In a mixing bowl, combine the gingerbread cookie crumbs, softened cream cheese, ground ginger, ground cinnamon, and nutmeg. Mix well until everything is combined into a thick dough-like consistency.

If the mixture feels too crumbly, add a little more softened cream cheese until it binds together.

Using your hands, roll the mixture into small balls, about 1 inch in diameter, and place them on a lined baking sheet.

Refrigerate for about 30 minutes until firm.

Melt the white chocolate in a microwave-safe bowl—heat in 30-second increments, stirring until smooth.

Dip each truffle into the melted chocolate, allowing any excess to drip off before placing it back on the baking sheet.

Roll each truffle in sprinkles or crushed cookies to finish.

Let the truffles set at room temperature, or chill them in the fridge to speed up the process.

Store your Gingerbread Truffles in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months.