Introduction

Gingerbread OREO Truffles combine the festive warmth of ginger and cinnamon with the creamy texture of white chocolate. These bite-sized treats are perfect for holiday gatherings or as a sweet gift for friends and family.

A group of round treats with a smooth, white outer coating are arranged together. Each treat is topped with a small, brown gingerbread-shaped decoration featuring simple white icing details. One treat is cut open to show its inside, which is a soft, crumbly light brown layer. The treats sit on a flat white marbled surface, with a pink cloth or background element partially visible behind them. 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: In a large bowl, beat the softened cream cheese and finely crushed OREO cookies until well blended.
Step 2: Add the molasses, ground ginger, and ground cinnamon. Mix thoroughly until the spices and molasses are evenly distributed through the mixture.
Step 3: Shape the mixture into 48 small balls, about 1 inch each in diameter. Place the truffles on a tray and freeze for 10 minutes to firm up.
Step 4: Melt the white chocolate or candy coating according to the package instructions.
Step 5: Dip each chilled truffle ball into the melted white chocolate, ensuring it is fully coated. Optionally, sprinkle decorative sprinkles on top before the coating sets.
Step 6: Arrange the coated truffles in a single layer on a waxed paper-lined baking sheet or shallow pan.
Step 7: Refrigerate the truffles for at least 1 hour or until the white chocolate coating is firm and set.

Tips & Variations

For extra flavor, try adding a teaspoon of finely grated orange zest to the mixture before shaping the truffles.
If you prefer a darker appearance, you can use dark chocolate for dipping instead of white chocolate.
To ensure smooth dipping, rehearse melting the chocolate gently over a double boiler to avoid burning.
Use festive sprinkles or crushed candy canes for holiday-themed decoration.

Storage

Store gingerbread OREO truffles in an airtight container in the refrigerator for up to one week. Before serving, let them sit at room temperature for 10 minutes for the best texture. These truffles can also be frozen for up to one month; thaw in the refrigerator before eating.

How to Serve

The image shows a group of round white chocolate balls placed closely together on a white plate. Each ball has a small gingerbread man cookie on top, which is golden brown with white icing details. One of the balls in the center is cut open, revealing a soft, crumbly light brown cookie dough inside. The white chocolate coating is smooth and shiny. In the background, there is a red cloth resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular OREO cookies instead of Golden OREO?

Yes, regular OREO cookies can be used, but they will change the color and flavor slightly. Golden OREOs complement the gingerbread spices better.

Is it necessary to freeze the truffles before dipping?

Freezing helps the truffles firm up, making them easier to handle and ensuring the chocolate coating sets quickly without melting the truffles.