Deliciously Easy Gingersnap Cookie Balls
I love the spicy, festive flavor of ginger, especially in my holiday treats! Today’s recipe for Deliciously Easy Gingersnap Cookie Balls captures all of the things we love about these sweet and spicy cookies in a unique, fun way that is ridiculously easy to put together. Seriously. So easy. This recipe uses pre-made gingersnaps that you can pick up in your grocery store, but puts them through a quick and simple transformation process that makes it look like you put some serious time and effort into these cookies. These Deliciously Easy Gingersnap Cookie Balls are ideal for whipping up when you have a holiday event to prep for in a hurry, or just to enjoy whenever you want a little something special!
To get started, you’ll need to assemble your ingredients (there are only three): your favorite, pre-made gingersnaps, some cream cheese, and almond bark. The exact amounts can be found in the printable version of the recipe, below.
First, you’ll take your store-bought gingersnaps and throw them into the the food processor. If you eat gluten-free, like I do, then you can easily sub in store bought gluten-free gingersnaps (these are my favorite gluten-free gingersnaps!) Once you’ve put your gingersnaps into the processor, you’ll pulse them into cookie crumbs. (I know it seems brutal, but it will be worth it!)
Next, put the crumbs into a bowl with cream cheese and mix until it’s all thoroughly combined.
Then you will scoop the mixture out by spoonfuls and roll them into 1″ balls. You could also use one of these little mini-cookie scoops if you have one! You’ll put the balls onto a baking sheet that’s lined with parchment paper and put the sheet into the freezer for 30 minutes. This will make them easier to work with during the next step!
While your cookies are in the freezer, you can go ahead and melt your almond bark in the microwave, or by using a melting pot. Once the cookie balls have been in the freezer for 30 minutes, and your almond bark is melted, you’ll use a fork to dip the cookie balls into the almond bark.
Let the excess drip off (over the bowl or melting pot to avoid a mess).
Then place each cookie ball back onto a cooling rack or cookie sheet, to harden.
After the almond bark has hardened, you can drizzle any remaining almond bark (you may have to re-melt it) onto the cookie balls to create a design. You don’t have to be too precise or intentional about it. The drizzle just makes it a little bit extra- well- extra!
Pretty fancy looking, right?
Once your Gingersnap Cookie Balls have hardened, you can store or tote them an airtight container. We hope you enjoy making and eating this fun, softer spin on a traditional gingersnap cookie! These would be an easy and delicious go-to choice for all of your holiday events this year, or even to give to friends and family!
Do you love gingersnaps like I do? Will you give these Deliciously Easy Gingersnap Cookie Balls a try this year? Let us know if you do, and how you like them!
Print
Deliciously Easy Gingersnap Cookie Balls
- Yield: 24 Cookie Balls 1x
Description
This fun spin on a traditional gingersnap cookie is so delicious and unbelievably easy! These gingersnap cookie balls make a perfect holiday treat to bring to an event or share with loved ones.
Ingredients
16 oz package of Ginger Snaps
8 oz of cream cheese (softened)
16 – 24 oz of almond bark
Instructions
In a food processor, pulse Ginger Snaps until it makes cookie crumbs.
Add in cream cheese and pulse until combined.
Scoop and roll into 1” balls.
Place on a baking sheet that has been lined with parchment paper.
Freeze cookie balls for 30 minutes.
After frozen, melt almond bark in the microwave or in a melting pot.
Using a plastic fork, dip the cookie balls in the almond bark and let the excess drip off.
Place on the cookie sheet to let harden.
Once the first layer is hard, drizzle remaining almond bark on cookie balls to create a design.
Let almond bark harden and store in an airtight container.
Keep Gingersnap Cookie Balls in the freezer or refrigerator until ready to serve.
