Gingersnap balls, no bake cookies, holiday food gifts

Holiday Recipes: Lemon Ginger Truffles

The holidays are the best time of year to revel in family traditions, and to make some new ones. I like to switch things around a bit, put my own twist on the classics, add some local flavors to my holiday recipes.

Tradition: My family’s Rum Ball recipe has been passed down for generations (once we hit legal age) and I love making them each year. (It doesn’t hurt that they are by far the easiest cookie/treat recipe in my mom’s repertoire.)

Semi-tradition: After we moved into our home over a decade ago (OMG) we found a way to use up the bounty of citrus in our yard. If our lemon trees have a good year, hubby and I brew a big vat of Limoncello as soon as our lemons turn bright yellow. Some years we mix it up and make Tangerinecello. Some years we go crazy and make both. Our friends and family especially love us those years. (Check out the easy recipes here and here.)

New tradition: I love all things ginger. Hmmm…lets switch up the rum ball recipe…maybe gingersnaps instead of vanilla wafers…some Limoncello instead of rum…it’s worth a try.

One taste, and these babies were declared a grand slam winner.

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Lemon Ginger{Snap} Truffle Balls

Time: roughly 30 minutes
Yield: about 3 dozen

1 cup crushed ginger snaps (the hard ones)*
1 cup crushed vanilla wafers*
1 cup crushed pecans*
1 cup confectioners sugar
2 tbsp. honey (or white corn syrup)
1/3 cup Limoncello (available at most liquor stores or recipe HERE)
optional: 1/2 tsp. lemon zest
extra ginger snap crumbs, sugar, or chopped pecans for coating/dusting

*I recommend crushing cookies and pecans in a food processor. 20 seconds and done.

  • Mix dry ingredients. Add wet and mix until combined.
  • Add desired dusting materials to a shallow dish. 
  • Scoop out about a tablespoon of mixture (use a cookie scoop for speed and consistent size) and roll into balls. (This is easier if you keep your hands damp.)
  • Roll each ball in the dusting sugar or crumbs to coat evenly.
  • Set each ball onto a wax paper covered cookie sheet and chill in refrigerator.

Keep refrigerated. Since they don’t contain any cream, they can stay at room temperature {while you bestow them upon your appreciative friends & family} but if you want them to last for weeks, keep them in the fridge. They’re better to eat chilled, too. And the longer they sit, the tastier they will be.

Place each ball in a mini cupcake wrapper for an impressive display.

Do you have a favorite holiday recipe? You can submit your favorite holiday recipes to the Winn-Dixie Recipes to Impress E-cookbook for a chance to be featured in the final e-cookbook. Need some recipe ideas?  Browse through the submitted recipes in the gallery to see how others are celebrating local flavor.

You can also join Winn-Dixie for a Twitter party on December 18, 9 p.m., EST. RSVP here

Thank you to Winn-Dixie for being a sponsor. I was selected for this opportunity by the Niche Mommy Network & Conference. All opinions expressed here are my own.

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