These delicious no bake rum balls cookies require exactly no baking…and bet you can’t eat just one! Perfect for the holidays or any time you need a super satisfying cookie.
Why we love this recipe
You know those days when you really, really, really want a homemade cookie, but the thought of the mixing and the baking and the cooling and the cleaning up makes you reach for the box of supermarket cookies instead, when what you really wanted was the homemade cookie deal?
That is where these delectable little rum balls come in.
This easy rum balls recipe requires exactly no oven, no baking, no cooling and about 30 minutes tops from “I think I want a cookie” to popping into your mouth.
These are also rum balls without rum (more on that later) that still taste perfectly of rum, so they are A-OK for the kiddos! Let’s make ’em.
Ingredients needed for this recipe
Ingredient notes and substitutions
- Wafer Cookies: We love good old Nilla Wafers for this recipe, but any version of these cookies (including a supermarket brand) will work just fine.
- Rum Extract: You can find this in the baking aisle of your supermarket hanging out next to the vanilla and other extracts. Rum extract will keep its potency for a few years, but just in case I always mark the date I bought it on the back label, and I give it the “sniff test” as well – it should smell like rum! 😃
- Powdered Sugar: This is a superfine sugar also known as confectioner’s sugar, and you can find it in the baking aisle.
- Nuts: Yes, you need them for the consistency of these cookies. But if you want to swap out walnuts for pecans, they will work.
See the recipe card for full information on ingredients and quantities.
Here’s how you make this recipe
Step 1: Put some pulverized wafer cookies and walnuts in a mixing bowl along with some powdered sugar, butter, water and rum extract. Mix it all up on medium speed until a stiff dough forms.
Step 2: Take tablespoons of dough (a cookie scoop works great for this) and roll them into balls. Pop them on a cookie sheet lined with wax paper or a silicone mat.
PRO TIP: The best way to pulverized both the cookies and the walnuts into the tiny crumbs you need is in your food processor. Do them separately – the nuts will need a little more processing than the cookies.
Step 3: Now rolls your cute little rum balls in a little more powdered sugar, and that’s it!
Because of the whole “no baking” part, these are soft and gentle cookies, no crispy crunchies here.
They are *almost* like being given permission to eat cookie dough, only in this case cookie dough that is totally safe to eat and with a scrumptious, can’t put your finger on it, rum ball taste.
If you want to firm them up a little more, just pop them in the fridge for an hour or so. This is what I usually do, although when I come back to take them out there are always a few that are mysteriously missing. (Looking at YOU, Southern husband!)
Recipe FAQ
I usually go for the classic Nilla Wafers, but any kind (including the store brand) will be just fine!
Rum extract is a super concentrated liquid flavoring that tastes like rum, but has little or no alcohol in it. You can kind it in the baking aisle of your supermarket right next to the (you guessed it!) vanilla extract.
You can, but interestingly the rum flavor will be less prominent, because rum extract is so concentrated.
Pop it in the comments and I will answer pronto!
Sometimes the easiest things are also the most delicious!
Want to round out your cookie snack?
We do love a cup of fresh mint tea with our rum raisin cookies, and a glass of lemonade iced tea also hits the spot.
Or you could throw caution ENTIRELY to the wind and pair them with some red wine hot chocolate!
Other cookie recipes we love!
Looking for more cookie inspiration? Here is our complete collection of cookie recipes!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
No Bake Rum Balls!
These delicious no bake rum balls cookies require exactly no baking…and bet you can’t eat just one! Perfect for the holidays or any time.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: About 25 rum balls
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 and 3/4 cups powdered (confectioner’s) sugar, plus extra for rolling
- 1 cup Nilla Wafer fine crumbs (from about 1 1/2 cups cookies processed to crumbs in food processor)
- 1/2 cup finely chopped walnuts (from about 3/4 cup walnut pieces processed to crumbs in food processor)
- 6 tablespoons soft butter
- 2–3 tablespoons water
- 1/2 teaspoon rum extract
Instructions
- Combine sugar, cookie crumbs, walnuts, butter, 2 tablespoons water and extract in a mixing bowl. Mix with a mixer until a stiff dough forms, adding another tablespoon of water if needed to make the dough come together.
- Take scant tablespoons of dough and roll them in your hands into ball shapes, and then roll in powdered sugar to coat.
- If you want them a little firmer, pop them in the fridge for an hour or so, which will make the butter harden up and the rum balls firmer.
Notes
-
- Wafer Cookies: We love good old Nilla Wafers for this recipe, but any version of these cookies (including a supermarket brand) will work just fine.
-
- Rum Extract: You can find this in the baking aisle of your supermarket hanging out next to the vanilla and other extracts. Rum extract will keep its potency for a few years, but just in case I always mark the date I bought it on the back label, and I give it the “sniff test” as well – it should smell like rum! 😃
-
- Powdered Sugar: This is a superfine sugar also known as confectioner’s sugar, and you can find it in the baking aisle.
-
- Nuts: Yes, you need them for the consistency of these cookies. But if you want to swap out walnuts for pecans, they will work.
Gracie says
Thanks for this recipe, Iโm making them this week. I wonder if you can tell me how much real rum I can use in substitution for the rum extract?
Hi Gracie! You have to use the same amount in order to have the right consistency. Just so you know, these will actually taste less like rum if you use the real stuff (rum extract is a super concentrated taste) but some folks like that milder flavor. Hope this helps and happy New Year!
Gracie says
Thank you, Kate, happy healthy new year and beyond!
Gracie
Angelina says
These came out so soft and the flavor was just rich enough. So easy and delicious!
I’m so glad you like them – hurray for rum balls! :)
Nancy McGourty says
Oops…photo of ingredients says “vanilla extract”.
Oops is right – thank you for your eagle eye! All fixed. :)
John Whitinger says
I’d like to use Walker’s Shortbread cookies and Drambuie
What do you think?
I think that will be a great experiment! Since the Drambuie will not be as intense as the rum extract, I would swap the water (and of course the rum extract) for the Drambuie. If you try this recipe with these changes will you let us know how it came out? I’m rooting for you! :)
Bernie says
Kate, I just made these to add to my Christmas Cookies! They are AWESOME! So easy……thank you so much! Love following you and trying your recipes! Have a wonderful holiday with the family!
Bernie! I am so glad!! And I hope you have a wonderful, merry holiday too! xoxo
karen @ the food charlatan says
Dude Kate these look legiiiiiiit!!! I want one!!
Hey Karen! They are SO LEGIT – you should make yourself a whole batch just for you!! xx
Maureen says
May I substitute the rum extract for alcoholic rom? How much?
You may! Use the same amount (to keep the consistency of the dough the same) – believe it or not, they won’t taste as rum-like, but they will still be great!