Description
Deliciously rich and boozy Bourbon Balls, made with crushed vanilla wafers, toasted pecans, cocoa powder, and bourbon, coated in powdered sugar. These no-bake treats are perfect for holiday gatherings or as a delightful snack, offering a sweet and nutty flavor with a smooth bourbon kick.
Ingredients
Scale
Dry Ingredients
- 1 (11-ounce) package vanilla wafer cookies
- 1 cup finely chopped toasted pecans
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- powdered sugar for coating
Wet Ingredients
- 1/2 cup bourbon
- 1 teaspoon vanilla extract or flavoring
- 2 tablespoons light corn syrup
Instructions
- Crush the Cookies: Use a food processor or food chopper to crush the vanilla wafer cookies into fine crumbs. If you don’t have a processor, place the cookies in a large zip-top bag and crush them finely using a meat mallet or rolling pin.
- Combine Dry Ingredients: In a large bowl, combine the crushed cookie crumbs, finely chopped toasted pecans, cocoa powder, and 1 1/2 cups powdered sugar. Stir thoroughly to mix all dry ingredients evenly.
- Mix Wet Ingredients: In a small bowl, whisk together the bourbon, vanilla extract, and light corn syrup until well blended. Pour this bourbon mixture into the bowl with the dry ingredients.
- Form the Dough: Stir the bourbon mixture into the dry ingredients until a thick, cohesive dough forms, suitable for shaping into balls.
- Shape the Balls: Using a cookie scoop or tablespoon measure, portion out one tablespoon of dough for each ball. Roll each portion into a roughly 1-inch diameter ball with your hands.
- Coat and Chill: Place powdered sugar in a medium bowl. Roll each bourbon ball in the powdered sugar, coating completely. Arrange the coated balls in a sealed container and refrigerate for at least one hour to set.
- Storage: Store the bourbon balls in an airtight container in the refrigerator for up to two weeks. Enjoy chilled for the best flavor and texture.
Notes
- Toasted pecans add a wonderful crunch and flavor; you can toast them lightly in a dry skillet or oven before chopping.
- Adjust the amount of bourbon for a stronger or milder taste, keeping in mind it can affect dough consistency.
- If the dough is too sticky to handle, chill it briefly before shaping.
- These bourbon balls can be made up to a week ahead and refrigerated until needed.
- For a nuttier variety, try substituting pecans with walnuts.
