Cherry Bourbon Balls Recipe – Easy Festive Treats for Holidays

Picture this: The unmistakable aroma of bourbon mingling with sweet, juicy cherries and the soft, chocolatey scent of crushed cookies wafting through your kitchen. It’s the kind of smell that makes you stop in your tracks, close your eyes, and smile—because you know you’re about to taste something downright irresistible. The first time I made cherry bourbon balls, it was a chilly December evening. The snow had just started to fall outside, and the kitchen felt like the coziest spot in the world. I still remember my grandma plopping a bowl of these festive treats on the table, saying, “One bite and you’ll feel warmer than a wool sweater.” Honestly, she wasn’t kidding.

Years ago, when I was knee-high to a grasshopper, holiday baking meant a flurry of sprinkles, sticky fingers, and laughter echoing off the walls. Cherry bourbon balls were always the first to vanish from the cookie tray. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them—who could resist that combo of boozy warmth and tart cherry zing?). There’s something so nostalgic about these little bites. They’re dangerously easy to make, but the comfort they bring is pure magic.

If you’re searching for a sweet treat for your kids, a grown-up nibble for your holiday potluck, or just a way to brighten up your Pinterest cookie board, this cherry bourbon balls recipe has you covered. It’s the kind of recipe I wish I’d discovered years ago—especially for last-minute entertaining or gifting. I’ve tested these cherry bourbon balls more times than I care to admit (in the name of research, of course), and every batch feels like a warm hug. Trust me, you’re going to want to bookmark this one for every holiday season!

Why You’ll Love This Recipe

Let’s face it: Not every festive treat can claim to be as easy, impressive, and downright delicious as these cherry bourbon balls. After years of baking for family gatherings, testing recipes for my blog, and chatting with holiday hosts, I’ve landed on this version as my absolute go-to. Here’s why:

• Quick & Easy: These cherry bourbon balls come together in under 30 minutes. No baking required, so you can whip them up even when the holiday rush is in full swing.
• Simple Ingredients: No fancy grocery trips—most ingredients are pantry staples or easy to grab at any supermarket.
• Perfect for Holiday Parties: They’re bite-sized, portable, and totally mess-free. Great for cookie swaps, gifting, or even sneaking a treat after midnight.
• Crowd-Pleaser: I’ve watched guests (kids and adults) reach for seconds… and thirds. The bourbon gives a gentle warmth—never overpowering—while the cherries add a pop of tartness that keeps everyone coming back.
• Unbelievably Delicious: The texture is perfectly soft yet substantial, with a chocolatey crust and a sweet, boozy center that melts in your mouth. Total comfort food vibes!

What makes these cherry bourbon balls different? Well, for starters, the cherries are chopped just right for a burst of flavor in every bite, and the bourbon is carefully measured so it’s present but never overwhelming. I use chocolate sandwich cookies instead of plain vanilla wafers, which adds a richer dimension. It’s not just another no-bake ball recipe—it’s the one that gets rave reviews every time.

These are the kind of treats that make you close your eyes after the first bite (no joke). You get that soul-soothing satisfaction, but with a modern twist—lighter, faster, and just as festive. They’re perfect for impressing guests without breaking a sweat, and turning even the simplest family night into a memory. Whether you’re a seasoned baker or just starting out, this cherry bourbon balls recipe will become your holiday hero.

What Ingredients You Will Need

This cherry bourbon balls recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture—no fuss, no fancy shopping trips. Most items are pantry staples, but a few seasonal touches make these extra special. Here’s what you’ll need:

