!
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- Recipe Card
Prep time: 20mins (45 minute chill time)
Serves or Makes: 24 truffles
Recipe Card
ingredients
- 4 cups (425 grams) Nyakers Pepparkakor cookies, crushed
- 6 ounces cream cheese
- 1 2/3 cups (10 ounces) Guittard semi-sweet chocolate, melted
- Whole bean coffee, crushed for topping
- Guittard white chocolate chips, melted for drizzling
- Hammond’s candy cane candies, crushed for topping
Method
Step 1
Add the crushed Nyaker cookies to a food processor and process until finely crushed.
Step 2
Add in the softened cream cheese and process again until the mixture comes together and forms a soft dough.
Step 3
Transfer the dough into a bowl, cover with plastic wrap, and chill in the fridge for 30 minutes.
Step 4
Once ready, scoop 1 tablespoon worth of dough, roll it between the palms of your hands, and place it on a parchment paper-lined baking sheet. Repeat until all of the Nyaker cookie dough is used. Place the baking sheet in the freezer and allow the truffle balls to chill for 15 minutes.
Step 5
In a medium bowl, melt the chocolate chips in the microwave in 30-second increments. Stir between each increment to prevent the chocolate from burning.
Step 6
Using a chocolate dipping fork, dip the truffles in the melted chocolate to coat. Place the coated truffles on the parchment-lined baking sheet.
Step 7
Top the coated truffles with white chocolate drizzles, crushed coffee beans, crushed candy cane candies, or more crushed Nyaker Cookies.
Step 8
Allow the truffles to chill in the fridge to set, then serve and enjoy!