Ingredients

• 4 cups (about 283 g) crunchy gingersnap cookies
• 6 ounces (170 g) cream cheese, softened
• ¼ teaspoon vanilla extract
• 10 ounces (283 g) white chocolate or almond bark, for dipping
• Sprinkles for garnish (I found dye-free ones)

Directions

• In a food processor, pulse the cookies until finely crushed. Add the cream cheese and vanilla and process until the mixture comes together
• Roll into scant tablespoon-sized balls. Place the balls on a lined baking sheet and refrigerate until firm, 30 minutes (can be refrigerated, if well covered, up to several days)
• Melt the white chocolate or almond bark over low heat. Dip the gingerbread balls into the chocolate to coat. Place the coated truffles on a lined baking sheet. Immediately sprinkle with sprinkles before the chocolate hardens. Refrigerate to help the chocolate set. Serve chilled or at room temperature

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