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Rum balls are rich, no-bake treats with a perfect blend of sweetness, crunch, and a hint of rum. This small batch recipe makes just the right amount—perfect for indulging without extra leftovers. With their soft texture, crunchy coating, and customizable flavors, these bite-sized treats are perfect for enjoying or sharing.
Looking for festive small batch treats? You’ll love our creamy Peanut Butter Fudge, chocolatey Oreo Balls, buttery Pralines, refreshing Peppermint Bark, or chewy M&M Cookies. Any of these make wonderful homemade gifts!
Why You’ll Love This Recipe
- Easy to Make: No special equipment or advanced skills are needed—just simple steps and delicious results.
- Flexible Ingredients: Whether you want to stick with tradition or make adjustments for dietary needs, this easy rum balls recipe has you covered.
- Quick to Prepare: As a no-bake treat, these rum balls come together in minutes, making them perfect for last-minute desserts.
- Scalable: Need more for a crowd? This recipe doubles easily without any fuss.
- Customizable Options: Prefer a nut-free version? Or a non-alcoholic twist? Scroll down for tips to tailor this recipe to your needs.
Rum balls are rich, bite-sized treats made with crushed cookies, cocoa powder, nuts, and a splash of rum. This no-bake dessert is full of bold flavor and satisfying texture, perfect for indulging or sharing.
These little delights are a holiday staple in many parts of the world, including Australia, Germany, and the United States. While their exact origin is unclear, their popularity during the festive season is no mystery—they’re easy to make, incredibly versatile, and always a crowd-pleaser. This small batch recipe is perfect for enjoying the classic flavor without the need to make dozens.
Ingredients
If you have any ingredients leftover from this small batch rum balls recipe, check out our Leftover Ingredients Recipe Finder.
- Cookie Crumbs: The base of these rum balls is finely crushed vanilla wafers, like Nilla Wafers. A food processor works best for a fine texture, but you can crush them by hand if needed. Vanilla wafers add a subtle sweetness, but graham crackers, butter cookies, digestive biscuits, or shortbread are great substitutes. For a gluten-free option, use gluten-free cookies. Leftover cookies? Use them in a single serving Banana Cream Pie.
- Crushed Nuts: Pecans and walnuts are classic, but feel free to use almonds, cashews, or hazelnuts for a different flavor.
- Rum: Choose your favorite rum—dark, white, spiced, or coconut all work beautifully. Want something different? Swap the rum for whiskey or bourbon to make whiskey or bourbon balls. Extra rum on hand? Use it in a Strawberry Daiquiri or Bananas Foster!
- Powdered Sugar: This finely ground sugar, also called confectioners’ or icing sugar, blends seamlessly for a smooth texture. Avoid granulated sugar, which can make the rum balls grainy.
- Cocoa Powder: For a deep chocolate flavor, use high-quality unsweetened cocoa powder. Ghirardelli is a great option, but any good-quality brand works.
- Honey: Honey adds sweetness and binds the mixture together, but you can substitute with light corn syrup, maple syrup, or agave nectar without altering the taste or texture.
Recipe Variations
- Cookie Crumb Options: Swap vanilla wafers for crushed Oreos, graham crackers, butter cookies, shortbread, or even ginger snaps for a fun flavor twist.
- Alcohol Alternatives: Try bourbon or whiskey instead of rum for a new flavor. For a tropical twist, use coconut rum and roll the rum balls in shredded coconut.
- Non-Alcoholic Rum Balls: Replace the rum with orange juice or apple juice for a flavorful alcohol-free version.
- Spiced Rum Balls: Add a pinch of cinnamon or nutmeg to the mixture for a warm, spiced flavor.
- Vegan Rum Balls: Use agave nectar or another vegan syrup instead of honey. Choose vegan-friendly cookies and dairy-free chocolate if you want to coat them in melted chocolate.
- Coffee-Infused Rum Balls: Mix in 1/4 teaspoon of instant espresso powder for a hint of coffee flavor that pairs beautifully with the chocolate and rum.
How To Make Rum Balls
These step-by-step photos and instructions help you visualize how to make a small batch of rum balls. See the recipe box below for ingredient amounts and full recipe instructions.
