These Ginger Spice Rum Balls are the ultimate sweet, no-bake adult cookies! So easy to make and perfect for holidays and parties!
The holidays are around the corner, can you believe it?? I went to Michaels the other day and they already had Christmas decor for sale, so that means I have to start menu planning!
These easy, chewy ginger spice rum balls are a combination of crushed vanilla wafers, pecans, ginger snaps, powdered sugar, corn syrup, and spiced dark rum, and cinnamon. Roll them in some more crushed nuts, cocoa powder, or powdered sugar as a finishing touch. These rum balls will last a long time in the refrigerator or freeze them to enjoy later.
Who is Blue Chair Bay Rum?
This award-winning premium brand of rum is made with sugarcane molasses and all-natural ingredients! Owned by multi-platinum singer-songwriter Kenny Chesney, this rum was created in collaboration with one of the world’s great master blenders, Mike Booth. It comes in the following bold Caribbean flavors: coconut spiced rum, banana rum, pineapple rum, white rum, spiced rum, coconut rum, vanilla rum, coconut spiced rum cream and key lime rum! Find your local carrier of Blue Chair Bay Rum here! Their Spiced rum adds a nice spicy kick to these ginger spice rum balls!
How do you make Ginger Spice Rum Balls?
These rum balls are soft, chewy, and a little spicy in flavor! I love making these because you can adjust the recipe a ever so slightly to your own taste simply by choosing different nuts, or spices, and you can even make them gluten free! Some different nut varieties that would also be great in these ginger spice rum balls are pecans, walnuts, or hazelnuts! Additionally, they couldn’t be easier to make!
You’ll start by pulsing the nuts, snickerdoodles and vanilla wafers in a food processor until all crumbled.
Add the rum, and corn syrup and powdered sugar to the food processor and pulse until smooth. Scoop out 1″ balls using a small 1 tablespoon cookie dough scoop with a release. Place them on a sheet pan and put them in the freezer for about 30 minutes. Remove and roll in turbinado sugar and enjoy!
Need a beverage? Check out my boozy coconut hot chocolate!Print
5 oz vanilla wafers
5 oz ginger snap cookies
1 cup pecans or other nuts
1 cup powdered sugar
1/2 tsp cinnamon
1/3 cup Blue Chair Bay Spiced Rum
1/4 cup corn syrup,
Demerara sugar for coating
Combine vanilla wafers, nuts and snickerdoodle cookies in a food processor and pulse until you get small crumbs.
Add corn syrup, powdered sugar, rum, and cinnamon and pulse until well incorporated.
Scoop out 1″ balls using a small 1 tablespoon cookie dough scoop with a release.
Place them on a sheet pan and put them in the freezer for about 30 minutes. Remove and roll in turbinado sugar.
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