Grandma Henrietta’s Bourbon Balls
These boozy Bourbon Balls have been a Christmas tradition in my family for generations! No bake, and just a few easy steps—find a spot for them on the spread at your next holiday cocktail party!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 5 dozen bourbon balls
- 8 ounces plain crispy cookies (I like Annie’s Bunny Cookies, small animal crackers, etc. If you are GF, try some Enjoy Life cookies.)
- ½ cup panko bread crumbs use GF if needed
- 2 Tablespoons cocoa powder
- 1 cup powdered sugar plus 1/4 cup saved for rolling
- 1 cup chopped walnuts see below for a nut free version
- 1/4 cup organic corn syrup or use another liquid sweetener if you prefer
- 1/4 cup bourbon
Pulse cookies and walnuts in food processor until they are a medium crumb.
Add cocoa powder, bread crumbs, and powdered sugar and pulse again.
Add corn syrup, bourbon, and mix well.
Check the consistency—it should be a sticky dough that you can form a ball with. If it’s not moist enough, add more bourbon and corn syrup, 1 T at a time.
Form into 1 “ balls (I used a teaspoon scoop to keep them uniform in size), and roll in confectioner’s sugar. Your hands will get pretty messy during the rolling process, but it is easy work. Blast your Christmas music and get rolling—I was able to get 5 dozen balls out of this batch of dough!
* Nut free version—I made these with pumpkin seeds and they turned out perfect! (in fact, they are what's pictured in this post!)
Store in an airtight container—the flavor will develop as they sit. They are best in the first 5 days or so. I like to serve them in mini cupcake papers for a pretty presentation.