- Crush the Cookies: Add vanilla wafers to a food processor and pulse until they form fine crumbs, about 20 seconds. Transfer to a large mixing bowl.
Note: No food processor? Place the cookies in a zip-top bag and crush them with a rolling pin.
- Crush the Nuts: Process the nuts in the food processor until finely ground, then add them to the bowl with the cookie crumbs.
Note: You can also finely chop the nuts by hand if you prefer.
- Mix Dry Ingredients: Sift the powdered sugar and cocoa powder into the bowl with the cookie and nut mixture. Stir until well combined.
Pro Tip: Use a fine mesh strainer to sift. Hold it in one hand and gently tap the side to evenly distribute the sugar and cocoa powder.
- Combine Wet Ingredients: In a small bowl, stir together the honey and rum until the honey dissolves completely.
- Mix the Dough: Pour the rum mixture into the dry ingredients and stir until the mixture comes together. If any dry spots remain, add a splash of rum.
- Shape the Balls: Scoop the cookie mixture into balls and roll the balls in the palm of your hands. Place the balls on a sheet of wax paper, a plate, or a mat.
Pro Tip: While you can make them any size, 1-inch balls are a great bite-sized option.
- Coat the Rum Balls: Roll the balls in your choice of sprinkles, powdered sugar, cocoa powder, or chopped nuts.
Pro Tip: Coat the rum balls right after shaping to ensure the toppings stick. If refrigerating, re-roll them in powdered sugar before serving to restore their sugary finish, as refrigeration can cause the sugar to absorb.
Expert Tips
- Read the Recipe First: Take a moment to read through the recipe and ingredient notes before you start to ensure a smooth process.
- Fixing Dough Texture: If the dough is tough to roll, chilling it briefly in the fridge can help. To prevent sticking, lightly coat your hands with cooking spray before rolling.
- Adjusting Rum Flavor: For a stronger rum flavor or if the dough feels dry, add a small splash of extra rum. If needed, balance the texture by mixing in a little more crushed cookie crumbs.
- Customizing Flavor: This recipe already has a bold rum flavor, but you can increase it if you like. Just remember that adding more rum may require a slight adjustment in cookie crumbs to keep the dough the right consistency.
Frequently Asked Questions
Yes! Substitute the rum with orange juice or apple juice for a non-alcoholic version with great flavor.
Yes! For a nut-free version, replace the nuts with 3/4 cup (85 grams) of additional crushed cookie crumbs. Make sure to press the mixture firmly when shaping the rum balls to help them hold their shape.
There are so many options! Classic powdered sugar and sprinkles are always festive, but you can also use crushed nuts, cookie crumbs, shredded coconut, or even dip them in melted chocolate for a decadent touch.
Coating is optional, but rolling them in powdered sugar, cocoa powder, or sprinkles adds a nice finish and flavor.
It’s unlikely. This recipe uses just 2 tablespoons of rum, spread across 6 rum balls, making the alcohol content in each ball very minimal.
Absolutely! While rum is traditional, you can use tequila, bourbon, or whiskey for a different flavor profile.
How to Store and Package Rum Balls
Storing Rum Balls:
For the best freshness, keep your rum balls in an airtight container for up to 10 days. They become even more flavorful over time as the cookies absorb the rum. While you can store them at room temperature, I recommend refrigerating them for a more pronounced flavor infusion.
For longer storage, freeze your rum balls. Arrange them on a baking sheet and freeze for about 2 hours until firm. Transfer them to a freezer-safe bag, removing as much air as possible. They’ll stay fresh for up to 2 months. When ready to enjoy, thaw in the refrigerator until soft enough to eat.
Packaging for Gifts
Rum balls make a thoughtful and festive gift! Place each rum ball in a mini foil wrapper and arrange them in a decorative gift box. This not only enhances the presentation but also keeps them fresh. Finish with a ribbon and a handwritten note for a personal touch—perfect for spreading joy during the holidays or any special occasion.
