Holiday Balls Rum or Whiskey

36 servings Prep: 20 m Cook: PT0M Total: 20 m Beginner
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Holiday Balls Rum or Whiskey
These bourbon rum balls have “Holidays and Let’s get Together” written all over them. Made with gingersnaps, graham crackers, pecans, coconut, and a splash of bourbon or rum, they’re perfect for Christmas cookie trays and holiday parties.

Ingredients

36 servings
  • 2 cups finely ground gingersnap cookies
  • 2 cups finely ground graham crackers
  • 1 1/2 cups powdered sugar divided in half
  • 1 cup ground pecans
  • 1 cup flaked coconut
  • 1/2 cup raisins
  • 1 tablespoon grated orange rind
  • 3 tablespoon honey or corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/3 cup bourbon or rum
  • 2 tablespoon melted butter

Step-by-Step Instructions

  1. Pulverize the gingersnaps, graham crackers and pecans in a food processor until finely ground.
  2. Add to the mixture 3/4 cup of the powdered sugar (reserve remaining 3/4 cup for rolling), coconut, raisins, orange peel, honey or corn syrup, vanilla, liquor and melted butter. Mix until the mixture comes together in a ball. You can continue mixing in the food processor or mix by hand. Do not over-process.
  3. Shape into one and one-half inch balls, then roll each ball in the remaining powdered sugar to coat.
  4. For best flavor store in an airtight container for three days before serving. Balls may be frozen for longer storage.
  5. According to McCormick & Company, for every tablespoon of dark rum required in a recipe you can substitute 1/2 tablespoons (1 ½ teaspoons) of rum extract. On the other hand, for 1 tablespoon of light rum, you substitute ½ teaspoon of rum extract.
  6. For a crunchier ball, leave uncovered for several hours before storing.

Common Problems and Solutions

Q: Why won't my mixture hold together?

A: Add a bit more honey or corn syrup, one teaspoon at a time, until the mixture is moist enough to form balls. The moisture content can vary depending on how dry your cookies are.

Q: Can I make these without alcohol?

A: Yes. Replace the bourbon or rum with orange juice or apple juice, and add an extra 1/2 teaspoon of vanilla extract for flavor depth.

Q: Why do they need to sit for three days?

A: The flavors meld and mellow during storage, and the texture becomes more uniform as the moisture distributes throughout. They're edible right away but much better after resting.

Tips and Techniques

For the finest texture, grind the cookies and crackers until they’re almost powder-like. These actually improve with age—the flavors develop beautifully after a few days in an airtight container. If you’re making these as gifts, prepare them at least 3-4 days ahead.

Ingredient Substitutions

  • bourbon or rum: brandy or orange juice
  • gingersnap cookies: vanilla wafers or chocolate wafer cookies
  • flaked coconut: additional ground pecans or finely chopped almonds
  • raisins: dried cranberries or chopped dried apricots

Equipment Needed

  • Food processor (for grinding cookies and pecans)
  • Large mixing bowl
  • Airtight container for storage

Historical Context

No-bake holiday balls became popular in the South during the mid-20th century as an easy, make-ahead treat for Christmas cookie trays. This version with gingersnaps and orange adds a festive spice that complements bourbon or rum beautifully.