Best Gingersnap Rum Balls Recipes

GINGERBREAD RUM BALLS

Steps:

• In the bowl of a food processor, process gingersnap cookies and walnuts until finely ground. Set aside. (You may have to do this batches if you have a smaller food processor).
• In a large bowl, sift together 1 cup powdered sugar, sea salt, cinnamon, nutmeg and cloves.
• Add cookie/walnut mixture and mix well.
• Stir rum, molasses and honey together in small bowl, then add to cookie mixture. Mix until uniform.
• Chill in the refrigerator for 30 minutes. Combine 1/4 cup sugar and 1 tbsp cinnamon in a shallow bowl and set aside.
• Scoop out tablespoon portions, roll into balls and toss to coat in cinnamon sugar mixture.
• Place on parchment lined baking sheet, cover with plastic wrap and refrigerate for 2 hours before serving.

GINGERBREAD RUM BALLS

Steps:

• In the bowl of a food processor, pulse together cookie crumbs and pecans until nuts are coarsely ground. Do not overprocess - you want the nuts to have some texture. Alternatively, finely chop the pecans and toss them in a bowl with the crumbs.
• In a separate large bowl, stir together confectioners' sugar, rum, maple syrup, cocoa powder, fresh ginger, cardamom, cinnamon, ground ginger and salt. Add to food processor and pulse until just combined, or stir into bowl with the crumb mixture, squeezing everything together into a mass. Taste and add more fresh ginger if you like.
• Roll dough into 1-inch balls, then roll in confectioners' sugar or granulated sugar. If the dough starts to dry out as you roll the balls, drizzle in a little more rum. Store in an airtight container at room temperature (they will keep for at least 2 weeks); roll balls in additional sugar just before serving.

GINGER RUM BALLS

Steps:

• 1. in a food processor, finely grind the gingersnaps. You should have 2 cups. Transfer them to a bowl.
• 2. In the processor, grind pecans, leaving a bit of texture. Transfer the pecans to a bowl with the gingersnaps crumbs. Add the 1 cup powdered sugar, the rum, and the honey and mix thoroughly
• 3. Cover and let stand at room temperature for about 15 minutes, to make them easier to roll. Form the mixture into 1 inch balls. Roll the balls in the powdered sugar on a plate.
• 4. Roll the balls in the powdered sugar on a plate. Transfer to an airtight storage container and hold at room temperature. Balls will also keep for at least 10 days. Roll the balls in more powdered sugar if desired just before serving. Makes about makes about 30 one inch balls.

NO BAKE GINGERSNAP BALLS

Steps:

• Place cookies in large resealable bag; crush fine with rolling pin.
• Combine corn syrup and peanut butter in medium bowl.
• Add crushed cookies; mix well.
• Should hold together but be sticky.
• If it is too dry add a little more corn syrup.
• roll mixture into 24 balls.
• Coat with sugar.

GINGERSNAP RUM BALLS

Steps:

• 1. take a rolling pin and crush gingersnaps in plastic bag, then add rest of ingredients, form into balls, place in tin can, and let sit for 2 days, then enjoy!!