{"id":14680,"date":"2020-12-07T13:00:54","date_gmt":"2020-12-07T07:30:54","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=14680"},"modified":"2024-09-25T22:28:02","modified_gmt":"2024-09-25T16:58:02","slug":"no-bake-gingersnap-balls","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/no-bake-gingersnap-balls\/","title":{"rendered":"No-Bake Gingersnap Balls"},"content":{"rendered":"\n

As I said before, I whipped up an alarming amount of cookies and have no plans on slowing down till we cross the Xmas finish line. But that doesn\u2019t mean I don\u2019t sneak in quick and easy recipes during the busy season like these No-Bake Gingersnap balls. <\/p>\n\n\n\n

\"No-Bake<\/figure>\n\n\n\n

These very poppable, festive bites require just 5 ingredients, and they come together effortlessly in one bowl.<\/p>\n\n\n\n

Two types of peanut butter and some cinnamon make the cookie balls complex, gooey, and spicy. The powdered ginger brings a deep, aromatic heat mellowed perfectly by earthy date syrup.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\"No-Bake<\/figure>\n\n\n\n
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Recipe Ingredients<\/h2>\n\n\n\n
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Cookies:<\/strong> Digestive cookies are what I used here. Gingersnaps would be, of course, the best choice.<\/p>\n\n\n\n

Ginger powder:<\/strong> Use this ONLY if you're using digestive cookies. Please leave this out in case you're using Gingersnaps.<\/p>\n\n\n\n

Sweetener:<\/strong> Date syrup was my choice of sweetener. You can use maple syrup or honey. Remember, digestive cookies are already sweet, so fine-tune the quantity of whatever sweetener you use accordingly.\u00a0<\/p>\n\n\n\n

Peanut butter:<\/strong> Smooth or crunchy, use whichever one you prefer.<\/p>\n\n\n\n

Almond milk:<\/strong> I love to use my easy homemade almond milk<\/a> for these cookies. YOu can use cow milk or any other plant-based milk you like.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

How To Make No-Bake Gingersnap Balls<\/h2>\n\n\n\n

Very, very, very easy to make. From start to finish it\u2019ll take you all of 15 minutes. All you do is crush, mix, shape, and eat.<\/p>\n\n\n\n

I think they might turn out to be the simplest of my Christmas cookie haul. As they hardly need any supervision, the no-bake gingersnap balls are an excellent project for kids!<\/p>\n\n\n\n

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Step 1:<\/strong> Start by crushing your cookies in a fine powder in a processor. <\/p>\n\n\n\n

If you\u2019re working with little ones, I recommend placing the cookies in a Ziploc bag and bashing them with a rolling pin. <\/p>\n\n\n\n

Step 2:<\/strong> Add in date syrup, peanut butter, and ginger powder. For a bit of extra spicy warmth, I pinched in some cinnamon powder.<\/p>\n<\/div>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n
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Step 3:<\/strong> Use your hands to combine all the ingredients. That\u2019s the best way. <\/p>\n\n\n\n

Step 4:<\/strong> Then one tablespoon at a time, add the milk to make a sticky dough. <\/p>\n\n\n\n

You can always add more milk to the dough but cannot remove an excess of it. So, spoon in the milk in small increments. <\/p>\n\n\n\n

Step 5:<\/strong> Take a tester. Adjust the ginger powder if you don\u2019t get that \u2018snap.\u2019 Add in more date syrup if the dough is not sweet enough. <\/p>\n\n\n\n

Step 6: <\/strong>When you have the perfect intermingling of flavors, shape the balls.<\/p>\n\n\n\n

Step 7:<\/strong> Dip the balls in melted dark chocolate and top with cinnamon sugar.<\/p>\n\n\n\n

The no-bake gingersnap balls are ready to be devoured now! <\/p>\n<\/div>\n\n\n\n

\"cookie<\/figure>\n\n\n\n

Quick note:<\/strong><\/p>\n\n\n\n

I didn\u2019t need to chill the cookie dough because the temperature here is steadily falling. You may have to refrigerate the dough or the shaped balls if you live somewhere warm. Otherwise, they would be too soft to hold their shape.\u00a0<\/p>\n\n\n\n

\"Cookie<\/figure>\n\n\n\n
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Serving No-Bake Gingersnap Balls<\/h2>\n\n\n\n

If you can resist the temptation to snack on them as soon as they\u2019re done, try rolling them in icing sugar.<\/p>\n\n\n\n

Or you could go as decadent as me and dip them in melted dark chocolate.<\/p>\n\n\n\n

Once the chocolate is set, dredge with some cinnamon sugar on top. This is an entirely optional step. Feel free to skip it. But let me tell you, the effect was sensational!<\/p>\n\n\n\n

The gooey, chewy no-bake gingersnap balls are not just desserts for the festivities. They are a great pick-me-up snack for any time of the year!<\/p>\n<\/div><\/div>\n\n\n\n

\"No<\/figure>\n\n\n\n

Recipe FAQs<\/h2>\n\n\n\n
What kind of peanut butter should I use for these ginger cookies?<\/strong>

You can use both smooth or crunchy <\/strong>peanut butter. I did a bit of both. If you want additional texture and crunch to the cookies, use any chopped nuts <\/strong>that you fancy.\u00a0<\/strong><\/p> <\/div>

What kind of milk should I use?<\/strong>

I went with one of my favorites, homemade almond milk<\/a>, but if you\u2019re not making dairy-free, no-bake gingersnap balls, use regular milk.\u00a0<\/p> <\/div>

Can I add alcohol to the cookie dough?<\/strong>

Yes, of course. It\u2019s Christmas, after all.\u00a0A little bit of rum or brandy will pair excellently with the sharp bite of ginger. In case you\u2019re in a fancier mood, you can also add a tablespoon of coffee powder or cocoa powder.<\/p> <\/div>

What are Gingersnaps?<\/strong>

Gingersnaps<\/a> are ginger-flavored biscuits\/cookies. You can either make them at home or buy them in a store. If you decide to use the cookies as a base, please be careful with the amount of fresh ginger powder you add.\u00a0<\/p> <\/div>

Can I use any other cookie?<\/strong>

If you don\u2019t have gingersnaps, digestive cookies work like a charm. That\u2019s what I used.\u00a0<\/p> <\/div> <\/div>\n\n\n\n

\"Cookie<\/figure>\n\n\n\n
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More Holiday Treats<\/h2>\n\n\n