Pepparkakor Balls
Bring a touch of Scandinavian holiday charm to your dessert table with these irresistibly spiced Pepparkakor Balls. This no-bake recipe combines the warm, aromatic flavors of crushed gingersnap cookies, cinnamon, ginger, and cloves with the creaminess of cream cheese and a hint of sweetness from powdered sugar. Rolled into bite-sized delights and coated in silky white chocolate, these decadent treats are perfect for festive gatherings or as an indulgent homemade gift. Garnish with colorful sprinkles or crushed nuts for an elegant finishing touch. Ready in just 20 minutes and yielding 20 servings, these easy-to-make spiced truffles are a crowd-pleasing holiday favorite that will impress family and friends.
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Recipe Information
Ingredients
- 200 grams gingersnap cookies (crushed)
- 120 grams cream cheese
- 50 grams powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cloves
- 200 grams white chocolate (melted)
- 50 grams sprinkles or crushed nuts (optional for garnish)
Instructions
In a large mixing bowl, combine the crushed gingersnap cookies, cream cheese, powdered sugar, ground cinnamon, ground ginger, and ground cloves.
Use a spatula or clean hands to mix everything until it forms a smooth and cohesive dough.
Scoop out portions of the dough (about 1 tablespoon each) and roll into small balls using your palms. Place the balls on a parchment-lined baking sheet.
Once all the dough is rolled into balls, transfer the baking sheet to the refrigerator and chill for 15 minutes to firm up.
While the balls are chilling, melt the white chocolate in a double boiler or in the microwave in 30-second intervals, stirring between each interval until smooth.
Remove the balls from the refrigerator. Dip each ball into the melted white chocolate, ensuring it is fully coated. Use a fork to lift the ball out and gently tap off any excess chocolate.
Place the coated balls back onto the parchment-lined baking sheet. If desired, sprinkle with decorative sprinkles or crushed nuts while the chocolate is still wet.
Allow the chocolate coating to set completely at room temperature or in the refrigerator.
Once the chocolate has hardened, serve the Pepparkakor Balls, or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1168 mg | 51% | |
| Total Carbohydrate | 361.8 g | 132% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 283.2 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1094 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
