No Bake Gingersnap Balls Food

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NO-BAKE GINGERSNAP BALLS



No-Bake Gingersnap Balls image

Festive no-bake treats made with crushed gingersnaps, chopped pecans and a generous splash of spiced rum. Perfect for holiday gifting!

Provided by Isabelle Boucher

Categories     Desserts

Time 10m

Yield 24

Number Of Ingredients 5

2 cups crushed gingersnap cookies
1 cup finely chopped pecans
1 cup icing sugar (plus more for coating)
2 tbsp corn syrup
¼ cup spiced rum

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 GINGERSNAP BALLS



No Bake Gingersnap Balls image

Make and share this No Bake Gingersnap Balls recipe from Food.com.

Provided by Shirl J 831

Categories     Dessert

Time 5m

Yield 24 serving(s)

Number Of Ingredients 4

20 gingersnap cookies
3 tablespoons dark corn syrup
2 tablespoons creamy peanut butter
1/4 cup powdered sugar

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.

Nutrition Facts : Calories 44.1, Fat 1.2, SaturatedFat 0.3, Sodium 48.2, Carbohydrate 7.9, Fiber 0.2, Sugar 3.2, Protein 0.7

NO-BAKE GINGER COOKIES



No-Bake Ginger Cookies image

One of my favorite desserts in England was a cake featuring chocolate and ginger. When I came home, I tried creating different recipes using these flavors. This is easy to make and tastes fantastic! -Jennifer Warner, Huntertown, Indiana

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5 dozen

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
2 tablespoons chocolate frosting
4 cups crushed gingersnap cookies (about 80 cookies)
3/4 cup miniature semisweet chocolate chips
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup confectioners' sugar

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.

Nutrition Facts : Calories 69 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 60mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

GRANDMA'S GINGERSNAP COOKIES



Grandma's Gingersnap Cookies image

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Provided by Marie Ayers

Categories     Desserts     Cookies     Gingersnap Recipes

Time 30m

Yield 30

Number Of Ingredients 10

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
  • Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g

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