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Ginger flavored glucose biscuit ginger snap cookie butter balls are additive quick snack and a dessert.

Parle G Gingersnap Cookie Butter Balls

Cookie butter balls are quick and easy snack and a dessert.
Course Dessert, Snack
Cuisine American, European
Prep Time 10 minutes
Cook Time 0 minutes
Refrigerate 30 minutes
Total Time 40 minutes
Servings 8 pieces
Author Usha Rao


  • 1 cup Cookie Crumbs 1 ½ packet or 18 parle G biscuits and 4 Gingersnap cookies
  • 2 tablespoon Slivered Almonds
  • 3 tablespoon Condensed Milk
  • 1 tablespoon Milk and more if required
  • 1 tablespoon Canola Oil or Butter
  • Crumbled Blanched Sliced Almonds or Sprinkles or Coconut Flakes


  • Break biscuits and cookies into a small pieces.
  • In a food processor or a blender, pulse cookies and biscuits to a crumble. This is 1 cup of crumbs.
  • Coarsely grind almonds or add to cookie crumb and pulse for few seconds for a coarse texture.
  • To cookie crumbs add condensed milk, oil, milk and process until mixture comes together to form a thick lump.
  • Transfer to a bowl and shape into small balls.
  • Roll in crumbled, blanched sliced almonds.
  • Refrigerate for ½ - 1 hour for cookie balls to firm. This is optional.
  • Store cookie balls in an airtight container in the refrigerator.


  • Replace Parle G biscuits with any crunchy cookies.  Parle G is available in any Indian store.
  • Substitute Gingersnap cookies with Parle G or any cookie that you are using and some ginger powder for ginger flavor.  Or use any spice of your choice.  Cardamom powder is one to use.
  • Adjust condensed milk to taste. These balls are on a sweeter side. If using less condensed milk, compensate the moisture with more milk and/or butter for richness.
  • For cookie butter, add milk or water to get the desired consistency.