No Bake Gingersnap Balls Recipes

NO-BAKE GINGERSNAP BALLS

Steps:

• In a medium-sized mixing bowl, stir together the crushed cookies, pecans and icing sugar. Stir in corn syrup and bourbon, and mix until combined.
• With lightly moistened hands, shape the mixture into 1-inch balls, then roll in powdered sugar to coat. Transfer to an airtight container and chill for at least 2-3 days before serving.

NO-BAKE GINGER COOKIES

Steps:

• In a large bowl, beat the first six ingredients until blended. Shape into 1-in. balls. Roll in confectioners' sugar. Flatten to 1/4-in. thickness with bottom of glass. Refrigerate 30 minutes or until firm., Store cookies between pieces of waxed paper in an airtight container in the refrigerator. Freeze option: Freeze cookies in freezer containers separating layers with waxed paper. To use, thaw at room temperature before serving.

ONE-BITE SNACK BALLS (NO-BAKE)

Steps:

• Combine oats and carrots in the bowl of a food processor; pulse until blended. Add dates, brown sugar, cinnamon, and vanilla; blend again.
• Transfer mixture to a bowl and stir in raisins and honey. Roll into 8 balls.

CHEWY NO MOLASSES GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and 1/2 cup white sugar together in a large bowl using an electric mixer until creamy; beat in applesauce, brown sugar, and egg until smooth.
• Mix flour, ginger, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir flour mixture, 1/2 cup at a time, into butter mixture until dough is sandy but shapeable. Roll dough into balls. Pour 3 tablespoons white sugar into a bowl and roll dough balls in the sugar until coated. Flatten dough balls onto a baking sheet.
• Bake in the preheated oven until edges are crisp and lightly browned, 8 to 10 minutes. Transfer cookies immediately to a cooling rack and cool for 3 minutes.

GINGERSNAPS COOKIE BALLS

Steps:

• Mix cream cheese and 2 cups cookie crumbs until blended.
• Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining crumbs.
• Refrigerate 1 hour or until firm. Keep refrigerated.

NO BAKE GINGERSNAP BALLS

Steps:

• In mixing bowl, combine corn syrup and peanut butter. Mix well add crushed cookies. Mixture should hold together without being sticky. Roll mixture into balls, coat with powdered sugar. Chill

NO BAKE GINGERSNAP BALLS

Steps:

• Place cookies in large resealable bag; crush fine with rolling pin.
• Combine corn syrup and peanut butter in medium bowl.
• Add crushed cookies; mix well.
• Should hold together but be sticky.
• If it is too dry add a little more corn syrup.
• roll mixture into 24 balls.
• Coat with sugar.