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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!

Plate of Grandmother's Bourbon Balls no bake and coated with powdered sugar

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…

Overhead image of plate of no bake Kentucky bourbon balls

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!

Close up image of bourbon balls made with vanilla wafers on a Christmas plate

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 these cookies at least 1-2 weeks in advance and they will stay fresh in the refrigerator.

They will keep in your freezer for at least 1 month.

How to store the cookies:

Make sure that you keep the balls chilled in an airtight container. If you have deep containers, you can store them 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 balls in my refrigerator, only taking them out when I’m ready to serve them.

To freeze the 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!

Fingers holding a makers mark bourbon ball

You might also like these Christmas cookies:

My Grandmother's Bourbon Balls

4.95 from 18 votes
Prep: 15 minutes
Chilling Time 1 hour
Total: 15 minutes
Servings 60 1-inch balls
Calories 61 kcal
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.

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!

Nutrition

Serving: 1bourbon ballCalories: 61kcalCarbohydrates: 7gProtein: 1gFat: 2gCholesterol: 2mgSodium: 29mgPotassium: 37mgSugar: 5gVitamin A: 20IUVitamin C: 0.2mgCalcium: 21mgIron: 0.1mg
Keyword: Bourbon Balls, Bourbon Balls with Vanilla Wafers, Kentucky Bourbon Balls
Course: Dessert
Cuisine: Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

      1. 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?

        1. 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! 🙂

        1. 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!

  1. 5 stars
    Love the recipe and how easy it is to make! Oh.. and I also love everything that has condensed milk in it! 🙂

  2. 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! 😉

  3. 5 stars
    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’!!

    1. 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!

    1. 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! 🙂

  4. 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)

  5. 5 stars
    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!

    1. 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!

  6. I followed the recipe, exactly and it was a flop. The mixture was not thick enough to roll into balls. I wasted good ingredients. ..

    1. 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! 🙂

      1. 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.

      2. 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.

        1. 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!

  7. 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!

  8. 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!

  9. 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!

  10. 5 stars
    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

    1. 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! 🙂

  11. 5 stars
    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!

  12. 5 stars
    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

    1. 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!

  13. 5 stars
    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.

    1. 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! 🙂

  14. Will taking the walnuts out affect the recipe? I’m making these for my coworkers and many of them have nut allergies?

    1. 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.

  15. 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……

    1. 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!

  16. 5 stars
    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!

  17. 5 stars
    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!

  18. 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.

    1. 4 stars
      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.

      1. 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.

  19. 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!

    1. 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.

  20. 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!

    1. 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.

      1. 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.

        1. 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!

  21. 5 stars
    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 !