• For the base:
  • Chocolate sandwich cookies (about 24 cookies, or 240g) – I use Oreo or store-brand; they add richness and a deep cocoa flavor.
  • Powdered sugar (1 cup / 120g) – Sweetens and helps bind the mixture.
  • Unsweetened cocoa powder (2 tbsp / 12g) – Boosts the chocolate flavor (optional but recommended).
• For the filling:
  • Bourbon (4 tbsp / 60ml) – Choose a bourbon you’d enjoy sipping; it doesn’t have to be top-shelf, but don’t use anything you wouldn’t drink.
  • Maraschino cherries (1/2 cup / 80g, chopped) – Adds tartness and festive color. Drain well and pat dry for best results.
  • Sweetened condensed milk (1/2 cup / 120ml) – Binds everything together and adds a creamy texture.
  • Chopped pecans or walnuts (1/2 cup / 60g) – Optional, but adds crunch and a nutty depth.
• For rolling:
  • Finely shredded coconut (1/2 cup / 40g) – For a snowy look and subtle flavor.
  • Additional chopped nuts (1/2 cup / 60g) – For extra crunch and holiday sparkle.
  • Cocoa powder or chocolate sprinkles – A fun finishing touch!

Ingredient tips: I recommend using firm, bright red maraschino cherries for best color—avoid the syrupy ones if you can. If you’re gluten-free, swap the chocolate sandwich cookies for gluten-free chocolate cookies or almond flour (about 1 1/2 cups / 180g). Dairy-free? Use coconut condensed milk and skip the nuts if allergies are a concern.

If fresh cherries are in season, you can use those (pit and chop, about 3/4 cup / 120g), but maraschino cherries give that classic holiday taste. For the bourbon, I usually reach for Maker’s Mark or Bulleit, but any favorite will do.

Don’t have sweetened condensed milk? You can substitute with thick coconut cream and a splash of maple syrup (about 2 tbsp / 30ml). The beauty of these cherry bourbon balls is their adaptability—swap, mix, and adjust as you like!

Equipment Needed

• Food processor (or a sturdy zip-top bag and rolling pin) – For crushing the cookies. I’ve used both, and while the processor is faster, the old-school bag-and-pin method works if you want chunkier bits.
• Mixing bowls – One large and one small. Glass or stainless steel bowls are easiest for cleanup (and don’t hold on to the bourbon scent).
• Measuring cups and spoons – Accuracy matters, especially with bourbon!
• Rubber spatula or wooden spoon – For mixing. I prefer a spatula because it scrapes every last bit from the bowl.
• Baking tray or sheet pan – For chilling and setting the balls. Line with parchment paper for easy release.
• Small scoop or tablespoon – For portioning. If you’re making a big batch, a cookie scoop speeds things up.

No food processor? No problem—just seal cookies in a zip-top bag and crush with a rolling pin or even the bottom of a mug. For mixing, you can use a fork in a pinch, though it’s a bit messier.

If you’re on a budget, thrift stores often have sturdy bowls and measuring cups—no need to splurge. For easy cleanup, rinse your equipment right after mixing, especially anything that touched the bourbon or sticky condensed milk. Trust me, letting it sit makes the job tougher!

Preparation Method

1. Crush the Cookies: Place chocolate sandwich cookies (240g) in a food processor and pulse until finely ground. If using a bag and rolling pin, crush until you have mostly fine crumbs with a few bigger bits for texture. Should smell chocolatey, almost like brownie batter.
2. Mix Dry Ingredients: In a large bowl, combine cookie crumbs, powdered sugar (120g), and unsweetened cocoa powder (12g). Stir with a spatula until well blended. Look for a uniform, dusty brown mixture with no big clumps.
3. Prepare the Cherries: Chop maraschino cherries (80g) into small pieces. Pat dry with paper towels—if too wet, the balls won’t hold together. You want juicy bits, not syrupy puddles.
4. Combine Wet Ingredients: In a small bowl, stir together bourbon (60ml) and sweetened condensed milk (120ml). Add cherries and, if using, chopped pecans or walnuts (60g). Mix until evenly distributed—should smell like holiday punch!
5. Make the Dough: Pour the wet mixture into the dry ingredients. Stir gently with a spatula (or clean hands—gets sticky!) until a thick, slightly sticky dough forms. If it’s too dry, add a splash more bourbon or condensed milk (1 tbsp at a time). If too wet, sprinkle in a bit more cookie crumbs.
6. Shape the Balls: Scoop tablespoon portions (about 20g each) and roll into smooth balls. If dough sticks, chill for 10 minutes to firm up. Aim for golf-ball size, about 1 inch (2.5cm) in diameter.
7. Coat the Balls: Roll each ball in shredded coconut, chopped nuts, or cocoa powder. For best results, do this while the balls are slightly sticky so coatings adhere well.
8. Chill and Set: Place coated balls on a parchment-lined tray. Refrigerate for at least 1 hour, or freeze for 20 minutes if you’re in a hurry. Chilling helps the flavors meld and the texture firm up.
9. Serve: Once chilled, transfer to a serving platter or airtight tin. If storing, separate layers with parchment paper to avoid sticking.

