Add a fun and festive Christmas cookie to your holiday tray! My Grandmother was famous for her no bake Bourbon Balls, which are made with vanilla wafers and just a few other simple ingredients!
Add a fun and festive Christmas cookie to your holiday tray! My Grandmother was famous for her no bake Bourbon Balls, which are made with vanilla wafers and just a few other simple ingredients. Every Southern hostess needs this easy recipe!
I’m so excited to share one of my grandmother’s classic Southern recipes — just in time for the holiday season! Trust me: if you set these Kentucky Bourbon Balls out at a Christmas party, they will be the first treat to disappear!
How to Make Bourbon Balls with Vanilla Wafers:
My grandmother wasn’t a huge baker, so I can assure you that this particular recipe is incredibly easy! You’ll need just 5 ingredients: vanilla wafers, walnuts, sweetened condensed milk, bourbon, and powdered sugar. With a list like that, you can’t go wrong!
And since these are no bake bourbon balls, we’re really just combining the ingredients and rolling them into balls! I told you this was simple…
Do Bourbon Balls have alcohol?
Um, yes. And it’s not subtle! 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 like me LOVE them)! We typically go with either Woodford Reserve or Makers Mark Bourbon Balls!
How long can Bourbon Balls be stored?
Here’s the great thing! They last for a LONG time! Unlike other Christmas cookies that get dry, hard, or stale after just a few days on the counter, you can easily prepare a batch of Bourbon Balls at least 1-2 weeks in advance and they will stay fresh in the refrigerator.
The Bourbon Balls will keep in your freezer for at least 1 month.
How to store Bourbon Balls:
Make sure that you keep the bourbon balls chilled in an airtight container. If you have deep containers, you can store the bourbon balls in layers, separating them with wax paper or parchment.
They’re fine to leave out on a holiday cookie tray for a party, but they tend to get soft if they’re left out for too long. I prefer to keep the bourbon balls in my refrigerator, only taking them out when I’m ready to serve them.
To freeze the bourbon balls, wrap them tightly in plastic wrap and then again in foil.
I recommend rolling the cookies in another coating of powdered sugar, just before serving. They’ll look fresh and new again!
You might also like these Christmas cookies:
- Old-Fashioned Williamsburg Gingerbread Cookies
- 3-Ingredient Scottish Shortbread Cookies
- Cranberry White Chocolate Chip Cookies
- No Bake Haystack Cookies
- Great Grandma’s Oatmeal Chocolate Chip Cookies
My Grandmother's Bourbon Balls
Add a fun and festive Christmas cookie to your holiday tray! My Grandmother was famous for her no bake Bourbon Balls, which are made with vanilla wafers and just a few other simple ingredients!
Ingredients
- 3 cups finely crushed vanilla wafers I used an entire 11 ounce box
- 1 cup finely chopped walnuts
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup bourbon
- Powdered sugar, for rolling
Instructions
- Combine wafer crumbs and nuts in a large bowl. Add condensed milk and bourbon. Blend well. Chill for about 1 hour.
- Pour about 1 cup of powdered sugar into a shallow dish.
- Dip the palms of your hands into the powdered sugar and shape the “dough” by teaspoonfuls into round balls. Roll in powdered sugar.
- Store bourbon balls in an airtight container in the refrigerator until ready to serve.
Recipe Notes
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 like me LOVE them)! We typically go with either Woodford Reserve or Makers Mark Bourbon Balls!
How long can Bourbon Balls be stored?
Here's the great thing! They last for a LONG time! Unlike other Christmas cookies that get dry, hard, or stale after just a few days on the counter, you can easily prepare a batch of Bourbon Balls at least 1-2 weeks in advance and they will stay fresh in the refrigerator.
The Bourbon Balls will keep in your freezer for at least 1 month.
How to store Bourbon Balls:
Make sure that you keep the bourbon balls chilled in an airtight container. If you have deep containers, you can store the bourbon balls in layers, separating them with wax paper or parchment.
They're fine to leave out on a holiday cookie tray for a party, but they tend to get soft if they're left out for too long. I prefer to keep the bourbon balls in my refrigerator, only taking them out when I'm ready to serve them.
To freeze the bourbon balls, wrap them tightly in plastic wrap and then again in foil.
I recommend rolling the cookies in another coating of powdered sugar, just before serving. They'll look fresh and new again!
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! 🙂
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
http://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! 🙂
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! 🙂