Gingersnap Rum Balls Recipes

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.

GINGERSNAPS COOKIE BALLS

Steps:

• Mix cream cheese and 2 cups cookie crumbs until blended.
• Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining crumbs.
• Refrigerate 1 hour or until firm. Keep refrigerated.

NO-BAKE GINGERSNAP BALLS

Steps:

• In a medium-sized mixing bowl, stir together the crushed cookies, pecans and icing sugar. Stir in corn syrup and bourbon, and mix until combined.
• With lightly moistened hands, shape the mixture into 1-inch balls, then roll in powdered sugar to coat. Transfer to an airtight container and chill for at least 2-3 days before serving.

VEGAN GINGERSNAP RUM BALLS

Steps:

• If the power's on: Use a food processor to process the gingersnaps and walnuts until finely ground. Then add the ½ cup confectioners' sugar, rum, and maple syrup and process until well mixed.
• If you're unplugged: Combine the crushed cookie crumbs and walnuts in a bowl with ½ cup of the confectioners' sugar, rum, and maple syrup. Mix thoroughly until the mixture holds together.
• To assemble: Shape the mixture into 1-inch balls. Roll the balls in the remaining ¼ cup of confectioners' sugar and arrange them on a plate.
• Cover the gingersnap rum balls with plastic film wrap and let them sit for several hours or overnight to allow the flavors to develop. If using an alcohol-free version, it's best to refrigerate them.

GLUTEN FREE GINGERSNAPS RECIPE

Steps:

• Beat together shortening, butter, molasses and sugar in one large mixing bowl until lighter. Add egg (or substitute) and vanilla, mixing until integrated well. If making from scratch, whisk together all dry ingredients in a separate bowl. Slowly stir the dry mixture into the first bowl, adding spices at this time if baking from my mix. Add water while mixing in dry ingredients to help keep the dry ingredients from puffing out of the bowl and getting all over your mixer. The dough should be wet enough, once mixed, to easily form balls without being wet or crumbly. Preheat oven to 350º F for static ovens, 325º F for convection. Roll small spoonsfulls of dough gently between your palms then roll in a small bowl of sugar. Place on parchment-lined baking sheets, one inch apart to allow for some spread. Bake for 9 minutes (longer for larger cookies); the cookies should have puffed a bit and mounded but not browned or become crispy. Remove and allow to cool for 5 minutes before removing gently to wire racks to fully cool. Yield: approximately 6 dozen cookies, depending on size.

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!!

GINGER SNAP RUM BALLS

Steps:

• Combine the first three ingredients in a bowl and stir well to combine.
• Add in rum and mix well to get the entire mixture moist.
• Use a tablespoon and measure out 1 tablespoon of the mixture. Roll it into a ball in your hands, then roll it in powdered sugar.
• Place the balls on a parchment-lined baking sheet. Refrigerate for an hour before serving.

BOURBON BALLS

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the pecans in a single layer. Bake until the pecans are toasted and crisp, about 8 to 10 minutes, stirring once halfway through. Immediate transfer to a cutting board to cool.
• In the bowl of a food processor fitted with a steel blade, pulse together the cookie crumbs (if you are starting with whole cookies, make the crumbs now then double-check to make sure you have 2 1/2 cups).
• Add the cooled nuts and salt. Continue to pulse, until the nuts are finely ground but not completely pulverized (you want them in small bits but for them to still have a little bit of texture).
• In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, and molasses until smooth.
• Add to the food processor bowl and pulse until just combined.
• Scoop the mixture into a bowl and give it a few stirs if the ingredients are not evenly combined. Press it into a mass. Let rest at room temperature for 1 hour to allow the crumbs to absorb some of the liquid.
• Arrange anything you'd like to roll the balls in a shallow dish (a low bowl both works well).
• Portion the dough by tablespoonfuls (I like to use a tablespoon scoop like this) and roll into 1-inch balls. Roll the balls in toppings of your choice, then transfer to a storage container (or enjoy IMMEDIATELY!).

CHOCOLATE-GINGERSNAP BOURBON BALLS

Steps:

• In a large bowl, combine cookie crumbs, cinnamon, nuts, and sugar.
• In the top of a double boiler (over hot water) or in a saucepan (over low heat), combine chocolate and honey; heat and stir until chocolate is melted (approx 2-3 minutes).
• Mix in bourbon until smooth and well blended.
• Stir chocolate-bourbon mixture into crumb mixture until well blended.
• Flour your hands and shape dough into 1-inch balls.
• Refrigerate until firm.

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.

UNCLE LOUIE'S "BLACK JACK" WISKEY BALLS

Steps:

• Combine dry ingredients in a large mixing bowl. Stir in Simple Syrup until well mixed, then stir in the Jack Daniels®Wiskey.
• Shape into small balls (about 1 inch) and roll in reserved powdered sugar.
• Store in airtight container using waxed paper or parchment between layers.