Bring a touch of Southern charm and a boozy twist to your holiday cookie tray with this Old Fashioned Bourbon Balls Recipe.
This easy recipe is a true classic, blending finely crushed vanilla wafers, chopped walnuts or pecans, and the warm, unmistakable taste of bourbon whiskey into bite-sized balls of bliss.
These Old Fashioned Bourbon Balls are a Southern favorite that belongs on every holiday cookie tray. With their rich bourbon flavor, simple ingredients, and no-bake ease, they’ll quickly become a go-to for holiday season entertaining. I love to add them to trays featuring my Hello Dolly Cookies and Christmas Snowballs.
However, because they are boozy treats, they should only be served to those over 21. Never fear! My Christmas Wreath Cookies or this super yummy and fun Reindeer Chex Mix are kid-friendly.
Why You'll Love These Classic Bourbon Balls
- No Bake Treats - Skip the oven! These bourbon balls are an easy no bake recipe that requires little time and effort but creates a beautiful festive treat to share.
- Classic Flavor - The best bourbon combines with simple ingredients to deliver that signature bourbon flavor in every bite. Since the bourbon is such an important part of the flavor profile for these boozy bourbon balls, you'll want to use the good stuff.
- Versatile Treat - Perfect for a holiday treat, a Southern favorite for a Kentucky Derby party, or a great addition to any dessert spread.
- Customizable - With endless coating options and easy substitutions, this recipe can be tailored to suit your taste.
Substitutions
- Bourbon Whiskey - Maker’s Mark, Woodford Reserve, or your favorite high quality Kentucky bourbon will work beautifully.
- Dark Corn Syrup, Honey, or Maple Syrup - Replace light corn syrup with any of these choices for a different depth of flavor.
- Other Cookies - Try graham crackers or Biscoff cookie crumbs instead of the vanilla wafers.
Variations
- Chocolate Lovers - Instead of rolling them in confectioner's sugar or cocoa powder, after shaping the balls, chill them for about 30 minutes and then dip your bourbon balls in melted chocolate or roll them in mini chocolate chips for a decadent twist. The Ghirardelli dark chocolate wafers are my favorite when doing any treat dipped in chocolate.
- Nut-Free Version - Use cookie crumbs or fine crumbs of vanilla wafers to replace the nut mixture for nut-free bites.
- Holiday Touch - Add a drizzle of melted chocolate or roll balls in festive sprinkles for a Christmas cookie tray.
- Other Spirits - Not a Bourbon fan? This is a great recipe for any type of boozy balls. Try rum balls with Captain Morgan or your favorite liqueur.
- Non-alcoholic Bourbon Balls - For a non-alcoholic bourbon ball option, substitute orange juice or apple cider.
Ingredients
*Please scroll down to the printable recipe card for specific ingredient amounts.
How To Make A Batch Of Bourbon Balls
Step 1. Prepare Your Cookie Sheet. Line a large baking sheet with parchment paper. Set aside.
Step 2. Combine the Dry Ingredients. In a large mixing bowl, combine the vanilla wafer crumbs, salt, and chopped nuts. Stir with a wooden spoon until well mixed.
Step 3. Sift and Combine. Sift the powdered sugar and cocoa powder into the nut mixture and stir until combined. Set aside.
Step 4. Combine Corn Syrup and Rum. In a small bowl, mix the light corn syrup and bourbon until smooth.
Step 5. Mix It All Together. Add the bourbon mixture to the large bowl of dry ingredients and mix with a spatula or your hands until the mixture becomes a cookie dough-like consistency.
Step 6. Scoop, Roll, and Chill. Using a small cookie scoop or a tablespoon, roll balls into 1-inch balls and immediately roll them in your chosen coating. Place them on the parchment paper-lined baking sheet and chill for at least 2 hours before serving.
Storage and Freezing
- Room Temperature: Store in an airtight container in a cool, dry place for up to 5 days.
- Refrigerator: Place in an airtight container to extend freshness, but be aware that coatings may absorb moisture and may get gooey.
- Freezing: Wrap each bourbon ball in wax paper, then store them in a freezer-safe container for up to 3 months. Thaw them in the refrigerator before serving.
Natalie's Pro Tip
To finely chop the vanilla wafers and pecans (or walnuts) into small pieces, I use this food processor. You can crush the vanilla wafers into fine crumbs using a rolling pin, but I find the food processor gives the most consistent crumbs. It just takes a little longer. I have also used a vegetable chopper to chop up the nuts.
Notes and FAQs
Yes! These bourbon balls taste even better after resting for a day or two, as the flavors have time to meld.
Absolutely. These no-bake bourbon balls make a festive, homemade holiday treat your friends and family will love. The recipe makes 27 balls. If I need more than that, I make another batch. I have never tried doubling the ingredients.
Add a tablespoon of bourbon at a time until the dough comes together.
You can let the dough sit for about 15 minutes and see if the moisture will be absorbed by the crumbs. If the dough is still too wet, you can add ¼ cup of cookie crumbs at a time to absorb some of the moisture.
Yes! Spiced rum, whiskey, or even a splash of liqueur can work, but it will change the flavor profile.
Old Fashioned Bourbon Balls Recipe
Equipment
- Large rimmed baking sheet
- parchment paper
- Food processor optional
- Food chopper optional
- 1 Tablespoon Cookie Scoop
Ingredients
- 5 cups vanilla wafers finely crushed (about 1 box)
- ½ teaspoon salt
- 1 cup chopped walnuts or pecans
- 1 cup powdered sugar plus more for rolling
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons light corn syrup
- ½ cup bourbon whiskey Maker’s Mark or your favorite
Optional Coatings
- Powdered sugar
- Unsweetened cocoa powder
- Crushed vanilla wafers
- Chopped pecans or walnuts
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine the vanilla wafer crumbs, salt, and chopped nuts. Stir with a wooden spoon until well mixed.
- Sift the powdered sugar and cocoa powder into the nut mixture and stir until combined. Set aside.
- In a small bowl, mix the light corn syrup and bourbon until smooth.
- Add the bourbon mixture to the large bowl of dry ingredients and mix with a spatula or your hands until the mixture becomes a cookie dough-like consistency.
- Using a small cookie scoop or a tablespoon, roll balls into 1-inch balls and immediately roll them in your chosen coating. Place them on the parchment paper-lined baking sheet and chill for at least 2 hours before serving.
Notes
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