These easy No Bake Gingersnap Brandy Balls combine two classic holiday flavors: warming brandy and spicy gingersnaps. Each bite carries a pronounced brandy note balanced by tart dried cherries, toasted walnuts, and sweet gingersnap crumbs. They make a festive, no-bake dessert perfect for holiday gatherings or a boozy after-dinner treat.
12 Days of Christmas Cookies
I enjoy adding brandy to unexpected recipes, from pies to sauces, and these no-bake gingersnap brandy balls are one of my favorite ways to showcase it. The recipe is straightforward and forgiving: tart cherries softened in brandy are mixed with finely crushed gingersnaps, a touch of butter, confectioners’ sugar, and toasted walnuts. After chilling, the mixture is rolled into small balls and coated in a walnut-sugar mixture for a pretty, bite-sized finish.
The method is quick and simple. A short soak softens the cherries and allows them to absorb the brandy. The rest of the components come together easily in a bowl or food processor. No baking required — just a little patience while the balls firm up in the refrigerator.
Tart dried cherries add a bright counterpoint to the warm spice of the gingersnaps and the depth of the brandy. Toasted walnuts contribute a toasty, nutty element; you can pulse them finely for a smooth coating or chop them coarser if you prefer more crunch. The finished flavor evokes brandied gingerbread dough with a pleasant cherry note and a satisfying walnut finish.
Because brandy is the dominant flavor, choose a brandy you enjoy drinking for the best results. If you prefer a milder brandy presence, substitute half the brandy with an equal amount of filtered water to mellow the alcohol while retaining the texture. These bites are best made ahead: chilling them overnight improves texture and flavor melding.
If you don’t enjoy brandy, these are not the recipe for you; they’re meant to be an adult holiday confection. For people who want a non-alcoholic version, consider soaking the cherries in warm water or fruit juice instead, then reduce added liquid slightly so the mixture still firms for rolling.
No Bake Gingersnap Brandy Balls
Ingredients
- 1/3 cup tart dried cherries, chopped
- 1/4 cup brandy
- 1 1/4 cups crushed gingersnap cookies
- 1 1/4 cups confectioners’ sugar, divided
- 3/4 cup walnuts, divided, toasted and chopped
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
Instructions
- Place the chopped dried cherries in a medium bowl and pour the brandy over them. Let the cherries soften for about 10 minutes so they absorb some of the brandy.
- Stir in the crushed gingersnap crumbs, 1 cup of the confectioners’ sugar, 1/4 cup of the toasted walnuts, the melted butter, and 1/4 teaspoon of salt. Mix until the ingredients are evenly combined and form a moist, cohesive mixture.
- Allow the gingersnap mixture to rest briefly so it firms up enough to roll. While it rests, pulse the remaining 1/2 cup walnuts, the remaining 1/4 cup confectioners’ sugar, and a pinch of salt in a food processor until finely ground to create the coating.
- Roll the chilled mixture into approximately 1-inch balls. Roll each ball in the ground walnut-sugar mixture to coat. Place the finished balls on a rimmed baking sheet or plate, cover tightly with plastic wrap, and refrigerate for at least 12 hours (overnight is best) to allow the flavors to meld and the texture to firm.
Notes
This recipe is adapted from a classic brandy sugarplum approach. For a milder brandy flavor, replace half of the brandy with filtered water. For a crunchier exterior, use coarsely chopped toasted walnuts for the coating instead of processing them finely.
Nutrition
Calories: 101 kcal | Carbohydrates: 12 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 2 g | Sodium: 82 mg | Fiber: 1 g | Sugar: 8 g