Gingerbread Rum Balls
Gingerbread rum balls are a fun holiday twist on a traditional rum ball recipe.
Servings: 40
Calories: 84kcal
Ingredients
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
Cinnamon sugar
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- 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.
Notes
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.Nutrition
Serving: 1g | Calories: 84kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 72mg | Fiber: 1g | Sugar: 7g