Free up that oven space during all of your holiday baking with these quick and easy No-Bake Gingersnap Cookie Balls. 5 ingredients is all you need to make this sweet, spicy, and elegant treat.
Add even more goodies to your holiday treat list! Try these Coffee Sugar Cookies with Browned Buttercream Filling, or our Soft Pumpkin Spice Cookies with Cream Cheese Frosting. You also can’t miss these Shortbread Cookies perfect for the holidays!
One of my favorite treats to make during the holidays are cookie balls. They are so simple, yet look like you spent hours rolling and dipping and decorating. Plus, who doesn’t love chocolate covered anything?
These gingersnap cookie balls are packed with that classic ginger flavor mixed with the creaminess of vanilla and cream cheese. Then they are all covered in white chocolate for a show stopping treat. These little goodies are perfect for a homemade gift idea, or easily transported for a delicious party dessert. If gingerbread is your holiday flavor of choice, this quick recipe is guaranteed to be a winner.
How to Make Gingersnap Cookie Balls
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These Gingersnap Cookie Balls are easy to make and EVERYONE wants easy during the busy Christmas season. Not only are they easy, they require very few tools to make them too. While it’s not a necessity, I would highly recommend a food processor for this recipe. Otherwise, all you need is a few baking sheets lined with parchment paper.
Ingredients:
- 8 oz cream cheese, softened
- 3 C gingersnap cookie crumbs
- 1 tsp vanilla
- 1/4 tsp salt
- 4 blocks white chocolate
- dusting sugar, any color (optional)
Directions:
- Add the 3 cups of cookie crumbs to a food processor. Add in the cream cheese, vanilla, and salt to the food processor and been until well combined.
- Roll the cookie cream cheese mixture into palm sized balls and place on a baking sheet lined with parchment paper. Freeze the cookie balls for about an hour, or until firm.
- Melt the white chocolate. Dip the cookie balls in the white chocolate until well coated.
- Place the chocolate covered cookie balls back onto the parchment lined baking sheet. Sprinkle with dusting sugar if desired.
- Place the baking sheet back in the freezer and freeze until the chocolate is set.
Kitchen Tips:
How to Store: store the cookie balls in an airtight container in the fridge.
How to Melt Chocolate: Place the white chocolate in a microwave-safe bowl. Microwave on high for 30 second intervals until the chocolate is completely melted. It will take maybe around two minutes total.
How to Make Gingersnap Crumbs Without a Food Processor: Crushing gingersnaps is very simple – add the gingersnap cookies to a large plastic bag and use a rolling pin to roll back and forth over the cookies until crushed.
No-Bake Gingersnap Cookie Balls
Free up that oven space during all of your holiday baking with these quick and easy No-Bake Gingersnap Cookie Balls. 5 ingredients is all you need to make this sweet, spicy, and elegant treat.
Ingredients
- 8 oz cream cheese, softened
- 3 C gingersnap cookie crumbs (about 1 box crushed up)
- 1 tsp vanilla
- 1/4 tsp salt
- 4 blocks white chocolate
- dusting sugar, any color (optional)
Instructions
- Add the 3 cups of gingersnap cookie crumbs to a food processor.
- Add the cream cheese, vanilla, and salt to the cookie crumbs in the food processor and blend until well combined.
- Roll the cookie cream cheese mixture into palm size balls and place on a cookie sheet lined with parchment paper.
- Freeze the cookie balls for about an hour, or until firm.
- Melt the white chocolate in a small bowl.
- Dip the frozen cookie balls into the white chocolate until they are well covered.
- Set the chocolate covered cookie balls back on the parchement lined baking sheet. Sprinkle the dusting sugar on the balls if desired.
- Repeat until you have coated all of the cookie balls in chocolate.
- Place the baking sheet back in the freezer and freeze a few minutes longer, until the chocolate is set.
Notes
Store Gingersnap Cookie Balls in a air tight container in the refrigerator.