Bourbon Balls

 

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This twist on old fashioned Bourbon Balls, a classic Southern no bake candy made with finely ground pecans, crushed cookies, chocolate, and a heavy pour of bourbon, is the perfect adult holiday treat!

These bourbon balls are my favorite holiday tradition!

cookbook author erin clarke of well plated

My issue with many bourbon balls is that they can be too sweet or too one-note; you get a punch in the mouth of bourbon and little else.

I found my answer via a genius tip in The New York Times: gingersnaps! The zip of the ginger was just the counterpoint the buttery bourbon needed.

Let’s talk about what makes these a holiday tradition in my house:

A Tasty Homemade Holiday Treat. If you are looking for homemade holiday gift ideas this season, bourbon balls are sure to delight anyone with whom you share them. They’re the kind of grown-up indulgence (hello, Red Wine Truffles) that we all crave this time of year.

Practically Effortless. Kentucky bourbon balls are a cinch to make, a no-bake recipe that’s made by combining everything in a food processor and rolling the mixture into bite-sized balls. Even in the midst of holiday chaos, you can do this!

Long Storage Life. Because when you’ve got eleventy-billion Christmas Sugar Cookies and leftovers to polish off, it’s nice to get an edible gift you don’t have to force yourself to eat immediately. They’ll last for weeks in the refrigerator or at room temperature (not that we’ve ever had that problem).

5 Star Review

“Outstanding. I made as prescribed, but rolled in crushed pecans rather than sugar. They are divine.”

— Judi —

TIP!

Don’t miss these other favorite No-Bake Desserts perfect for the holidays.

Plate of homemade bourbon balls with pecans, chocolate sprinkles, and sparkling sugar.

Ingredients and Substitutions

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Pecans. Toasted pecans bring a nutty, tasty crunch that was meant to be paired with bourbon. You can also make bourbon balls with walnuts if you prefer. If you enjoy pistachios, try Pistachio Chocolate Balls.

Gingersnap Cookies. While I adore gingersnaps here, you can revert to old-fashioned vanilla wafers or chocolate wafer cookies in this recipe to create your own flavor combinations. Bourbon balls with graham crackers may also be worth trying.

Bourbon. Warm, cozy, boozy goodness that takes these balls from basic to breathtaking. It’s important to select a bourbon you enjoy the taste of because you will be able to taste it in this recipe (same goes for Maple Bourbon Bars).

Confectioners’ Sugar. Adds a touch of sweetness and helps absorb liquid to create the perfect bourbon ball texture.

Cocoa Powder. For its rich chocolate touch.

Sweetener. Forget the light corn syrup! Molasses, maple syrup, or honey will add the ideal touch of natural sweetness and superior flavor. I love molasses most for its intensity, and it’s scrumptious with the gingersnaps (and in these Chocolate Ginger Cookies).

Substitution Tip

If you need to make these into non-alcoholic bourbon balls, try using apple or orange juice instead. Apple cider would also be a fun and tasty option (though it will make the balls sweeter).

For rum balls, swap the bourbon for the same amount of spiced rum.

Step-By-Step Instructions

Toasted pecans on a baking sheet.

Crushed gingersnap cookies in a food processor.

Chocolate being whisked in a bowl.

Bourbon ball batter in a food processor.

Bourbon balls on a baking sheet.

Bourbon balls being rolled in sugar.

Toast the Pecans (photo 1). Keep a close on eye on them! They can burn quickly and once they do, there’s no salvaging them.

Process (photo 2). Pulse the cookie crumbs in a food processor. Add the chopped pecans and salt, then pulse again.

Mix (photo 3). Stir the remaining ingredients together in a separate bowl.

Combine (photo 4). Pour the mixture into the food processor and pulse again. Let it hang out at room temperature to thicken, or pop it into the refrigerator to chill.

Form Balls (photo 5). Portion the dough into balls and place on parchment-lined sheet pan.

Coat Them (photo 6). Roll the bourbon balls in the toppings of your choice. ENJOY!

Bourbon balls coated with chocolate sprinkles and sugar.

Bourbon Ball Coating Options

Once the balls are made, it’s time to roll them! You have options.

Coarse Sanding Sugar or Turbinado Sugar. This is my favorite. It’s simple and perfect.

