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Line a large baking sheet with parchment paper. Set aside.
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Put the cookies into a food processor and process or pulse until they resemble fine crumbs. (You can also put them in a ziploc bag and crush them with a rolling pin.)3 cups crushed gingersnap cookies
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Add the cream cheese to the food processor and pulse until combined. The mixture should look like dough.8 ounces cream cheese
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Scoop out the mixture, a tablespoon at a time, roll into a ball and place on the prepared baking sheet. Repeat until you have used all the gingerbread mixture.
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Chill in the refrigerator for 1 hour or place in the freezer for about 30 minutes.
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Fill a small or medium saucepan with a couple of inches of water and bring to a boil. Reduce the heat to a simmer.
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Place a heatproof bowl on top of the sauce pan making sure the bottom of the bowl isn’t touching the water. Put the white chocolate into the bowl (and coconut oil or shortening if using) and melt slowly, stirring frequently. Remove the bowl from the sauce pan. (The chocolate can be melted in the microwave but it needs to be at 50% power in short bursts, like 15 seconds, and stirring in between.)12 ounces white chocolate,1 teaspoon coconut oil
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Dip the chilled balls into the melted chocolate using a fork, spoon, dipping tool, etc. Tap or shake off any excess chocolate and return the truffle to the baking sheet to set up.
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Immediately sprinkle with gingersnap crumbs or sprinkles before the chocolate has set up.2 gingersnap cookies,¼ cup sprinkles
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