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.
Hi Blair- I love good bourbon balls! Thanks for the recipe!
Thanks so much for stopping by, Joanne! These are definitely GOOD! 🙂
I want to make these for teacher gifts. I got paper takeout boxes to put them in but I’m worried they will sweat when I take them out of the fridge. Do they have to be refrigerated?
They can stay out of the refrigerator for a short time (like on a holiday cookie platter), but I wouldn’t store them on the counter at room temp. If you’re not actually serving them (or delivering them to teachers), I would keep them in the fridge. They just get a bit too soft when they’re left out. Maybe put a note on the box for the teachers to let them know that the cookies need to be refrigerated? They’re so good — your teachers will love them! 🙂
Are these a real hard cookie
Hi, Leslie! No, these are not very hard. They’re supposed to be kind of dry and a little bit soft and crumbly, but not as hard as a rock. More of a shortbread texture that kind of melts in your mouth. Hope that helps!
Love the recipe and how easy it is to make! Oh.. and I also love everything that has condensed milk in it! 🙂
Thanks for stopping by, Giovanna!
Yumm That is my kind of dessert, my dad and brother will love this recipe! I would love for you to share a post on my Meet Up Monday Blog Party!
Jenny Marie
https://jennymaire.blogspot.com/
Thanks, Jenny Marie!
I need to go buy myself a bottle of bourbon. Wonderful recipe! Pinning
Stephanie
Thank you, Stephanie!! 🙂
YUM!!! These look super awesome!!!! Also, wanted to let you know I have a link party on Wednesday, hope to see you there! Can’t wait to party with you at https://homeschoolapalooza.wordpress.com 🙂
Thanks so much, Coco!
I got a kick out of the mahjong remark…I’m living in China and there are special tables built under outdoor awnings in our residence so that the old people can gather to play all afternoon. Maybe you’d do well here…just bring some of these bourbon balls, please! 😉
Ha! That’s funny, Christine! 🙂
You had me at bourbon! Thank you for sharing at Merry Monday!
Thanks, Amanda!
Thanks for the yummy recipe. I love how easy they were to make.
Thanks for stopping by, Laurene! 🙂
I was wondering how long they would last stored in the fridge?
Hey, Christina! These should last at least a few days (but probably closer to a week) in the fridge! 🙂
Oh, those bourbon balls look amazing! They would make perfect afternoon tea accompaniment 🙂
They are such a treat, Margot! I hope that you enjoy!
Bourbon makes me deathly ill so I use Meyer’s dark rum. The hubs was on deployment during Christmas so I sent him bourbon and rum balls in his Christmas box. His fellow officers put them in glasses with a splash of coffee for a holiday treat!! IF you can put them away for a few days they do get more potent~ just sayin’!!
Hi, Judy! Yes! I have also made these with rum! 🙂 They’re delicious either way, and I agree — they get even better with “age.” So glad that your husband and the other officers enjoyed them. That warms my heart!
What brand of bourbon did you use ?
Hi, Courtney! I used Jim Beam, but any similar bourbon will work. Just pick a brand that you like and that tastes good, because you can definitely taste the booze in this dessert! 🙂
Yum to the grandma bourbon balls… no bourbon – needed something without nuts and booze, and chocolate! YIKES – impossible…. Then I found you! Thanks so much for the recipe and also for allowing a glimpse into your wonderful life and family.
Best wishes and as the southerners say down here… have a blessed day. (kinda great, especially being from NYC)
Awe, thanks for your kind note, Becca! Merry Christmas to YOU! 🙂
I just found this recipe and I’m making them for New Year’s Eve dinner tonight. The mix is chilling as I type. Quick question:
How would you transport them to someone else’s home? I doubled the quantities to get around 120 balls. Can I stack them in a plastic container? What do you recommend for transport?
Thanks!
Hi, Matias! That’s wonderful! I know they will be the hit of the party! 🙂
I actually have some in a tupperware container in my refrigerator right now. That’s exactly how I would transport them, unless you want to serve them on a tray. Totally up to you. They’re sturdy, and they will be fine in a container (stacked) or just flat on a tray with plastic wrap or foil over top for transporting. Enjoy, and happy New Year!
I followed the recipe, exactly and it was a flop. The mixture was not thick enough to roll into balls. I wasted good ingredients. ..
I’m sorry to hear that! Did you chill the dough? Did you use a different type of milk beside sweetened condensed? Our family has made this exact recipe for years and we’ve never had an issue with a mixture that’s not thick. Something went wrong in the process or with the ingredients, but I’m not sure exactly what since I wasn’t in the kitchen with you. Sorry that you were disappointed! 🙂
I can’t imagine what this person did wrong but I followed the recipe and the mixture was perfectly thick and was easy to form into balls.
Thanks, Tina! So glad that they worked for you! 🙂
Mine were too soft also. I followed the recipe exactly but they are too soft, not like a cookie. Even leaving them in the refrigerator overnight before forming the cookie, they are too soft. Now I’m stuck with all this dough and unfortunately, not able to use them.
These are supposed to stay soft. They should set into balls, but they will not be the same texture as a more firm cookie that’s baked in the oven. Hope that makes sense, and happy holidays!
Hello! I can’t wait to make this recipe! What type of Vanilla Wafers do you use? Meaning Nilla type cookie wafers, or the Vanilla Wafers sugar type with the cream layers? Thank you!
Hi, Jennifer! You need a box of “Nilla Wafers” (NOT the layered sugar wafers with frosting in them). Here’s a link to the product that I use: https://www.walmart.com/ip/Nilla-Wafers-11-Oz/17176263
Hi, I’d love to try making these but I am in Australia and not sure what wafer biscuits you’ve used? We have either a plain wafer (like what’s served with ice cream) or a biscuit of wafers sandwiched with a sweet creamy icing. Which would be suitable please. And thank you from Down Under!
Hi, Ann! I’m not sure if you have Nilla Wafer cookies in Australia or not, but here is the link to the exact brand that I used: https://www.amazon.com/Nilla-Wafer-Cookies-11-Ounce/dp/B00G4UG374/ref=pd_lpo_vtph_325_bs_t_1?_encoding=UTF8&psc=1&refRID=3YWEKTEQ0Y3HFM1KVQFM
Hope that helps!
I made these and they turned out really well! It was hard to find a recipe that didn’t have chocolate (in my mind there’s no chocolate in bourbon balls) – thank you for this one. They were easy to make and the consistency was perfect.
Cheers!
Awesome! Thanks so much, Tina!
Hello! Thanks for this recipe. Just made a batch using Woodford Reserve. Question for you….these are not maintaining the ball shape. They are spreading out just a bit. I stuck them in the freezer hoping this will help. I used the ingredient amounts shown. This will not impact the taste at all but wondered if you had any thoughts about this! Thanks so much
Hi, Carol! It sounds like the dough just probably isn’t cold enough. I would stick it in the fridge or freezer for a bit longer and just let it chill a little more. They should be perfect then! 🙂
Excellent recipe! I used Maker’s Mark, 100ml per batch, working on the 2nd batch now. I love this recipe uses sweetened condensed milk, always a hit! I did add cocoa powder to half, a few tbsps – very good addition although enjoyed all around. I rolled them small, dime/gumball sized – and a bunch were left out over a few days with no problems. I would definitely make these again, thank you for sharing the recipe!
Thanks, Laura!
Excellent!! Everyone loved them and wanted the recipe. I like
that they don’t use cocoa like several others do,
Plan to try out some of your other recipes, too. Thanjs
Yay! I’m so glad that they were a hit, Jayne! 🙂