Old Fashioned Bourbon Balls Make-Ahead Treats

If you’re a Southerner (or just like to drink like one) then this bourbon balls recipe is for you! We love our bourbon and when it comes in mini desserts, it’s a win-win situation.

For best flavor you’ll want to make these several days ahead so they can set and the flavor can develop. Serve them at Christmas parties, or theme parties where bourbon is a mainstay such as Kentucky Derby or Mardi Gras parties. 

PARTY TIP: Package a bunch of bourbon balls in small bags or boxes to give as hostess gifts or party favors.

Ingredient Notes

• Cinnamon Graham Crackers. You can also use regular or chocolate graham crackers, or Vanilla Wafers. Since graham cracker sheets are packaged in smaller packets in the box, you’ll need about 1½ packets to get the amount of crumbs called for. For the wafer cookies, it would be about 30 to 40 cookies.
• Pecans. Lightly toast them and let them cool before using. Substitute with almonds or walnuts if you like.
• Cocoa Powder. Use unsweetened cocoa powder found in the baking aisle.
• Bourbon. Since this is the star of the recipe, it’s best to use a good quality bourbon that you enjoy drinking; I used Knob Creek, but Makers Mark is also very good. You can experiment with flavors too, like Maple bourbon or Honey bourbon.
• Light Corn Syrup. This is the traditional binding ingredient, but you can substitute with honey if you like. Using maple syrup would change the taste significantly.
• Coating. Use a variety of coatings for diverse flavors, including cocoa powder, powdered sugar, sanding sugar, or melted chocolate. My favorite is the sanding sugar; it’s less messy than powdered sugar, and still adds sweetness.

How To Make Them

1. Pulse cookies and nuts separately in a food processor to get a crumb consistency. Measure out the amount called for in the recipe card at bottom.
2. Meanwhile prepare a sheet pan by lining it with wax paper or parchment paper. The pan makes it easy to transfer the prepared balls to the fridge if desired, to set up.

3. Combine crumb mixtures, sugar, and cocoa together in a large bowl. Mix the bourbon and syrup in a separate bowl.
4. Pour the wet mixture into the dry ingredients and combine well. Refrigerate for an hour so it can firm up for scooping and rolling.

5. Use a small tablespoon-size scoop to scoop out the mixture and form into 1-inch balls. Roll each one into a coating of powdered sugar, cocoa powder, or sanding sugar, or dip into melted chocolate, and set on parchment or wax paper to set.

Once the balls are all covered and set, place them in an airtight container and refrigerate overnight. Then give them a second coat of sugar or cocoa powder if needed. After sitting overnight in the refrigerator the original coating can absorb into the ball. The second coating keeps them looking pretty.

When these are first made you can definitely detect the alcohol and your tongue will tingle. After a day or two they mellow out and become smoother. They are traditionally meant to set for a week before consuming because the alcohol just continues to mellow out, but good luck waiting that long!

Storage

Cover and refrigerate for at least 24 hours so they set up fully. Once they are set you should store them in a sealed container in the fridge for up to a month.

Tips and Tricks

I highly recommend making these at least 4 to 5 days ahead, but a week is even better! The flavor gets better and the bourbon becomes smoother. If you eat one the first day or two it will taste like a shot of bourbon!

The recipe card gives you a range in the amount of bourbon. Choose the lesser amount if you want them to be more subtle, or the higher amount for a bigger kick.

As the balls sit in the fridge they may absorb some of the powdered sugar coating. To keep the presentation looking pretty, give them a second coating after 24 hours, and shake off the loose excess powder. The cocoa powder and sanding sugar don’t absorb into the balls the same way so no need to double coat those.

More Bite-Size Dessert Recipes

For more bite-size treats, here are some favorites. Make classic Oreo truffles year round, or peppermint Oreo truffles for Christmastime.

Use frozen phyllo shells for baklava cups or lemon tartlets, and add fresh fruit with decadent stuffed strawberries.

Making bourbon balls is so easy and I know you’ll enjoy them at holidays and theme parties.

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