Gingerbread rum balls are full of warm spices for a holiday twist on my classic easy rum ball recipe.
Old fashioned rum balls are a Christmas staple in our house. They have been since I was a teenager. Over the years, I’ve made a few variations and these festive holiday rum balls are the latest version.
No Bake Christmas Cookies
I like to have an easy no bake recipe that I can make ahead for holiday parties or Christmas cookie platters. Rum balls are perfect for this because they are incredibly easy and fast.
Many rum ball recipes call for cocoa powder. However, I make most of my rum balls without cocoa, including this gingerbread rum balls recipe.
I rolled half of these in a cinnamon sugar mixture and the other half in red, white and green sprinkles for colorful christmas rum balls. If you have colored sanding sugar, that would also be great for covering the rum balls.
How to make rum balls
Time needed: 2 hours and 30 minutes.
Make Gingerbread Rum Balls
- Grind cookies and nuts
In the bowl of a food processor, process gingersnaps and toasted walnuts until finely ground.
- Mix sugar and spices
In a large bowl, combine powdered sugar and spices.
- Make rum ball mixture
Add cookie mixture to the bowl, with rum and sweeteners. Mix well. Then chill in refrigerator.
Using a small cookie scoop, scoop out tablespoon sized portions, then roll in sugar or sprinkles to coat.
- Place rum balls on sheet pan
Place rolled rum balls on sheet pan, cover with plastic wrap and refrigerate for 1 1/2 – 2 hours.
Can you freeze rum balls?
YES! Rum balls freeze really well, actually. If you plan on freezing them, don’t roll them in sugar, wait until the day of or the day before to coat them.
After you’ve brought them to cool room temperature, toss them in the sugar mix to make them party ready!
Ingredients for gingerbread rum balls
You probably have most of what you’ll need to make these gingerbread rum balls already, but here is the list of ingredients so you can do a quick check before you get started.
These are rum balls without vanilla wafers, I’ve used gingersnaps instead to get a strong gingerbread flavor. If you prefer to use vanilla wafer cookies, add in 2 tsp. of ground ginger to your spice mixture.
- powdered sugar (also called icing or confectioners sugar)
- ground cinnamon
- ground nutmeg
- ground cloves
- amber (gold) rum
- honey (or corn syrup)
- granulated sugar (or sprinkles) – for rolling
It might seem like a long list, but if you have done any holiday baking this year, you likely have most of this in your pantry.
This is a great time to get together with a friend or neighbor, share your resources and make a big batch of rum balls for holiday parties. They keep really well and they are even better after a day or two, so making them a few days before you’ll need them is perfect.
Helpful tools for making rum balls:
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• small cookie scoop – this is the same scoop I used to make the rum balls.
• quarter sheet pan – perfect size for holding smaller quantities.
• mixing bowls – stainless steel bowls are the go-to!
• food processor – this is the newer version of the one I own and love.
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For gingerbread rum balls
- 12 oz gingersnap cookies
- 1 1/2 cup walnuts, toasted
- 1 cup powdered sugar
- 1/2 tsp sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/3 - 1/2 cup amber rum
- 2 tbsp molasses
- 1 tbsp honey (or corn syrup)
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- In the bowl of a food processor, process gingersnap cookies and walnuts until finely ground. Set aside. (You may have to do this batches if you have a smaller food processor).
- In a large bowl, sift together 1 cup powdered sugar, sea salt, cinnamon, nutmeg and cloves.
- Add cookie/walnut mixture and mix well.
- Stir rum, molasses and honey together in small bowl, then add to cookie mixture. Mix until uniform.
- Chill in the refrigerator for 30 minutes. Combine 1/4 cup sugar and 1 tbsp cinnamon in a shallow bowl and set aside.
- Scoop out tablespoon portions, roll into balls and toss to coat in cinnamon sugar mixture.
- Place on parchment lined baking sheet, cover with plastic wrap and refrigerate for 2 hours before serving.
To toast walnuts:
Preheat oven to 325°F. Place walnuts on a baking sheet in a single layer and toast in the oven for 8 - 10 minutes until fragrant.
* Start with 1/3 cup of rum in your mixture. If it feels too crumbly to hold together, add in a tablespoon or two at a time - up to 1/2 cup.
** If you want to make these without rum, substitute orange juice or root beer for the rum.
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Amount Per Serving: Calories: 84 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 72mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 1g
Thanks for stopping by! Have a delicious day!