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No-Bake Ginger Cookies

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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    about 5 dozen


  • 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


  • 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
1 cookie: 69 calories, 3g fat (1g saturated fat), 4mg cholesterol, 60mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

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