Line a large baking sheet with parchment paper and set aside.

Add the gingersnap cookies to a food processor and pulse until a fine crumb forms.

Add the cookie butter, powdered sugar, and spices to the food processor and pulse until fully combined. 

Use a medium cookie scoop to portion out the mixture and roll into balls with your hands and place on the prepared cookie sheet and chill for 1 hour.

Add the chocolate chips and coconut oil to a medium bowl and microwave on 30-second intervals, stirring between each on until smooth.

Dip the balls in the white chocolate to coat and transfer back to the baking sheet to set. Sprinkle with sprinkles before the chocolate hardens, if desired.