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+ servings

No-Bake Gingerbread Cookie Balls

Free up valuable oven space this holiday season with a quick and easy recipe for No-Bake Gingerbread Cookie Balls.
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 18 cookie balls

Ingredients  

  • 40 gingersnap cookies
  • 1 (8-oz.) package cream cheese
  • 1 cup white chocolate chips or chocolate melting wafers
  • Assorted sprinkles, for decorating

Instructions 

  • Add the gingersnap cookies to the bowl of a food processor and process until roughly chopped.
  • Add the cream cheese to the food processor and process until well combined and there are no large pieces of cookie remaining.
  • Line a baking sheet with parchment paper or wax paper. 
  • Using your hands, roll the cookie mixture into 1-inch balls, arranging them on the baking sheet. Freeze the cookie balls for 15 minutes.
  • Melt the chocolate chips until smooth. Remove the cookie balls from the freezer and dip them in the melted chocolate, scraping off any excess. Return them to the baking sheet and immediately top them with sprinkles. 
  • Refrigerate the cookie balls for 10 minutes or until the chocolate is set then serve. 

Notes

  • You can melt the chocolate in 30-second bursts in the microwave (stirring between each burst). Alternatively, use a double boiler (a heat-safe bowl set over a saucepan of simmering water) to do so. 
  • To easily portion the cookie balls, you can use a 1-tablespoon portion scoop.
  • To easily dip the truffles into the melted chocolate, you can balance each ball on a fork or poke each with a toothpick or skewer. Either works—and you can always scrape off any excess chocolate!
  • I love topping some of these truffles with more gingersnap crumbs and miniature gingerbread men. To make the crumbs, simply process an extra handful of cookies in a clean food processor bowl.
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