No-Bake Gingerbread Cookie Balls: Easy Holiday Dessert Recipe

Looking for a quick and delicious holiday treat that doesn’t require turning on the oven? These No-Bake Gingerbread Cookie Balls are the perfect solution! Combining the warm, spicy flavors of gingerbread with the creamy richness of cheesecake, these festive bites are guaranteed to be a hit. Gingerbread and cheesecake lovers will rejoice – it’s the best of both worlds in one delightful mouthful.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients
• Variations
• How to Make No-Bake Gingerbread Cookie Balls
• Kelly’s Recipe Tips
• Storage Tips
• Frequently Asked Questions
• More Desserts Where Ginger’s a Winner
• No-Bake Gingerbread Cookie Balls Recipe

The best part? These festive treats only need four ingredients! That’s right – a handful of items from your pantry, and you’re well on your way to a crowd-pleasing dessert.

These cookie balls are a Christmas-themed spin on the classic cookie pops recipe. If gingerbread is your preferred holiday flavor, this recipe is guaranteed to satisfy your sweet cravings.

These delightful truffle-like cookie balls can be topped with a variety of festive additions: colorful sprinkles, crushed gingersnap cookies for added texture and flavor, or even miniature gingerbread men for an extra touch of whimsy.

For a fun twist, try skewering the cookie balls on sticks to transform them into cookie pops. Another charming presentation is serving them in red and white paper candy cups. The end result is a delectable edible gift, perfect for packaging up for friends and family or displaying on your holiday dessert table.

Ready to wow your holiday guests without spending hours in the kitchen? Simply grab your food processor, and let’s get started on these quick and easy No-Bake Gingerbread Cookie Balls. And for all the ginger fanatics out there who don’t mind turning on the oven, make sure to check out the favorite Soft and Chewy Ginger Cookies and Gingerbread Cookie Cups with Cream Cheese Frosting!

Why You’ll Love This Recipe

These no-bake gingerbread cookie balls are not just delicious; they are incredibly convenient and versatile. Here’s why you’ll absolutely adore them:

• Minimal Ingredients: This recipe uses only four ingredients, making it super accessible and budget-friendly.
• Quick and Easy: Ready in 30 minutes or less, it’s perfect for busy schedules.
• Make-Ahead Friendly: Prepare these in advance, saving you valuable time during the holiday rush.
• Crowd-Pleasing: Makes a generous batch, ideal for holiday gatherings and parties.
• Perfect Homemade Gift: These cookie balls make a thoughtful and delicious gift for friends and family.

Ingredients

Here’s what you’ll need to create these delightful No-Bake Gingerbread Cookie Balls:

• Gingersnap Cookies: Use your preferred brand of gingersnap cookies. The spicier, the better!
• Cream Cheese: Opt for full-fat cream cheese for the richest flavor and creamiest texture.
• White Chocolate Chips or Melting Wafers: Both are great for dipping the cookie balls. Melting wafers are designed to melt smoothly without seizing.
• Festive Sprinkles: Get creative with your sprinkles! Red, green, sparkly, or even gingerbread man-shaped sprinkles.

See the recipe card for full information on ingredients and quantities.

Variations

Want to put your own unique spin on this recipe? Here are a few variations to try:

• Different Candy Melts: Experiment with white, green, red, or salted caramel candy melts. Melt each separately for a colorful and varied dessert platter.
• Alternative Cookies: Try using Amaretti cookies for a delicious almond flavor.
• Spice it up: Add a pinch of ground cloves or nutmeg to the food processor with the gingersnaps to enhance the spicy flavor profile.
• Chocolate Drizzle: After dipping in white chocolate, drizzle with milk or dark chocolate for a beautiful and tasty effect.
• Nutty Crunch: Add finely chopped pecans or walnuts to the crushed gingersnaps for added texture and flavor.

How to Make No-Bake Gingerbread Cookie Balls

Follow these simple steps to create these delectable holiday treats:

1. Process the Cookies: Place the gingersnap cookies into the bowl of a food processor fitted with the S-blade. Process until the cookies are finely chopped into crumbs.
2. Combine with Cream Cheese: Add the full-fat cream cheese to the food processor. Process until the mixture is well combined, forming a smooth dough.

3. Roll into Cookie Balls: Line a baking sheet with parchment or wax paper. Roll the gingerbread mixture into 1-inch balls. Place the balls onto the prepared baking sheet.
4. Chill: Freeze the cookie balls for 15 minutes to firm them up for dipping.

4. Melt Chocolate and Dip: Melt the white chocolate chips or melting wafers until smooth, using either the microwave or a double boiler method. Dip each chilled cookie ball into the melted chocolate, ensuring it’s fully coated. Scrape off any excess chocolate.
5. Add Sprinkles: Immediately place the dipped cookie ball back onto the baking sheet and top with your choice of festive sprinkles.

5. Refrigerate to Set: Place the baking sheet in the refrigerator for about 10 minutes, or until the chocolate has fully set.

Pro Tip: Avoid using a blender for this recipe, as it won’t evenly mix the cookie crumbs with the cream cheese. A food processor is your best bet!

Kelly’s Recipe Tips

Here are some additional tips to ensure your No-Bake Gingerbread Cookie Balls are a success:

• Melting the Chocolate: Melt the chocolate in 30-second intervals in the microwave, stirring between each interval to prevent burning. Alternatively, use a double boiler to melt the chocolate gently over simmering water.
• Portioning with a Scoop: Use a 1-tablespoon portion scoop for easy and consistent cookie ball sizes.
• Dipping Technique: To simplify the dipping process, balance each cookie ball on a fork or insert a toothpick or skewer. Don’t worry about perfection; you can always scrape off any excess chocolate.
• Extra Toppings: For added flavor and texture, top some cookie balls with extra gingersnap crumbs and miniature gingerbread men. Simply process a handful of extra cookies in the food processor to make the crumbs.

Storage Tips

To keep your No-Bake Gingerbread Cookie Balls fresh and delicious, follow these storage tips:

• Refrigerating: Store the cookie balls in an airtight container in the refrigerator for up to two weeks.
• Freezing: For longer storage, freeze the cookie balls in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving to avoid them being too hard.

Frequently Asked Questions

• What’s the difference between gingersnaps and gingerbread?

  Gingersnaps are round cookies typically rolled into balls and baked until crisp, while gingerbread is rolled out thinly and cut into various shapes, like gingerbread men.

• Why do gingerbread cookies taste so good?

  Gingerbread cookies have a unique and beloved flavor due to their warm, aromatic spices, making them a holiday favorite.

• What is the best way to crush gingersnap cookies?

  A food processor is efficient for achieving a quick, even consistency. Alternatively, place the cookies in a sealed plastic bag and crush them with a rolling pin for a more hands-on approach.

• Can I use milk or dark chocolate instead of white chocolate?

  Absolutely! Feel free to use your preferred type of chocolate for coating the truffles, adding a personal touch to your treats.

More Desserts Where Ginger’s a Winner

If you’re a fan of ginger, be sure to try these other delicious recipes:

• Gingerbread Cookie Cups with Cream Cheese Frosting
• Soft and Chewy Ginger Cookies
• Chocolate Gingerbread Bundt Cake
• Pumpkin Whoopie Pies
• Apple Tarte Tatin

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No-Bake Gingerbread Cookie Balls Recipe