Cherry Bourbon Balls Recipe
So you want something sweet, boozy, and impressive… but you absolutely do not want to turn your kitchen into a crime scene of flour and regret? Amazing. You’re my kind of person.
Enter Cherry Bourbon Balls tiny, no-bake bites of joy that taste like you tried way harder than you actually did. They’re rich, a little naughty, and perfect for holidays, parties, or that random Tuesday night when you decide you deserve a treat (which is always, FYI).
These little gems are the kind of dessert that makes people say, “WOW, you made these?” while you casually nod and pretend it wasn’t mostly stirring and rolling stuff into balls. Let’s do this.
Why This Recipe Is Awesome
First of all, no oven required. Already winning.
Second, it involves bourbon, which means this recipe understands you on a spiritual level.
Here’s why these cherry bourbon balls deserve a permanent spot in your dessert rotation:
- They’re ridiculously easy. If you can stir and roll dough, congratulations—you’re qualified.
- They taste fancy. Like “holiday party at someone’s house with real napkins” fancy.
- You can make them ahead of time, which means less stress and more smugness later.
- They’re customizable. Boozier? Less boozy? Chocolate-covered? You’re in control.
Also, they’re basically truffles’ fun cousin the one who shows up late, brings bourbon, and somehow becomes everyone’s favorite.
Ingredients You’ll Need
Nothing wild here. If you’ve ever baked anything, you probably recognize most of this.
- Maraschino cherries (drained and finely chopped) – Sweet, sticky, and slightly chaotic.
- Bourbon – Use something drinkable. If it tastes bad in a glass, it’ll taste bad here too.
- Vanilla wafers (crushed) – The humble backbone of this recipe.
- Powdered sugar – Sweetness without the grit. Smooth operator.
- Cocoa powder – Just enough to deepen the flavor, not enough to scream “chocolate.”
- Corn syrup or honey – Helps everything stick together like a team-building exercise.
- Butter (softened) – Real butter. Always. No debates.
- Chopped nuts (walnuts or pecans) – Optional but highly recommended for crunch.
- Extra powdered sugar (for rolling) – For that classic snowball look.
Step-by-Step Instructions
- Prep the cherries.
Drain them well like, really well. Then chop them finely. Big chunks make the balls fall apart, and nobody wants that kind of chaos. - Crush the vanilla wafers.
Toss them in a food processor or put them in a bag and smash them like they owe you money. You want fine crumbs, not gravel. - Mix the dry ingredients.
In a large bowl, combine the wafer crumbs, powdered sugar, cocoa powder, and chopped nuts. Give it a quick stir so everyone gets acquainted. - Add the wet stuff.
Drop in the softened butter, cherries, bourbon, vanilla, and corn syrup. Stir until it turns into a thick, slightly sticky dough. Yes, it smells amazing. - Taste test (important).
Take a tiny bite. Need more bourbon? Add a splash. Too boozy? Add more crumbs. This is your moment. - Chill the dough.
Cover the bowl and refrigerate for about 30 minutes. This makes rolling easier and saves your sanity. - Roll into balls.
Scoop out about a tablespoon of dough and roll it into a ball. Don’t stress about perfection—rustic is charming. - Coat in powdered sugar.
Roll each ball generously in powdered sugar. Be dramatic about it. Place them on a lined tray. - Chill again.
Refrigerate for at least an hour before serving. They firm up and taste even better after hanging out.
Common Mistakes to Avoid
- Not draining the cherries enough.
Extra liquid = mushy sadness. Pat them dry if you have to. - Going overboard with bourbon immediately.
I get it. But add it gradually unless you want dessert soup. - Skipping the chill time.
Warm dough sticks to everything, including your soul. - Using margarine instead of butter.
Look… technically possible. Emotionally devastating. - Rolling uneven balls.
Actually? This one’s fine. They’ll still disappear.
Alternatives & Substitutions
Not everyone has the same pantry or tolerance for bourbon. It’s cool.
- No bourbon?
Use dark rum or brandy. IMO, rum gives a warmer vibe, brandy feels extra classy. - No nuts?
Skip them. The texture changes slightly, but the flavor still slaps. - Want them chocolate-covered?
Dip chilled balls in melted dark chocolate. Let them set. Accept compliments. - Too sweet for you?
Reduce powdered sugar slightly and add a bit more cocoa powder. - Gluten-free?
Use gluten-free vanilla cookies. Same vibes, different box.
Final Thoughts
Cherry bourbon balls are proof that you don’t need complicated techniques or fancy equipment to make something ridiculously good. They’re easy, indulgent, and just a little bit rebellious kind of like dessert with a wink.
Make them for a party, make them for the holidays, or make them for no reason at all. Life is hard. Dessert shouldn’t be.
Now go roll some balls, chill them like a pro, and impress someone or just yourself. You’ve earned it.
