Ginger, honey and chocolate collide in these boozy balls making them a perfect addition to holiday parties or holiday gift giving. They are super easy to make and require no baking. If you don’t like ginger you can swap out the gingersnap crumbs for graham cracker crumbs for an equally delicious treat.
- 4 cups gingersnap or gingerbread crumbs about 17-18oz of cookies
- 1 cup confectioner’s sugar
- 1/3 cup cocoa powder
- ½ cup Bourbon, Scotch or Whiskey of your choice
- 3 tablespoons honey
- 2 tsp vanilla
Cocoa Sugar Coating
- 1 cup confection’s sugar
- ¼ cup cocoa powder
In a large bowl, combine the dry ingredients and mix well.
In a separate bowl or measuring cup, combine the Whiskey, honey and vanilla
Add the wet ingredients to the dry ingredients and mix well. Set dough aside to rest for 5 min.
In a small bowl, combine the confectioner’s sugar and cocoa for the coating.
Using a tablespoon measure, scoop and roll the dough into balls, dropping them in the cocoa sugar as you go. Every 5 or six balls, stop and pull the finished balls out of the sugar, shake lightly to remove excess and place in mini cupcake papers or on a parchment lined tray.
The balls will hold for a week or so in an airtight container at room temperature. If you wait more than a day to use them they may need a little extra sprinkle of powdered sugar to freshen up their appearance.
If you want less alcohol or no alcohol at all, you can replace some or all of the whiskey with apple cider or apple juice.