Troubleshooting: If the mixture crumbles too much, add a little more condensed milk. If it’s sticky and messy, chill the dough longer. If balls flatten out, they’re too wet—add more crumbs. You want them to hold their shape, not collapse!

Personal tip: I like to prep the dough ahead and let it chill overnight for deeper flavor. Rolling them in coconut gives a snowy, festive look that’s perfect for holiday parties. Don’t stress about perfection—hand-rolled means every ball has personality!

Cooking Tips & Techniques

After making cherry bourbon balls for years, I’ve picked up a few tricks and learned from more than a few kitchen mishaps. Here’s the scoop:

• Chill the Dough: Even if you’re short on time, a quick chill (10-15 minutes) makes rolling much easier and less sticky. If you skip this, you might end up with gooey hands and messy balls—trust me, I’ve been there.
• Finely Chop Cherries: Coarsely chopped cherries can make the balls fall apart. The smaller the pieces, the more evenly they blend in, and the less likely you’ll have a cherry poking out of nowhere.
• Use Good Bourbon: The flavor comes through, so pick a bourbon you actually enjoy. A cheap, harsh bourbon can make the balls taste bitter. I learned this the hard way after grabbing whatever was left in the cabinet one year!
• Don’t Overmix: When combining wet and dry, mix just until you see no more dry spots. Overmixing can make the balls dense and tough.
• Double-Batch Strategy: If making for a crowd, double the recipe but divide the dough into two bowls. It’s easier to mix and roll smaller batches, plus less chance of dry/wet imbalance.
• Portion Consistency: Use a small cookie scoop for uniform balls—makes the platter look more professional and helps with even chilling.
• Troubleshoot Stickiness: If the balls won’t hold, sprinkle in extra cookie crumbs. If they crack, knead in a splash of milk or bourbon.

Honestly, I’ve had batches that were too wet, too dry, even too boozy (believe it or not). The key is balance—taste as you go, and don’t be afraid to tweak. Multitask by prepping coatings while the dough chills, or get the family involved rolling and dipping. These cherry bourbon balls are forgiving, so a little imperfection just adds to their homemade charm!

Variations & Adaptations

One of the best parts about cherry bourbon balls is how easy they are to customize. Here are a few of my favorite twists:

• Gluten-Free: Swap chocolate sandwich cookies with gluten-free chocolate cookies or almond flour (about 1 1/2 cups / 180g). The texture is slightly different but still delicious.
• Dairy-Free: Use coconut condensed milk and skip the nuts. Shredded coconut makes a great coating, and the flavor pairs beautifully with cherries.
• Nut-Free: Omit nuts entirely, and roll balls in cocoa powder or sprinkles instead. Still festive, still tasty!
• White Chocolate: Use vanilla sandwich cookies and roll balls in melted white chocolate for a sweet, snowy look. Let set on parchment for 20 minutes.
• Cherry-Rum Balls: Swap bourbon for dark rum (same amount) for a tropical flair. I tried this once for a summer party—so good!

If you want a lower sugar option, use unsweetened cocoa cookies and reduce powdered sugar by half. For more fruit flavor, add chopped dried cherries or cranberries (about 1/4 cup / 40g). You can also spike the dough with a little almond extract for extra depth.

