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Rum Balls are a classic holiday treat. Boozy, chocolatey and rich, store these beauties in the refrigerator for several days for an even better flavor!
Ohio is clearly a little confused in terms of the weather right now. It was sunny and almost 50 degrees today which is a little disappointing considering Christmas is in 4 days and last year we were expecting a huge winter storm around this time.
What can I say? I’m all for a white Christmas.
Despite the warm and sunny weather, we’re checking off items on our holiday baking list one by one.
I’ve got all the ingredients for peanut butter blossoms, snowball cookies, gingerbread cookies, saltine toffee, peanut brittle and of course, rum balls.
WHAT ARE RUM BALLS?
I was probably around 30 years old before I had a rum ball.
Can you believe it? These are such a holiday classic, yet somehow I just missed the boat for 30 years.
I’m glad that I finally figured out what all the fuss was about, though, because these babies are well worth making.
Rum balls are pretty similar to turtle cookie balls or peppermint oreo cookie balls — just…boozier.
Rum balls are bite-size homemade treats made with vanilla cookie crumbs, pecans, cocoa, confectioners’ sugar, and spiced rum.
These do taste like spiced rum, so keep that in mind. Although if rum isn’t your favorite, you could try making them with bourbon instead.
Don’t worry about getting drunk from rum balls. Because there is only 4 ounces of rum in the entire batch, you’d have to eat quite a few!
If booze isn’t your thing, you might try my no-bake cookies or my simple homemade truffles as easy no-bake holiday gifts.
HOW TO MAKE RUM BALLS
Rum balls are incredibly easy to make. They’re a great option if you need a treat to share but don’t want to turn on the oven!
Grab a very large bowl to mix everything in, as well as a silicone spatula or a sturdy wooden spoon.
You’re also going to need to crush up some vanilla wafers. You can use a food processor, or put the cookies into a ziptop bag, close it, and use a rolling pin to crush the cookies.
Pour the crushed vanilla wafers into the bowl and add the rest of the dry ingredients to have everything evenly dispersed.
Drizzle in the vanilla, corn syrup, and rum. Stir well to fully incorporate, making sure there are no dry bits.
To make sure they are wet enough, scoop up a bit of the mixture and squeeze it into a ball in your hands. If it stays in a ball shape, you’re ready to roll!
Add small amounts of crushed wafers or more rum as needed to get the perfect texture.
Use a cookie scoop to roll the mixture into 1-inch balls, then toss them in a shallow bowl filled with your favorite coating.
RUM BALL VARIATIONS
Wondering what you could roll your rum balls in?
You could use cocoa powder, powdered sugar (confectioners’ sugar), crushed nuts, sprinkles, shredded coconut, or whatever else strikes your fancy — any of them are delicious.
Remember that you can do a little bit of everything, too! This recipe makes about 20 large rum balls, so I think it’s fun to do several of a few different toppings.
If you roll them in powdered sugar, keep in mind that you may want to re-roll them just before serving, as the powdered sugar tends to absorb a bit while they rest in the refrigerator.
You can also change up the flavor of your rum balls by trying different rum flavors. Instead of spiced rum, try:
- Dark rum
- Coconut rum
- White rum
- Vanilla rum
- Bourbon
Out of vanilla wafer cookies? No problem! Rum balls can be made with other kinds of crushed cookies too, like graham crackers or butter cookies.
STORAGE TIPS
Here’s the best thing about this recipe: They actually taste better when they’re made in advance AND they last forever in the refrigerator.
Ok, maybe not forever. But they will last for quite some time!
Much like fruitcake cookies, rum balls taste better when they’ve had a few days to sit and let the flavor develop.
Just pop them into an airtight container and stick them in the fridge for at least 2 days, and up to a couple of weeks.
You don’t need to store rum balls in the refrigerator as long as you keep them in a cool, dry place, but I find they have the best flavor and last the longest when kept cold.
I keep mine chilled, packed in a holiday tin lined with wax paper, so they’re ready to go in case unexpected company comes by.
Not sure when you might need your rum balls? Freeze them for longer storage! You can freeze rum balls for up to 2 months.
