Ingredients
Units
Scale
- 8 oz gingersnap cookies
- 2 oz candied ginger
- 1 cup confectioners sugar
- 1/4 cup unsweetened cocoa
- 11 tbsp salted butter, melted
- 7 tbsp bourbon
- 1 cup chocolate sprinkles
Instructions
- In food processor, add the gingersnaps and candied ginger. Pulse until finely ground.
- Add confectioners sugar and cocoa to processor and pulse to combine.
- While the processor is running, pour in the melted butter and bourbon and pulse until mixture comes together and is smooth.
- Spread into a glass dish and refrigerate for 30 – 60 minutes or until you are able to work with the mixture.
- Place sprinkles in a shallow dish.
- Form dough into 1 inch balls and roll in the sprinkles.
- Place on a parchment lined baking sheet or dish and refrigerate for 30 minutes.
- Store in an airtight container in the refrigerator or freezer.
- Enjoy!
Notes
- Can substitute bourbon with rum.
- If you don’t have a food processor, this can be hand mixed. Crush the cookies and finely chop the candied ginger, and mix the rest in with a spoon or with a hand mixer.
- Prep Time: 15 mins
- Chill Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert, Candy
- Method: No Bake