Cherry Rum Balls Recipe (2024)

These cherry rum balls are a delightful twist on a traditional rum balls recipe. Simple to make and no-bake, these cherry rum balls are terrific for the holiday season, at-home gatherings, or on your favorite cookie tray.

If you like rum balls – and who doesn’t – you will love these fabulous cherry rum balls. It is a different way to make a rum ball, and may remind you of my cherry cordial cookies – except no baking involved! Since these are no-bake, you can make them any time of year. No turning on the oven in July, yet still enjoying a fabulous boozy cookie ball.

Cherry Rum Balls Recipe

Of course, if you are like me, you are always on the lookout for an easy-to-make holiday cookie or treat – and these are it! Bursting with cherry flavors, these no-bake treats are perfect for your holiday party, to give as a food gift, or when you want to enjoy the perfect dessert in two bites. Yum!

I hope that you enjoy these cherry rum balls as much as we do!

Tips and variations for making these cherry rum balls:

● These cherry rum balls get better in taste as they sit. They are at their best flavor after 2 to 3 days.
● Remember, to pull the cherry rum balls out of the fridge approximately 30 minutes before serving, to get them to room temperature.
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● Right now, one box of Vanilla Wafers is 12 ounces.
● You can make small balls, medium balls, or large balls, but whatever size you choose needs to be large enough to fit that cherry inside. Suggested is one tablespoon. You want them to end up 1-inch balls, although you can, of course, adjust.
● You may substitute cherry brandy for the vanilla rum if you prefer.
● If you prefer white chocolate or dark chocolate to semi-sweet chocolate, make the change!
● If you do not have a food processor, you can place the vanilla wafers into a double (two bags, one inserted into the other) zipper gallon storage bags. Close most of the end of those zipper bags (leave it a touch open at the end). Now, either roll those cookies until they are finely crushed with a rolling pin, or smack them with a kitchen mallet.
● Vanilla rum is used in this recipe. If you prefer spiced rum, dark rum, or white rum, make the change! Just realize that every change you make to this recipe turns it into a different recipe. That is not necessarily a bad thing, especially to adjust to tastes. I only make the standard recipe below myself.

If you like no-bake balls recipes, try one of these easy recipes:

● No-Bake Coconut Balls Recipe
● No-Bake Pecan Praline Bourbon Balls Recipe
● Pumpkin Spice Balls Recipe
● Rum Balls Recipe – traditional chocolate rum balls recipe

● You might also enjoy these Boozy Chocolate Christmas Mice!

Cherry Rum Balls Ingredients:

● 12 ounces Vanilla Wafers (like Nilla Wafers)
● 16 ounces Maraschino Cherries
● ¾ cup Vanilla Rum
● 1 cup Semisweet Chocolate Chips
● ¼ cup Light Corn Syrup
● 1½ cup Confectioners’ Sugar, Divided

Cherry Rum Balls Mise en Place:

● Cookie Sheets
● Food Processor
● Saucepan
● Measuring Spoons
● Measuring Cup
● Tablespoon or Cookie Scoop
● Parchment Paper (or wax Paper)
● Plate or Bowl
● Large Bowl

Cherry Rum Balls Directions:

1. Drain the maraschino cherries. Add the vanilla rum to the Maraschino cherries container and soak them in the vanilla rum for a least 24 hours, in the fridge. (If you choose to soak them in a different container, make sure it is covered.)

2. Place vanilla wafers in the bowl of a food processor and pulse until they turn into fine crumbs. Set aside.

3. Combine the chocolate chips and corn syrup together in a saucepan and heat it over low heat, stirring often, until chocolate is melted and smooth. About 5 minutes.
4. Drain the cherries soaked in rum. Reserve the rum. Measure and see it reaches ¾ cup. If not, add more vanilla rum to make it ¾ cup.

5. In a large bowl, combine vanilla wafers crumbs, melted chocolate, 1 cup of confectioner’s sugar, and the reserved rum.

6. Mix together until it comes together as a sticky dough.

7. Place the bowl in the fridge for 15 to 20 minutes, for the dough to firm up and make it easy to roll, approximately 15 minutes.
8. Cover a cookie sheet with parchment paper or wax paper.

9. Remove a tablespoon of dough into your hand. Put a small hollow into the center of the dough. Place a rum-soaked maraschino cherry into the center, and then cover the cherry with the rest of the dough.
10. Roll the dough with the cherry inside into a round ball and place it on the prepared cookie sheet. Note: it is easiest to shape the mixture between the palms of your hands.

11. Refrigerate for 20 minutes, or until firm.

12. Add the remaining ½ cup of confectioner’s sugar into a small bowl, on a plate, or into a baggie.

13. Remove the rum balls from the fridge. Roll balls in the confectioner’s sugar and coat evenly.

14. Store in an airtight container in the fridge.

15. These cherry rum balls taste better after 2-3 days.

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