I recommend packing them with as little air as possible, so if you have a vacuum sealer that will work great.
You can also simply use a ziptop freezer bag and remove excess air before sealing. This will keep your rum balls fresh and delicious!
To thaw, simply remove them from the freezer and place in the refrigerator until they are soft enough to bite.
This is such a great make-ahead recipe for holiday parties, gift giving, or your own personal dessert stash.
Rum Balls
Equipment
Ingredients
- 3 cups crushed vanilla wafer cookies
- ¾ cup confectioners’ sugar
- ¼ cup unsweetened cocoa powder
- 1 ½ cups finely chopped pecans
- 1 teaspoon pure vanilla extract
- 3 tablespoons light corn syrup
- ½ cup spiced rum
Instructions
- In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa, and nuts. Drizzle in vanilla, corn syrup and rum.
- Scoop and shape into 1 inch balls or larger. I used about 4 teaspoons of the chocolate mixture per ball which equaled 2 level scoops from a small OXO cookie scoop.
- Roll Rum Balls in additional confectioners’ sugar, cocoa, sprinkles or whatever strikes your fancy. Store in an airtight container in the refrigerator for several days to develop the flavor.
Video
Notes
– I served my Rum Balls in mini cupcake liners that I picked up from Target.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe and post on my blog for these cookies are a bit dated, so I’ll post here in the comments. I consider pumpkin a holiday treat from Halloween to Christmas (ok, New Years really), and these are some of the best ones I make! I do variations on the filling as well.
Pumpkin Whoopie Pies
For the Pumpkin Whoopie Cakes:
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbsp ground cinnamon
1 tbsp ground ginger
1 tbsp ground cloves
2 cups firmly packed dark brown sugar
1 cup vegetable oil
3 cups pumpkin puree (not pie filling), chilled
2 large eggs
1 tsp vanilla extract
For Cream Cheese Filling:
3 cups powdered sugar
1 stick unsalted butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
For the cookies: Preheat oven to 350 degrees. Prep two baking sheets with parchment paper, silpats or nonstick spray. In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. In a separate bowl, whisk together brown sugar and oil until well combined. Add the pumpkin puree and whisk until combined. Whisk in the eggs and vanilla. Slowly stir the flour mixture into the pumpkin mixture. Continue stirring until fully incorporated. Drop tablespoons of dough onto prepped baking sheets, about 1 inch apart. Bake for 15 minutes, or until they are just starting to crack on top and a toothpick inserted into the center of each comes out clean. Let cool completely before assembly.
For the filling: Sift the powdered sugar into a medium bowl. In a separate bowl, beat butter until smooth using a stand or hand mixer. Add the cream cheese and beat until well combined. Add the sifted powdered sugar and vanilla in and beat just until smooth.
To assemble: When the cakes are fully cooled, spread or pipe a large dollop of filling on the flat side of half of the cakes. Place the other half the cakes on top and lightly smash together to spread the filling.
This isn’t a family recipe, but I only make them at Christmastime – it seems like the only time I really think about them. I love making them to give away, and they always garner rave reviews!
Baci di Cioccolati
10 oz (squares) semi-sweet chocolate, coarsely chopped
2/3 c. unsalted butter
3/4 c. flour
1/2 tsp. baking powder
3 eggs
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla (or Frangelico liqueur)
1c. dried cranberries
1c. white chocolate chunks
Preheat oven to 325°F.
Place chopped chocolate and butter in a double boiler; stir until melted and thoroughly combined. Remove from heat, set aside.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl beat eggs with sugar 4-5 minutes, until light and fluffy. Beat in vanilla, mix well.
Stir cooled chocolate into beaten eggs, then use a wooden spoon to stir in flour mix until just combined. Fold in cranberries and white chocolate chunks.
Drop rounded spoonfuls onto a parchment-lined baking sheet and bake until tops are cracked and shiny, 12-14 minutes. Remove cookies to wire rack to cool.
Love the blog – thank you for sharing your addiction!
Here’s my favorite holiday cookie recipe!
