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.
PrintNo 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 1x
- 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.
Martine says
Can cream cheese replace some or all of the butter, to counter the too-buttery taste a reviewer mentioned?
Hi Martine! I’ve never tried it that way, but I don’t see why it wouldn’t work. It would give these a more cheesecake-like flavor. I would probably use 3/4 butter and 1/4 cream cheese – let us know if you try it, and how they work out? Thanks! :)
Julia M says
Really good recipe! I substituted about 1/4 cup vanilla flavored vodka for rum extract & water. Also added some crushed cashews to compliment the nice butter flavor!
Thanks Julia – and now I have a whole new idea for that bottle of vanilla vodka I have in my pantry! :)
Lisa says
Hi Kate,
Could you also use cocoa powder in these and how much would you think I would use? Thanks!
Hey Lisa! If you mean rolling them in cocoa powder instead of powdered sugar I think you could, as long as it is sweetened. I don’t think you could substitute cocoa powder for the sugar in the actual cookie dough, since it is a whole different consistency though…
Lori says
How long can these be stored for freshness? Should they be stored in the refrigerator?
Hi Lori – you can store them in the fridge if you want to, but they will last for several days in a covered container on the counter. If they aren’t eaten before then! :)
Christal says
Just made these for my brother since he asked for non alcoholic kind they turned out amazing used half vanilla wafers and the other chocolate, i put the mixture on a metal pie plate covered in the fridge for an hour to firm up the mixture to make it easier to form into balls. Changed it up for the finishing rolled some in unsweeted coconut, some with sprinkles, and some with just icing sugar. Absolutely perfect. Thank you for posting this recipe.
Love your changes – thank you!! And I bet your brother now thinks he has the best sister in the entire world. :)
Barbara says
I made a colossal mess making these but they were good. I didn’t actually measure the finished crumbs of the vanilla wafers or the finely chopped walnuts. Mine kind of tasted more like sweet butter balls than rum balls. Maybe I should have made sure I had enough vanilla wafers. Do you store these in the fridge? Mine are quite soft. I also only ended up with about 25. Rough count since I ate a few as I was making them!
Thanks for the recipe!!
I stored mine (for as long as they lasted :) ) in a jar on the counter, but they weren’t around that long! I’m guessing that a few more cookie crumbs would have firmed them up more…that could have affected the final count as well. But sounds like they tasted good, so that part is great! :)
Barbara says
Mine didn’t last long either! The Marine liked them and that goes a long way. He doesn’t like just everything that comes along. He even had someone at work ask for the recipe. Our daughter came home for the afternoon from college and took some back with her. I guess she liked them too. One more question. I stored them, for the time they lasted, in a tupperware bowl. The next morning, the powdered sugar coating had melted into the cookie. I know that happens, but do you have any idea of how to slow down the process?
If you put them in the fridge that will definitely slow down the sugar-melting process. Glad your family is liking them!
Louise Griffey says
made thse firmed up in fridge and rolled them in balls ,they were too solft and messey rolled in pd sugar 3 times and still solft .How long does it take to harden up/
Hi Louise! They shouldn’t take more than an hour to firm up. The thing that firms them up is the cookie crumbs and the butter hardening up in the fridge. Too much powdered sugar can actually make them softer because it melts into the dough. Pop them back in the fridge and they should come together fine – fingers crossed! :)
Mitzi Moodle says
Made these tonight but they just tasted like raw cookie dough. My taste testers (who will eat anything) weren’t impressed. I am now experimenting with using the dough as a base for a cheesecake or something else.
Oh no! Sounds like you might have needed to add in a few more cookie crumbs…but a cheesecake base is a great idea too!
ashley - baker by nature says
Did someone day rum balls?! I’m so into this idea!
Kate says
Rum balls! There, I said it again. :)
Nutmeg Nanny says
No-bake, 15 minute cookies sound awesome :) they look so fun and simple!
Kate says
Right? They are so easy it almost doesn’t seem fair. :)
Paul Corsa says
No baking-what a time saver during the Hollidays.
Kate says
Right? My oven is going non-stop in December, so anything that gives is a break is like an extra present. :)
Pamela @ Brooklyn Farm Girl says
Where I’m from we call them snowballs and I LOVE THEM! Thanks for sharing!
Kate says
Snowballs – that’s the perfect name!
ArmyMum says
WOW!! I make rum balls every year for Christmas and I have never seen this version with the butter. The ones I’ve seen/used always use corn syrup. Will have to give these a try, especially because I always have butter on hand, but not corn syrup (and its the only thing I ever used it for).
Kate says
Hurray! Hope you love them as much as I do!
Rosie @ Blueberry Kitchen says
This is a great idea, your rum balls look so good!
Kate says
Thanks o much – and they are so easy! Double win. :)
Joanne says
these remind me a LOT of the rum balls I made around Christmas time…except those were chocolate. And as it turns out I don’t really LOVE rum and chocolate together. But rum and vanilla…that might just do it!
Kate says
Meantime, chocolate sounds pretty darn good to me!
Karen Nelson says
Those look great!
Do you remember the “melting moments” recipe I sent?
They look like this:-).
I will give these a go… I have to make cookies later this month..
think this is it!
Kate says
Not only do I remember it, it’s hanging on my fridge waiting for the right moment for me to try them! :)