This post may contain affiliate links. Please read our privacy policy.

Rum Balls are a classic holiday treat. Full of rich chocolate and spiced rum, store these beauties in the refrigerator for several days before serving for an even better flavor!

9 rum balls with assorted toppings arranged in a box for gifting
Subscribe to My Baking Addiction!
Get updates on the latest posts and more from My Baking Addiction straight to your inbox.
Please enable JavaScript in your browser to complete this form.

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 blossomssnowball cookiesgingerbread cookiessaltine toffeepeanut brittle and of course, rum balls.

Rum balls with assorted toppings in a white bowl

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, similar to truffles, 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 alcohol isn’t your thing, you might try my no-bake cookies or my simple homemade truffles as easy no-bake holiday gifts.

Rum balls with assorted toppings in paper liners, arranged on a sheet tray

How to make these classic 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!

Ingredients you’ll need

To make this recipe, you will need:

  • 3 cups crushed vanilla wafer cookies
  • ¾ cup confectioners’ sugar
  • ¼ cup unsweetened cocoa powder
  • 1 1/2 cups finely chopped pecans
  • 1 teaspoon pure vanilla extract
  • 3 tablespoonslight corn syrup
  • ½ cup spiced rum
Rum ball ingredients arranged on a blue and white tiled countertop

Vanilla wafer cookies (aka Nilla Wafers) are my favorite cookie for making these rum balls with. but they aren’t the only option! You could use graham crackers, butter cookies, or even ginger snaps for a different flavor profile.

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.

I use unsweetened cocoa powder in this recipe. If you aren’t sure the difference between unsweetened or natural cocoa and Dutch process cocoa, check out my cocoa powder 101 post.

Feel free to omit the nuts if you are allergic.

If you don’t like baking with corn syrup, feel free to substitute with honey. If you live outside of the US, golden syrup is a good alternative to corn syrup as well.

Making this recipe

Grab a very large bowl to mix everything in, as well as a silicone spatula or a sturdy wooden spoon.

Pour the crushed vanilla wafers into the bowl and add the rest of the dry ingredients. Mix well.

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 additional crushed cookies or more rum as needed to get the perfect texture if your mixture is too wet or too dry, respectively.

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 balls being shaped with a cookie scoop and rolled in crushed pretzels and cocoa powder

Recipe 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 an assortment of different toppings. It kind of makes them like a box of assorted truffles from your favorite chocolate shop that way!

Recipe Tip

If you roll these 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 alcohol flavors. Instead of spiced rum, try:

  • Dark rum
  • Coconut rum
  • White rum
  • Vanilla rum
  • Bourbon
  • Brandy

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.

If you don’t like pecans, you can swap them in for chopped walnuts or omit them from the candies.

Two rum balls being rolled in cocoa powder

Storage tips

Here’s the best thing about this recipe: Rum balls 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.

Overhead view of assorted rum balls in paper liners, arranged on a sheet tray

FAQs

I’m allergic to nuts. Can I omit the pecans from this recipe?

Yes, feel free to leave the pecans out of the rum balls if you are allergic to them. 

I don’t like using corn syrup. Is there a substitute I can use?

Many of my readers have successfully used honey in place of corn syrup in recipes like homemade marshmallows. Feel free to do the same here! 

I can’t find corn syrup where I live. What should I look for at my store?

My UK and European readers have successfully used golden syrup in place of light corn syrup. As mentioned above, you could also swap in honey if you prefer. 

I can’t have alcohol. Is there an option to make these non-alcoholic?

If you don’t want to make this recipe with alcohol, you will need to swap the rum with another liquid in order to make the “dough” the right texture. I suggest trying apple juice – the flavor profile will be a little different, but they should still turn out delicious! 

Three rum balls arranged on a white plate with more rum balls and a mug of hot cocoa in the background
Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Rum Balls

By: Jamie
4.48 from 439 ratings
Prep: 20 minutes
Total: 20 minutes
Servings: 20 large balls
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! 

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

– If you chose to roll your Rum Balls in confectioners; sugar, you may need to recoat them before serving.
– I served my Rum Balls in mini cupcake liners that I picked up from Target.

Nutrition

Serving: 1rum ball, Calories: 159kcal, Carbohydrates: 21g, Protein: 2g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 0.2mg, Sodium: 69mg, Potassium: 64mg, Fiber: 1g, Sugar: 8g, Vitamin A: 5IU, Vitamin C: 0.1mg, Calcium: 8mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.48 from 439 votes (435 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

119 Comments

  1. Ana says:

    Do you measure the 3 cups of vanilla wafers before or after crushed? Thanks

  2. B says:

    What can you substitute for corn syrup?

    1. Jamie says:

      Hi there – I have not made this recipe with a substitute for corn syrup, so I am not sure what would work here. If you happen to give it a try, let me know how they turn out. Happy baking!
      Jamie

    2. Mary says:

      @B, I made them with Lyles Golden Syrup which is cane sugar syrup. Delicious!

    3. A says:

      @Jamie,

      I make them with honey!

      They are really good that way.

    4. Gee says:

      @B, I have ALWAYS used honey instead of corn syrup and it turn out amazing!

    5. Chelsea Tillman says:

      @B, I just looked up how to sub corn syrup with regular sugar dissolved in water and they’re delish!

    6. Shelly says:

      @B, I substituted with coconut oil. Had to soften it a few seconds in the microwave.

    7. Cathy says:

      @B, I’ve seen molasses or honey in other recipes. I hate using corn syrup!

  3. Donna says:

    I have been making these for about 60 years…just like this. Though, we didn’t have a food processor, of course. We rolled the cookies with a rolling pin and had to chop the nuts by hand. Oh yea, we also walked 5 miles in the snow to buy the ingredients…jk. As an adult, the only thing I’ve changed is after tossing the balls in powdered sugar, I toss again in a mixture of cocoa powder and instant coffee. I like the slight bitter taste before getting to the sweet center. I still refer to a recipe so thanks for posting this one. It’s perfect.

    1. Jamie says:

      So happy to hear you enjoy the recipe and that you no longer have to walk 5 miles in the snow to get the ingredients – ha! Have a great day and thanks so much for stopping by to leave your feedback!
      -Jamie

  4. Carrie says:

    I made rum balls for the very first time today and used this recipe. I had coconut rum in the liquor cabinet and they turned out just fabulous! I will definitely be making these again.

    1. Jamie says:

      That sounds amazing! Thanks for sharing!

  5. Olive says:

    Will have to try these for the holidays

    1. Jamie says:

      I hope you enjoy them as much as we do, Olive! Happy Holidays!
      -Jamie

  6. Michelle says:

    I made these rum balls and they turned out delicious! Thank you for the recipe

    1. Jamie says:

      Yay! So glad you love them!

  7. Cathy says:

    Made these today! They are delicious! Best recipe l have found. Not too dry!

    1. Jamie says:

      Yay! So happy to hear you enjoyed the rum balls! Happy Holidays!
      -Jamie

  8. Connie says:

    Can u plain rum instead of spice

    1. Jamie says:

      Sure! :)

  9. Teressa Spada says:

    Can’t wait to try them

  10. Cindy says:

    Can you use anything else besides alcohol 

    1. Jamie says:

      Hello! I haven’t attempted this recipe with a substitute for the alcohol, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
      -Jamie