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Gingerbread OREO Cookie Balls started as a playful holiday experiment in my kitchen but quickly became an annual favorite. These treats bring together nostalgic gingerbread flavors and creamy white chocolate for a bite-sized dessert that looks impressive and comes together faster than a classic gingerbread house. They are perfect for parties busy holidays or just a fun afternoon project with kids.
I made these first for my daughter's cookie exchange and everyone wanted the recipe. Now it's a December tradition to roll out trays of these little cookie balls together.
Gather Your Ingredients
- Golden OREO Cookies: These are the sweet sturdy base for the truffle and give perfect balance to gingerbread spice. Look for fresh packs so they crush finely.
- Cream cheese: Use fullfat block style for the creamiest texture. It holds everything together and adds a slight tang.
- Molasses: Blackstrap or dark adds classic depth and just the right amount of chew
- Ground ginger: Essential for a warm spiced bite. Use freshly purchased for the boldest flavor.
- Ground cinnamon: Hints of holiday comfort. Sniff for a strong sweet aroma at the store.
- White chocolate or white candy coating: Melts to a smooth shell over the cookie balls. Opt for real white chocolate with cocoa butter if possible
- Decorative sprinkles: Press on for extra color and instant party appeal
How to Make It
- Crush the Cookies
- Place Golden OREOs in a food processor and pulse until they form even fine crumbs resembling sand. Stop and shake if needed for even texture. This sets the foundation for perfect dough.
- Mix the Filling
- In a large bowl beat softened cream cheese with molasses ground ginger and ground cinnamon until smooth and combined. Scrape down the sides so every bit is incorporated.
- Combine and Form Balls
- Add the cookie crumbs to the cream cheese mixture. Stir with a sturdy spatula until no dry spots remain. The dough should be thick and sticky. Scoop out small even amounts and roll tightly between your palms into balls about the size of a walnut. Chill the balls in the fridge for at least 20 minutes so they firm up for dipping.
- Melt the White Chocolate
- Chop white chocolate or candy coating and melt gently in a heatproof bowl set over barely simmering water or in short microwave bursts stirring often until silky and warm but not hot. If it gets too thick add a teaspoon of coconut oil for smoothness.
- Dip and Decorate
- Use two forks to dip each chilled cookie ball into melted white chocolate coating all sides. Let the excess drip off then place on waxed paper. While still wet scatter festive sprinkles over each one. Work in batches so coating stays workable.
- Set and Store
- Allow coated balls to set at cool room temperature or chill again to harden the shell. Transfer to an airtight container when firm. They stay fresh in the fridge for up to a week.
Kidfriendly hands on activity just don't expect leftovers. I find molasses to be the magic ingredient here every time I pull the jar out the kitchen fills with gingerbread warmth and it reminds me of decorating cookies as a kid with my mom. That scent always means holiday fun is about to begin.
Flavor Boosters
Chocolate OREOs work equally well for a chocolateginger twist. If you do not have molasses try using a dark honey or maple syrup with a scant pinch of allspice added for depth. Dairyfree cream cheese and vegan white chocolate are great swaps for dietary needs without sacrificing flavor.
Serving Suggestions
Serve these on a festive platter mixed with candied ginger pieces or alongside fresh gingerbread men for a playful dessert spread. They also make wonderful edible gifts tucked into paper muffin cups then wrapped in a tin with a ribbon. One year I added a sprinkle of edible gold dust for a shimmering effect at a family party.
Creative Twists
Gingerbread is a perennial holiday favorite across cultures and rolling sweet truffles is a modern way to keep the tradition fun and easy. While these cookie balls skip the classic baking step they evoke all the cozy flavors of snowy afternoons and homemade cookies that ring in the season’s cheer.
These cookie balls bring together tradition and creativity in every bite. Enjoy customizing them with your favorite toppings or flavors for a memorable holiday treat.
Common Questions About This Recipe
- → How can I crush the OREO cookies for this dessert?
Place the cookies in a food processor or seal them in a plastic bag and crush with a rolling pin for fine, even crumbs.
- → Can I substitute regular OREOs instead of Golden OREOs?
Yes, regular OREO cookies provide a deeper cocoa flavor, but Golden OREOs keep the gingerbread spices in the spotlight.
- → How do I melt white chocolate smoothly for dipping?
Melt white chocolate in short bursts in the microwave, stirring in between, or use a double boiler on the stove for even heating.
- → What’s the best way to decorate these for the holidays?
Use festive sprinkles, colored sugar, or drizzle with extra white chocolate before chilling for added holiday cheer.
- → How should I store the prepared cookie balls?
Keep them in an airtight container in the refrigerator for up to one week, or freeze for up to a month for longer storage.