My grandmother was famous for her no-bake Bourbon Balls, made with crushed Nilla Wafers, walnuts, sweetened condensed milk, and a good splash of bourbon. They’re the soft, cookie-crumb kind rolled in powdered sugar, and if you set them out at a Christmas party, they’ll be the first treat to disappear!
More Bourbon Desserts to Try:
Before You Get Started
This is about as easy as holiday treats get, but a few small details make the difference between bourbon balls that roll up perfectly and a dough that stays too soft to hold its shape:
- Measure walnuts after chopping. You want 1 cup of finely chopped nuts, not 1 cup of whole nuts. Too few nuts is the main reason the balls won’t hold their shape.
- Use finely crushed Nilla Wafers. Use the crisp vanilla cookies, not cream-filled sugar wafers. Fine, sandy crumbs bind best and roll smoothly.
- Don’t skip the chill. An hour in the fridge firms up the soft dough so it scoops and rolls cleanly.
How to Make Bourbon Balls
My grandmother wasn’t a huge baker (but she was known for her bourbon balls), so I can assure you that this recipe is incredibly easy! There’s no oven involved. You’ll just stir everything together, chill the dough, and roll it into balls.
Step 1: Crush the Wafers and Chop the Nuts
Pulse the whole box of Nilla Wafers in a food processor until you have fine, sandy crumbs (about 3 cups). If you don’t have a food processor, a zip-top plastic bag and a rolling pin will get the job done! Then chop the walnuts very finely and measure 1 cup after chopping.
Keeping the crumbs and nuts about the same small size helps the dough hold together.
Step 2: Mix the Dough
Combine the crumbs and walnuts in a large bowl, then pour in the sweetened condensed milk and bourbon.
Stir until everything is completely combined and there are no dry crumbs left in the bottom of the bowl. The mixture will be soft and sticky at this point, but it shouldn’t look soupy.
⇢ Stir in cocoa for a chocolate twist: Some readers add a rounded tablespoon of cocoa powder (and a pinch of cinnamon) with the crumbs for richer, more chocolatey bourbon ball.
Step 3: Chill the Dough
Cover the bowl and refrigerate for at least 1 hour.
As it chills, the crumbs soak up the liquid and the dough firms up enough to scoop and roll without sticking to everything.
Step 4: Scoop and Roll
Pour about 1 cup of powdered sugar into a shallow dish. Use a small cookie scoop to portion the dough, then roll each scoop between your palms into a 1-inch ball.
Lightly dust your hands with powdered sugar first so the dough doesn’t stick.
Step 5: Coat in Powdered Sugar
Roll each ball in the powdered sugar until it’s well coated, then transfer them to an airtight container and refrigerate until you’re ready to serve.
⇢ Dip them in chocolate instead: For more of a candy-shop look, skip the sugar coating and dip the chilled balls in melted chocolate. Let them set on a parchment-lined tray before storing.
Choosing the Bourbon
You definitely want to use a high-quality Kentucky bourbon that you would actually sip on, because the taste of the bourbon comes through in these cookies (and yes, even non-bourbon drinkers LOVE them)!
We typically go with Woodford Reserve or Maker’s Mark, and readers have had great results with Jim Beam, Wild Turkey, and Jack Daniel’s, too.
Not a bourbon fan? Dark rum works just as well and turns these into classic rum balls.
Do Bourbon Balls Have Alcohol?
Um, yes. And it’s not subtle! Since nothing gets cooked, all of the bourbon stays in the finished treat, and the flavor actually gets stronger after a few days in the fridge.
Keep them away from the kids’ end of the dessert table, and let your guests know what’s in them.
Storage and Freezing
Store: Keep the bourbon balls chilled in an airtight container in the refrigerator for up to 1 week. If you have deep containers, store them in layers separated by wax paper or parchment. They’re fine on a holiday cookie tray for a party, but they get soft if they sit out too long, so I keep mine in the fridge until I’m ready to serve.
Freeze: Coat the balls in powdered sugar, then wrap them tightly in plastic wrap and again in foil. They’ll keep in the freezer for at least 1 month. Thaw them overnight in the refrigerator.
Before Serving: Give the balls a fresh roll in powdered sugar right before serving. They’ll look new again! For the best flavor, make them 2 to 3 days ahead, because the bourbon flavor deepens as they rest.
