In a large mixing bowl, combine 2 cups of crushed gingerbread cookies, 8 ounces of softened cream cheese, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and 1 teaspoon vanilla extract. Mix thoroughly until a uniform dough forms, about 3–5 minutes.

Use a small scoop or your hands to roll the mixture into bite-sized balls, roughly 1 inch in diameter. Place the truffles on a parchment-lined baking sheet and chill for at least 30 minutes.

In a microwave-safe bowl, heat 1 ½ cups of white chocolate chips in 30-second intervals, stirring after each until completely melted and smooth, about 1–2 minutes.

Dip each truffle into the melted white chocolate, ensuring they are fully coated. Transfer them back to the lined baking sheet.

If desired, sprinkle with crushed gingerbread or festive sprinkles before the chocolate sets. Refrigerate for 30–60 minutes until firm.