Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Gingerbread Cookie Balls Recipe

★★★★★ 4.7 from 91 reviews
  • Author: Touba
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: Approximately 20 cookie balls 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These No-Bake Gingerbread Cookie Balls are a delightful holiday treat combining the spicy crunch of gingersnap cookies with smooth cream cheese and a sweet white chocolate coating. Easy to make without any baking, they’re perfect for festive gatherings or a quick dessert that looks as good as it tastes.

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

  1. Crush Cookies: Place the gingersnap cookies in a large resealable plastic bag and crush them into fine crumbs using a rolling pin or pulse in a food processor. Transfer the crumbs to a mixing bowl.
  2. Mix with Cream Cheese: Add the softened cream cheese to the crushed cookies. Mix thoroughly with a spatula or hands until the mixture is well combined and holds together when pressed.
  3. Form Balls: Using your hands, shape the cookie mixture into small, bite-sized balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
  4. Chill Balls: Refrigerate the cookie balls for at least 30 minutes to firm up, which makes dipping easier.
  5. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate chips or melting wafers in 20- to 30-second intervals, stirring between each, until completely smooth.
  6. Coat the Balls: Using a fork or toothpick, dip each chilled cookie ball into the melted white chocolate, ensuring it’s fully coated. Allow excess chocolate to drip off before placing back on parchment paper.
  7. Decorate: Immediately sprinkle the coated cookie balls with assorted sprinkles before the chocolate sets.
  8. Set Chocolate: Let the coated cookie balls sit at room temperature or refrigerate for 10-15 minutes until the white chocolate hardens.

Notes

  • Ensure the cream cheese is softened to room temperature for easier mixing.
  • You can substitute gingersnap cookies with gingerbread or ginger-flavored cookies for a different texture.
  • Store the cookie balls in an airtight container in the refrigerator for up to 1 week.
  • Use different colored sprinkles or holiday-themed decorations to match the occasion.
  • If you prefer a thicker coating, dip and chill twice for a richer chocolate layer.

Keywords: no-bake, gingerbread, cookie balls, no bake dessert, holiday treats, white chocolate, gingersnap cookies, easy dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://toubaeasts.com/no-bake-gingerbread-cookie-balls-recipe/