Swedish Thumbprint Cookies
Ingredients
* 1 cup butter, softened
* 1/2 cup white sugar
* 2 cups sifted all-purpose flour
* 1/2 cup any flavor fruit jam
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1 inch diameter balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2 inch indentation. Fill with your favorite preserves.
3. Bake 15 to 20 minutes or until golden brown at the edges.
I found it on allrecipes: http://allrecipes.com/recipe/rosenmunnar/detail.aspx
Espresso Fudge Balls
8 oz semi-sweet chocolate (squares)
1/3 cup sweetened condensed milk
¼ freshly espresso
1 tsp vanilla
½ cup chopped nuts
Microwave chocolate, milk and coffee on high 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla and nuts. Refrigerate 2 hours or until firm enough to handle. Shape into 1 inch balls. Roll in cocoa, powdered sugar or nuts.
No blog…
These cookies may not be thee best Christmas cookie out there, but they always remind me of “Grandma” Helen – when I was younger, my mom, brother & I would go over to her home to make Christmas treats. This was one she always made, & now it is a tradition in my own home. I have to make at least 3 batches of them b/c my husband can’t get enough!! Thank you Grandma Helen, miss you!!
Cherry Chip Cornflake Cookies
2 ¼ c. flour
⅛ tsp. salt
1 c. butter
½ c. sugar
1 egg yolk
1 tsp. almond extract
¾ c. cornflakes crumbled
1 pkg. cherry chips
Sift dry ingredients – Mix rest & combine.
Bake 375° for 12-15 minutes.
I am the mom of Kelly G. above. I must admit, Christmas Cookies are something we all love to make and friends and family look forward to. Can’t wait to see what recipes people submit! Here is one of my favorites.
LEMON FROSTED PECAN SQUARES
Makes 5 to 6 dozen cookies
1 cup butter or margarine
¾ cup powdered sugar, sifted
2 tbsp milk
1 ½ cup flour, sifted
¾ cup cornstarch, sifted
¾ cup pecans, chopped
Mix and drop on cookie sheets. Bake at 400 degrees for about 10 minutes. Cool and frost with the following lemon frosting.
Lemon Frosting:
2 cups powdered sugar, sifted
4 tbsp butter, softened
3 tbsp lemon juice
Few drops of yellow food coloring
I love rum, so I’m all over these!!
No blog. Here’s a favorite. These are light and flaky, yet rich and creamy!
Cream Wafers
1 cup butter, softened
1/3 cup heavy whipping cream
2 cups all purpose flour
sugar
In a mixing bowl, cream butter, cream and flour until well combined. Cover and chill for 2 hours. Take out 1/3 of dough and place on a floured surface – let set at room temp. 15 minutes (keep remaining dough refrigerated). Roll out to 1/8″ thickness and cut with a 1- 1/2″ round cookie cutter. Heat oven to 375 degrees. Place rounds in bowl of sugar and turn to coat. Place on an ungreased baking sheet. Prick with a fork 3-4 times. Bake 7-9 minutes until set but not browned. Cool on wire racks. Repeat with remaining dough. Sandwich 2 cookies together with filling (recipe follows).
Filling:
1/2 cup butter, softened
1-1/2 cups confectioners’ sugar
2 teaspoons vanilla extract
red and green gel paste food coloring
In a mixing bowl, cream butter and sugar. Add vanilla. Divide into 2 bowls and tint one with red and one with green food coloring. Spread about 1 teaspoon filling on half of cookies and top with other half.
no blog! molasses ginger sugar cookies:;
41/2 cups flour
4 tsp. ground ginger
2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. salt
3 sticks butter, softened
2 cups sugar
2 eggs (preferably at room temp.)
1/2 cup molasses
white sugar, for rolling
Preheat oven to 350 degrees. In a medium bowl, sift the flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside. In a large bowl, beat the butter and sugar until it’s light and fluffy.
Add eggs, one at a time. Beat after each addition. Beat in molasses. Stir in the dry mix to incorporate.
Drop dough 2″ apart on an ungreased cookie sheet. Roll in sugar and bake for 11-15 minutes.
These sound super simple to make!! Nothing says the holidays like a good ol’ rum ball!