Small Batch Rum Balls
Easy small batch rum balls made with crushed cookies, cocoa powder, nuts, and a splash of rum. This quick no-bake dessert is rich, flavorful, and perfect for gifting or holiday celebrations.
Servings: 6 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 fine crumbs form, about 20 seconds. Transfer to a large mixing bowl.Note: No food processor? Place cookies in a zip-top bag and crush with a rolling pin.
- Process the nuts in the food processor until finely ground, then add them to the cookie crumbs.Tip: You can also finely chop the nuts by hand.
- Sift the powdered sugar and cocoa powder into the bowl with the cookie and nut mixture. Stir until evenly combined.Tip: Use a fine mesh strainer and gently tap the side to evenly distribute.
- In a small bowl, whisk together the rum and honey until smooth and the honey has dissolved.
- Pour the rum mixture over the dry ingredients and stir until the mixture holds together. If it feels dry, add a small splash of rum.
- Scoop and roll the mixture into 1-inch balls between your palms. Place on a wax paper-lined plate or tray.Tip: 1-inch balls are ideal for bite-sized treats.
- Roll each ball in powdered sugar, cocoa powder, chopped nuts, or sprinkles until coated.Tip: Coat immediately so the toppings stick well. If refrigerating, re-roll in powdered sugar before serving, as the coating may absorb moisture.
- 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: Skim through the full recipe and ingredient notes before you start to make the process smooth and easy.
Fixing Dough Texture: If the dough feels sticky or hard to roll, chill it for 10 to 15 minutes. Lightly coat your hands with cooking spray to prevent sticking.
Adjusting Rum Flavor: For a stronger rum flavor or slightly drier dough, add a small splash of rum. If it becomes too wet, stir in extra cookie crumbs until it holds together.
Customizing Flavor: Experiment with different rums or add a touch of cinnamon, nutmeg, or espresso powder for a flavor boost.
Storing Rum Balls
Keep rum balls in an airtight container for up to 10 days. They actually taste better after a day or two as the flavors deepen. You can store them at room temperature, but refrigerating them helps the rum flavor develop even more.
For longer storage, freeze the rum balls. Place them on a baking sheet and freeze until firm, about 2 hours. Then transfer to a freezer-safe bag, pressing out as much air as possible. They’ll keep well for up to 2 months. Thaw in the refrigerator until soft enough to enjoy.
Packaging For Gifts
Rum balls make an easy and festive homemade gift. Place each one in a mini foil or paper wrapper and arrange them in a decorative tin or gift box. Add a ribbon and a short handwritten note for a simple, personal touch - perfect for holiday gifting or special occasions.
Nutrition
Serving: 1rum ball | Calories: 95kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 27mg | Potassium: 49mg | Fiber: 1g | Sugar: 10g | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.5mg
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