Golden OREOs, cream cheese, molasses, cozy spices, and white chocolate come together in these festive and irresistible Gingerbread OREO Truffles.
I wasn’t planning on making truffles this year. I had my usual holiday baking list—sugar cookies, peppermint bark, the usual nostalgic lineup. But then, somewhere between unearthing a half-eaten pack of Golden OREOs in the back of the pantry and realizing I had a tub of cream cheese teetering on the edge of expiration, a lightbulb went off.
“What if I just…” I started to mash cookies into cream cheese. I tossed in molasses and ginger out of curiosity (and desperation), dipped the results in white chocolate, and… I kid you not, I stood in the kitchen blinking at this accidental miracle like it had fallen out of a holiday baking fairytale.
They’re rich. They’re creamy. They taste like gingerbread met cheesecake at a cookie party. And they look like something you’d pay way too much for at a fancy bakery. Yet they’re painfully easy. Honestly, too easy. I had to physically remove myself from the fridge to avoid eating a fourth one.
Why You’ll Love This Gingerbread OREO Truffles Recipe?
Let’s break this down. You’ve got:
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That classic warm spice from ginger and cinnamon
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The creamy tang of cream cheese
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Crunchy-crushed Golden OREOs holding everything together like a sugary hug
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A molasses kick that makes it undeniably gingerbread
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And that crisp shell of white chocolate that cracks just right when you bite in
And yes, I did throw some holiday sprinkles on top because… well, I wanted them to look as magical as they taste.
But the real win? These little truffles are totally no-bake. No oven stress. No fussy dough chilling. You just mix, roll, dip, and boom—dessert glory.
Ingredient Notes:
I’m not big on complicated grocery lists, especially not around the holidays. So here’s what you’re looking at:
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Golden OREOs: They’re sweet, buttery, and totally different from regular chocolate OREOs. You need that vanilla cookie base to let the spice shine.
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Cream Cheese: Go for the full-fat kind. It’s what gives these their rich, cheesecake-y vibe.
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Molasses: A holiday hero. It’s what makes these truffles taste like gingerbread instead of just vaguely spiced cookies.
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Ground Ginger & Cinnamon: Together, these add warmth and make your whole kitchen smell like a candle you’d buy at a Christmas market.
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White Chocolate or Candy Coating: Either works—just go with whatever melts easily and tastes good to you.
Want To Save This Recipe?
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Sprinkles (optional-ish): I mean… they’re never really optional, are they?
How To Make Gingerbread OREO Truffles?
- First up: toss the OREOs in a food processor or crush them old-school with a rolling pin and a zip-top bag (we’re keeping things humble here). Add that crushed cookie magic to your cream cheese, molasses, and spices in a bowl.
- Mix it all together until it looks like… well, a delicious mess.
- Scoop and roll the mixture into bite-sized balls—about the size of a ping pong ball if we’re being fancy. I got 48 out of mine, but full disclosure: a couple went missing before they made it to the tray. Oops?
- Freeze those truffle balls for 10–15 minutes. You want them firm but not frozen rocks.
- Then melt your white chocolate. I like to microwave it in 30-second bursts, stirring in between until it’s smooth and dreamy.
- Dip each truffle into the chocolate using a fork, let the excess drip off, and place them on a parchment-lined tray. If you’re going for sprinkles, sprinkle them now—before the chocolate sets.
- Pop the tray in the fridge for an hour to firm everything up. And then—finally—it’s time to eat. Or stare at them lovingly for a minute before giving in.
Storage Options:
Store these babies in an airtight container in the fridge, where they’ll stay good for up to a week (but if they last that long, tell me your secrets). You can also freeze them for longer storage—just let them thaw in the fridge for a bit before serving.
They’re actually even better a day or two after you make them, once the flavors have had a chance to cozy up together.
Variations and Substitutions:
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No molasses? Try maple syrup or dark honey. It’ll still taste festive, just slightly different.
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Switch up the coating: Dark chocolate for a dramatic flair. Milk chocolate if you’re a classic sweets lover.
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Add crunch: Roll the finished truffles in crushed gingerbread cookies, graham crackers, or toasted coconut.
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Don’t have Golden OREOs? Vanilla sandwich cookies will do in a pinch—but the flavor won’t be quite the same.
What to Serve with Gingerbread OREO Truffles?
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Set them out with coffee after Christmas dinner.
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Pair with spiked eggnog or hot cocoa at your next gathering.
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Or serve them on a holiday dessert board with fudge, peppermint bark, and sugar cookies. Go big or go home.
Frequently Asked Questions:
Can I make these ahead of time?
Yes! Make them up to 3 days in advance, or freeze them and thaw before serving.
Do I need a food processor?
Nope. Just a zip-top bag and something heavy to crush with. Therapeutic, honestly.
Can kids help make these?
Absolutely. They’re messy, fun, and don’t involve heat. Just maybe hide some of the white chocolate from their fingers…
These Gingerbread OREO Truffles have officially taken over my cookie tin—and I’m not even mad about it. They’re nostalgic and new all at once. And if you’re looking for something that’s as easy as it is festive, you’re about to fall in love.
Can’t wait to hear what you think! Got a fun twist of your own? Drop it in the comments or tag me if you share pics—I wanna see your truffle magic.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Gingerbread OREO Truffles
Ingredients
- 8 oz cream cheese softened
- 3 c finely crushed Golden OREO Cookies about 36 cookies
- 3 tbsp molasses
- 2 tsp ground ginger
- ½ tsp ground cinnamon
- 16 oz white chocolate or white candy coating melted
- Decorative sprinkles optional
Instructions
- In a mixing bowl combine softened cream cheese along, with crushed Golden OREO cookies. Next add molasses, ginger and cinnamon to the mixture. Mix everything together thoroughly.
- Shape the combined mixture into 48 balls. Place them in the freezer for approximately 10 minutes to firm up.
- Once chilled melt chocolate or candy coating. Dip each of the chilled balls into the melted chocolate. If desired, sprinkle some toppings on them.
- Arrange the truffles on a baking sheet lined with waxed paper. Refrigerate, for an hour. Until they become firm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
