Free up valuable oven space this holiday season with a quick and easy recipe for no-bake gingerbread cookie balls. They’re poppable, portable and giftable. You can easily skewer these cookie balls on sticks to turn them into cookie pops, but I love serving them in red and white paper candy cups. The result is an edible gift that’s easy to package or put on display for your holiday dessert table.
Line a baking sheet with parchment paper or wax paper.
Add the gingersnap cookies to the bowl of a food processor and process until roughly chopped. Add the cream cheese and process until well combined and there are no large pieces of cookie remaining.
Using your hands, roll the cookie mixture into 1-inch balls, arranging them on the prepared baking sheet. Freeze the cookie balls for 15 minutes.
Add the chocolate chips and vegetable oil to a small microwave-safe bowl. Microwave for 30-second increments, stirring between each increment, until smooth.
Remove the cookie balls from the freezer, secure each one on a wooden skewer and dip them in the melted chocolate, scraping off any excess. Return them to the baking sheet, removing the wooden skewer, and immediately top them with sprinkles.
Refrigerate the cookie balls until the chocolate is set, about 10 minutes, then serve in paper candy cups, if desired. Or store in an airtight container in the fridge for up to 1 week.