Spiced Rum Ball Cookies
These no-bake spiced rum ball cookies are a festive, easy holiday dessert packed with warm spices, chocolate, and a splash of rum. Perfect for entertaining, they come together quickly and are endlessly customizable for any crowd.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (about 7 oz) vanilla wafer cookies, crushed
- 1 cup (120g) powdered sugar, sifted, plus more for rolling
- 1/4 cup (25g) unsweetened cocoa powder, plus more for rolling
- 1 cup (100g) pecans, finely chopped, plus more for rolling
- 1/3 cup (80ml) spiced rum
- 2 tablespoons (30ml) honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon orange zest (optional)
- Pinch of salt
- Sprinkles, for rolling (optional)
Instructions
- Crush the vanilla wafer cookies in a food processor or by placing them in a zip-top bag and smashing with a rolling pin until fine crumbs form.
- Finely chop the pecans. Toast them in a dry skillet over low heat for 2-3 minutes until fragrant, then let cool.
- In a large mixing bowl, combine the crushed cookies, powdered sugar, cocoa powder, toasted pecans, cinnamon, nutmeg, ginger, and a pinch of salt. Stir until evenly mixed.
- Make a well in the center and add the spiced rum, honey, and orange zest (if using). Mix with a sturdy spatula until the dough is sticky and thick. If too dry, add a splash more rum or water; if too sticky, add more cookie crumbs.
- Scoop out heaping teaspoons (about 20g each) and roll between your palms to form balls. Place on a parchment-lined tray.
- Roll each ball in your choice of powdered sugar, cocoa powder, chopped pecans, or sprinkles.
- Chill the coated rum balls in the refrigerator for at least 30 minutes to firm up. Let sit at room temperature for 5 minutes before serving.
Notes
For best flavor, use fresh spices and toast the pecans. The cookies taste even better after a day in the fridge. To make nut-free, substitute toasted oats or extra cookie crumbs for pecans. For gluten-free, use gluten-free vanilla wafers. For vegan, use maple syrup instead of honey. If the dough is too sticky, chill before rolling. Store in an airtight container in the fridge for up to two weeks or freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5
- Sodium: 30
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: spiced rum ball cookies, holiday dessert, no bake cookies, rum balls, Christmas cookies, easy entertaining, make ahead dessert, chocolate, pecans, festive cookies