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Gingerbread Rum Balls

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These gingerbread rum balls are a quick, no-bake holiday treat bursting with warm spices, molasses, and a festive splash of rum. Perfect for parties, gifting, or cozy nights in, they’re soft, fudgy, and irresistibly nostalgic.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 200g)
  • 1 cup crushed graham crackers (about 100g)
  • 1 cup powdered sugar (120g)
  • 2 tablespoons unsweetened cocoa powder (15g, optional)
  • 3/4 cup chopped pecans or walnuts (75g, toasted for extra flavor, optional)
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons molasses (30ml)
  • 1/4 cup dark rum (60ml, or apple juice for alcohol-free)
  • 1 teaspoon vanilla extract (5ml)
  • For rolling: 1/2 cup powdered sugar (60g)
  • For rolling: 1/4 cup cocoa powder (20g)
  • For rolling: 2 tablespoons finely chopped candied ginger (20g, optional)
  • Sprinkles or edible glitter (optional, for decoration)

Instructions

  1. Add gingersnap cookies and graham crackers to a food processor and pulse until fine crumbs form. Alternatively, place cookies in a zip-top bag and crush with a rolling pin.
  2. If using nuts, spread pecans or walnuts on a baking sheet and toast at 350°F (175°C) for 8 minutes. Let cool, then chop finely.
  3. In a large mixing bowl, combine cookie crumbs, graham crumbs, powdered sugar, cocoa powder, chopped nuts, ground ginger, cinnamon, cloves, nutmeg, and salt. Stir to distribute spices evenly.
  4. In a separate bowl, whisk together molasses, dark rum (or apple juice), and vanilla extract.
  5. Pour wet ingredients over the dry mixture and stir with a spatula or spoon until well incorporated. The mixture should hold together when pressed but not be sticky. If too dry, add a splash more rum or juice; if too wet, add more cookie crumbs.
  6. Scoop heaping tablespoons of mixture and roll between your palms to form balls about 1 inch across. You should get about 24-30 balls.
  7. Roll each ball in powdered sugar, cocoa powder, or chopped candied ginger. Add festive sprinkles or edible glitter if desired.
  8. Place balls on a parchment-lined tray and refrigerate for at least 2 hours to firm up and allow flavors to meld.
  9. Transfer chilled balls to an airtight container. Store in the fridge for up to 2 weeks or freeze for up to 2 months. Let sit at room temperature for 10 minutes before serving.

Notes

For gluten-free, use gluten-free gingersnaps and graham crackers. For nut-free, omit nuts and add extra cookie crumbs. Chilling is essential for best texture and flavor. If mixture is too dry, add more liquid; if too wet, add more crumbs. Coating options include powdered sugar, cocoa powder, candied ginger, or festive sprinkles. Balls can be made alcohol-free by substituting rum with juice.

Nutrition

Keywords: gingerbread, rum balls, holiday treats, Christmas cookies, no-bake dessert, festive baking, molasses, spiced cookies, party food, edible gifts

Find it online: https://tomyumy.com/gingerbread-rum-balls-easy-holiday-treats-for-festive-baking/