No-Bake Gingerbread Cookie Balls Recipe
These No-Bake Gingerbread Cookie Balls are an easy and festive treat perfect for the holiday season. Made with crushed gingersnap cookies and cream cheese, coated in white chocolate and decorated with colorful sprinkles, they require no baking and come together quickly for a delightful sweet bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 20 cookie balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Cookie Mixture
- 40 gingersnap cookies
- 1 (8-oz.) package cream cheese, softened
Coating and Decoration
- 1 cup white chocolate chips or chocolate melting wafers
- Assorted sprinkles, for decorating
Instructions
- Crush the Cookies. Place the gingersnap cookies in a food processor or a sealed plastic bag and crush them into fine crumbs using a rolling pin or pulse until evenly ground.
- Mix with Cream Cheese. In a mixing bowl, combine the crushed gingersnap cookies and the softened cream cheese. Mix thoroughly until the mixture is well combined and holds together when pressed.
- Form the Balls. Using a tablespoon or small cookie scoop, shape the mixture into small balls about 1 inch in diameter. Place the balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
- Melt the White Chocolate. In a microwave-safe bowl, gently melt the white chocolate chips or melting wafers in 20-second intervals, stirring in between, until smooth and fully melted.
- Coat the Balls. Dip each chilled cookie ball into the melted white chocolate to fully coat it. Using a fork or dipping tool, lift and let the excess chocolate drip off before placing it back onto the parchment-lined tray.
- Add Sprinkles. Immediately decorate the coated balls with assorted sprinkles before the white chocolate sets to ensure they stick well.
- Chill to Set. Refrigerate the coated cookie balls for 15-20 minutes or until the chocolate hardens completely.
- Serve and Enjoy. Once set, serve your festive no-bake gingerbread cookie balls chilled or at room temperature.
Notes
- Use softened cream cheese for easier mixing and smoother texture.
- Make sure the cookie balls are chilled well before dipping to prevent melting the chocolate coating.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- To make the recipe vegan, substitute cream cheese and white chocolate with vegan alternatives.
- For extra flavor, you can add a pinch of ground ginger or cinnamon to the cookie mixture.
Keywords: no-bake, gingerbread, cookie balls, holiday treats, white chocolate, easy dessert
Find it online: https://busyrecipe.com/no-bake-gingerbread-cookie-balls-recipe/