Introduction

These Gingerbread OREO Truffles combine festive spices with creamy sweetness in a bite-sized treat that’s perfect for the holiday season. With a smooth white chocolate coating and subtle gingerbread flavor, they’re easy to make and sure to impress friends and family.

Seven round cake balls covered in smooth white icing form neat rows on a white marbled surface. Each cake ball is topped with a small gingerbread cookie shaped like a person, decorated with white icing for details. One cake ball in the front right has a bite taken out of it, showing a soft, crumbly light brown interior. In the background, a soft pink fabric adds a gentle contrast to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese, softened
36 Golden OREO Cookies, finely crushed (about 3 cups)
3 tablespoons molasses
2 teaspoons ground ginger
½ teaspoon ground cinnamon
16 ounces white chocolate or white candy coating, melted
Decorative sprinkles, optional

Instructions

Step 1: Beat the softened cream cheese and finely crushed Golden OREO Cookies together until well blended.
Step 2: Add the molasses, ground ginger, and ground cinnamon, then mix again until all ingredients are evenly distributed.
Step 3: Using your hands or a small cookie scoop, shape the mixture into 48 balls about 1 inch in diameter. Place them on a tray and freeze for 10 minutes to firm up.
Step 4: Melt the white chocolate or candy coating according to package instructions.
Step 5: Dip each chilled ball into the melted white chocolate, fully coating it, then immediately top with decorative sprinkles if desired. Lay the dipped truffles in a single layer on a waxed paper-lined baking sheet.
Step 6: Place the tray of coated truffles into the refrigerator and chill for 1 hour or until the coating is firm. Once set, the truffles are ready to serve or store.

Tips & Variations

Make sure the cream cheese is softened to room temperature for easier mixing.
Freezing the shaped balls before dipping helps them retain their shape during coating.
You can substitute dark or milk chocolate for the coating if preferred.

Storage

Store truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze the truffles and thaw before serving. When reheating, let refrigerated truffles come to room temperature to enhance their texture.

How to Serve

A group of eight smooth, round white chocolate balls are arranged closely on a white marbled surface, each topped with a small, detailed light brown gingerbread person cookie decorated with white icing to show eyes, mouth, buttons, and lines on arms and legs. One chocolate ball is cut in half, revealing a dense, crumbly brown gingerbread cake inside. The white chocolate coating is thick and shiny, covering the whole ball and forming a slight base at the bottom where it touches the surface. Behind the balls, part of a soft, textured deep pink fabric is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular OREOs instead of Golden OREOs?

Yes, you can use regular OREOs, but the cream filling and chocolate flavor will change the taste and appearance of the truffles. Golden OREOs keep the flavor lighter and more complementary to the gingerbread spices.

What can I do if my white chocolate coating is too thick for dipping?

If the coating is too thick, gently warm it a little more, stirring frequently, or add a small amount of vegetable oil or shortening to thin it out for easier dipping.