More Small Batch Holiday Desserts
Looking for more festive treats? These small batch recipes are perfect for sharing with a few or enjoying on your own:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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Small Batch Rum Balls
Equipment
Ingredients
- ½ cup plus 2 tablespoons crushed vanilla wafer cookies (approximately 22 cookies)
- ¼ cup ground nuts (use pecans, walnuts, cashews, or hazelnuts)
- ¼ cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons rum
- 1 tablespoon honey
- Optional for rolling: sprinkles, powdered sugar, cocoa powder, or chopped nuts
Instructions
- Add vanilla wafers to a food processor and pulse until they form fine crumbs, about 20 seconds. Transfer to a large mixing bowl.Note: No food processor? Place the cookies in a zip-top bag and crush them with a rolling pin.
- Process the nuts in the food processor until finely ground, then add them to the bowl with the cookie crumbs.Note: You can also finely chop the nuts by hand if you prefer.
- Sift the powdered sugar and cocoa powder into the bowl with the cookie and nut mixture. Stir until well combined.Tip: Use a fine mesh strainer to sift. Hold it in one hand and gently tap the side to evenly distribute the sugar and cocoa powder.
- In a small bowl, stir together the honey and rum until the honey dissolves completely.
- Pour the rum mixture into the dry ingredients and stir until the mixture comes together. If any dry spots remain, add a splash of rum.
- Scoop out portions of the mixture and roll into balls between your palms. Place the balls on wax paper, a plate, or a nonstick mat.Tip: While you can make them any size, 1-inch balls are a great bite-sized option.
- Roll the balls in your choice of sprinkles, powdered sugar, cocoa powder, or chopped nuts.Tip: Coat the rum balls right after shaping to ensure the toppings stick. If refrigerating, re-roll them in powdered sugar before serving to restore their sugary finish, as refrigeration can cause the sugar to absorb.
- Cover and store the rum balls in an airtight container at room temperature or in the refrigerator for up to 10 days.
Notes
- Read the Recipe First: Take a moment to read through the recipe and ingredient notes before you start to ensure a smooth process.
- Fixing Dough Texture: If the dough is tough to roll, chilling it briefly in the fridge can help. To prevent sticking, lightly coat your hands with cooking spray before rolling.
- Adjusting Rum Flavor: For a stronger rum flavor or if the dough feels dry, add a small splash of extra rum. If needed, balance the texture by mixing in a little more crushed cookie crumbs.
- Customizing Flavor: This recipe already has a bold rum flavor, but you can increase it if you like. Just remember that adding more rum may require a slight adjustment in cookie crumbs to keep the dough the right consistency.
- Short-Term Storage: Store rum balls in an airtight container for up to 10 days. Over time, the flavors deepen as the cookies absorb more of the rum.
- Room Temperature or Refrigeration: You can keep them at room temperature or in the fridge, but I recommend refrigeration for the best flavor infusion.
- Freezing for Long-Term Storage: To freeze, place the rum balls on a baking sheet and freeze for about 2 hours until solid. Transfer them to a freezer-safe bag, removing as much air as possible. They’ll stay fresh for up to 2 months. Thaw in the refrigerator until they’re soft enough to enjoy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can I use Rum extract instead, and if so how much? Will it change the consistency of the dough?
I haven’t used rum extract in this rum balls recipe but McCormick (spices) suggests using 2 tsp of McCormick Culinary Imitation Rum Extract for 1 TBSP of dark rum – this article provides a bit more information on using rum extract in recipes -https://bit.ly/3N2Ug76
So yummy and so easy! Toasted the cashew nuts. Really glad we doubled the recipe. Can’t wait to make with Cointreau.
I made mine with peanut butter whiskey and added some crushed up butterfingers candy bar then rolled the balls in the left over butterfingers yummy
Next I’m gonna make the rum balls and add health crunch and roll them in the English toffee
Oh my!!! That sounds amazing. What a wonderful idea.
Easy, fast, and pretty – perfect for entertaining! And as others have mentioned, there are endless amazing variations to try.
As a substitute for the rum, I have also used 100-proof Southern Comfort or an orange flavored liqueur such as Grand Marnier.
Good recipe using Kaluha instead of rum.
Good recipe.