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Bourbon Balls

How to make old fashioned bourbon balls with pecans, gingersnaps, and chocolate. Perfect for holidays, gifting, and cocktail parties. No Bake!

Prep Time
20 mins
Cook Time
20 mins
Total Time
28 mins
Servings: 42 balls
Calories: 73 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ cups raw pecans
  • 2 ½ cups gingersnap cookie crumbs (about 50 small cookies such as Nabisco; leftover gingersnaps work too!) or vanilla wafer crumbs or chocolate wafer cookie crumbs
  • ⅛ teaspoon kosher salt
  • ½ cup bourbon (I love Maker's Mark or Buffalo Trace for bourbon balls but any good bourbon here will work nicely; see notes for a non-alcholic version)
  • 1 cup powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 ½ tablespoons molasses, honey, or pure maple syrup (I like molasses for the intense flavor)
  • For rolling: Crushed cookie crumbs, sprinkles, sanding or coarse sugar, finely chopped nuts (I don't recommend powdered sugar, as it becomes soggy)

Instructions

    Cup of Yum
  1. Place a rack in the center of the oven and preheat the oven to 350°F. Spread the pecans in a single layer. Bake until the pecans are toasted and crisp, about 8 to 10 minutes, stirring once halfway through. Immediate transfer to a cutting board to cool.
  2. In the bowl of a food processor fitted with a steel blade, pulse together the cookie crumbs (if you are starting with whole cookies, make the crumbs now, then double-check to make sure you have 2 1/2 cups).
  3. .Add the cooled nuts and salt. Continue to pulse, until the nuts are finely ground but not completely pulverized (you want them in small bits but for them to still have a little bit of texture).
  4. In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, and molasses until smooth.
  5. Add to the food processor bowl and pulse until just combined.
  6. Scoop the mixture into a bowl and give it a few stirs if the ingredients are not evenly combined. Press it into a mass. Let rest at room temperature for 1 hour to allow the crumbs to absorb some of the liquid.
  7. Arrange anything you'd like to roll the balls in a shallow dish (a low bowl works too).
  8. Portion the dough by tablespoonfuls (I like to use a tablespoon scoop like this) and roll into 1-inch balls. Roll the balls in toppings of your choice, then transfer to a storage container (or enjoy IMMEDIATELY!).

Notes

  • TO STORE: Store bourbon balls in an airtight storage container at room temperature or in the refrigerator for up to 2 weeks. If you are storing the balls at room temperature: cover the container if you prefer your balls more moist. For more of a crust, leave them uncovered.
  • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
  • LESS BOOZY VARIATION: Reduce the alcohol to 1/4 or 1/3 cup. If the mixture is too dry, you can splash in apple juice or orange juice to make up for the moisture difference.
  • BOURBON BALLS WITHOUT ALCOHOL: Substitute orange juice or apple juice. Apple cider would also be fun to try.

Nutrition Information

Serving 1(of 42); without rolling ingredients Calories 73kcal (4%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Potassium 54mg (2%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 2IU (0%) Vitamin C 1mg (1%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 42balls

Amount Per Serving

Calories 73

% Daily Value*

Serving 1(of 42); without rolling ingredients
Calories 73kcal 4%
Carbohydrates 9g 3%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 1g 5%
Potassium 54mg 1%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 2IU 0%
Vitamin C 1mg 1%
Calcium 10mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.