Description
Delightfully rich and boozy Bourbon Balls are a no-bake treat perfect for parties and holidays. Made with crushed vanilla wafer cookies, toasted pecans, cocoa powder, powdered sugar, bourbon, and a hint of vanilla, these bite-sized desserts are coated in powdered sugar and chilled to perfection. They offer a smooth, fudgy texture with a balanced sweetness and a warm bourbon kick, making them an indulgent and easy-to-make confection.
Ingredients
Scale
Dry Ingredients
- 1 (11-ounce) package vanilla wafer cookies
- 1 cup finely chopped toasted pecans
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- Powdered sugar for coating
Wet Ingredients
- 1/2 cup bourbon
- 1 teaspoon vanilla extract or flavoring
- 2 tablespoons light corn syrup
Instructions
- Crush the Cookies: Use a food processor or food chopper to crush the vanilla wafer cookies into fine crumbs. Alternatively, place the cookies in a large zip-top bag and use a meat mallet or rolling pin to crush them finely.
- Combine Dry Ingredients: In a large bowl, stir together the crushed cookie crumbs, finely chopped toasted pecans, unsweetened cocoa powder, and powdered sugar until well combined.
- Mix Wet Ingredients: In a small bowl, whisk together the bourbon, vanilla extract, and light corn syrup until blended. Pour this mixture into the dry ingredients and stir thoroughly until a thick dough forms.
- Form the Balls: Use a cookie scoop to measure about 1 tablespoon of the dough. Roll each portion into roughly 1-inch balls using your hands, ensuring they are tightly packed.
- Coat and Chill: Place powdered sugar in a medium bowl. Roll each bourbon ball in the powdered sugar to coat evenly. Arrange the coated balls in a sealed container and refrigerate for at least one hour to allow them to firm up.
- Store Properly: Keep the bourbon balls in an airtight container in the refrigerator. They can be stored for up to two weeks and are best enjoyed chilled.
Notes
- Toasted pecans can be prepared by baking raw pecans at 350°F (175°C) for 8-10 minutes until fragrant.
- For a stronger bourbon flavor, increase the bourbon to 2/3 cup but this may make the dough softer, so chill longer.
- Use light corn syrup for the best texture; honey or maple syrup can be substituted but will alter the flavor slightly.
- If you prefer a non-alcoholic version, substitute bourbon with vanilla or bourbon-flavored extract.
- Ensure the balls are tightly rolled to prevent crumbling and maintain shape.
