Start by crushing the gingerbread cookies into fine crumbs using a food processor or a resealable plastic bag.

In a mixing bowl, combine the crumbs with softened cream cheese, ground cinnamon, nutmeg, and cloves. Mix thoroughly until smooth.

Form small balls, approximately 1 inch in diameter, and place onto a lined baking sheet. Cover with plastic wrap and chill for at least 30 minutes.

Melt the white chocolate chips or melting wafers in a microwave-safe bowl, stirring until smooth.

Dip each truffle in melted white chocolate and place back on the baking sheet.

Before coating sets, add toppings like crushed gingerbread crumbs or cinnamon.

Once set, transfer to an airtight container. Store in the fridge for up to a week or freeze for up to a month.