Gingerbread Rum Balls

These easy-to-make Gingerbread Rum Balls combine the warm flavors of ginger, cinnamon, and cloves with the richness of dark rum for a delightful holiday treat.

Print Recipe

Prep Time 30

Total Time 2

Course Dessert, Snack

Cuisine American, Holiday

Servings pieces

Calories 100 kcal

Ingredients

Base Ingredients

1 cup crushed gingerbread cookies about 8 to 10 cookies crushed fine
1 cup powdered sugar plus extra for rolling if you like a snowy look
1/2 cup dark rum a little extra for a richer flavor if preferred
1/4 cup cocoa powder unsweetened for depth
1 teaspoon vanilla extract a little extra if you love a cozy aroma
1 teaspoon ground cinnamon fresh and fragrant tastes best
1/2 teaspoon ground ginger a warm bite that links to the cookies
1/4 teaspoon ground cloves go easy; cloves are strong
to taste sprinkles or additional powdered sugar for coating choose a mix that makes you smile

Instructions

Preparation

In a large bowl, combine crushed gingerbread cookies, powdered sugar, cocoa powder, ground cinnamon, ground ginger, and ground cloves.
Mix until the dry ingredients are evenly blended and the spices smell lively.
Add dark rum and vanilla extract to the dry ingredients and mix until combined; the mixture should be moist enough to hold together.
Scoop out small amounts of the mixture and roll them into balls, about 1 inch in diameter.
Roll the balls in sprinkles or powdered sugar to coat them.
Place the finished rum balls on a plate and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Notes

They keep well for about two weeks in the fridge, and their flavors often improve after a night in the fridge. You can also freeze them for up to three months.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 5mgSugar: 10g

Keyword Easy Recipe, Gingerbread, Holiday Treats, Rum Balls

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