The Retro Boozy Dessert I Always Make for Everyone on My Christmas List
Christmas food flummoxes me. Thanksgiving food I get (see: very predictable menu), Halloween food is easy (read: candy), yet Christmas has no pre-set menu. I’ve both cooked and been served everything from braised short ribs to roast ham for Christmas. Everyone has their own ideas about what to serve for the big meal. One thing we can all seem to agree on, however, is what’s for dessert: Christmas cookies.
Christmas cookies come in all shapes and sizes, and everyone has their favorites as well as their personal cookie traditions. Rum balls are mine. These easy, no-bake treats seem like a bit of a throwback to a different time. The first time I came across them I scoffed, “Who eats rum balls?” It seemed like something your kooky aunt would have served at a cocktail party in the ‘70s. Then I tasted one.
Rum balls are the perfect balance of sweetness, warm spices, and a touch of booziness. They’re a treat that really feels special and different. An “occasion” cookie, if you will. These aren’t the chocolate chip cookies you break out on any random day. They’re a holiday indulgence, and they’ve earned their place in my limited repertoire of holiday food traditions. I make them every single year.
Why You’ll Love It
They’re wildly easy and no-bake. Rum balls could not be easier to make. They’re not even baked, simply requiring a couple of hours in the fridge to firm up.
You can make them ahead of time. Rum balls will keep in the refrigerator for up to a week, and unlike other cookies, their texture will not suffer over time.
They’re boozy, but not too boozy. These cookies have a noticeable rum essence, but it’s not overwhelming.
Key Ingredients in Rum Balls
Cookies. I developed this recipe with vanilla wafer cookies, but you can substitute Biscoff or chocolate wafer cookies if desired.
Nuts. You can use pecans, walnuts, hazelnuts, or a mix for these cookies. Don’t skip toasting them, as it really enhances their flavor.
Powdered sugar. This helps sweeten the cookies without the grainy texture of granulated sugar.
Allspice. This brings warm flavors to the cookies. You can substitute another warm spice like ground nutmeg or ground cloves, but only use half the amount called for in the recipe.
Rum. I like the flavor of dark rum here, but you can substitute light rum if desired.
Corn syrup. This is the sticky-sweet binder that brings the cookie mixture together and helps it hold its shape.
How to Make Rum Balls
Process the cookies and nuts. Pulse in a food processor until finely ground.
Mix the dough. Add the cookie mixture to a large bowl and mix with powdered sugar, rum, corn syrup, and spices until a soft dough forms.
Scoop into balls. Scoop the dough into 1-tablespoon portions and roll into balls.
Roll in sugar. Roll the rum balls in granulated sugar to coat and refrigerate until firm.
Helpful Swaps
Many recipes call for cocoa powder in the cookie mixture. I like the flavors of the vanilla cookies, allspice, and rum to shine, and don’t make my rum balls with cocoa powder for this reason, but if you’re feeling chocolatey, feel free to add a tablespoon or two to the bowl with the dry ingredients in step 2.
You can use a mixture of different nuts, if desired.
You can substitute light rum for dark rum.
You can swap light corn syrup for dark corn syrup, but the rum balls will be a bit lighter in color.
You can try different coatings for the rum balls like unsweetened coconut flakes, cocoa powder, finely chopped nuts, or sprinkles. You may have to press chunkier toppings into the balls to get them to adhere.
Storage and Make-Ahead Tips
Rum balls can be refrigerated in an airtight container for up to 1 week.
More No-Bake Holiday Cookies
Rum Balls Recipe
You don’t even have to turn on the oven.
Prep time 25 minutes
Makes about 30 cookies
Ingredients
11 ounces vanilla wafer cookies (about 84)
1 1/2 cups walnuts, hazelnuts, or pecans, toasted
1 cup powdered sugar
1/2 teaspoon ground allspice
1/4 teaspoon kosher salt
1/3 cup dark rum
1/4 cup dark corn syrup
1/2 cup granulated sugar or sanding sugar
Instructions
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Process 11 ounces vanilla wafer cookies and 1 1/2 cups toasted nuts in a food processor until finely ground to the texture of sand, about 30 seconds.
Transfer to a large bowl. Stir in 1 cup powdered sugar, 1/2 teaspoon ground allspice, and 1/4 teaspoon kosher salt until combined. Add 1/3 cup dark rum and 1/4 cup dark corn syrup, and stir and press with a flexible spatula until no dry flour remains and a soft dough forms.
Scoop out a 1-tablespoon portion of the cookie mixture, roll into a ball, and place on a large plate or serving platter. Repeat with the remaining mixture.
Place 1/2 cup granulated sugar in a shallow dish. Working with 2 or 3 cookie balls at a time, transfer into the sugar and roll until evenly coated. Return to the plate. Refrigerate until firm, at least 2 hours.
Recipe Notes
Storage: Rum balls can be refrigerated in an airtight container for up to 1 week.
Forever Cookies
Meet the cookies that'll forever change your holiday baking. From the beloved recipes our families have made for decades to clever twists on classics, these are the keepers we turn to year after year.
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