Rum Ball Recipe

Makes 24 cookies


  • 1/2 cup butter (softened)
  • 1/2 cup powdered (confectioners) sugar, divided
  • 1 cup flour
  • 1/4 cup finely chopped nuts (we recommend a combination of pecans and walnuts)
  • 1 teaspoon RumChata
  • Double sweater and a baking partner (optional)


  1. Preheat oven to 300 degrees and set butter out to soften to room temperature.
  2. Once butter is softened, combine butter and 2 tablespoons powdered sugar using a stand or hand mixer, beating at a medium speed until fluffy and peaks begin to form.
  3. Sift the flour into the butter and sugar mixture and mix thoroughly until dough forms.
  4. Gently stir in RumChata and chopped nuts until combined.
  5. Form dough into 1-inch balls and place on an ungreased cookie sheet.
  6. Bake cookies for 25-30 minutes, or until lightly golden brown.
  7. While cookies cool slightly, sift the remaining sugar into a shallow bowl or dish.
  8. Roll cookies in powdered sugar, one cookie at a time while slightly warm.
  9. Once coated, place cookies on a plate until cooled completely. Re-roll powdered cookies into the remaining sugar until coated completely.


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