In a large mixing bowl, combine about 2 cups of crushed gingerbread cookies with 8 ounces of softened cream cheese. Add 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of ground cloves, and 1 teaspoon of vanilla extract. Use a spatula or your hands to mix everything together until fully incorporated and smooth, resembling a thick dough.

Once the truffle mixture is ready, scoop out small amounts and roll them into 20–24 bite-sized balls, approximately one inch in diameter. Place them on a parchment-lined baking sheet, ensuring they don’t touch each other.

Transfer the baking sheet with the shaped truffles to the refrigerator and chill for at least 30 minutes until firm.

In a microwave-safe bowl, melt about 12 ounces of white chocolate chips or melting wafers. Heat in 30-second intervals, stirring in between until smooth and melted.

Using a fork, dip each chilled truffle into the melted white chocolate, allowing any excess to drip off back into the bowl. Carefully place the dipped truffles on parchment paper.