Melted Chocolate. For chocolate bourbon balls, roll your balls in melted chocolate, using a fork or toothpick to lift the balls out of the chocolate. I recommend chopped bar-style dark chocolate, not chocolate chips which do not melt as smoothly. Thin the chocolate with a little coconut oil or vegetable oil to help it set. For decoration, add a pecan before the chocolate sets.

Chocolate Sprinkles. A coating of chocolate sprinkles is fun, festive, and tasty. Serving the balls for a birthday? Try using rainbow sprinkles instead.

Crushed Pecans. Coat the balls in crushed pecans for an extra touch of nuttiness.

Cinnamon Sugar. A coating of cinnamon sugar is perfect for cinnamon lovers.

Recipe Tips and Tricks

Troubleshooting Sticky Bourbon Balls. If your bourbon ball dough feels sticky and will not roll into balls, it may need to rest a bit longer for any excess moisture to absorb. If the dough is still too sticky, try adding additional ground gingersnaps or wafers to the recipe and rest again.

Troubleshooting Dry Bourbon Balls. If your bourbon ball dough seems dry or crumbly, add additional sweetener (molasses, honey, or maple syrup) to the mixture until it resembles a soft, pliable dough. Let rest, as directed, then shape into balls.

Pick a Good Bourbon. It doesn’t need to be top shelf but use something you’d enjoy in an Apple Cider Cocktail to make your bourbon balls. Maker’s Mark, Woodford Reserve, Buffalo Trace, or Bulleit are all good options.

Plate of homemade bourbon balls coated with sugar and chocolate sprinkles.

Bourbon balls with toppings

Bourbon Balls

4.79 From 46 reviews

AUTHOR: Erin Clarke

Prep:

20minutes mins

Cook:

8minutes mins

Total:

28minutes mins

Servings: 42 balls

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Bourbon balls are rich, boozy, and easy to make without baking. Making them with gingersnaps means they're extra festive and delicious!

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Ingredients

  

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1 ½ cups raw pecans

2 ½ cups gingersnap cookie crumbs (about 50 small cookies such as Nabisco; leftover gingersnaps work too!) or vanilla wafer crumbs or chocolate wafer cookie crumbs

⅛ teaspoon kosher salt

½ cup bourbon (I love Maker's Mark or Buffalo Trace for bourbon balls but any good bourbon here will work nicely; see notes for a non-alcholic version)

1 cup powdered sugar

3 tablespoons unsweetened cocoa powder

1 ½ tablespoons molasses, honey, or pure maple syrup (I like molasses for the intense flavor)

For rolling: Crushed cookie crumbs, sprinkles, sanding or coarse sugar, finely chopped nuts (I don't recommend powdered sugar, as it becomes soggy)

Instructions

 

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Place a rack in the center of the oven and preheat the oven to 350°F. Spread the pecans in a single layer. Bake until the pecans are toasted and crisp, about 8 to 10 minutes, stirring once halfway through. Immediate transfer to a cutting board to cool.

In the bowl of a food processor fitted with a steel blade, pulse together the cookie crumbs (if you are starting with whole cookies, make the crumbs now, then double-check to make sure you have 2 1/2 cups).

.Add the cooled nuts and salt. Continue to pulse, until the nuts are finely ground but not completely pulverized (you want them in small bits but for them to still have a little bit of texture).

In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, and molasses until smooth.

Add to the food processor bowl and pulse until just combined.

Scoop the mixture into a bowl and give it a few stirs if the ingredients are not evenly combined. Press it into a mass. Let rest at room temperature for 1 hour to allow the crumbs to absorb some of the liquid.

Arrange anything you'd like to roll the balls in a shallow dish (a low bowl works too).

Portion the dough by tablespoonfuls (I like to use a tablespoon scoop like this) and roll into 1-inch balls. Roll the balls in toppings of your choice, then transfer to a storage container (or enjoy IMMEDIATELY!).

Notes

TO STORE: Store bourbon balls in an airtight storage container at room temperature or in the refrigerator for up to 2 weeks. If you are storing the balls at room temperature: cover the container if you prefer your balls more moist. For more of a crust, leave them uncovered.

TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.

LESS BOOZY VARIATION: Reduce the alcohol to 1/4 or 1/3 cup. If the mixture is too dry, you can splash in apple juice or orange juice to make up for the moisture difference.

BOURBON BALLS WITHOUT ALCOHOL: Substitute orange juice or apple juice. Apple cider would also be fun to try.