No-Bake Gingersnap Balls

A soft, spiced, no-bake treat that tastes like the holidays in one bite. These No-Bake Gingersnap Balls come together in minutes and deliver that cozy gingerbread flavor without turning on the oven.

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Why This Recipe Works

Crushed gingersnap cookies create instant flavor—the spice, the crunch, and the warmth are already baked in, so the dough comes together fast with no extra technique required. The condensed milk binds the mixture into a smooth, cohesive dough that holds its shape without becoming sticky or wet.

When you combine the crumbs with ginger and cinnamon, the mixture softens just enough to form neat, tender truffles with a texture similar to cookie dough. A quick roll in powdered sugar finishes each ball with a light, snowy coating that complements the spice.

This method avoids complicated steps and gives you consistent results every time. No ovens, no chilling unless it’s hot in your kitchen, and no special tools beyond a bowl and your hands.

Ingredients & Substitutions

Gingersnap cookies:
The backbone of the recipe. Choose firm, crisp gingersnaps so they grind into a dry, sandy crumb that binds well.

Condensed milk:
Adds sweetness and creates a soft, moldable dough. Regular or low-fat both work.

Powdered sugar:
Used for coating. It adds a light finish and helps the balls hold their shape.

Ground ginger:
Boosts the warmth already present in the cookies.

Cinnamon:
Rounds out the spice blend and reinforces the classic gingerbread profile.

Vanilla extract (optional):
Adds a subtle roundness to the mixture.

Essential Equipment

• Food processor or a large zip-top bag + rolling pin
• Mixing bowl
• Baking sheet or plate lined with parchment
• Small cookie scoop (optional)

How To Make No-Bake Gingersnap Balls

Crush the Cookies

1. Add the gingersnap cookies to a food processor and pulse until finely ground.
2. If working by hand, seal the cookies in a zip-top bag and crush with a rolling pin until sandy and even.

Build the Dough

1. Transfer the crumbs to a bowl and stir in ginger and cinnamon.
2. Pour in the condensed milk and stir until the mixture forms a soft dough. If it feels too loose, add 1–2 tablespoons of extra crumbs.

Shape the Balls

1. Scoop about 1 tablespoon of dough, press it together, and roll into a smooth ball.
2. Place each ball on a parchment-lined plate or baking sheet.

Coat and Finish

1. Roll each ball lightly in powdered sugar until coated.
2. Chill for 30 minutes if your kitchen is warm, or serve immediately if the dough feels firm.

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Expert Tips

• Work quickly. The dough firms as it sits, so shape soon after mixing.
• Adjust with crumbs. If the dough feels wet, add a spoonful of crumbs and mix again.
• Grind cookies finely. Larger chunks prevent the dough from binding properly.
• Keep them small. Bite-size balls chill faster and hold their shape better.

Storage

To Store:
Keep the finished balls in an airtight container in the refrigerator. They stay fresh for up to one week.

To Freeze Finished Balls:
Place them in a single layer until solid, then transfer to a container for up to one month. Thaw in the fridge before serving.

FAQ

1. Can I use gingerbread cookies instead of gingersnaps?
   You can, but only if they are crisp. Soft cookies won’t grind into a dry, workable crumb.
2. What if my dough is too sticky?
   Add extra cookie crumbs a spoonful at a time until it holds together.
3. Do I have to chill the dough?
   Only if the mixture feels soft or your kitchen is warm. Chilling helps the balls firm up.
4. Can I make these ahead of time?
   Yes — they keep well in the fridge for several days.
5. Can I use low-fat condensed milk?
   Yes. The texture remains stable with either variety.

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No-Bake Gingersnap Balls

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

20

balls

Prep time

10

minutes

Cooking timeminutes

Calories

120

kcal

Total time

10

minutes

Easy No-Bake Gingersnap Balls made with crushed gingersnap cookies, condensed milk, ginger, and cinnamon. Soft, spiced, and ready in minutes with no oven required. Perfect for quick holiday treats, cookie platters, or make-ahead gifting.

Ingredients

• 2 cups crushed gingersnap cookies (240g)

• 7 oz sweetened condensed milk (200g)

• 1/2 tsp ground ginger (1g)

• 1/2 tsp cinnamon (1g)

• 1 tsp vanilla extract (optional) (5g)

• 1/2 cup powdered sugar, for coating (60g)

Directions

• Grind the gingersnap cookies into fine crumbs.
• Add crumbs, ginger, and cinnamon to a bowl and stir.
• Mix in condensed milk and vanilla until a soft dough forms.
• Roll into 1-tablespoon balls.
• Coat each ball in powdered sugar.
• Chill for 30 minutes if needed before serving.

Notes

• The dough should feel soft but not sticky. Add crumbs if needed.
  For storage, refrigerate up to one week.
• For international readers: Use crisp ginger biscuits such as gingernuts.