Ginger Snap Rum Balls Recipes

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.

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.

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!!

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.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

GINGER SNAP

Steps:

• Shake all together the vodka, ginger liqueur, lemon juice, agave syrup, grated ginger, cinnamon, cloves and nutmeg in an ice-filled cocktail shaker. Strain into a chilled cocktail glass. Garnish with a cinnamon stick.