Gingersnap Bourbon Balls

Prep Time
50 minutes
  • 1. Grind
    5 mins

    In a food processor, grind the cookies to a fine crumb, then add 1 tsp ground ginger, 1 tsp cinnamon, 1 1/2 tbsp coconut oil, 3 tbsp molasses, and 3 tbsp bourbon. Process until fully combined.


  • 2. Scoop
    30 mins

    Scoop two-tablespoonful mounds and roll them into balls. Skewer each ball with a toothpick and chill until firm.


  • 3. Dip
    10 mins

    Dip the chilled bourbon balls in melted dark chocolate and allow them to set on a lined baking sheet.


  • 4. Finish
    5 mins

    Gently pull out the toothpicks and drizzle with milk chocolate. Allow to set.