Gingerbread OREO Cookie Balls (Recipe for Printing)
Soft gingerbread OREO cookie balls with molasses and crushed cookies, dipped in white chocolate for a festive treat. Perfect for winter or Christmas parties. Save & click.
# What You Need:
→ Base Mixture
01 -
8 ounces cream cheese, softened
02 -
36 Golden OREO Cookies, finely crushed (approximately 3 cups)
03 -
3 tablespoons molasses
04 -
2 teaspoons ground ginger
05 -
1/2 teaspoon ground cinnamon
→ Coating and Decoration
06 -
16 ounces white chocolate or white candy coating, melted
07 -
Decorative sprinkles
# How to Make It:
01 -
Add softened cream cheese, finely crushed Golden OREO Cookies, molasses, ground ginger, and ground cinnamon to a large mixing bowl. Blend thoroughly until a uniform dough forms.
02 -
Scoop out small portions of the dough and roll into 1-inch balls. Place each ball on a parchment-lined baking tray.
03 -
Transfer the baking tray to the refrigerator and chill for 20 minutes to firm the cookie balls.
04 -
Using a fork, dip each chilled ball into the melted white chocolate or white candy coating. Allow excess coating to drip off before returning balls to the tray.
05 -
Immediately add decorative sprinkles to each coated ball before the coating sets. Let stand until fully set.
06 -
Transfer finished cookie balls to a serving platter. Serve chilled or at room temperature.
# Extra Tips:
01 -
For clean results, use a fork or dipping tool to handle the coated cookie balls, and work in batches to prevent melting.