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I am searching for a recipe for bourbon balls that I can make with gingersnaps instead of chocolate cookies. I'm thinking that something should also replace the cocoa but I need ideas. I found one recipe using tamarind paste (skeptical) but it turns out I don't really own the book 😩

Melissa Clark published a recipe in the New York Times a couple of years ago for "Gingerbread Rum Balls."

The article on the recipe is at:  https://www.nytimes.com/...ng/rum-balls-recipe.html

The recipe is at:  https://cooking.nytimes.com/recipes/1019810-gingerbread-rum-balls

I haven't tried it yet, but it sounds great.  She suggests bourbon as a substitute for rum.  The recipe does call for 2 tbsp cocoa powder (in addition to the gingersnaps and various spices). If you don't subscribe to the NYT cooking website, I've often had luck finding Melissa Clark's recipes re-published on other sites since she's so popular.

Try this one: yummy ;-)

Thanks for all the links! I ended up choosing https://www.eatyourbooks...748/ginger-bourbon-balls from All Roads Lead to the Kitchen. I followed Smitten Kitchen's proportions and used pecans, rolling them in sprinkles. Yum, indeed. I realized I needed to make a second batch to have enough for ourselves, and to mail to family. I will quarantine a few and give to friends, I figure they are boozy enough to kill any viruses they may have come in contact with.

My family always makes bourbon balls with a base of vanilla wafers (though ginger snaps would be good too). It includes pecans or walnuts, cocoa powder, powdered sugar, and a bit of corn syrup to help bind. And definitely Bourbon. (I always use 1/2 cup.) I make them in advance and roll them in powdered sugar before serving.