Go Back

White Chocolate Gingerbread Rum Balls

White chocolate, gingerbread rum, and ginger snaps in the shape of balls! And of course rolled in sugar sprinkles because that's how I roll!


  • 1 cup white chocolate chips
  • 3 Tablespoons light corn syrup
  • 1/2 cup gingerbread rum
  • cups ginger snaps - finely crumbled I put mine through the food processor but feel free to put them in a ziploc bag and beat them with a rolling pin!
  • 1/2 cup powdered sugar


  • Put the white chocolate chips in a large microwave-safe bowl.
    Microwave in 20-30 second increments, stirring in between heating sessions, until the white chocolate is melted and smooth.
  • As soon as the white chocolate is melted add the rum and the light corn syrup and whisk until all in incorporated and it's smooth.
  • Add the crumbled ginger snap cookies and the powdered sugar, stir to combine completely.
  • Scrap sides of bowl down and place a piece of cling wrap, saran wrap - directly on the mixture covering it completely and place in the refrigerator for at least an hour - can be longer.
  • Once set up, roll into the size of ball you wish! I went smaller, but you do you!
    Roll into balls and then roll in colored sugar!
  • Store these in refridgerator in an airtight container