Rum Balls – a delicious recipe with cookie crumbs, sugar, cocoa, ground cinnamon, ground ginger, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the first 6 ingredients.
2
Mix well.
3
Stir in the syrup or molasses and rum.
4
Shape into 1 inch balls with hands dusted with confectioner's sugar.
5
roll balls in sifted confectioner's sugar &/or crushed pecans.
6
Store in a covered jar in the refrigerator until ready to serve.
7
Combine the first six ingredients.
8
Mix well.
9
Stir in the syrup or molasses and the rum.
10
Shape into 1 inch balls with hands dusted with onfectioner's sugar.
11
Roll balls in confectioner's sugar or crushed pecans.
12
Store in a covered jar in the refrigerator until ready to serve.
13
Replace the rum in the above recipe with 1/4 cup (60 ml) brandy and replace the ginger snaps with vanilla wafers.
14
Follow the same instructions.
403
kcal
Calories
21
g
Fat
59
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup (225 ml) fine, dry cookie crumbs (Mom used ginger snaps), 1 cup (225 ml) sifted confectioner's sugar, 2 tbsp (30 ml). cocoa (use only if you substitute vanilla wafers for ginger snaps), 1/2 tsp (2 ml). ground cinnamon, and more.
Yes, Rum Balls falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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