Gingerbread Reindeer Truffles

These Gingerbread Reindeer Truffles are more than a holiday dessert. They’re bite-sized cheer. Little chocolate-dipped treats with candy eyes and pretzel antlers, ready to steal every heart at the table. You’ll make them once, and every child in the room will ask when they’re coming back.

You’re going to learn how to turn simple gingerbread cookies into adorable holiday truffles that hold their shape, coat smoothly, and decorate like a dream.

They’re spiced just right. Soft inside, crisp outside. Part cookie, part candy. All joy.

Cream Cheese: Why It Matters More Than You Think

You need the richness. Low-fat won’t hold up under chocolate, especially if you want that creamy, slightly spiced bite to shine through. Full-fat cream cheese keeps the mixture firm but spreadable, giving the truffles the texture of soft cookie dough without the crumble.

I’ve made these with mascarpone once, just to see. They came out too soft, almost like frosting. Stick with classic cream cheese. It balances the spice and adds a quiet tang that keeps the truffles from leaning too sweet.

If your mixture still feels loose, a small handful of extra crushed gingerbread cookies will fix that. You want the dough to press together without sticking to your hands.

For more spiced holiday bites, try these Gingerbread Crinkle Cookies.

Why Gingerbread Cookies Make the Best Truffle Base

Crushed gingerbread cookies bring more than flavor. They add structure. You could use gingersnaps too, especially if you want a crispier base and don’t mind a little extra work breaking them down in the processor.

Soft cookies give a smoother texture. Crunchy cookies give a slight grit and need a bit more blending. Both work, but for little kids, I go with the softer option. They bite easier and feel more like fudge than cookie.

Once blended with the cream cheese, you’ll taste cinnamon first. Then ginger. Then nutmeg in the finish. Each spice warms in its own way without overpowering the mix.

And if you like small festive sweets, these Gingerbread Truffles are another great one to keep on your list.

Comparison from My Own Baking Notes: Soft vs. Crisp Cookies in Truffles

I’ve tested this recipe both ways, once using fresh, soft gingerbread cookies, and once using sharp, crisp gingersnaps.

The soft cookies blended faster and gave a smoother bite. The gingersnaps needed more cream cheese and gave a firmer, crunchier texture. That firmness helped the truffles hold up longer on warm serving plates.

If you’re making these for display at a party, gingersnaps help them last longer outside the fridge. But for taste and mouthfeel? I always go back to soft gingerbread cookies.

How the Chocolate Coating Holds the Magic Together

I use milk or dark chocolate, depending on who’s eating. Milk gives you a sweeter, softer finish. Dark gives more contrast with the spiced filling.

When melted properly, the chocolate forms a smooth shell that cracks slightly when bitten. That texture contrast lifts the truffle into something more than candy.

Use a fork to dip. Let the excess drip before placing the truffle on the tray. And work quickly. The longer you wait, the harder it gets to attach the antlers and face.

Decorate fast, while the chocolate’s still glossy. Once it sets, nothing sticks. I’ve learned this the hard way rushing to press eyes into cooling chocolate only to watch them slide off.

For more candy-style truffles that decorate beautifully, try these Peppermint Oreo Truffles.

The Antlers Always Get the Laughs

Mini pretzels are essential. Their shape gives the reindeer their personality. Press them in gently—deep enough to stick, not so deep they break the ball.

Candy eyes and a red nose finish the face. I’ve used mini M&Ms, Sixlets, and once even a red jelly bean chopped in half.

They’re silly, sweet, and surprisingly expressive. I’ve had people pick their truffle based on which one looked the most “curious” or “grumpy.”

For fruity holiday options, you’ll love these Raspberry Snowball Truffles as well.

Serving Tips That Keep These Truffles Smiling

Assemble close to serving time. The pretzels can go soft if stored too long in the fridge. I make the truffles a day ahead, store them plain, and decorate the morning of.

Serve them cold or at room temp. The centers soften slightly as they warm, but the flavor holds strong either way.

Arrange them on a flat tray with parchment or in mini paper cups. They travel well and stay put, even in a crowded cookie box.

Storage Advice That Keeps Them Fresh

Store in a single layer in an airtight container. Don’t stack. You’ll break noses.

Keep them refrigerated up to five days, or freeze the undipped balls for longer storage. Once coated, they don’t love the freezer.

Before gifting, let them sit at room temp for 15 minutes. That softens the center and keeps the chocolate from cracking with the first bite.

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Save and Share This Recipe

Save these Gingerbread Reindeer Truffles to your Christmas board now so you don’t forget them later. They’ll bring smiles, laughs, and a little bit of sparkle to your dessert spread.

And if you try them, I’d love to hear how they turned out. Share your version in the comments, or let me know your twist. Someone always adds a scarf or bowtie, and I love seeing every detail.

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