Gingerbread Rum Balls

Old fashioned rum balls are a Christmas staple in our house.  I like to have an easy no bake recipe that I can make ahead for holiday parties or Christmas cookie platters.


Gingersnaps Pecans Powdered sugar  Salt Ground cinnamon Ground nutmeg Ground cloves Amber rum Molasses Honey (or corn syrup) Granulated sugar  (or sprinkles) – for rolling

STEP 1  In the bowl of a food processor, process gingersnaps and toasted walnuts until finely ground.

STEP 2 In a large bowl, combine powdered sugar, nutmeg, cloves and cinnamon.

STEP 3 Add cookie mixture to the bowl, with rum and sweeteners. Mix well. Then chill in refrigerator.

STEP 4 Using a small cookie scoop, scoop out tablespoon sized portions, then roll in sugar or sprinkles to coat.

STEP 5 Place rolled rum balls on sheet pan, cover with plastic wrap and refrigerate for  1 1/2 – 2 hours.

After you’ve brought them to cool room temperature, toss them in the sugar mix to make them party ready!