Place the gingerbread cookies in a food processor and pulse until finely ground. Alternatively, place them in a sealed zip-top bag and crush with a rolling pin until they reach a fine crumb texture.

In a large mixing bowl, combine the crushed cookies with softened cream cheese, cinnamon, nutmeg, cloves, and vanilla extract. Stir until fully incorporated and a soft, sticky dough forms.

Scoop out about 1 tablespoon of the mixture and roll it between your palms to form a ball. Place each truffle on a parchment-lined baking sheet. Repeat with the remaining dough to make 20–24 truffles.

Place the tray in the refrigerator for at least 30 minutes or in the freezer for 15 minutes until the truffles are firm enough to dip.

Add the white chocolate chips or melting wafers to a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.

Dip each chilled truffle into the chocolate using a fork, allowing the excess to drip off. Return the coated truffle to the parchment-lined tray. Add optional toppings while the coating is still wet.

Allow the chocolate to set completely at room temperature or place the tray back in the refrigerator to speed up the process. Once set, the truffles are ready to serve or store.