I’ve made these for folks with nut allergies and simply rolled in coconut and sprinkles—no one missed the nuts. And, for a kid-friendly version, use cherry juice instead of bourbon (same amount) and skip the alcohol entirely. Whatever your need, these cherry bourbon balls adapt like a charm!

Serving & Storage Suggestions

Cherry bourbon balls are best served chilled, straight from the fridge. The texture is soft and fudgy, with just the right amount of bite. For parties, arrange on a festive platter, sprinkle with extra coconut, and add a few whole cherries for decoration (makes for a Pinterest-worthy photo!).

If you’re gifting, layer balls in a holiday tin with parchment between each layer to prevent sticking. They pair beautifully with hot cocoa, coffee, or even a glass of bourbon for the grown-ups. I love serving them alongside other holiday treats—think fudge, sugar cookies, or spiced nuts.

For storage, keep in an airtight container in the refrigerator for up to 10 days. To freeze, lay balls on a tray until firm, then transfer to a freezer-safe bag. They’ll last up to 2 months—just thaw in the fridge overnight before serving. Reheat? Not needed, but if you prefer room temperature, let them sit out for 15 minutes. Over time, the flavors deepen and the bourbon mellow—sometimes the second day is even better than the first!

Nutritional Information & Benefits

Each cherry bourbon ball (about 1 ounce / 28g) contains roughly 120 calories, 6g fat, 15g carbs, and 2g protein. Most of the fat comes from nuts and chocolate cookies, while cherries add vitamins C and antioxidants. Bourbon provides trace minerals and a warming kick—though, let’s be honest, it’s more about flavor than nutrition!

If you use gluten-free or dairy-free options, the calorie count may shift slightly. These treats are vegetarian and can be nut-free if you skip the nuts. Potential allergens include wheat, dairy, nuts, and eggs (if cookies contain them), so always check labels if serving to guests.

From a wellness perspective, these cherry bourbon balls are a fun, portion-controlled way to enjoy holiday sweets. I believe treats should be savored—no guilt, just balance. They’re a festive bite packed with nostalgia and cheer!

Conclusion

If you’re looking for a festive treat that’s easy, memorable, and packed with holiday flavor, these cherry bourbon balls are a must-try. They’re the kind of recipe that fits every occasion—whether you need a last-minute party snack, a homemade gift, or just a cozy bite for yourself. I love that you can tweak this cherry bourbon balls recipe for any dietary need or flavor craving, and every batch brings back memories of family, laughter, and sweet holiday moments.

Honestly, these are the treats I reach for when I want something special but don’t have hours to spare. Give them a go, and let me know how you make them your own! Share your tweaks, your family stories, or even your best holiday photo featuring these cherry bourbon balls. I can’t wait to hear your festive tales and see your creations—so drop a comment, save to Pinterest, and spread a little cherry-bourbon cheer this season!

Here’s to sweet snacks, warm memories, and the simplest recipes that bring everyone together. Happy holidays and happy snacking!

FAQs

Can I make cherry bourbon balls without alcohol?

Yes! Substitute bourbon with cherry juice or apple juice (same amount). The flavor is still rich and festive, just kid-friendly.

How far in advance can I prepare cherry bourbon balls?

You can make them up to 7-10 days ahead. Store in the fridge, and the flavors will deepen over time—just keep them airtight.

Can I freeze cherry bourbon balls?

Absolutely. Lay them on a tray to freeze, then transfer to a bag. They’ll last up to 2 months. Thaw in the fridge before serving.

What’s the best bourbon to use in this recipe?

Any bourbon you enjoy drinking! Maker’s Mark, Bulleit, or Woodford Reserve work well. Avoid harsh or overly strong bourbons.

Can I make these gluten-free or dairy-free?

Yes! Use gluten-free chocolate cookies and coconut condensed milk. Skip nuts for nut allergies, and they’ll still taste amazing.

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