When I was growing up, the smell of ginger and cinnamon always meant Mom was about to start her holiday stovetop magic. She never bothered much with the oven when we could whip up something sweet in a single saucepan or mixing bowl. I remember helping her crush gingersnap cookies with the back of a wooden spoon, the spicy crumbs filling the air while we talked about Christmas lights and hot cocoa. This recipe for No-Bake Gingerbread Cookie Balls takes me right back to that kitchen—warm, sweet, and a little messy in the best way. Trust me on this, you’ll have these ready faster than it takes to hang the stockings.
Why These Gingerbread Cookie Balls Work
Here’s a little trick my mom taught me—if you want that perfect chewy bite without ever turning on the oven, cream cheese is your secret weapon. It softens the spicy snap of the cookies, creating that irresistible truffle-like texture. The white chocolate coating adds a creamy sweetness that balances every bite. And the best part? These no-bake gingerbread cookie balls set in minutes and make the perfect quick gift or after-dinner treat. Between you and me, they taste like the holidays in one bite.
No Bake Gingerbread Cookie Balls
Equipment
- Food processor or mixing bowl
- Wooden spoon or spatula
- Cookie Scoop
- Parchment Paper
- baking sheet
- Measuring tools
Ingredients
- 40 gingersnap cookies
- 1 8 oz package full-fat cream cheese, softened
- 1 cup white chocolate chips or melting wafers
- Assorted sprinkles or crushed gingersnap crumbs for topping
Instructions
- Crush the cookies: Add gingersnaps to a food processor and pulse until finely ground. (Or crush them in a bag with a rolling pin—Mom’s old-school way.)
- Mix with cream cheese: Combine cookie crumbs and softened cream cheese until smooth and dough-like.
- Roll into balls: Scoop about 1 tablespoon per ball and roll between your palms. Place on a parchment-lined baking sheet.
- Freeze: Chill the balls for 15 minutes until firm.
- Melt the chocolate: Microwave white chocolate in 30-second bursts, stirring between each, until smooth.
- Dip and decorate: Coat each ball in chocolate, let the excess drip off, and sprinkle with crushed gingersnaps or holiday sprinkles.
- Set: Refrigerate 5–10 minutes until the coating hardens, then serve or package for gifts.
Notes
Freezing: Freeze up to 3 months; thaw slightly before serving.
Humidity Tip: On warm days, let them set longer in the fridge for that perfect snap.
Troubleshooting: If the dough feels sticky, chill for 5 minutes before rolling.
Nutrition
Conclusion
Back in our kitchen, Mom always said the sweetest things never needed an oven—just a little time and a lot of love. These No-Bake Gingerbread Cookie Balls prove her right every single time—simple, festive, and filled with holiday joy.
If you love these, you might also enjoy my No-Bake Christmas Tree Cookies or these cozy Eggnog Cookie Balls for even more festive fun.