Best No-Bake Old Fashioned Bourbon Balls Recipe

Inside: These old-fashioned bourbon balls are full of boozy, nutty, and vanilla goodness, and make the perfect decadent adult sweet treat. And they’re also so quick to put together for the holidays or Kentucky Derby party!

Bourbon is experiencing a boom in popularity like never before. Maybe it’s the deep, aged flavor. Maybe it’s that it’s one of the only American-born spirits. Or maybe we just feel hip sipping on a “Mad Men” type cocktail like an Old-Fashioned or Manhattan.

With the bourbon resurgence, the little old classic bourbon ball recipe from Grandma’s cookbook has been dusted off and is showing up on holiday cookie trays again!

And with good reason:

• Bourbon balls are a breeze to make—just mix everything up in a bowl, roll the dough into bite-sized balls, and you’re done! No matter how hectic the holidays get, we can handle this one.
• They save longer than the average cookie. When you’re drowning in sweets and leftovers during the holidays, having a treat that won’t go stale right away is a win. These goodies will hang around for a couple of weeks in the fridge (not that they’ll make it that long).
• The kids shouldn’t have all the fun. These goodies are just for us. And the bourbon flavor is the perfect departure from the sea of sugary treats at the Christmas cookie exchange.

Ingredients for No Bake Bourbon Balls.

These breezy, boozy treats only take a few simple ingredients:

• 1 1/2 cups crushed vanilla wafers
• 1/2 cup pecans, chopped (walnuts are good too)
• 1/2 cup unsalted butter, softened
• 1/4 cup bourbon
• 1 tbsp. light corn syrup
• 1/2 tsp. vanilla extract
• 2 cups confectioners’ sugar (powdered sugar)
• 2 tbsp. unsweetened cocoa powder
• 1/4 tsp. salt

Topping ideas to coat the bourbon balls in:

• Confectioner’s sugar
• Chopped pecans
• Cocoa powder
• Melted chocolate with a pecan half
• Colored coarse sanding sugar
• Sprinkles

SH&H Tip: For an extra flavor layer, toast the pecans in the oven at 350 degrees for 6-8 minutes before chopping or processing.

How to make these easy Bourbon Balls.

1. Crush the pecans and vanilla wafers. I used a food processor to grind the pecan bits and Nilla wafers into fine crumbs. If you don’t have a food processor, you could also use a blender, or crush the cookies in a Ziploc bag and chop the pecans finely with a knife.

2. Combine the crushed cookies and pecans, softened butter, corn syrup, bourbon, vanilla, powdered sugar, cocoa, and salt in a large mixing bowl.

3. Cover the bourbon ball mixture with plastic wrap and chill for at least 30 minutes.

SH&H Tip: You may be tempted to give a heavier bourbon pour, but keep in mind that none of the alcohol will be cooked off, and the taste of the bourbon gets stronger as they sit.

4. Shape the mixture into approximately 1-inch balls. (Since these aren’t baked you don’t have to be consistent or exact—make them as large or small as you like.)

5. Roll the balls in the coatings of your choice. Bourbon balls are still scrumptious without this step, but if you want to pretty them up a bit for a gift, cookie exchange, or party there are lots of delicious ways. I coated them with these options:

• Powdered sugar (the traditional topping)
• Crushed pecans
• Cocoa powder
• Milk chocolate or dark chocolate (melt chocolate with a teaspoon of oil, dip the ball, and add a whole pecan on top of the chocolate coating)

I put about a quarter cup of each of my dry toppings in a small bowl and gave each ball a good roll. I like to use a baking sheet for my working area before final plating to catch a little of the topping fallout.

SH&H Tip: Powdered sugar and cocoa powder tend to be absorbed by the moisture and both disappear a bit. To slow this down, you can: 1) roll the balls in the topping a couple of extra times with a few minutes in between, 2) freeze the bourbon balls, or 3) use a non-dissolving powdered sugar or snow sugar.

FAQ’s for Bourbon Balls.

Can you substitute whiskey for bourbon?

Bourbon is just a specific kind of whiskey, so subbing your favorite whiskey shouldn’t make a bit of difference. You can also try substituting rum to transform this same recipe into Rum Balls rather than Bourbon Balls!

Does it matter what kind of bourbon you use?

I used Woodford Reserve simply because that’s what we had on hand. But save your best bourbon for sipping after the holiday season crazies—it won’t make much difference in these goodies.

To be considered true “Kentucky Bourbon Balls” you have to use Kentucky bourbon. But in my book as long as they taste good and boozy, who cares about technicalities?

Can bourbon balls make you drunk?

It’s highly unlikely these boozy balls will make you tipsy, unless you eat a couple of trays of them (and then that might be the least of your problems). The amount of bourbon in each ball is miniscule with only four tablespoons of bourbon in the whole recipe.

Can you make bourbon balls without nuts?

If you need to go nut-free, substitute an equal amount of crushed cookies for the nuts. If the dough is too soft, add a little bit more as needed.

Can you use different cookies in bourbon balls?

Yes, just make sure they aren’t too soft, don’t have frosting or toppings, and use the same amount (1 1/2 cups) as the Nilla Wafers after they’re crushed. Some good options are Oreos, gingersnaps, and graham cracker crumbs.

Can you make bourbon balls without alcohol?

Yes, you can substitute a nonalcoholic bourbon, or fruit juice like apple juice, cider, or orange juice.

For another boozy dessert good for parties, check out the post “30 Best Boozy Pudding Shot Dessert Recipe Ideas“.

Storage.

• Bourbon balls can be stored in an airtight container at room temperature for a couple of days.
• Extend that time by storing them in the refrigerator for up to two weeks.
• Save them for later by freezing them up to three months: Simply chill for a couple of hours and place them in the freezer in a freezer-safe container or bag with parchment paper between the layers.

Happy holiday (no) baking!

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