Pack them up for gifting
Line the balls up in mini paper candy cups inside a tin, add a “keep refrigerated” tag, and tuck in a bag of Spiced Pecans for a homemade holiday gift.
Frequently Asked Questions
Can I make bourbon balls without nuts?
Probably, although I’ve never tested it myself. You’ll need to replace the walnuts with something, or the dough will be too soft to roll. Try an extra 1 cup of finely crushed Nilla Wafers in place of the nuts. The balls will taste a little sweeter, and the texture will be slightly different.
Can I use pecans instead of walnuts?
Absolutely! Pecans are a classic choice in Kentucky bourbon balls. Chop them very finely and measure 1 cup after chopping, just like the walnuts.
What if my dough is too soft to roll?
First, give it more time in the fridge. Another 30 minutes to an hour usually does the trick. If it’s still too soft, work in more crushed wafers a few tablespoons at a time until the dough holds its shape. Soft dough almost always comes from measuring the nuts before chopping or using coarse crumbs.
Can I double the recipe for a cookie exchange?
Yes! A double batch makes about 120 bourbon balls. Use your biggest mixing bowl (or mix it in two batches) so you can stir everything together evenly, and plan on a little extra chill time for the larger amount of dough.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Grandma’s Bourbon Balls
Ingredients
- 1 (11 ounce) box Nilla Wafers, very finely crushed (about 3 cups crumbs)
- 1 cup walnuts, very finely chopped (measured after chopping)
- 1 (14 ounce) can sweetened condensed milk
- ⅓ cup bourbon
- 1 cup powdered sugar, for rolling
Instructions
- Mix the dough: In a large bowl, combine the wafer crumbs and walnuts. Add the sweetened condensed milk and bourbon, and stir until completely combined with no dry crumbs left. The dough will be soft and sticky.
- Chill: Cover and refrigerate for at least 1 hour, until the dough is firm enough to scoop and roll.
- Scoop and roll: Pour the powdered sugar into a shallow dish. Use a small cookie scoop to portion the dough, then roll it into 1-inch balls. Dust your palms with powdered sugar so the dough doesn't stick to your hands.
- Coat in sugar: Roll each ball in the powdered sugar until it's evenly coated.
- Store: Refrigerate in an airtight container until ready to serve. Roll in more powdered sugar just before serving, if you'd like.
Notes
- Bourbon: Use a Kentucky bourbon you’d happily sip, like Woodford Reserve or Maker’s Mark, since the flavor comes through. Dark rum works too. Because nothing is cooked, the alcohol stays in.
- Walnuts: Measure 1 cup after chopping, not before. Too few nuts leaves the dough too soft to hold its shape.
- Wafers: Use crisp vanilla cookies like Nilla Wafers, not cream-filled sugar wafers.
- Dough too soft: Chill it another 30 minutes to 1 hour. If it’s still sticky, work in more crushed wafers a few tablespoons at a time.
- Make ahead and storage: Refrigerate in an airtight container, layered between sheets of wax paper, for up to 1 week. The flavor is best after 2 to 3 days. To freeze, coat the balls in powdered sugar, wrap tightly in plastic wrap and then foil, and freeze for at least 1 month.
Nutrition
Originally published in November, 2014, this post was updated in November, 2026.
Should I coat them in powdered sugar before freezing or wait until before I serve them?
Hi, Sonja! I usually do both! Coat them before freezing, and then give them another roll through the powdered sugar just before serving for a fresh, pretty coat!
Thank You for the delish no bake boozie cookie. I’m not a baker and family only gets together at Christmas we all enjoy drinking.
These are perfect for you and your family, Noel! My grandmother wasn’t a huge baker, which is why she loved these cookies so much. They’re easy, they’re delicious, and you don’t have to worry about the oven! 🙂
Will taking the walnuts out affect the recipe? I’m making these for my coworkers and many of them have nut allergies?
It will definitely affect the taste, but more importantly you’d want to add something into the mix to replace the nuts that you take out (otherwise the consistency will be off). I’ve never tried making these nut-free, so I can’t tell you exactly what will happen, but you might start by trying to substitute with an additional 1 cup of Nilla wafers. The taste will be sweeter and the texture will be a bit different, but you definitely need something in there to replace the nuts.
will taking the walnuts out affect the recipe?
