Southern bourbon balls are a classic holiday treat. Sweet and boozy, these no-bake cookies are irresistibly tasty. Not for kids, ya'll. These are for the over 21 crowd.
2tablespoonsunsweetened cocoaI use Hershey's Extra Dark
½cupbourbon
2 ½tablespoonslight corn syrup
Instructions
Add first 4 ingredients to a large bowl.
Stir until completely blended.
Set aside.
In another bowl whisk corn syrup and bourbon together.
Stir bourbon mixture into the cookie mixture.
Stir until it forms a soft, sticky dough and there are no streaks of dry mixture.
Shape into 1-inch balls.
Roll in powdered sugar.
Cover and refrigerate for at least an hour so the flavors can develop.
Store in a covered container in the refrigerator for up to 2 weeks. You'll want to roll them in powdered sugar again before serving.
Notes
Storage:You can keep these bourbon balls at room temperature for a couple of days. Store them in an airtight container with parchment between the layers.Store them in an airtight container in the fridge for a week or more—if they last in your house that long! Some people like the texture better chilled, others at room tempYou can freeze bourbon balls, too! Just don’t roll ‘em in powdered sugar before you freeze them.Flash-freeze bourbon balls in a single layer on a baking sheet covered in plastic wrap. Then, transfer the frozen bourbon balls to an airtight container or sealed freezer bag. Freeze for up to three months.Thaw frozen bourbon balls in the fridge overnight or until they’re soft enough to eat. Roll them in powdered sugar before serving.Tips:
Use the food processor for making crumbs and chopping pecans.
To toast pecans, lay them on a rimmed baking sheet and bake at 350 degrees F for 7-10 minutes. Toss them occasionally so they don’t burn.
Use a small cookie scoop when shaping the bourbon balls so they all turn out the same size. Aim for small, 1-inch balls.
Bourbon balls get a little sticky in the fridge, so you may want to freshen ‘em up with another coating of confectioners’ sugar before serving.
Allow bourbon balls to firm up in the fridge for at least 30 minutes to achieve the best texture. (I know it’s hard to wait, but I believe in you!)