Kentucky Style Bourbon Balls: A Sweet, Spirited Treat

Hello friends! You’re going to fall in love with these bourbon balls they’re rich, chocolatey, nutty, and with just the right boozy kick. I adore making them every holiday season or for casual gatherings; they always disappear first and earn all the compliments. A fun, easy, and perfect for adults to share together.

Why You’ll Love This Rich Sweet Treat

You’ll love how quick and fuss‑free these treats are no baking required! The bourbon adds a warm grown‑up flavor, vanilla wafers (or gingersnaps) bring sweet cookie richness, and pecans add a delightful crunch. A twist on popular “rum balls” perfect for holiday trays, cocktail parties, or as a boozy little indulgence.

Simple Ingredients

Here’s what you’ll need and why they’re perfect for this recipe.

• Vanilla wafers (or gingersnaps) provide the cookie base and structure for the balls
• Pecans add a buttery nutty crunch that pairs beautifully with bourbon
• Bourbon gives that warm, spirited kick that makes these treats grown‑up special
• Powdered sugar brings sweetness and helps the mixture hold together
• Cocoa adds a touch of chocolatey depth and richness
• Butter or corn syrup (optional depending on version) adds moisture and helps bind ingredients

Times & Servings

• Servings About 30–40 balls depending on size
• Prep Time 30 minutes
• Chill Time 30 minutes (or longer if coating in chocolate)
• Total Time Around 1 hour including chilling

What is Needed

• 1 (11‑ounce) package of vanilla wafers, finely crushed
• 1 cup finely chopped toasted pecans
• ¾ cup powdered (confectioners’) sugar
• 2 tablespoons unsweetened cocoa powder
• ½ cup bourbon
• 2½ tablespoons light corn syrup
• Additional powdered sugar for rolling the balls

If coating in chocolate: semisweet or bittersweet chocolate and optional pecan halves for garnish

Instructions

• Prepare the pecans: Finely chop 1 cup of pecans and place them in a small bowl. Pour ⅓ cup bourbon over the pecans, stir to coat, then cover and let soak for at least 1 hour (or overnight for a deeper flavor).

• Make the filling: In a large mixing bowl, beat ½ cup (4 oz) softened butter with an electric mixer until creamy. Gradually add 3¼ cups confectioners’ sugar, mixing until smooth. Stir in the bourbon-soaked pecans (including any remaining liquid) until evenly combined.

• Shape the balls: Line a baking sheet with parchment or wax paper. Roll the mixture into 1-inch balls and place them on the prepared sheet. Refrigerate for at least 2 hours, or until firm enough for dipping.

• Melt the chocolate: In a microwave-safe bowl, melt 1 pound semisweet chocolate chips in 30-second intervals, stirring between each, until smooth. Alternatively, melt using a double boiler on the stovetop.

• Dip and garnish: Using a fork or dipping tool, coat each chilled bourbon ball in melted chocolate, letting excess drip off. Place back onto the lined baking sheet. While chocolate is still wet, top each ball with a pecan half, pressing gently.

• Set the coating: Refrigerate the coated bourbon balls for at least 30 minutes, or until the chocolate is fully set.

• Serve or store: Keep in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Top Tips

• Use slightly damp hands or keep your hands wet to avoid sticking when rolling balls.
• If mixture feels too sticky, chill a bit longer or add a touch more cookie crumbs.
• Use a cookie scoop for uniform balls great for gifting and presentations.
• For extra crunch, toast pecans lightly before chopping.
• If coating in chocolate, chill balls first to prevent melting during dipping.

Recipe Variations

• Try vanilla wafers or ginger‑snap bases for different flavor profiles.
• Roll in chopped nuts, sprinkles, or sanding sugar instead of powdered sugar.
• Swap bourbon with rum, whiskey, or non‑alcoholic apple cider for a family‑friendly version.
• Use gingersnaps for a spicier, warm flavor twist.

Recommended Equipment

• Mixing bowl
• Spoon or spatula
• Measuring cups and spoons
• Cookie scoop or hands for shaping
• Wax or parchment paper lined tray
• Microwave‑safe bowl or saucepan for melting chocolate (if coating)
• Airtight containers for storage

Make Ahead Tips

Mix and shape balls up to 2 days before serving; keep chilled in sealed containers. If coating them, wait to dip until just before serving for the best texture.

How to Store and Reheat

Store in an airtight container in the fridge for up to two weeks. Freeze for up to three months, then thaw in fridge before serving.

What To Serve With This Recipe

Pair with dark coffee, spiked eggnog, or a bourbon old‑fashioned. They also go well with holiday cookie platters, cheese boards, or a warm mulled wine. Try my mulled wine recipe!

What You Need to Know About This Recipe

Bourbon balls are a no‑bake Southern classic that originated in Kentucky in the 1930s, crafted by Ruth Hanly. Home versions typically use ground vanilla wafers, powdered sugar, cocoa, nuts, and bourbon rolled into balls and sometimes coated in sugar or chocolate

More Christmas Recipes

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Bourbon Balls

Michelle

Boozy, no-bake bite-sized treats packed with bourbon, nuts, and cookie crumbs. Quick, festive, and perfect for gifting grown-up treats everyone loves.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Servings 30

Equipment

• Mixing bowl
• Spoon or spatula
• Measuring cups and spoons
• Cookie scoop or hands for shaping
• Wax or parchment paper lined tray
• Microwave‑safe bowl or saucepan for melting chocolate (if coating)
• Airtight containers for storage

Ingredients

  

• 1 11‑ounce package of vanilla wafers, finely crushed
• 1 cup finely chopped toasted pecans
• ¾ cup powdered confectioners’ sugar
• 2 tablespoons unsweetened cocoa powder
• ½ cup bourbon
• 2½ tablespoons light corn syrup
• Additional powdered sugar for rolling the balls

Instructions

 

• Prepare the pecans: Finely chop 1 cup of pecans and place them in a small bowl. Pour ⅓ cup bourbon over the pecans, stir to coat, then cover and let soak for at least 1 hour (or overnight for a deeper flavor).
• Make the filling: In a large mixing bowl, beat ½ cup (4 oz) softened butter with an electric mixer until creamy. Gradually add 3¼ cups confectioners’ sugar, mixing until smooth. Stir in the bourbon-soaked pecans (including any remaining liquid) until evenly combined.
• Shape the balls: Line a baking sheet with parchment or wax paper. Roll the mixture into 1-inch balls and place them on the prepared sheet. Refrigerate for at least 2 hours, or until firm enough for dipping.
• Melt the chocolate: In a microwave-safe bowl, melt 1 pound semisweet chocolate chips in 30-second intervals, stirring between each, until smooth. Alternatively, melt using a double boiler on the stovetop.
• Dip and garnish: Using a fork or dipping tool, coat each chilled bourbon ball in melted chocolate, letting excess drip off. Place back onto the lined baking sheet. While chocolate is still wet, top each ball with a pecan half, pressing gently.
• Set the coating: Refrigerate the coated bourbon balls for at least 30 minutes, or until the chocolate is fully set.
• Serve or store: Keep in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Notes

For less alcohol taste, reduce bourbon slightly and add a splash of apple juice. If mixture is too dry, add a teaspoon of corn syrup or butter to help bind.

Keyword Bourbon Balls

One-Pot Cooking Rocks!