Used this recipe at our annual Columbietts cookie exchange; they were a big hit; then did more for a neighborhood holiday get together and our family Christmas…a big hit each time! I will continue to use this easy and delicious recipe. I used Jim Beam Bourbon……
That’s wonderful, Terry! It makes me happy to know that they’re being enjoyed. 🙂 Thanks for taking the time to leave me a note!
Made these for three holiday parties and they were a hit at all three! Will use this recipe over and over again. Thanks so much! Very easy , my speed, and I used Jim Beam Bourbon…delicious!
Thank you!❤️
used to make rum balls for xmas… not anymore…these are the new “go to” balls. bless your heart.
That’s great, Bradley! I’m so glad that you love them, too!
I lost my grandma’s recipe for bourbon balls. She used Jack Daniel’s. Loved them! I’ll use this recipe, but I’ll stick with Jack!!! Happy Holidays Y’all!
Sounds perfect, Nina. I hope that these treats bring back great memories! 🙂
Mine turned out very soft, wouldn’t keep their shape. I double checked ingredient amounts, all correct according to the recipe, it just didn’t work for me.
They taste great but they are not holding their shape. I chilled the dough for an hour and that did not help. I even went back to the recipe to double check the amounts and make sure I didn’t omit something. Not sure what the problem is.
Hi, Tricia! Did you measure the finely chopped walnuts after chopping? That’s what you want to do. If you measure out a cup of walnuts before you chop them into fine pieces, it will not be enough nuts. That could be the issue. Otherwise, I have no idea why they wouldn’t hold their shape if all of the other measurements were correct.
These were fantastic! Better and easier than my husbands bourbon balls. I’ll be making these from now on.
Thank you, Marlene!
Hey Blair I followed this recipe and when I was pouring in the sweetened condensed milk it got so soupy that I stopped and only used 1/2 of the can. Is it supposed to be like that? I put it in the fridge for later?…maybe it’ll firm up? Help!
Hi, Theresa! They’re soft before chilling, but the mixture definitely shouldn’t be soupy. Did you use an entire 11 ounce box of Nilla wafers crushed into fine crumbs, along with the cup of finely chopped nuts? So long as you used the proper measurements they should come together perfectly once cool. Otherwise, I have no idea what could have gone wrong. Sorry I can’t be more helpful…I just haven’t had that issue.
Hey Blair, I was just reading the comments about “soupy” and “soft” and was going to ask you anyway about the chopped nuts. You say to use 1c. chopped nuts but to be clear I want to know if it’s 1 cup of chopped or if it’s 1 cup of nuts, chopped. I bought a bag of nuts that is the equivalent of 1 1/2 cups and when I had chopped them super fine I had about two cups. I’m sure it will make a difference so I thought I’d ask. Thank You for sharing your family’s recipe!
Hi, Dorothy! That’s a good point, and it will definitely make a difference! I wonder if some folks measure 1 cup before chopping! In this case, it’s 1 cup of the finely chopped nuts measured after chopping.
I wonder also what ‘vanilla wafers’ people are using!?!? I’m glad I read the comments because I’m Australian and if I was to use vanilla wafers they are so different to nilla wafers. Nilla wafers is like a butter biscuit where wafers in Australia are a very thin crisp airy type biscuit with vanilla frosting sandwich in between layers and would result in a different outcome lol. I’m going to bake some nilla biscuits and try your recipe cause I don’t think I can purchase them here.
Hi, Rebecca! I always use a brand here in the States called “Nilla Wafers.” I had no idea that vanilla wafers are something different in Australia. I’m sure that has caused some confusion. Thank you for clarifying!
I made a batch for a co-worker’s birthday and she loved them! I did add a rounded tablespoon of cocoa powder and a little cinnamon to the dough and I used Wild Turkey for the bourbon (to me it’s smoother). I’m going to try the potato pancakes next ! Thanks for sharing your delicious recipes with us !
Yay! So glad they were a hit, Daisy. Thank you!
Hi! Can the bourbon balls be dipped in chocolate instead of powdered sugar?
Sure! We hope you enjoy, Teresa.