Print

Gingerbread Rum Balls Recipe Easy No Bake Holiday Treats

gingerbread rum balls - featured image
Print Recipe

These no-bake gingerbread rum balls are chewy, spiced, and packed with festive flavor, making them the perfect easy holiday treat. With a blend of ginger snaps, vanilla wafers, molasses, and a splash of rum, they’re a crowd-pleaser for parties, gifts, or sneaking from the fridge after dark.

Ingredients

Scale
  • 8 oz ginger snap cookies (about 2 cups) – crushed into fine crumbs
  • 4 oz vanilla wafer cookies (about 1 cup) – crushed into fine crumbs
  • 1 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/3 cup dark rum (or spiced rum, or apple juice/cold coffee for non-alcoholic)
  • 2 tbsp molasses
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • Festive holiday sprinkles (for rolling)
  • Optional: Finely chopped nuts (pecans or walnuts), shredded coconut, or extra cookie crumbs for rolling

Instructions

  1. Line a baking sheet or large plate with parchment paper. Set out bowls of festive sprinkles or other toppings.
  2. In a food processor or blender, pulse ginger snap cookies and vanilla wafers until you have fine crumbs. Alternatively, place cookies in a zip-top bag and crush with a rolling pin.
  3. Pour cookie crumbs into a large mixing bowl. Add powdered sugar, cocoa powder, ground ginger, cinnamon, nutmeg, cloves, and salt. Stir until thoroughly combined.
  4. In a small bowl or measuring cup, whisk together dark rum, molasses, honey or maple syrup, and vanilla extract.
  5. Pour wet ingredients over the dry mixture. Stir with a spatula or wooden spoon until evenly moistened. The dough should be sticky and dark.
  6. Chill the dough in the fridge for 10-15 minutes to make it easier to roll.
  7. Using a small cookie scoop or tablespoon, portion out the dough and roll between your palms into 1-inch balls. You should get about 24-28 balls.
  8. Immediately roll each ball in sprinkles, chopped nuts, coconut, or more cookie crumbs. Press gently so the toppings stick.
  9. Place finished balls on the parchment-lined sheet. Chill in the fridge for at least 30 minutes to firm up.
  10. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 2 weeks.

Notes

For gluten-free, use gluten-free ginger snaps and vanilla wafers. For non-alcoholic, substitute rum with apple juice or cold coffee. Dough consistency can be adjusted with extra liquid or crumbs as needed. Chilling the dough makes rolling easier and deepens flavor. Store in the fridge for up to 2 weeks or freeze for up to 2 months.

Nutrition

Keywords: gingerbread rum balls, no bake holiday treats, Christmas cookies, easy dessert, ginger snap, molasses, rum balls, party food, edible gifts

Find it online: https://bitematrix.com/gingerbread-rum-balls-recipe-easy-no-bake-holiday-treats/