Start by placing 2 cups of gingersnap cookies into a food processor. Pulse until they turn into fine crumbs.

In a mixing bowl, combine the gingersnap crumbs with 8 oz of softened cream cheese, 1 tsp of vanilla extract, 1 tsp of ground cinnamon, and 1 tsp of ground ginger. Mix until a thick, cohesive dough forms, usually about 2-3 minutes of vigorous mixing.

Using your hands, scoop about one tablespoon of the gingerbread mixture and roll it into a ball. Place each rolled ball onto a parchment-lined baking sheet, ensuring they are about two inches apart.

Once all truffles are formed, place the baking sheet in the freezer for about 20-30 minutes, or until the truffles are firm to the touch.

In a microwave-safe bowl, heat 12 oz of white chocolate in 20-second intervals, stirring in between each interval until completely melted and smooth.

Carefully dip each chilled gingerbread truffle into the white chocolate, ensuring it’s fully coated. Allow any excess chocolate to drip off before placing each truffle back onto the parchment-lined baking sheet.

Melt the remaining 2 oz of white chocolate in the same manner. Drizzle the melted chocolate over each set truffle and immediately sprinkle festive toppings before the chocolate hardens.

Let them sit at room temperature to firm up, or place them in the refrigerator for about 10 minutes.